How we cook in Tennessee ..

Czarina Cream. — Soak one-fourth of a box of gelatine in onefourth of a cupful of cold water for fifteen minutes; then dissolve by placing the cup in hot water. To one pint of cream add one third of a cupful of sugar, one teaspoonful of vanilla, onehalf teaspoonful of rose water and the gelatine. Add enough green coloring to tinge delicately. When the cream begins to stiffen add one-fourth of a cupful of finely chopped blanched almonds. Place in a mold or in paper cases, and stand an hour on ice. Russian Cream. — Quarter box of Knox's Sparkling Gelatine, quarter cup of cold water, one quart of milk, one cup of sugar, six eggs, one teaspoonful of lemon extract. Make a boiled custard with the yolks of the eggs, sugar and milk and add the gelatine softened five minutes in the cold water; strain and when beginning to set add the extract and fold in the whites of the eggs beaten to a stiff froth. When molded serve with sugared fruit. Pineapple Velvet Cream. — Cover half box of gelatine with cold water; let soak one-half hour; put a pint of grated pineapple and one cup of sugar in a saucepan and let it simmer; add the gelatine and stir until it is dissolved ; take up, turn into a pan, stir until the mixture begins to thicken, mix in carefully a pint of whipped cream; pour in mold and set on ice to harden. — Mrs. J. L. Nelson. Cherry Ice Cream. — Take three pints cream (not whipped), one quart of canned cherries, one pint milk. Put cherries and cream in the freezer with very little sugar, the cherries being almost sweet enough. Use almost as much salt as ice in freezing; mash the ice on a tow sack, and have ice thoroughly mixed with salt before beginning to pack in the freezer. — Mrs. J. F. Snider. Tutti Frutti Cream. — One gallon milk, boil with two ounces arrowroot, made into a paste with a little cold milk. Take from the fire as soon as it begins to boil and add three and one- FIRST NATIONAL BANK New Southern OF Jackson, Tenn. half cups white sugar; flavor with vanilla and freeze. After it begins freezing add one ponnd raisins, seeded and chopped, one pound almonds, blanched and chopped, one-quarter pound citron, cut in small pieces, one-quarter pound peach or strawberry preserves or crystallized fruits. — Mrs. J. W. Shelton. Tutti Frutti Cream. — One gallon of rich cream whipped and sweetened to taste and flavored with vanilla and a small wine glass of rum ; if desired use pink fruit coloring, freeze until half frozen, add one pound of raisins seeded and cut up, one pound of dates seeded and cut up, one pound of figs cut small, a small quantity of blanched almonds cut small, stir well and finish freezing. This quantity makes very little more than a gallon. Tutti Frutti Cream. — No, 2. — One quart of milk thickened with one ounce of arrow root ; when cool add one quart of rich cream and two cups of sugar (scant) ; flavor and freeze. When it begins to freeze add half a pound of raisins, seeded and chopped fine, one-half pound of almonds blanched and chopped fine, one-eighth of a pound of citron chopped fine, and onefourth of a pound of French candied cherries. Weigh almonds after hulling.