How we cook in Tennessee ..

Potato Custard. — One cup potatoes, half cup butter, four eggs, two cups sugar, two or three tablespoons of cream ; flavor with lemon. — Mrs. J. R. Neely. Prune Custard. — One and one-half pounds prunes, one cup sugar, pinch salt, flavoring extract in meringue. Cook the „ BEARE I ICE i L ^, J BROTHERS ICE AND COAL COMPANY prunes thoroughly, set to cool, then remove seed and mash fine, beat with spoon and add some juice. Bake the crust, then put in fruit and spread meringue over top and brown. — Miss Vandenbrook. Pine Apple Custard. — One can pineapple, two cups sugar, two cups sweet milk, four eggs, one tablespoon butter; beat eggs, stir in butter, sugar, milk and last pineapple. Bake in moderate oven. — Mrs. Ida Hall. Maple Custard.— Beat five eggs until light, add- three-fourths of a cupful of maple sugar crushed fine with a rolling pin, onefourth teaspoonful of salt, and three cupfuls of milk. Custards are of a finer grain if the milk has been boiled and allowed to cool before being used. Strain the mixture into small buttered cups. Place in a panful of hot water and cook in oven until the centers are firm. Chill, turn from the molds on lace-paper mats and thrust some strips of blanched almonds in the top. Chocolate Custard.— Two ounces of chocolate, added to three cupfuls of hot milk, cook in this the beaten yolks of six eggs, with one-half cup of sugar. Flavor with vanilla. Turn into a dish lined with lady fingers. Make a meringue of the whites of eggs shaped with spoon in hot water. Very good. Cream of Chocolate Souffle.— Put into a small saucepan four tablespoonfuls (heaping) of chocolate, add one tablespoonful of boiling water, and stir on back of stove until a smooth thick paste. Beat the yolks of four eggs very light. Add the choco- late and one cup of sugar gradually, constantly beating. Add a teaspoonful of vanilla, and fold into the mixture the stiffly beaten whites of four eggs. Turn into a baking dish, buttered, and bake standing in a pan of hot water for half an hour. Serve immediately with cream and sugar, or custard sauce. Custard Sauce. — Scald one and a half cups milk, beat yolks of three eggs, or two whole eggs, add one-fourth cup sugar, oneeighth teaspoonful salt, cook in a double boiler until it thickens. Flavor with one-half teaspoonful vanilla. Chocolate Custards. — Place one pint of milk in double boiler and cook for ten minutes. When cool add the yolks of two eggs and one whole egg (well beaten), half cup of sugar, and two tablespoons of chocolate dissolved in a tablespoon of boiling water. Pill small custard cups, set in a pan of hot water and bake. Beat the whites of two eggs very stiff, add two tablespoons poAvdered sugar. Spread on top of each custard and set in oven until a delicate brown. Cup Custard. — Six eggs, half cup sugar, one quart sweet milk ; break eggs in a bowl and beat them, add sugar, then the milk and any flavoring desired. Fill custard cups and set in a pan half full of hot water. Bake in a moderate oven twenty minutes or longer. Try them with handle of teaspoon and see if they are firm; if left in too long it will whey. Grate nutmeg on top of each cup after taking them out. Very nourishing and delicate for a sick person. — Mrs. Sam Lancaster.