How we cook in Tennessee ..

Prauline Ice Cream. — Take three cups genuine maple sugar after being crushed ; dissolve in one cupful hot water ; put over the fire, and when scalding hot gradually whip into it the yolks of six well beaten eggs; put in a double boiler and cook until it coats the spoon ; let it get cold and add one and one-half cup- fills chopped pecans or English walnut meats; whip three quarts of sweet cream ; mix all and freeze. Apricot Cream. — One quart apricots, one quart sweet milk, one quart cream, two cups sugar. Scald the milk and melt the sugar in it; let it cool before freezing. Rub the apricot pulps through a sieve, and when cream is partly frozen add fruit and freeze as usual. — Mrs. M. H. Taylor. Lotus Cream. — Half gallon sweet milk, four lemons, two cups sugar. Slice lemons (remove seed) and let stand for half hour with the sugar on them to make juice. Pour the milk in freezer and add lemons and sugar. A delicious cream. . My Favorite Frozen Dainty. — To one quart of strawberries add one cupful of sugar; mash, and when the sugar is dissolved press the juice through cheese cloth. Add an equal amount of cream, and more sugar if needed. Freeze in three parts ice and one part rock salt. Strawberry Ice Cream. — Wash and hull one quart of berries, sprinkle over them one cup of fine granulated sugar, mash to a pulp and let them stand till the sugar is dissolved. Press through a cheese cloth until nothing remains but the seeds. Scald one quart of cream and cool it, then when ready to freeze stir it into the juice, and add more sugar till quite sweet. Strawberry Ice Cream. — Mash one quart of strawberries; add to them half a cupful of sugar, and let stand for half an hour. Scald a pint of cream; add eight ounces of sugar, and when cold add a second pint of cream ; turn the mixture in the freezer ; when frozen very hard add the quart of mashed strawberries. Turn the crank again until the whole is well frozen. This may be used after it has been standing for one hour. Always repack after the first freezing, using less salt and coarse ice. Grape Sauce. — Boil a pound of sugar and half a pint of water together for ten minutes until they form a thick syrup ; add the juice of a lemon, and when cold add half a pint of grape juice. Pack in ice until serving time. Peach Ice Gream. — For one gallon of peach cream use one quart milk, one quart cream, half gallon ripe peaches run through a colander. Put peaches in freezer, add milk, and cream whipped, but not stiff. Sweeten peaches to taste, and remember that it will not taste quite so sweet when frozen. — Mrs. J. F. Snider. Peach Ice Cream. — Mash peaches fine, allow one pint cream to each quart of peaches ; sweeten to taste and freeze. Caramel Ice Cream. — Heat one pint milk to boiling, stirring in one cup sugar, two -tablespoons flour, and two eggs well beaten. Have one cup sugar in saucepan ; set where it will melt and watch carefully if the fire is very hot. When the sugar is melted and browned it should be turned into the custard and mixed ; cook ten minutes and set away to cool. When cold add pinch of salt, one quart thick cream and freeze.