Baked Red Snapper. — Make a dressing of bread-crumbs sea- soned with butter, pepper and salt and an onion chopped fine. Fill the fish with this, then put it in a pan, on a piece of tin, that it may be lifted out easily. Put on butter, pepper and salt, cover with half can tomatoes, and bake slowly. Pour half pint of water into pan and baste occasionally. When the fish is done slice over it three hard boiled eggs. Stir into the gravy one tablespoon tomato catsup and one tablespoon Worcester sauce. Serve the gravy in a bowl. Bake from half hour to one hour, according to the size of fish. — Mrs. H. E. Lancaster. Fish a la Creme. — Take any kind of fish boiled. Pick the fish to pieces, removing the bones. Mix one pint rich milk with two tablespoons flour, a large tablespoon of butter, salt. Set on the HOW WE COOK IN TENNESSEE. 17 fire and cook to the thickness of custard. Fill a greased baking dish with alternate layers of fish, powdered crackers and cream, using four crackers. Bake twenty minutes. — Mrs. H. R. Lan- caster. Fish Pudding. — Four pounds red snapper. Boil fish in salt water until thoroughly done. Then pull to pieces, removing the bones. Mix with a white sauce like in croquettes, and sea- son highly with salt and pepper. A tin pan the shape of a loaf of bread is best for cooking this pudding. Have the pan well buttered, fill with the fish and put on top of stove another pan with boiling water; let steam for thirty minutes, having all the time a buttered paper over the fish. When ready to serve, turn out on a platter, garnish with parsley. Also sur- round the pudding with small Irish potatoes. Slice and serve with a Tartar sauce. — Mrs. Ed. Mercer. Tartar Sauce. — Yolks of two eggs, half tea cup olive oil (or butter), three tablespoons vinegar, one of dry mustard, one tea- spoon of sugar, quarter teaspoon pepper, 1 teaspoon salt, one tablespoon of chopped pickle, one tablespoon of chopped olives✪ Tartar Sauce. Put together the same as mayonnaise, adding the chopped in- gredients after the mixture is cooked. — Mrs. Ed. Mercer. Canned Salmon Loaf. — Drain off the liquid from a can of salmon, and with a silver fork pick the fish fine, discarding skin and bones. To the fish add half a cup of fine bread crumbs, the yolks of four eggs (beaten light), half a teaspoon of pepper, half a teaspoon of salt, four tablespoons of melted butter, one teaspoon of finely chopped parsley, and lastly, the whites of the eggs, beaten stiff✪ Canned Salmon Loaf. Turn the mixture into a but- tered bakingpan, shaping it into a loaf. Bake half an hour. Remove to a platter and pour over it the following sauce. Sauce for Canned Salmon. — Melt one tablespoon of butter. Stir in one tablespoon of flour, a dash of pepper, and quarter teaspoon of salt. Cook until frothy, then stir in one cup of milk✪ Sauce for Canned Salmon and the fish liquor from the can. Stir until the sauce is HOW WE COOK IN TENNESSEE. boils. Let simmer three or four minutes, then remove from the fire and stir in a beaten egg. — The Boston Cooking School.

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Baked Red Snapper. — Make a dressing of bread-crumbs sea- soned with butter, pepper and salt and an onion chopped fine. Fill the fish with this, then put it in a pan, on a piece of tin, that it may be lifted out easily. Put on butter, pepper and salt, cover with half can tomatoes, and bake slowly. Pour half pint of water into pan and baste occasionally. When the fish is done slice over it three hard boiled eggs. Stir into the gravy one tablespoon tomato catsup and one tablespoon Worcester sauce. Serve the gravy in a bowl. Bake from half hour to one hour, according to the size of fish. — Mrs. H. E. Lancaster. Fish a la Creme. — Take any kind of fish boiled. Pick the fish to pieces, removing the bones. Mix one pint rich milk with two tablespoons flour, a large tablespoon of butter, salt. Set on the HOW WE COOK IN TENNESSEE. 17 fire and cook to the thickness of custard. Fill a greased baking dish with alternate layers of fish, powdered crackers and cream, using four crackers. Bake twenty minutes. — Mrs. H. R. Lan- caster. Fish Pudding. — Four pounds red snapper. Boil fish in salt water until thoroughly done. Then pull to pieces, removing the bones. Mix with a white sauce like in croquettes, and sea- son highly with salt and pepper. A tin pan the shape of a loaf of bread is best for cooking this pudding. Have the pan well buttered, fill with the fish and put on top of stove another pan with boiling water; let steam for thirty minutes, having all the time a buttered paper over the fish. When ready to serve, turn out on a platter, garnish with parsley. Also sur- round the pudding with small Irish potatoes. Slice and serve with a Tartar sauce. — Mrs. Ed. Mercer. Tartar Sauce. — Yolks of two eggs, half tea cup olive oil (or butter), three tablespoons vinegar, one of dry mustard, one tea- spoon of sugar, quarter teaspoon pepper, 1 teaspoon salt, one tablespoon of chopped pickle, one tablespoon of chopped olives. Put together the same as mayonnaise, adding the chopped in- gredients after the mixture is cooked. — Mrs. Ed. Mercer. Canned Salmon Loaf. — Drain off the liquid from a can of salmon, and with a silver fork pick the fish fine, discarding skin and bones. To the fish add half a cup of fine bread crumbs, the yolks of four eggs (beaten light), half a teaspoon of pepper, half a teaspoon of salt, four tablespoons of melted butter, one teaspoon of finely chopped parsley, and lastly, the whites of the eggs, beaten stiff. Turn the mixture into a but- tered bakingpan, shaping it into a loaf. Bake half an hour. Remove to a platter and pour over it the following sauce. Sauce for Canned Salmon. — Melt one tablespoon of butter. Stir in one tablespoon of flour, a dash of pepper, and quarter teaspoon of salt. Cook until frothy, then stir in one cup of milk and the fish liquor from the can. Stir until the sauce is HOW WE COOK IN TENNESSEE. boils. Let simmer three or four minutes, then remove from the fire and stir in a beaten egg. — The Boston Cooking School.

How we cook in Tennessee ..