How we cook in Tennessee ..

Knox's gelatine, quarter cup cold water, quarter cup boilingwater, one cup sugar, one pint heavy cream, half dozen rolled stale macaroons, one dozen marshmallows, cut in small pieces, two tablespoons chopped candied cherries, vanilla or sherry, quarter pound blanched and chopped almonds. Soak gelatine in cold water, dissolve in boiling water, and add sugar. When mixture is cold, add cream beaten until stiff, almonds, macaroons, marshmallows and candied cherries. Flavor with vanilla or sherry. Turn into a mold first dipped in cold water, and chill. Remove from mold and serve with angel cake. Maraschino Velvet.— One quart of hot milk, three tablespoons of arrowroot dissolved in a little milk, one cup of sugar ; when well cooked add the stiffly beaten whites of four eggs, pinch of salt; line bottom of border mold with maraschino cherries ; pour in the cream ; set on ice ; unmold ; fill the center with red wine jelly; serve with cream. Orange Cream. — Soak one-quarter box of gelatine in quarter cup of cold water half an hour ; then dissolve it in half cup of boiling water ; add one cup of sugar, juice of one lemon ; strain it and add one cup of orange juice and pulp. Set this in ice water to cool. Beat the whites of three eggs stiff, and when the jelly begins to stiffen beat it light, then add the whites of eggs and beat together. Put in a cool place to harden. Serve with custard sauce, using the yolks of three eggs, two tablespoons of sugar, a pinch of salt, and a pint of milk; cook it over hot water till creamy and smooth. Strain and when cool flavor with vanilla. Float. — To a common sized bowl of cream, sweetened and flavored with wine, take the whites of six eggs, three large tablespoons of dark fruit jelly.— Tested by Mrs. Benton. Pineapple Souffle.— Cover half box of gelatine with cold water, and when dissolved place on the fire till it is a liquid; add beaten whites of three eggs, one cup sugar, the .juice of one lemon and one can of grated pineapple ; place in ice until cold and firm. Serve with whipped cream. Pineapple Souffle. — Soak one ounce gelatine in cup cold water one hour; then pour juice from one can pineapple, one cup sugar, juice of one orange ; put on stove and let come to boilingpoint, then set off and when cool add minced pineapple; whip one pint cream and fold into mixture ; pour into a mold and set in ice box. When ready to serve turn out and surround with grated pineapple. Use cherries on top. Orange Cups. — An orange for each person, cut off the top, lay aside to use again; scoop out all the pulp, and take equal parts grated pineapple, grape fruit, malaga grapes (seeded and cut) ; sweeten to taste and pour over all a little sherry wine or maraschino. Refill oranges, put on top of each and keep on ice until ready to serve. Place on very small plates and garnish with a wreath of smilax. A first course for breakfast. — Mrs. Reese Lillard. Orange Baskets. — Select pretty oranges, cut them in basket shapes, leaving the handle and tie each with narrow ribbon; fill them with mixed orange, pineapple and malaga grapes; sweeten to taste and add a teaspoon sherry to each basket. Serve on a fancy plate ; garnish with smilax, with a small spoon on each plate.