How we cook in Tennessee ..

Biscuit Tortoni. — Use a generous gallon of whipped cream, one cupful of powdered sugar, one of water, the yolks of five eggs, half a cupful of dried and powdered macaroons, two tablespoonfuls of blanched and chopped almonds, four tablespoonfuls of sherry, two of candied cherries and one-eighth of a teaspoon of almond extract. Boil the sugar and water together for twenty minutes. Beat the yolks of the eggs well, and stir them into the hot syrup. Place the basin which contains the syrup and eggs in another of boiling water, and cook for five minutes, beating all the while. When done set away to cool. Put the powdered macaroons into a chopping tray with the chopped almonds; add the cherries and chop until the cherries are very fine; if chopped alone they would become sticky and cling together. Add wine and almond extract to cold egg pre- paration; stir mixture gently into the whipped cream, and sprinkle in the chopped fruit and macaroons. Have a gallon mold or freezer packed in salt and ice. Turn the preparation into it ; cover and add more salt and ice, and place a piece of carpet or blanket over the tub. Set away for from four to six hours. Serve with an iced sauce. Use about five pints of salt in packing and ice enough to pack very solidly. The mold may be lined with Roman punch or sherbet as for mousse. In that case no sauce will be required. — Mrs. W. H. Wilson. Frozen Strawberry Souffle. — Cover half box of gelatine with a half cup of cold water and soak a half hour, then add half cup boiling water and stir until the gelatine is dissolved ; mix pint of strawberry juice with three-quarters pound of sugar, until they form a syrup. Beat the yolks of six eggs to a cream; add them to the syrup; beat until thoroughly mixed. Whip one quart of cream. Strain the gelatine into the syrup and eggs, turn into a freezer and freeze. When pretty stiff, stir in lightly the cream. Repack and let stand a while. This will serve fifteen people, and is perfectly delicious. — Mrs. Isaac Tigrett, Mousse. — One quart cream, one tablespoon gelatine dissolved in cold water, then put on the fire to melt. Sweeten cream and flavor ; then whip stiff ; add gelatine and beaten whites of four eggs. Pack in freezer four hours or longer before serving. Be sure to have the thickest cream for mousse. Maple Mousse. — One cup maple syrup, one pint full cream; whip both until stiff, put in mold and set on ice until cold; fine ; serve with cherries and cream. — Mrs. J. C. Lanham. Pineapple Mousse. — One cup pineapple, one cup sugar, let boil; then add two tablespoons gelatine, let cool; one pint of cream, whipped; mix together and put in mold; stand on ice: slice the same as above. — Mrs. J. C. Lanham.