How we cook in Tennessee ..

Dressing for Stuffed Eggs. — One teaspoon of pulverized sugar, half teaspoon of salt and pepper, one teaspoon of mustard, two teaspoons of vinegar, yolks of two eggs; cook until stiff, and just before using add one tablespoonful of cream. — Mrs. Lizzie Howard. A Delicious Breakfast Dish. — You will need the following materials : One heaping pint bowl full of chopped cold boiled ham and four eggs. Break the eggs into a bowl, but do not beat them. Have the frying pan hot, and grease with a small lump of butter. Pour in the eggs and add the ham, with a little pepper, and stir constantly until done, which will be when each individual particle of the minced ham is coated with egg. The eggs, not being beaten, bits of the white and yolk are seen when cooked. — Ladies' World. Cupped Eggs. — Put a spoonful of highly seasoned brown gravy into each cup; set the cups in a sauce pan of boiling water and when the gravy heats, drop a fresh egg into each cup ; take off the same pan and cover it closely till the eggs are nicely and tenderly cooked, dredge them with nutmeg and salt. Serve them in a plate covered with a napkin. Eggs for Breakfast. — Select a graniteware stewpan holding one quart. In it heat one pint of water to the boiling point, turn off the source of heat and lower into the water one egg taken from a refrigerator. Cover closely and let stand six minutes, when the egg will be soft cooked. By remaining in the water eight minutes the egg will be medium cooked. In order to insure uniform results, the conditions must not vary. The kind of kettle, the quantity of water, the number of eggs, and the temperature of the eggs and the water must be observed.— Dept. of Agriculture, United States. Eggs en Surprise. — Drain the syrup from a can of choice apricots. To two cups of syrup add the juice of two oranges and one lemon, and half a cup of sugar; set over the fire to become hot. Soften two level tablespoons of granulated gelatine in half a cup of cold water, and turn into the hot liquid. Stir until the gelatine is dissolved, then strain through a cheesecloth. Reserve half a cup and set the rest to cool in ice-water. Beat the whites of three eggs until dry. When the liquid mixture becomes cold and begins to thicken, add to it the beaten whites, and continue to beat (with the egg-beater) until the whole will hold its shape. Then with it form rounds on servingdishes, and set half an apricot on each, to simulate a poached egg. Pour a little of the reserved syrup over the apricots, to glaze them slightly and exclude the air. and set aside in a cool place until ready to serve. This recipe will serve ten or twelve. — The Boston Cooking School. CHEESE, . The value of cheese as an article of diet, and more especially as a substitute for meat, is too little known and appreciated. Indeed, it is claimed that when fully ripe and in moderation it furnishes even more nutrition to the system than meat, and at one-fourth the cost. Being highly concentrated, cheese should not be eaten in undue quantities, and should always accompany some carbonaceous food. Bread or some form of wheat or similar grain is an excellent complement to cheese. Fresh, new cheese is more digestible if cooked.