How we cook in Tennessee ..

Peanut Sandwiches. — Use freshly parched peanuts; grind in meat chopper. To one cup of ground nuts use a dessert spoonful of butter. Melt butter and rub with peanuts until a paste is formed. Spread on bread. Peanut Sandwiches. — Have one quart of roasted peanuts and grind them in a food chopper ; take one pint new milk and put with two tablespoons butter with one tablespoon flour rubbed in ; put in double boiler and cook till it thickens ; add salt and cayenne and black pepper to taste, and half teaspoon sugar ; let it cool and add the peanuts; spread between slices of bread and cut in any shape you prefer. Sweet Peanut Sandwiches. — Half cupful grated maple sugar, quarter cupful chopped roasted peanuts, one tablespoonful rich cream. Stir all the ingredients together well. Use between thin buttered slices of white or graham bread. Halves of the roasted kernels may be used on top as a garnish. A Good Sandwich. — Get the French rolls that are so deliciously crusty; cut out from the top a circular piece of crust, then scoop all the soft part, and fill with either creamed chicken, lobster, sardine salad, or any of those appetizing concoctions. It is very necessary that the mixture be well seasoned and moist with cream sauce of mayonnaise. Nut and Chicken Sandwich. — Chop the white meat of a chicken and pound it to a paste in a mortar. Season with salt, pepper, oil and lemon juice. Spread thin bits of bread with butter, and press into the butter either English walnuts or almonds, sliced very thin. Spread the corresponding bits of bread with the chicken and press the pieces together. Nut Sandwiches. — Thin slices of bread cut circular and buttered. The filling should be made of chopped, roasted and salted peanuts, mixed with sufficient mayonnaise to spread easily. Nut-Ginger Sandwiches. — Take three long thin slices of bread, buttered. Between the first and second place a layer of chopped, preserved ginger, mixed with cream, and between the second and third slices place a layer of chopped English walnuts. Fruit and Nut Sandwiches. — Mash to a paste an equal quantity of figs, dates or raisins and nut meats. Moisten with enough whipped cream to hold together; spread on thin, buttered bread. If boiling water is poured over dates, figs or raisins they will mash easily. Maple Sandwiches. — Take an equal number of thin slices of white bread stamped out circular. Butter and fill with maplecream and place together in pairs, one of each kind of bread. Maple cream is prepared is follows: Take half a pound of maple sugar, half pound of brown sugar, half cup of water and half a teaspoon of cream of tartar. Boil these together until they form a soft ball when dipped into cold water. Pour out into a shallow platter and when nearly cold beat with a fork until thick and creamy. Nasturtium Sandwiches. — Wash the leaves; spread with a layer of mayonnaise and sprinkle thickly with finely ground English walnut meat. Spread between thin slices of white bread. Watercress may be substituted. Tartare Sandwiches. — Chop three sardines, cup of boiled ham, three small pickles fine, with a teaspoon each of mustard, catsup, vinegar; season with salt and cayenne. Spread on bread cut diagonally across.