How we cook in Tennessee ..

Sweetbreads. — Pour boiling water over them and remove skin; parboil and cut into dice; make a dressing of rich milk and butter, with a little flour rubbed in ; salt and cayenne pepper; when it thickens, add the sweetbreads and spread over slices of toast. Rissoles of Sweetbreads. — Boil and blanch three fine sweetbreads, mince fine with food cutter, fine plate; also pulverize crumbs until you have one-third as much as you have meat. Season with pepper, salt, a little nutmeg, and two beaten eggs ; work and beat smooth, roll into long balls; flour these well. Have a little gravy in a saucepan, well seasoned, add as much drawn butter. When it boils put in the rissoles, a few at a time, cook ten minutes. Drain off the gravy, put rissoles carefully on a hot dish, pour the gravy upon a beaten egg, heat to thickening, pour over the rissoles. Stuffed Peppers. — First take the seed out of peppers and allow them to soak in salt water ; prepare a stuffing, using any cold meat ground fine, and season with salt, pepper and a bit of onion. If too dry, add a little warm water; use bread crumbs and one or two eggs in stuffing, putting dry crumbs on top. Set in a pan, adding a little water, and cook in the oven half hour. If ham is used, add some other kind of meat with it, as it makes it better. Peppers are very nice stuffed with stewed brains, nicely seasoned with milk, salt, pepper and a little bread crumbs, if too wet. — Mrs. John Freeman. Stuffed Green Peppers. — Cut the stem ends from six peppers, remove the insides with a sharp knife, scald for five minutes and drain. Mix thoroughly one cup of bread crumbs, three tablespoons of melted butter, one cup of cooked meat or fish, a little salt and milk or stock to moisten slightly. Fill the peppers, place in a buttered pan with half a cup of hot water and bake slowly half an hour. Serve with a cream sauce poured around, and garnish with triangles of buttered toast. Chili-Con-Carne. — Three dozen large chili peppers, carefully washed and the stems removed; put them into a saucepan and pour over them a pint of boiling water, and let them boil until thoroughly soft; then mash through a wire sieve. Chop one large onion and six cloves of garlic very fine and put into a saucepan with three pounds of nice tender beefsteak chopped fine, and two tablespoonfuls of lard; let these ingredients fry until well done, then add salt to taste and stir in the chili peppers and let the whole simmer over a slow fire for an hour, stirring occasionally. Several bay leaves were boiled with the peppers before straining. To Prepare Frog Legs. — The hind legs of large frogs are the only parts used. The bodies are separated in the middle, and the legs are skinned. The flesh of the legs is white, very tender, and somewhat resembles that of poultry. After the frog's legs are skinned, wash them well in cold water, put them over the fire in salted boiling water, and boil them for five minutes; then throw them into cold water to cool. This process is called blanching, and must always be done if the flavor is to be considered. After the legs are blanched they may be fried or broiled according to any recipes for frying or broiling fish.