sauce of three-quarters cup of sweet milk, one tablespoonful butter, make thick with flour and after brains and sauce are cold mix together; season highly with salt and pepper, make into a shape of a pear any size you like, roll in cracker crumbs and fry in hot lard. — Mrs. J. E. Mercer. Salmon Croquettes. — Remove bones, season with salt and pep- per, chop fine with celery or lettuce, add half teaspoonful of celery seed and two raw eggs. Mold into shape, roll in cracker crumbs, and fry in hot lard until light brown. Chicken and Brain Croquettes. — Boil one hen, grind it up in a meat grinder; parboil two sets of brains✪ Brain Croquettes, and mash fine; mix this with the chicken. Beat whites of two eggs and mix with chicken and brains. Season to taste, and mix with the follow- ing cream dressing : One cup of cream or milk, one tablespoon- ful butter with one teaspoon of flour ; let it come to a boil, then add the butter and flour creamed together. Mix the cream dressing, chicken and brains with one-third cup of cracker crumbs. Let it cool, then shape as desired and roll in the yolks of two eggs and then in cracker crumbs. Have a deep vessel of lard boiling hot, into which drop the croquettes and let remain until they are a light brown. — Miss Pattie Crook. Ham Croquettes. — Run cold boiled ham through meat chop- per, also one hard boiled egg. To every cup ground meat put one cup rolled bread crumbs and one hard boiled egg. Add pepper and nutmeg to taste. When ready to use, wet up with sweet cream, make out in croquettes and fry. Chicken Croquettes. — Boil one large chicken, before it is done drop in two sets of calf brains, and cook until done, chop to- gether very fine. Add to it one cup of beef suet chopped fine, one-half cup of rich cream, juice of one lemon, one nutmeg, grated, red pepper, salt and a little parsley. Roll into any shape desired and dip in yolk of egg and cracker crumbs and cook in a sufficiency of boiling lard. Chicken Croquettes, — To one large hen boiled tender and 68 HOW WE COOK IN TENNESSEE. choppen very fine, three tablespoons melted butter, four eggs beaten well, pepper and salt, celery seed and onion juice to taste, a little chopped parsley and juice of one lemon, one pint of sweet milk ; let it come to a boil and stir in rolled crack- .ers until it is very stiff, taking care not to burn. Mix with the chicken while warm and then make into shapes and set aside to harden. When cold dip it in beaten white of egg, then in cracker crumbs, fry in boiling lard. Use a little cayenne pep- per. Put the seasoning well into the chicken. — Miss Lizzie Treadwell. Ham Croquettes. — One cup grated ham, two cups mashed Irish potatoes, one tablespoon of butter, yolks of three eggs, a dash of red pepper. Mix hot mashed potatoes, butter and yolks of two eggs, beat until cool, and put other yolk with the ham in frying pan, and stir over fire one minute. Take off and when cool, form balls of mashed potatoes, pressing into each ball a large teaspoonful of ham; fold the potato over it, roll in egg and cracker crumbs and fry in hot lard. Brain Croquettes. — Two sets hog brains, two eggs, cracker crumbs. Parboil the brains, allow them to cool, chop fine, beating in the eggs and a few crumbs with salt and pepper to taste. Make into shapes, roll in crumbs and fry in hot lard. — Miss Guy Leeper.

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sauce of three-quarters cup of sweet milk, one tablespoonful butter, make thick with flour and after brains and sauce are cold mix together; season highly with salt and pepper, make into a shape of a pear any size you like, roll in cracker crumbs and fry in hot lard. — Mrs. J. E. Mercer. Salmon Croquettes. — Remove bones, season with salt and pep- per, chop fine with celery or lettuce, add half teaspoonful of celery seed and two raw eggs. Mold into shape, roll in cracker crumbs, and fry in hot lard until light brown. Chicken and Brain Croquettes. — Boil one hen, grind it up in a meat grinder; parboil two sets of brains, and mash fine; mix this with the chicken. Beat whites of two eggs and mix with chicken and brains. Season to taste, and mix with the follow- ing cream dressing : One cup of cream or milk, one tablespoon- ful butter with one teaspoon of flour ; let it come to a boil, then add the butter and flour creamed together. Mix the cream dressing, chicken and brains with one-third cup of cracker crumbs. Let it cool, then shape as desired and roll in the yolks of two eggs and then in cracker crumbs. Have a deep vessel of lard boiling hot, into which drop the croquettes and let remain until they are a light brown. — Miss Pattie Crook. Ham Croquettes. — Run cold boiled ham through meat chop- per, also one hard boiled egg. To every cup ground meat put one cup rolled bread crumbs and one hard boiled egg. Add pepper and nutmeg to taste. When ready to use, wet up with sweet cream, make out in croquettes and fry. Chicken Croquettes. — Boil one large chicken, before it is done drop in two sets of calf brains, and cook until done, chop to- gether very fine. Add to it one cup of beef suet chopped fine, one-half cup of rich cream, juice of one lemon, one nutmeg, grated, red pepper, salt and a little parsley. Roll into any shape desired and dip in yolk of egg and cracker crumbs and cook in a sufficiency of boiling lard. Chicken Croquettes, — To one large hen boiled tender and 68 HOW WE COOK IN TENNESSEE. choppen very fine, three tablespoons melted butter, four eggs beaten well, pepper and salt, celery seed and onion juice to taste, a little chopped parsley and juice of one lemon, one pint of sweet milk ; let it come to a boil and stir in rolled crack- .ers until it is very stiff, taking care not to burn. Mix with the chicken while warm and then make into shapes and set aside to harden. When cold dip it in beaten white of egg, then in cracker crumbs, fry in boiling lard. Use a little cayenne pep- per. Put the seasoning well into the chicken. — Miss Lizzie Treadwell. Ham Croquettes. — One cup grated ham, two cups mashed Irish potatoes, one tablespoon of butter, yolks of three eggs, a dash of red pepper. Mix hot mashed potatoes, butter and yolks of two eggs, beat until cool, and put other yolk with the ham in frying pan, and stir over fire one minute. Take off and when cool, form balls of mashed potatoes, pressing into each ball a large teaspoonful of ham; fold the potato over it, roll in egg and cracker crumbs and fry in hot lard. Brain Croquettes. — Two sets hog brains, two eggs, cracker crumbs. Parboil the brains, allow them to cool, chop fine, beating in the eggs and a few crumbs with salt and pepper to taste. Make into shapes, roll in crumbs and fry in hot lard. — Miss Guy Leeper.

How we cook in Tennessee ..