How we cook in Tennessee ..

Tartare Sandwiches. — Chop three sardines, one cupful of boiled ham and three small cucumber pickles very fine and mix them with a teaspoon each of mustard, catsup, vinegar and a seasoning of salt and cayenne. Spread upon buttered bread, cut diagonally across. Divided Crackers. — Two tablespoons grated cheese, twelve tablespoons cream, small piece of butter, salt and cayenne pepper each a pinch ; melt together ; spread on toasted crackers. — Mrs. John H. Gary. The Jackson Daily Sun. Gives the News the Same Day it Happens BEST ADVERTISING MEDIUM Because it Reaches More Jackson Homes than Any Other Paper. Subscription Price, Forty Cents Per Month. TRUSSEL & SIMMONS, Proprietors. 7!) SALADS. A SALAD. It looks so dainty — so tempting, So fit for the taste of a queen, Such epicurean colors, Such garnishings of green. Such art ! But I turn from it bravely. I dare not do more than look. For I know, were I but to taste it, I should fall in love — with the cook. — Phila. Butler Bowman. Chicken Salad. — Take a nice large hen boiled with a pod of red pepper in the pot (clip it carefully), one dozen eggs boiled hard, drop in cold water, mash the yolks carefully and onethird as much mustard; mix them together, smooth with some good vinegar ; chop the whites fine and add to the chicken and egg combined, half cup butter creamed well, add the butter to the yolks and mustard ; add a little cayenne pepper and salt ; mix all carefully and add vinegar to taste. If you cannot get celery use cabbage with celery seed — one teacup soaked in vinegar over night. — Mrs. John W. Buford, Sr. Chicken Salad. — Boil a chicken till tender, cut into small squares, then cut into squares one and one-half stalks of celery, and add one pound of English walnuts, or any other kind you may like, and mix it with mayonnaise dressing. This will serve about fifteen. — Mrs. Tigrett. Chicken Salad. — Choose a medium sized fowl, boil until tender, then remove all skins, bones and gristles; cut up the meat, then add a little salt and the white part of a bunch of celery. Toss up the ingredients until light, then set away in a cool place until the dressing is made. Use mayonnaise dressing.—Mrs. J. N. Fite. Chicken Salad. — Two large cold fowls boiled until the flesh slips from the bones, yolks nine hard boiled eggs, half pint salad oil or melted butter, half pint vinegar, one gill of ground mustard, a small spoonful black pepper, same of salt, six heads of celery. Cut or grind the chicken fine, cut the celery in squares, mix chicken and celery together, cover and set away. Mash the yolks to a smooth paste. Mix them with vinegar, mustard, pepper and salt. Mix thoroughly. When the dressing is sufficiently mixed cover and set away. Five minutes before serving pour the dressing over the chicken and celery and mix well together. This salad is excellent made of turkey. Add sugar to taste, and nuts, and the whites of nine eggs chopped fine. Chicken Salad. — Boil chicken till tender, cut in small pieces. Add nearly as much cut celery, six hard boiled eggs with whites well chopped, and the yolks mashed and mixed with two tablespoons of French mustard. Put in pickle, salt and red pepper to taste, and mix with a mayonnaise dressing. This is for one chicken. Nuts may be added if preferred. — Mrs. J. E. Mercer.