How we cook in Tennessee ..

Creamed Codfish. — Make a cream dressing of one pint milk, one tablespoon of butter rubbed into flour; into this put onehalf can Beardsley's Shredded Codfish. As soon as it boils up, serve on toast. A nice breakfast dish. Codfish on Toast.— Soak a cupful of shredded codfish in cold water for an hour; let it come to a boil, drain through a colander ; turn into the skillet again with a little cold milk ; season with butter and pepper, stir smooth a tablespoonful of flour with a little cold milk ; add, and let it boil for a moment ; pour over buttered toast on a platter. Codfish Balls — No. 1. — Soak the cod in cold water in the morning, or over night. Change the water, and let it scald for an hour. Then boil five or six minutes. Chop very fine, and mix well with potatoes, using equal quantities of fish and potatoes, and adding butter, pepper, and milk, to soften. Make in small cakes and fry in lard. Shredded Codfish Balls. — A delightful breakfast dish. Use shredded codfish, which is already cooked and can be ready at a half hour's notice, an equal bulk of mashed potatoes, work into a stiff batter by adding a lump of butter, and sweet milk, and if you want them very nice, a beaten egg. Flour your hands and make the mixture into balls. Drop into boiling lard or good dripping and fry a light brown. Plainer fish cakes may be made of the codfish and potatoes alone. — Marion Harland. Codfish Balls. — One-quarter pound fish to three-quarter pounds potatoes, one egg to moisten. Season with salt and pepper and fry in hot lard. Clams. — Never boil clams long, as it makes them indigestible ; pour boiling water over them, and set them over a hot fire until the shells open, then empty the juice in a sauce pan; add the clams, pepper and very little salt. Serve on shells with drawn butter. Clam Chowder. — Wash the clams, put them into a pan, turn boiling water over them, cover and let stand fifteen minutes; take out and cut off the black heads, flour them and season with a little nutmeg, mace, pepper and salt. Take three quarts of the liquor, put into a saucepan to boil. To one-half pound of butter rub well three tablespoonfuls of flour and stir it into the liquor. Put in the clams and let boil fifteen minutes. If you like add one pint of cream or milk. Frogs. — The hind legs are the only part used ; skin and wash them, roll them in cracker dust, then in beaten eggs, then again in cracker dust. Have in frying pan some hot butter, lay them in and fry a golden brown; garnish with slices of lemon and sprigs of parsley. Baked Mackerel. — Cut the neatly dressed mackerel in halves and dip each half in flour. Put these in a buttered bakingdish and add a few bits of butter here and there. Bake for about half an hour, or until the surface is delicately browned. Cream two teaspoonfuls of butter. Work into it one teaspoonful of chopped parsley, a few grains of salt and a tablespoonful of lemon juice. Put this in small bits over the fish and serve at once. — The Boston Cooking School. To Cook Salt Mackerel. — Soak the fish over night in plenty of fresh water. In the morning drain off the water; put in a skillet of cold water and when it comes to a boil it will be done ; dress with melted butter.