How we cook in Tennessee ..

Welsh Rarebit. — One cup sweet milk, one cup cheese cut in bits, one heaping teaspoon butter, half teaspoonful dry mustard, two eggs, three crackers rolled ; put the cheese and milk in the skillet, stirring till it is thoroughly melted. Then add butter, mustard and eggs, and last the cracker crumbs. Serve immediately.— Mrs. H. R. Lancaster. Cheese Souffle. — Three eggs beaten separately, one pint of sweet milk, one cup of grated cheese, three tablespoons of flour, piece of butter size of walnut. Put cheese and milk on together stirring until the cheese is well melted; then add the butter and flour, mixed well with the eggs. Put in a pan or bakingdish; add lastly the well beaten whites. Bake thirty minutes. Serve immediately. Salt and pepper to taste. Cheese Souffle. — Boil one pint milk and four tablespoons of sifted flour rubbed smooth with a little cold milk and one spoonful butter, stirring constantly to prevent burning. Add to this two cups grated cheese, pinch of salt and cayenne pepper. Beat yolks of three eggs well, add them and stir in lightly the beaten whites. Turn the whole into a well greased baking dish; bake in a moderate oven half hour. Serve at once. — Mrs. John H. Gary. Cottage Cheese. — Early in the morning take half gallon fresh buttermilk, set it on the stove and in a few minutes the whey will rise ; pour into a bag and let drip most of the day. The cheese will be solid, but break it up well with a fork. Serve with cream, and pepper and salt, if desired. Cheese Ramakin. — Take one loaf of light bread, cut lengthwise and place in a pan. Over the bread pour one and one-half cups of boiling sweet milk, well seasoned with salt, butter and pepper. Place in stove until thoroughly hot. Have the yolks and whites of six eggs well beaten, to that add two cups of grated cheese and let stand in a warm place until cheese and eggs are thoroughly mixed; pour this souffle over the bread and put in the oven to brown. Cut in blocks and serve while hot. — Mrs. J. E. Mercer. Scalloped Cheese. — Take three slices of bread, trim off the crust, and lay in a greased baking dish. Sprinkle on it onequarter pound grated cheese and a little salt. Take four eggs and beat them well (not separately) and add to them one pint sweet milk. Pour this over the bread; put in the oven and bake a few minutes. A delicious dish. — Mrs. C. P. Black. Cheese Salad in Egg Cases. — Grate one-quarter of a pound of cheese and mix with enough salad dressing to make smooth and creamy. Shell and halve, cutting lengthwise, half a dozen hard boiled eggs, then remove the yolks. Fill the cavities with the cheese mixture. Put the yolks through a potato ricer and sprinkle on top the cheese, then dust lightly with salt. Serve on a bed of shredded lettuce. Cheese Toast. — Pulverize some dry cheese in food cutter; make some sliced toast, spread with butter while hot and then thickly with grated cheese. Place the slices in a hot oven; heat and serve immediately. Cheese Fondu. — One cup of cracker crumbs, one cup of milk, one cup of chopped cheese, two eggs, whites and yolks, beaten separately, very light, stir all together and bake twenty minutes in a quick oven. Serve hot.