How We Cook in Tennessee

Ingredients

• one cup stale bread crumbs
• one tablespoon of butter
• one pint of fresh milk
• one tablespoonful of butter
• four tablespoonfuls of powdered crackers
• one pint of shrimp picked clean how
• half cups of cream sauce aud simmer
• one teaspoonful of black pepper
• two tablespoonfuls of olive oil
• one pint milk
• one tablespoon of butter rubbed into flour
• a teaspoonful of finely chopped onion
• a pinch of mace
• a pint of fresh cream
• a teaspoonful of cayenne pepper
• a cupful of milk
• a cupful of shredded codfish in cold 20
• two small eggs beaten
• three hard boiled eggs
• two spoons of butter
• one dozen crabs well picked from the shell
• one nutmeg grated
• four hard-boiled eggs chopped fine
• four hard- boiled eggs
• two table- spoonfuls of mustard
• one teacup of vinegar
• two well beaten eggs
• salt
• pepper
• mustard
• black pepper
• mace
• allspice
• nutmeg

Directions

1. boils. Let simmer three or four minutes, then remove from the fire and stir in a beaten egg. — The Boston Cooking School.

2. Salmon Draft. — One can salmon, pour off oil and pick out bones, one cup stale bread crumbs, two small eggs beaten, one tablespoon of butter, salt and pepper to taste, a little lemon .juice. Mix well together. Put in a mold or small granite pan ■and steam one hour, turn out on dish, garnish with parsley and boiled eggs cut in rings. Made a drawn butter gravy with lemon juice and pour over salmon. — Mrs. J. W. Wise.

3. Salmon Bake. — Use one can salmon with bones and skins taken out ; grease a bowl, put a layer of salmon, salt and pepper, cracker crumbs, cream dressing, then another layer of salmon, etc., till dish is full, using crumbs on top. Bake a few minutes. — Mrs. T. Lee Agnew.

4. Deviled Crabs. — One can crabs, three hard boiled eggs, pep- per, salt, mustard, butter. Add to the crabs one-third as much cracker crumbs, two spoons of butter ; pepper, salt and mustard, and eggs chopped fine. Either put back in the top shell and bake, or bake in a greased bowl. A bit of onion is an improve- ment. Garnish with parsley. Grated ham adds to it.

5. Stewed Crabs — No. 3. — Take one dozen crabs well picked from the shell, after being boiled. Boil one pint of fresh milk, with a teaspoonful of finely chopped onion, one tablespoonful of butter, salt, red and black pepper to taste, a pinch of mace, allspice, and one nutmeg grated, the whites of four hard-boiled eggs chopped fine, the yolks of the same rubbed smooth with a little milk. When this boils, add three or four tablespoonfuls of powdered crackers, and cook until the onions are quite done. Then put in half a pint of fresh cream and the crabs. Let all boil together a few minutes only. Serve with lemon juice and sherry wine to your taste. It is necessary to stew quickly all the time. If too thick, add either milk or cream, whichever is most convenient. — Gulf City Cook Book.

6. Buttered Shrimp. — Take one pint of shrimp picked clean

7. HOW "WE COOK IN TENNESSEE. 19

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16. from their shells ; put them iu oue aucl cue-half cups of cream sauce aud simmer for two minutes ; season with salt and pepper.

17. Shrimp Salad. — Boil the shrimp in salt water, and remove the shells. Then make a dressing of the yolks of four hard- boiled eggs, creamed until smooth, one-fourth of a teaspoonful of cayenne pepper, one teaspoonful of black pepper, two table- spoonfuls of mustard, and one of' salt, one teacup of vinegar, two tablespoonfuls of olive oil. When thoroughly mixed, pour over the shrimp. This dressing will do for crabs also. — Gulf City Cook Book.

18. Crab or Shrimp Patties. — Take the meat of the crab or shrimp, cut up, season with cream, butter, salt and pepper, make patties of puff paste, run into stove and let brown. While hot fill with meat and dressing.

19. Codfish a la Creme. — Bone carefully required amount of shredded codfish; cover with cold water and let come to a boil. Heat a cupful of milk, stir in butter size of an egg, teaspoon flour, a little salt and white pepper, two well beaten eggs. Remove fish from water, drop into the cream, shake over fire until well mixed, serve in deep, covered dish.

20. Creamed Codfish. — Make a cream dressing of one pint milk, one tablespoon of butter rubbed into flour; into this put one- half can Beardsley's Shredded Codfish. As soon as it boils up, serve on toast. A nice breakfast dish.

21. Codfish on Toast.— Soak a cupful of shredded codfish in cold

Nutrition, whole recipe (rough)

Counts 16 of 19 ingredients. The other 3 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.