How we cook in Tennessee ..

Cream Pie. — Two cups milk, two-thirds cup sugar, tablespoon butter, yolks three eggs. When the milk has come to a boil have ready the well beaten yolks, to which have been added two tablespoons flour, mixed to a smooth paste with milk ; add some of the boiling milk to this, then pour all together and let boil until it thickens, stirring briskly; add butter. Bake the crust to the pie first ; then put cream filling in it and have a stiff meringue on top; return to over and let it brown; flavor pies with vanilla, and meringue with lemon. Very fine. — Mrs. Sam Lancaster. Cream Pie. — One cup milk, yolks three eggs, six level tablespoons sugar, pinch of salt, two tablespoons flour dissolved in milk; flavor with vanilla. When this is cooked and cool, pour into a baked crust and cover with a meringue made of whites and brown in oven. Lemon Pies. — Juice of six lemons, yolks of six eggs, two cups sugar, one tablespoon corn starch, half cup butter, three-quarters cup sweet milk; cook until it thickens. — Mrs. Jones. Hernando, Miss. Lemon Pie. — One cup of milk, one cup of sugar, one tablespoon corn starch cooked over hot water for at least fifteen minutes, one saltspoon salt, the yolks of three eggs and the white of one egg, grated rind and juice of one lemon. Fill the paste while hot and bake quickly. Beat the whites of two eggs stiff, add slowly two tablespoons of sifted powdered sugar, spread over the pie as soon as it comes out of the oven and return it to dry and brown slightly. Lemon Pie. — To one pie, one lemon, one cup sugar, one cup water, yolks two eggs, two teaspoons corn starch, butter size of walnut • use whites of eggs for frosting. This recipe never fails. Lemon Pie. — Without milk or butter. The very best used. Take four eggs, one and one-half cups sugar, two-thirds cup of water, two tablespoons of flour, juice of large lemon: beat well yolks of eggs, add sugar, lemon, flour and water in the order named ; this will make two pies. Bake on a bottom crust, then make the top of the four whites, whipped to a stiff froth, adding four tablespoons of sugar, and brown quickly. — Mrs. H. C. Irby. Lemon Pie. — For three pies. Six eggs beaten separately, two cups white sugar, juice of two lemons, butter size of an egg, one cup buttermilk and a bit of soda ; add well beaten whites last thing. — Mrs. John S. Fenner. Lemon Pie. — Yolks six eggs, one and one-half cups sugar, whites two eggs, butter size of egg, melted, juice of one lemon, meringue of four whites and four heaping tablespoons sugar, flavored with lemon. — Mrs. R. D. Rodgers. Lemon Pie. — The yolks of six eggs, four teacups of sugar, one tablespoon of butter, two teacups of milk, the juice and grated rinds of four lemons, four tablespoons of corn starch: stir well together ; bake on paste. When done have ready the six whites, beaten to a stiff froth, with eight tablespoons of Jackson Woolen Mills Manufacturers of High-Grade PANTS, OVERALLS and Children's Suits Jackson, Tenn. Concrete Building & Paving COMPANY (Inc.) Manufacturers of Artificial Stone Blocks High Class Structural Work and Sidewalk Building Jackson, Tenn. pounded sugar; flavor with lemon; spread over the pies and brown lightly. — Mrs. S. W. Tucker.