How we cook in Tennessee ..

Lemon Raisin Pie. — One cup raisins (seeded and chopped), juice and grated rind of one lemon, one cup cold water, tablespoonful of flour, one cup sugar, two tablespoons butter; stir lightly, bake with top and bottom crusts, or stripped across with pastry. — Mrs. Sam Lancaster. Buttermilk Pie. — Two cups of sugar, two tablespoons of flour, two eggs, one pint buttermilk, half cup of butter; beat sugar and eggs together ; add the butter, then the flour, then the buttermilk; flavor with lemon. — Mrs. H. C. Irby. Caramel Pie. — Yolks four eggs, one cup sugar; three heaping teaspoons sifted flour, one pint milk, four tablespoons caramel, half teaspoon vanilla ; bake in good rich crust ; meringue made of whites and one-third cup of sugar. Will make two pies. Rhubarb Pie. — Put the rhubarb in deep plates line with pie crust, with a thick layer of sugar to each layer of rhubarb ; grated lemon peel may be added. Use a top crust and press tight around the edge of the plate. Bake one hour in a slow oven. Prune Pie. — Stew one pound prunes till tender, remove seed, add a little sugar; spread over this a meringue of whites of three eggs and three tablespoons sugar ; make a custard of yolks of three eggs, one cup sugar, half pint water and serve with the pudding. Cocoanut Cream Pie. — Half cup prepared cocoanut soaked a few minutes in two cups milk, two eggs, one small teacup sugar, butter size of walnut, one tablespoon corn starch. Put milk and cocoanut in double boiler, and when hot stir in sugar, then butter and yolk of egg beaten in cold milk, and one tablespoon corn starch dissolved in milk. Bake crust first, then add the pie, with a good meringue on top. Very fine. — Mrs. Lee Agnew. Cocoanut Filling for Pies. — Half cup butter, yolks five eggs, one heaping tablespoon flour, two cups sugar, one cup milk, one cup grated cocoanut; flavor with vanilla and cook till thick; when cold fill the cooked pie crust and cover with meringue made of whites; put in stove and brown. — Mrs. W. H. Wilson. Grandma's Cocoanut Custards. — One cocoanut grated, two tablespoons butter, half pound sugar, half pint sweet milk ; boil milk, sugar and butter together ; pour boiling hot over the grated cocoanut; when cool add three well beaten eggs; bake in lower crusts. Cocoanut Custard. — The well beaten whites of six eggs, onequarter pound butter creamed with six tablespoons of sugar; add half pound grated cocoanut, stir in the beaten whites last and flavor with vanilla. Cocoanut Custard. — One grated cocoanut, two cups sugar, one cup milk, six eggs well beaten. Molasses Custard. — Two cups molasses, one cup sugar, three eggs, one tablespoon flour, one tablespoon cream, butter size of egg; boil molasses twenty minutes and add butter; beat eggs well, add sugar and flour to them ; then add molasses, and cream last. Makes two custards. — Mrs. Albert Johnson. Molasses Custard. — One pint molasses boiled fifteen minutes, one cup butter or less; pour into four well beaten eggs; flavor with teaspoon of cinnamon. Lemon Custard. — Cream one tablespoon butter and two cups sugar ; add four eggs beaten separately, two tablespoons water, juice and grated rind of two lemons; line pie plates with pastry, bake just a little, then pour in custard and bake a light brown.