How We Cook in Tennessee

Ingredients

• half pint of water into pan
• one tablespoon tomato catsup
• one pint rich milk
• a pint of water into the pan
• a piece of tin
• a large tablespoon of butter
• five crackers
• four eggs
• four lemons
• two tablespoon- fuls of butter
• three hard boiled eggs
• one tablespoon worcester sauce
• two tablespoons flour
• salt
• pepper

Directions

1. Fried Red Snapper. — Cut in thin slices from the bone. Brown four or five crackers and roll them very fine. Beat well three or four eggs, and season them with salt and pepper. Have your lard ready, very hot. Dip the slices in the egg first, and then in the cracker. Have ready some parsley and butter, to make the gravy after the fish is taken out. — Gulf City Cook Book.

2. Baked Fish. — Clean thoroughly, sprinkle with salt an hour before cooking, fill with dressing and sew securely, sprinkle flour over it, baste with butter, place in pan and bake in mod- erate oven; allow one and one-half hours for good sized fish. Serve with drawn butter sauce. Garnish with sliced lemon.

3. Baked Fish. — Slice three or four lemons and a large onion together. Fill the fish with it, adding about two tablespoon- fuls of butter and enough salt to season. Strain the juice from one can of tomatoes over the fish and bake. — Mrs. J. F. Hirt.

4. Baked Fish — No. 4. — Make a dressing of light bread, sea- soned with butter, pepper, salt, and onion chopped fine. Fill the fish with this ; then put in a pan, sprinkle with flour, and put on a little butter, pepper and salt. Cover with tomatoes, and bake slowly. Pour half a pint of water into the pan, and baste occasionally.

5. 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.

6. 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

Nutrition, whole recipe (rough)

Counts 8 of 10 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.