How we cook in Tennessee ..

Salmon Croquettes. — One pound cooked salmon, one cupful sweet cream, two tablespoons butter, one tablespoonful flour, three eggs, one pint bread crumbs, pepper, salt. Mix flour and butter together, scald cream, stir in flour and butter, salmon and seasoning, let boil for one minute. Stir into this three well beaten eggs and remove from fire. When cold proceed as with other croquettes, or it can be put in a can and steamed and sliced. When cold is very nice with salad dressing. — Mrs. J. E. Ryley. Ham Croquettes. — One cup of cold boiled or baked ham cut with fine plate, one cup bread crumbs, two cups of cold boiled potatoes cut fine, one tablespoonful of butter, one egg. Make into balls, roll in bread crumbs; fry in. hot fat. Canned Chicken Croquettes. — Bind can of chicken with a raw egg, or more, if needed, and season to taste. Shape into croquettes, dip in egg and crumbs, fry in deep fat, and serve with any preferred sauce. This is a favorite dish for luncheons, when either sweetbreads or mushrooms are added to the chicken. French peas are used for a garnish. Southwestern Baptist University Offers thorough instructions to both young men and young ladies in the following courses: COLLEGE MUSIC THEOLOGICAL EXPRESSION ART MILITARY PREPARATORY Has one of the Strongest Faculties in the South. Increasing Endowment. Expenses Moderate. Special attention given to Health and Character. For Catalogue address, P. T. HALE, LL.D., President. THE CHAFING DISH. When Alice wields the chafing dish, I am a happy man, Although I marvel at the things She puts within that pan — But every earthly condiment Is mentioned in the book, She tells me with a sidelong glance — From which she learned to cook. I watch her rounded, dimpled arms, And her sweet seriousness, When she consults the book, and puts, More things in that queer mess — But when she takes a silver spoon, And laughing bids me stir; Ah, earth is full of pretty girls, But there is none like her. When Alice wields the chafing dish, Ye Gods ! That night I see, The feathered hippopotamus That used to bother me, But in the morning I forget, The long night's dreaming pain, And in the evening, grab my hat And chase up there again. — Myrtle Reed. Pan Roast. — Put two tablespoonfuls butter in the chafing dish; sprinkle with salt and cayenne pepper, when melted put in one quart of oysters, cover with lid of chafing dish, and when too warm to bear the hand, oysters are ready to serve. Serve with buttered toast. A wine glass of sherry wine adds much to the flavor if preferred. Stewed Oysters. — One dozen large oysters, half pint milk, small piece of butter, salt and pepper. Put the milk in the chafing dish and when boiling add butter and oysters; season with pepper and salt. Rice Croquettes. — One-half cup of rice, two eggs, two teaspoons of sugar, one of salt. Boil rice until very soft; when cold beat in eggs, sugar and salt. Form into balls, dust a little flour over them, roll in egg and fry in chafing dish.