How we cook in Tennessee ..

Cocoanut Candy. — Take one large grated cocoanut and put into a deep bowl. Put into a saucepan four cups sugar, with hot water to dissolve it in ; let it boil until it threads from the side of a spoon; then gradually pour over the cocoanut and beat hard. Drop in cakes on a cold slab. — Mrs. H. R. Lancaster. Cocoanut Candy. — The proportion is one heaping cup of grated cocoanut to two even cups of granulated sugar. Wet the sugar with the milk of the cocoanut and a little water, for there is scarcely enough milk from the cocoanut to moisten it sufficiently. Boil until, when tried in cold water, it is hard enough to pick up in the fingers, though not hard enough to crack against the sides of the goblet. Have the grated cocoanut in a vegetable dish or bowl with a lump of butter the size of a small walnut. Pour the boiling hot candy on the cocoanut and stir until it begins to look white and creamy, then pour out on a platter and when cold cut in squares. It is well to grate the cocoanut the day before using and spread it on a platter to dry. Keep the milk in a cool place, as it sours easily. Hickory Nut Macaroons. — Beat the whites of two eggs to a froth, add slowly one cupful of pulverized sugar and one cupful of nuts, chopped fine, mix thoroughly and drop on buttered tins. Bake slowly. Hickory Nut Macaroons. — One pound of powdered sugar, one pound of chopped hickory nuts, the whites of five unbeaten eggs, half a cup of flour, two small teaspoonfuls of baking powder. Drop on buttered paper and dry in the oven. These are delicious. Chocolate Macaroons. — Scrape fine half a pound of Baker's chocolate. Beat stiff the whites of four eggs, and stir into the eggs one pound of powdered sugar and the scraped chocolate, adding a very little flour. Form the mixture into small, thick cakes, and lay them, not too close, on a buttered tin, and bake them a few minutes. Sift sugar over them while warm. Peanut Kisses. — Shell and remove the brown skin from one quart of roasted peanuts. Put them through a nutgrinder or pound them to a paste. Add half a pound of powdered sugar and the unbeaten whites of four eggs. Beat all well together, drop by teaspoonfuls on paper and bake in a moderate oven until a golden brown. Egg Kisses. — Fourteen heaping tablespoons of fine granulated sugar poured on the whites of six eggs. Beat until it will drop from a spoon like batter, or stand alone. When beaten add one cup pecans. Line pan with brown paper, but do not grease. Bake slowly, and when done you can lift off paper. — Eunie Gooch. Egg Kisses. — Four eggs — whites beaten stiff: one cup sugar, beaten in eggs — then stir in one cup sugar. Take wrapping paper — do not grease — and drop mixture from fork and bake in quick oven. — Mrs. C. P. Black. Peppermint Drops. — One cup of sugar, just moistened with boiling water; boil five minutes; take from the fire and add cream of tartar size of a pea ; mix well and add half teaspoonful of essence of peppermint ; beat briskly until the mixture whitens, then drop quickly on white paper. Have cream tartar an 1 peppermint measured while the sugar is boiling. If it sugars before it is all dropped, add a little water and boil a minute or two. Wintergreen, lemon or other flavors may be made the same way. — Mrs. Mattie Wood.