How we cook in Tennessee ..

butter, whites of two eggs, half cup heavy cream. Soak gelatine in cold water until soft, dissolve by standing in hot water, then strain. Beat yolks of eggs, and add salt, sugar, pepper, cayenne, mustard, lemon juice and cream. Cook over hot water until mixture thickens, stirring constantly, then add butter and gelatine. Add mixture gradually to whites of eggs beaten until stiff and when cold fold in cream beaten until stiff. Mold and chill. Turn chicken cream from molds, cut in one inch slices and arrange on lettuce leaves. Put a spoonful of salad dressing on each slice and garnish with one-half English walnut meat. Cut celery in small pieces — there should be three cupfuls. Break into pieces one cup pecan or English walnut meats, and brown in a moderate oven. Mix celery and nut meats, sprinkle with one-half teaspoon salt, and add to one-half the salad dressing. Surround each slice of chicken cream with celery and nut mixture. If a simpler dish is required, the celery and nuts may be omitted. Oyster Salad. — Two dozen fresh oysters or two cans cove, one can salmon, one box sardines, one tablespoon each of mustard, sugar and butter, one cup vinegar, half cup milk; season with salt, pepper and celery seed. The oysters should be wiped dry and chopped very fine. Slice one lemon and lay on top. Neapolitan Salad. — Four pounds of boiled lean pork, two stalks of celery, two apples, two pickles, two tablespoonfuls of mince meat, half pound shelled pecans. This all chopped together with cream dressing makes a delightful salad. Will serve twenty-five people. — Mrs. J. P. Hirt. Tongue Salad. — One tongue chopped finely, one cup mixed nuts, two apples chopped fine, half cup celery, one teaspoonful celery seed, half cup seedless raisins, two or three chopped pickles, salt and pepper. Dress with boiled salad dressing. — Mrs. Madison. Tongue Salad. — Boil one beef tongue in salted water till thoroughly done. Eemove the skin when it gets cold. Cut the thick part in thin slices for lnnch. Grind the rest of the tongue in a meat chopper, season with salt and pepper to taste. Add one pound of English walnuts chopped. Pour over all mayonnaise dressing and mix thoroughly. This is fine for Sunday night supper. — Mrs. G. M. Savage. Shrimp Salad. — One can shrimp, two hard boiled eggs chopped fine, one cup chopped celery, half cup cucumber pickle chopped fine. Mix with mayonnaise dressing. Season highly with white pepper, salt to taste, one teaspoon of prepared mustard (French mustard). Mix well. — Mrs. T. H. Temple. Salmon Salad. — One can of salmon, two hard boiled eggs chopped fine, a pinch of salt, add cracker crumbs and pickle to suit taste. Serve with mayonnaise dressing. Salmon Salad. — One cup of vinegar, two eggs, one tablespoonful of butter, one tablespoonful of sugar, one teaspoonful each of black pepper and mustard, a little salt ; let it boil until it begins to thicken and stir in one can of salmon. — Mrs. G. M. Savage. Celery and Sardine Salad. — Cut celery into one inch lengths, season lightly with pepper, salt and vinegar ; serve on a lettuce leaf with sardines around it. Pour mayonnaise dressing over it.