How we cook in Tennessee ..

Toasted Cheese. — Two well beaten eggs, one cup of sweet milk, one large cup of grated cheese, half cup of cracker crumbs, one tablespoon of sugar, butter size of a walnut. Beat all well together. Add salt and pepper to taste. Cook and serve from same pan. Sprinkle lightly with cracker crumbs, and cook ten or fifteen minutes. Cheese Straws. — Two tablespoonsful grated cheese, one tablespoonful flour, butter half size of an egg. A little each of salt and cayenne pepper. Blend all well together, and mix with enough water to make a stiff dough. Roll thin, cut in strips and bake in rather quick oven. — Mrs. J. E. Ryley. Cheese Straws. — Mix one cupful of flour with a half cupful of grated cheese (Parmesan is best), a dash of cayenne and the yolk of one egg. Then add enough water to make a paste stiff enough to roll. Place it on a board and roll to one-quarter inch thick, cut into narrow strips and roll so each piece will be the size and length of a lead pencil. Place them in a baking tin and press each end so that they will not contract. Bake to a light brown in a moderate oven. Serve with salad. These straws will keep for several days and should be heated just before serving. Cheese Straws. — Roll out nice pastry, sprinkle over it grated cheese with a bit of cayenne pepper, fold it over and roll out, cover with cheese again and roll as before, then cut in strips. — Mrs. H, R. Lancaster. CROQUETTES. "The best possible recipe for any combination, is an ounce of common sense." To Make Croquettes. — Take cold chicken or veal, with slices of ham, fat and lean; chop them together very fine, and add a set of brains, mashed very fine also. Mix with stale bread, grated and seasoned to your taste; knead all well together, until it resembles sausage-meat. Make up in little balls; dip them in the yolks of eggs beaten; cover them quickly with grated bread, and fry them a light brown. Croquettes — Two and one-half pints grated meat of any kind, one pint cracker crumbs or biscuit, one cup milk, two eggs beaten separately, lump butter size of egg, one small onion chopped fine, celery seed, season to taste. Make croquettes, roll in cracker crust, then in beaten yolks, drop in hot lard and cook till a delicate brown. Take out with a wire eggbeater. To Fry Croquettes. — Beat up two eggs in a bowl. Boll enough crackers till you have a cupful of crumbs. Spread the crumbs on a large plate. Have over the fire a kettle containing two or three inches of boiling lard. Form the croquettes, roll them in crumbs, dip them in egg, then in crumbs again; drop then in smoking lard and fry a light golden brown. Banana Croquettes. — Peel half dozen bananas, then cut into three parts, roll first in the whites of two eggs, then in cracker crumbs, fry in hot lard, then sprinkle with powdered sugar and serve at once. — Mrs. Witherspoon. Brain Croquettes. — Cook brains, and after they are well done add four eggs beaten to set of brains. After eggs and brains are mixed and cooked together set aside to cool. Make a white