HOW WE COOK IN TENNESSEE

Good Recipe for Waldorf Salad. — Cut enough tender celery to make a cupful. Cut off the tops of six pretty red apples and with a spoon scoop out the inside ; chop fine and mix it with the celery; wrap both in a damp cloth and put them in the refrigerator to make the celery crisp and to prevent dis- coloration of the apples. Throw the shells of the apples into cold water. Put the yolks of two eggs in a clean, cold soup- dish; beat them a little with a fork; add a pinch of salt, not more than half a saltspoonful, and eight tablespoonfuls of olive- oil, half a teaspoonful at a time. Stir carefully all the while until you have a thick, custard-like dressing. Add a table- spoonful of lemon juice and mix it with the apple and celery. Fill into apple shells. Stand each on a pretty little mat in the center of the plate and put them in the refrigerator until wanted for use.

Waldorf Salad. — Make a dressing of two-thirds cup of sugar, half teaspoon flour, half teaspoon mustard, a little pepper and salt, one egg, three tablespoons milk, three of vinegar, butter size of walnut — boil till thickens. When cool pour over the meat of two apples chopped fine, two stalks of celery cut fine and two cups of nut kernels. Serve with a little whipped cream on top. Decorate with celery leaves and English walnut ker- nels Very fine. If apples are very acid the dressing may re- quire a little more sugar. — Mrs. W. W. Adams.

Deviled Egg Salad. — Boil eggs carefully for twenty minutes, cut into halves and remove yolks. Put yolks through sieve and rub to a paste with mayonnaise dressing sufficient to make them smooth, adding a little lemon juice.

Beet Salad. — One quart chopped boiled beets, one quart chopped cabbage, two cups sugar, one tablespoonful salt, one teaspoonful black pepper, quarter teaspoonful red pepper, one cup grated horseradish, vinegar to cover. Put in stone jar to keep.

Cucumber Salad. — Slice cucumbers thin, sprinkle with salt

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and stand half hour. Slice onions fine and lay in salted water same length of time. Add vinegar and pepper and cover all with sour cream.

Frozen Cucumber Salad. — Take large cucumbers and cut in oblong halves, scrape out inside into a pulp, take out as many seeds as possible, then chop very fine celery, onions and green pepper. Make mayonnaise (and use lavishly) with equal parts of hard boiled and raw yolks. Proportions — About four large cucumbers, one stalk of celery, one green pepper, one large onion. — Mrs. C. N. Harris.

French Salad. — Use very large cucumber pickle. Take out the center of pickle, cut pickle in rings of about quarter inch thickness. Stick through these rings asparagus tips — the blos- som ends (which have been cooked). French peas are put around the rings, and all served on lettuce leaves.

Potato Salad. — Four hard boiled eggs, four large sized pota- toes, one large teacup of chopped celery or cabbage, one tea- cup vinegar, one teaspoon mustard, 1 teaspoon sugar, salt to taste. Boil vinegar, mustard and sugar together. Beat up one egg and put in vinegar while boiling on stove, also stir into vinegar one dessert spoon of butter. Let boil until thick like custard. Let cool. Mix the potatoes, celery and chopped eggs. Pour over it the vinegar. If cabbage is used, use one teaspoon mashed celery seed. Excellent.

Potato Salad. — Boil and mash four potatoes, add minced onions and a dressing composed of the yolks of three hard boiled eggs mashed and mixed with three-quarters teacup ful of vinegar, one teaspoonful each of mustard and melted butter, two teaspoonfuls each of salt and sugar, mix well and garnish with the whites cut in rings, and lettuce.

Irish Potato Salad.- — For eight persons take four large pota- toes and two large onions. Boil potatoes till done, then beat until very light, season with saltspoon of salt and black pepper. Take the yolks two hard boiled eggs and the yolk of one raw

HOW "WE COOK IN TENNESSEE.

one, stir till perfectly smooth, one teaspoon mustard, one large tablespoon butter. Mix the mustard with the eggs, adding butter slowly, half teacup vinegar, a teaspoon salt. Chop the hard boiled whites fine and add also. Mix well with potatoes. Garnish with tomatoes and parsley.

Tomato Salad. — Peel as many medium size tomatoes as there are persons to be served. Use a sharp knife, cut a slice from the stem end of the tomato, about as large as a fifty cent piece. Scoop out half the pulp, leaving enough to hold the toiSfto in shape. Mix the pulp that has been removed with twice as much celery cut fine, and half its bulk in finely shredded green pep- pers. Fill the tomatoes with the mixture; set in ice box one hour to chill. Serve each tomato on lettuce leaf and cover the top with spoonful of stiff mayonnaise.

Green Pepper and Tomato Salad. — Crisp lettuce leaves by laying in cold water half hour. Then shake dry and lay on ice. Take the sweet green, or red peppers, with scissors cut them in ribbons, lengthwise; slice tomatoes on the lettuce leaves and sprinkle the pepper ribbons over all. Use mayonnaise dressing. Celery may be used in this salad also.

Tomato Aspic. — Take half box gelatine, soak in cold water; one quart can tomatoes, run through colander, season with salt, cayenne pepper and celery salt, then add to gelatine. Put on fire and let come to boiling point ; add one large tablespoon Worcester sauce. Take off the fire, and when the jelly is cold, and beginning to form, pour into molds. Turn out and serve with a garnish of lettuce leaves. — Mrs. W. S. Keller.

Tomato Aspic. — Take the contents of a quart can of toma- toes or its equivalent of fresh ones, add small sliced onion, six cloves and half cup of finely chopped celery. Boil all together for half an hour ; strain ; season to taste with pepper and salt ; then add one-third of a box of Cox's gelatine, previously dis- solved in a little boiling liquid; pour into small cups and set away to congeal. When ready to use turn out of cup on let-