How we cook in Tennessee ..

Charlotte Russe. — Half box gelatine covered with water, stir until it dissolves; let boil until half boils away; strain into a custard made of three eggs, four tablespoons sugar and one scant pint of milk. Custard must be nearly cold before cooled gelatine is strained into it. Sweeten your cream before whipping, and drain upon a sieve after whipping. Mix with custard immediately after straining gelatine into custard. Flavor with vanilla. Two pints of cream will do for this amount of charlotte.—Mrs. I. 0. Benton. Charlotte Russe. — Whites of six eggs, beaten very stiff ; one-quarter box of gelatine, dissolved in a cup of cold water ; one pint of sugar (reserve three tablespoons of sugar and whip it with the eggs). Use one quart of cream beaten very stiff. When gelatine is nearly cold and begins to thicken, whip in the cream — a little at a time. Flavor to taste with sherry. — ■ Mrs. Chas. King. Charlotte Russe.— One quart of cream, half a box of gelatine, half cup of cold water, half cup boiling water. Put the gelatine to soak in half a cup of cold water, let it stand half hour, then pour on the boiling water, put on the fire and stir constantly until dissolved but do not let it boil. Whip your cream, flavor with sherry wine and sweeten to taste and add to gelatine when cool. Pour it in a slow stream on your whipped cream, stirring fast all the time. Do not beat too long in mixing, give a final stir and pour the charlotte in your glass bowl lined with lady fingers. — Mrs. J. M. Parker. Charlotte Russe. — Soak one-quarter box Knox's Sparkling Gelatine in half cup milk twenty minutes; when dissolved set cup in hot water, using gelatine, lukewarm ; into one pint whipped cream add half cup pulverized sugar, a little salt and the beaten whites of two eggs and flavor with vanilla, then add gelatine and strain while pouring in; stir until gelatine is well mixed with the cream, and when nearly stiff enough to drop, turn into mold lined with lady fingers or narrow slices of sponge cake, having cake even on top, first dipping cake in white of egg. One tablespoonful of wine may be added to cream. Very fine. Pineapple Charlotte. — Use any recipe for Charlotte Russe. Place the bowl on ice and just as the charlotte begins to get stiff, beat into it the juice from one can of pineapple. This is very delightful, and is a nice way to use the juice when making a pineapple filling for cake. Orange Charlotte. — Soak half a box of gelatine in one-third of a cup of boiling water, add one cup of sugar, three tablespoonfuls of lemon juice, one cup of orange juice. When it begins to thicken beat with a whisk until it froths, then add the whites of three eggs beaten to a stiff froth and two cups of whipped cream ; line the mold with orange cut in thin slices, pour in the mixture and chill. Angel Charlotte Russe. — This recipe was declared the best of the thousands submitted in the contest of 1904. The author was awarded a prize of a $1,000 grand piano. One tablespoon