How we cook in Tennessee ..

Caramel Sauce.- — Brown four tablespoons sugar and one tablespoon water, stirring constantly till it browns; then add more hot water. Mix two cups sugar, two teaspoons flour and half cup butter together; add the syrup and two cups hot water; let all boil up together and add a little grated nutmeg. Caramel Sauce. — One and one-half cups sugar, one cup hot water, one tablespoon butter, yolks one egg; divide the sugar; put one-half with butter and set on stove to brown; then stir both together and let cook till brown; then pour in hot water and let cook a little. No flavoring. Splendid sauce. Jelly Sauce. — To every white of egg put one tablespoon of jelly and one of white sugar; beat until very light. Sherry Sauce. — Two cups sugar, one pint boiling water, one tablespoon flour dissolved in cold water, half cup sherry, lump of butter, pinch of salt ; boil until thick and smooth. Lemon Sauce. — One cup sugar, half cup butter, one beaten egg, juice and grated rind of one lemon, half cup boiling water ; put in a double boiler and thicken over steam. Chocolate Butter for Puddings. — This is to be served the same as hard sauce with ordinary puddings. Beat to a cream a half cup of butter, add gradually a cup of sugar, the unbeaten white of one egg and beat continuously for ten minutes, then stir in a half cup of chocolate, one tablespoonful of sherry, gradually, one teaspoonful of vanilla, and heap in a glass dish ; stand aside until perfectly cold. Spread between thin slices of bread. This also makes a delightful sandwich for the lunch basket. Sauce for Cup Cake. — One cup sweet milk, two tablespoonfuls butter, one cup sugar; put in saucepan and boil till it begins to thicken; take off, flavor with spoonful of vanilla, and let it cool.— Mrs. I. B. Tigrett. Sauce for Sponge Cake. — One cup sugar, two-thirds pint water boiling hot, half cup butter ; pour into bowl where cake was made and this will thicken ; return to fire and let boil till thick; flavor with lemon. Sauce No. 2. — Half pint boiling water, one cup sugar, tablespoon of butter; pour into well beaten yolks and whip in beaten white ; flavor. Hard Sauce. — Stir to a cream one cup butter and two sugar ; add one wine glass of wine or brandy, or one teaspoon essence of lemon. Boiled Sauce. — Dissolve two cups of loaf sugar in two cups water and boil to a thick syrup. Flavor with ground cinnamon and grated nutmeg. Sauce for Sponge Cake. — Half pint boiling water, one cup sugar, half cup butter (or less) ; pour on the well beaten yolk of one egg, and whip in well beaten white; flavor with brandy, lemon or vanilla. Sauce. — Heaping tablespoonful butter, teacupful sugar, juice of two lemons ; add cup boiling water and set on stove to simmer. Creamy Fruit Sauce. — Cream one cup butter, beat into it one cup sugar; add half cup cream or milk; gradually add one cup fresh fruit, cherries, berries, malaga grapes or orange pulp. — Mrs. R. L. Lemon Sauce. — Take two cups sugar, with two teaspoons flour mixed through it; half cup butter, two cups water; slice lemon very thin, halve the slices, using half a lemon; do not put lemon in till sauce has boiled. — Mrs. R. L.