How we cook in Tennessee ..

Pineapple Mousse. — One teaspoonful of Knox's gelatine, one pint of double cream, one cup of scalded pineapple juice, three-quarters cup of sugar, juice of half a lemon. Soften the gelatine in three tablespoonfuls of cold water five minutes and dissolve in the hot pineapple juice ; add the sugar and let cool, then add the lemon juice and cream; beat the mixture with an egg beater until thick to the bottom of the bowl ; then turn into a chilled mold ; press the cover down over wrapping paper and let stand packed in equal measures of ice and salt three or four hours. Turn from the mold and' surround with half slices of pineapple sugared or dressed with a cold sugar syrup. By dissolving part of the pink color in the hot mixture a very handsome dish for a "pink" luncheon is made. Other fruit may be prepared in the same way. Maple Mousse. — One quart cream, one cup maple syrup, quarter pound chopped pecans; freeze, after it is sweetened to taste. — Mrs. James Pope. Cafe Mousse. — One pint cream whipped, five eggs; stir beaten whites in with whipped cream ; beat yolks well and add one cup sugar and half cup strong coffee, beating all three together. Stir two mixtures together and pack in ice for three hours. Chocolate Mousse. — Whip one quart cream very stiff and sprinkle over it two-thirds cup of powdered sugar ; mix carefully ; then add two ounces melted chocolate ; or if you nse sweet chocolate, grate and sprinkle into the cream; add a teaspoon vanilla; pour into a mold and pack in salt and ice for three hours. Maple Parfait. — Beat one cup of double cream and one cup of cream from the top of a quart bottle of milk until thick to the bottom of the bowl, and set aside to keep chilled. Boil one cup of maple syrup and one-eighth a teaspoonful of cream of tartar until reduced a little. Beat the yolks of two eggs until thick. Then pour the hot syrup over them in a fine stream, beating constantly meanwhile. Return the mixture to the fire [illustration: Advertisement for O. J. Curtiss, Belle Fashion Wagons, Ready-to-Wear Plumber, Store, Steam & Gas Fitter, Joseph Prop., 505 N. Liberty St. Jackson, Tenn., Both Phones 51.] and let cook over hot water until thickened a little. Remove from the fire and beat until cold. Then add to it a little of the cream. Cut and fold the two together. Add a little more cream, and when the two are evenly blended, add to the remainder of the cream. Blend the two without breaking down the cream, and pour into a quart mold. Spread a paper over the top; press the cover over the paper and pack the mold in equal measures of ice and salt. Let stand about three hours. When turned from the mold, sprinkle with sliced pecan nuts. — The Boston Cooking School. Maple Parfait. — Beat the yolks of eight eggs until light ; add two cups of maple syrup ; place the mixture over a slow fire, stirring constantly until the eggs have thickened enough to make a thick coating on the spoon (cook about fifteen minutes), Turn this into a bowl and whip until cold. It will then be very light. Add one quart of cream well whipped, stirring lightly together. Place in mold, pack in salt and ice for four or five hours. Serve either with or without whipped cream. — Mrs. I. B. Tigrett.