How we cook in Tennessee ..

Pineapple Jelly. — Soak one box gelatine in half pint cold water, set on top of stove in double boiler to dissolve; when gelatine is cold and beginning to set, beat into it pineapple juice and pineapple, and place on ice to harden. Be sure you follow the above, for if you mix pineapple and its syrup with the gelatine when you first make it, the acid in it will digest the gelatine so it will not harden. Lemon Jelly. — Soak one box Knox's gelatine in one pint cold water, two minutes; add two pints boiling water, one and onehalf cups sugar, and stir until dissolved; add juice of three lemons, strain through jelly bag into molds. Wine Jelly. — Soak one box Knox's gelatine in half pint cold water, two minutes ; add one quart boiling water, one and onehalf cups sugar, and stir until dissolved ; add half pint wine and juice of two lemons; strain and pour into mold. Fancy Jelly. — Make lemon or wine jelly ; after dissolving the white gelatine take from it as much as you wish to color and dissolve the pink color with this in proportion to the color wanted ; pour this in mold first and let harden, then balance of white ; or you can lay in alternate layers by letting each layer harden before pouring in the next; or you can make jelly colored and cut into cubes for garnishing dishes. A little patience with the first box and you will make handsome jellies. Orange Jelly. — Soak one-half box Knox's gelatine in half cup cold water, until soft; add one cup boiling water, juice of one lemon, one cup sugar, and one pint orange juice ; stir until sugar is dissolved, and strain. To Make Jelly From Feet.— Boil four calf's feet, that have been nicely cleaned and the hoofs taken off ; when the feet are boiled to pieces, strain the liquor through a colander, and when cold take all the grease off and put the jelly in a kettle, leaving the dregs which will be at the bottom. There should be from four feet, about two quarts of jelly; pour into it one quart of white wine, the juice of six fresh lemons strained from the seeds, one pound and a half of powdered loaf sugar, a little pounded cinnamon and mace, and the rind thinly pared from two of the lemons; wash eight eggs very clean, whip up the whites to a froth, crush the shells and put with them, mix it with the jelly, set it on the fire, stir it occasionally till the jelly is melted, but do not touch it afterwards. When it has boiled till it looks quite clear on one side, and the dross accumulates on the other, take off carefully the thickest part of the dross, and pour the jelly in the bag; put what runs through, until it comes quite transparent — then set a pitcher under the bag, and put a cover all over to keep out the dust ; the jelly looks much prettier when it is broken up to fill the glasses. The bag should be made of cotton or linen, and be suspended in a frame made for the purpose. The feet of hogs make the palest colored jelly, those of sheep are a beautiful amber color when prepared. — Mrs. H. R. Lancaster. Whipped Cream Dessert. — For a simple dessert which may be arranged in a large dish, or in individual dishes or cups, take stale sponge cake or lady fingers (stale ones), place in