How we cook in Tennessee ..

Ham Balls. — Chop cold ham very fine, add an egg for each person and a little flour; beat well together and make in balls and fry in butter. — Mrs. Rebecca Tucker. Fried Ham. — Take slices of ham, throw them in boiling water for a few minutes, wipe them off ; put in a hot frying pan, and let brown nicely ; lay the slices on a dish ; pour into the gravy half teacup new milk and some pepper ; boil up and serve. Ham Toast. — Take a quarter of a pound of lean ham chopped fine, the yolks of three eggs well beaten, quarter of a pound of butter, two tablespoonfuls of cream, and a little red pepper; stir this over the fire until it thickens, and then spread on hot toast. — Gulf City Cook Book. HOW WE COOK IN TENNESSEE. Ham Toast. — Grind ham, add one or two well beaten eggs, a little mustard and butter, two tablespoons cream; mix and heat it ; serve thick on buttered toast which has been lightly dipped in hot water. — Mrs. H. K. Lancaster. Roast Pork. — Score the skin in strips quarter inch apart, salt and pepper, place in roastingpan. with sufficient water to keep from burning: a four pound roast should cook in one and one-half hours. Make a gravy of drippings (skimming off the heavy grease) by adding a little flour and water. Sweet potatoes are nice baked with pork roast. To Boil Fresh Pork Ham. — Take sufficient boiling water to cover the ham. Put in this two quarts of salt, one-half cup of dark molasses or brown sugar, a handful of whole black pepper, saltpeter the size of a large pea. Put the ham in this boiling mixture, and boil until thoroughly done, which will probably be when the meat leaves the knuckle-bone. Let this cool in the water in which it is boiled, as all corned meats should. — Gulf City Cook Book. Barbecue. — Buy a four pound pig roast. Boil until tender, adding three pods of pepper and one teaspoonful of salt. Have on stove one-half cup boiling vinegar, to which has been added pepper, salt and one tablespoonful of butter. Place meat in pan, bake until brown, basting constantly with gravy. — Mrs. B. 0. Snider. Barbecued Pork. — Have a nice ham of fresh pork, parboil it well, season with red pepper and salt. Put in the roasting pan, score the skin in checks. Have a cup of vinegar and a cup of the water in which it was boiled to baste it with frequently. Allow it to brown nicely. Pork Tenderloins. — Tenderloins should be fried: salt, pepper and roll in flour; fry in hot lard and serve with a nice brown gravy of what remains in the skillet, either with fresh milk or water, and serve with them. Pork Steak. — Pepper and salt and flour the steak: have grease hot in fryingpan. Put steak in and cover fryingpan with a lid till the steak is a nice brown; turn it over and cook for a few minutes over a moderate fire, till the other side is brown. Pork steak does not require pounding.