How we cook in Tennessee ..

Rice as a Relish. — Cook rice so that the grains will stand apart, and while hot put a generous tablespoon on individual plates; open can of large yellow California peaches; lay half a peach in center of each plate, and pour over it a sauce made as follows : Rub together thoroughly one tablespoon butter with one cup powdered sugar, add yolks four eggs beaten very light, and juice of one lemon; beat briskly several minutes and then add glass of wine, stirring hard all the time. Set bowl containing this in saucepan of boiling water and stir till it becomes heated, being careful that it does not boil. — Columbia Cook Book. Rice Croquettes. — Use rice that has been left over. Mix with two well beaten eggs. Make into balls or pear shaped; let stand awhile, then fry in hot lard. Garnish dish with parsley. —Mrs. T. H. Temple. MACARONI. Baked Macaroni. — Boil one-half ponnd of macaroni till tender; strain off the water and pnt in a deep dish — buttered to prevent its sticking — with layers of grated or finely-cut cheese, butter, pepper and salt, alternating with layers of the macaroni. Finish with the cheese layer on top. Bake till a nice brown — about twenty minutes or half an hour. Macaroni with Eggs. — Boil till tender one-half pound of macaroni or spagetti; drain off the water; beat well two eggs and mix in the macaroni. Butter a dish, and put in alternate layers of macaroni and eggs, and grated cheese, pepper and salt. Pour over all about half a teacup of milk. Bake till a good brown. Macaroni and Cheese. — Break one-half pound macaroni into small pieces; cook in boiling water twenty minutes, teaspoon of salt. Drain it well and put a layer in bottom of a well buttered baking dish, upon this some grated cheese and small pieces of butter, a bit of salt, then more macaroni and so on, filling the dish; pour over the whole one cup milk. Bake half hour. Macaroni with Cheese. — One-quarter of a pound of macaroni (inch pieces) and cook in three pints of boiling water twenty minutes. Drain, pouring over it cold water. Make a sauce of one tablespoonful each of butter and flour, and one and a half cups of hot milk, salted. Put a layer of cheese in bottom of baking dish, then a layer of macaroni and one of sauce, and proceed in this manner until all are used. Cover top of dish with bread crumbs pulverized in food cutter, placing bits of butter and a little cheese over it, and bake until brown. A secret of the delicious spaghetti and macaroni served in Italian table d'hote restaurants is that instead of being boiled in water, the cereal is cooked in very rich stock. Macaroni with Tomatoes. — Cook the macaroni as for cheese, about one-fourth of a package. While that is cooking, open a can of tomatoes and put in another vessel on the stove, chopping the hard lumps. Then take two slices of breakfast bacon and fry until crisp. If you like you can cut this in small bits and put in the tomatoes. Then take one onion the size of an egg, and slice and fry in the grease of the bacon, and put the grease, onion and macaroni in the tomatoes and cook about one hour, or until thick ; salt and pepper to taste. Cook on the back of the stove. — Mrs. J. L. Newsom.