How we cook in Tennessee ..

paragus on it and pour over white sauce of thickened milk and butter. Asparagus. — Trim off the hard, woody ends of the stalks, tie in bundles, six or seven stalks to a bundle, and drop into boiling salted water. Boil rapidly, uncovered, till tender, drain and serve on slices of toast with melted butter. Asparagus a la Creme. — Cook the asparagus as above. Make the plain cream sauce, seasoning with salt and pepper; add the asparagus and serve at once with toast. Escaloped Asparagus. — Fill a baking dish with cream asparagus, cover with grated cheese. Bake till brown in a very hot oven, then sprinkle with chopped parsley and serve at once. Asparagus Fritters. — Make a fritter batter of egg, flour and milk, adding salt and pepper and a little baking powder. Add the cooked and cut asparagus to the batter. The batter must be just stiff enough to drop easily from the tip of a spoon. Fry in deep fat, smoking hot, drain on brown paper, and serve with any preferred sauce. String Beans. — Put a piece of bacon four inches square into a vessel of boiling water, boil half hour, then put in beans, having them strung and broken in pieces. Boil from two to three hours, adding water as it boils out. Let them boil down low before taking up. Add salt when nearly done. Snap Beans. — Early in the morning string round tender beans and throw in water till one hour before dinner, when they must be drained and thrown into a pot where bacon is boiling. Boston Baked Beans. — Soak one quart beans all night; in the morning cover them with boiling water, and set at the side of the range, until swollen and soft, but not broken. If you have no bean pot, put them into a deep baking dish; thrust a half pound chunk of salt pork, parboiled, and scored on top, down into the beans; add a teaspoonful salt, half as much made mustard and tablespoon molasses, with enough hot water to nearly cover them; fit a top on dish and set in a slow oven, peeping at them three or four times to see if they need more boiling water. If so supply it. For the last half hour cook them faster and uncovered. This is the genuine New England dish and cannot be improved upon. — Marion Harland. Baked Egg Plant. — Boil till tender, peel and mash, add pepper, salt, bread crumbs, a little onion and a spoonful butter. Bake on a plate twenty minutes. Egg Plant Pudding.— Quarter the egg plant and lay in water over night to extract bitterness. Next day parboil, peel and chop fine; add one cup bread crumbs and two eggs to one pint of egg plant ; salt, pepper and butter to taste. Add sweet milk to make good batter. Bake in earthenware dish thirty minutes. — Mrs. C. P. Black. Fried Egg Plant. — Take fresh egg plants, slice one-quarter inch thick, rub both sides with salt, stand on edge in a bowl; this extracts the bitterness; dry on a napkin and dredge with flour. Have ready a frying pan with large spoon of very hot lard. They will fry a nice brown in ten minutes. It is not necessary to peel them. Stewed Celery. — Scrape the outside stalks of celery and cut in pieces one inch long ; let stand in cold water half hour, then put in boiling water enough to cover, and cook till tender; drain off water and dress with butter, salt and milk or cream, thickened with a little flour.