How we cook in Tennessee ..

Lemon Custard. — One cup hot water, one cup sugar, let come to a boil; add one tablespoon corn starch dissolved in cold water and the yellows of two or three eggs ; stir till it thickens, then set off and add piece of butter size of walnut, a little salt and juice and grated rind of one lemon. Use meringue on top of custard. This will make one custard. Chocolate Custard. — Half cake chocolate, one and one-half cups sugar, one heaping tablespoon butter, one and one-half cups sweet milk; cook all together very little (not like candy) ; when cool add yolks of four eggs well beaten. Bake on rich pastry. Meringue of the whites of six eggs, half cup sugar, two teaspoons vanilla. When custards are done and nearly cool spread on meringue and bake. Apple Custard. — One pint mashed stewed apples, four eggs, one cup sugar, a little nutmeg or lemon, one spoon of butter, bake slowly. Good. Apple Custard. — One pint of stewed apples, quarter pound butter, one-half pint cream, three eggs, beaten light, sugar and grated nutmeg to taste. Mix the ingredients and bake in a puff paste in a moderate oven. Jelly Custards. — Four eggs, two cups sugar, half cup thick cream, one cup butter, one cup jelly; use meringue of four whites. Makes two pies. Jelly Custard. — No. 2. — One cup jelly, one cup sugar, twothirds cup butter, four eggs. Makes two custards. — Mrs. A. H. Ellington. Caramel Custard. — One quart milk, one cup sugar, three eggs, one large tablespoon of corn starch; put half the sugar in the pan and make a dark brown syrup, then pour in one quart of heated milk. When caramel is thoroughly dissolved in the milk, add the rest of the sugar well beaten in the yolks of three eggs and corn starch. Boil till thick. Place on top a meringue of three whites and three tablespoons of sugar ; flavor with vanilla. It can be cooled and slipped on fancy dish, and put on ice till served. Amber Custard. — Two eggs beaten separately, one cup sugar, half cup cream, half cup butter, one cup cherry preserves ; bake in lower crusts. This makes two small custards. — Mrs. Reese Lillard. Cream Custards. — Yolks four eggs, one cup sugar, two full tablespoons butter, four tablespoons flour, three cups rich milk, pinch of salt and vanilla flavoring ; beat eggs, sugar, butter and flour together. Have milk in double boiler, and when scalding hot gradually pour in mixture, stirring constantly till it thickens ; take off and flavor. Bake crusts in pie pans, then pour the mixture into them. Meringue of four whites and four tablespoons sugar; flavor and spread over the custard; run into the stove and brown. — Mrs. Sam Lancaster. Cream Puff Custards. — Take one quart fresh milk, one and one-half cups sugar, yolks three eggs, half cup flour; put milk in double boiler on stove, and when scalding hot add sugar, eggs, flour, beaten together, stirring constantly until the consistency of thick cream; flavor with vanilla. Bake crusts and fill with the cream. Use meringue of four whites beaten and four tablespoons sugar. — Mrs. Reese. Lillard. Potato Custard. — Three-quarters pound mashed sweet potatoes, one pound sugar, quarter pound butter, yolks six eggs, one pint sweet milk, pinch of salt; flavor with lemon and nutmeg. Add meringue made of whites. Very fine. — Mrs. John Gary.