How We Cook in Tennessee

Ingredients

• three tablespoons of sugar
• one cup sugar
• half cup cream
• half cup butter
• one cup cherry preserves
• four tablespoons flour
• three cups rich milk
• one quart fresh milk
• one-half cups sugar
• half cup flour
• four tablespoons sugar
• three-quarters pound mashed sweet po- tatoes
• one pound sugar
• quarter pound butter
• one pint sweet milk
• one cup potatoes
• two cups sugar
• three tablespoons of cream
• one-half pounds prunes
• three eggs
• three whites
• two eggs beaten separately
• two small custards
• four eggs
• two full tablespoons butter
• four whites
• four whites beaten
• six eggs
• salt

Directions

1. three eggs and corn starch. Boil till thick. Place on top a meringue of three whites and three tablespoons of sugar ; flavor with vanilla. It can be cooled and slipped on fancy dish, and put on ice till served.

2. Amber Custard. — Two eggs beaten separately, one cup sugar, half cup cream, half cup butter, one cup cherry preserves ; bake in lower crusts. This makes two small custards. — Mrs. Reese Lillard.

3. Cream Custards. — Yolks four eggs, one cup sugar, two full tablespoons butter, four tablespoons flour, three cups rich milk, pinch of salt and vanilla flavoring ; beat eggs, sugar, butter and flour together. Have milk in double boiler, and when scalding hot gradually pour in mixture, stirring constantly till it thick- ens ; take off and flavor. Bake crusts in pie pans, then pour the mixture into them. Meringue of four whites and four table- spoons sugar; flavor and spread over the custard; run into the stove and brown. — Mrs. Sam Lancaster.

4. Cream Puff Custards. — Take one quart fresh milk, one and one-half cups sugar, yolks three eggs, half cup flour; put milk in double boiler on stove, and when scalding hot add sugar, eggs, flour, beaten together, stirring constantly until the con- sistency of thick cream; flavor with vanilla. Bake crusts and fill with the cream. Use meringue of four whites beaten and four tablespoons sugar. — Mrs. Reese. Lillard.

5. Potato Custard. — Three-quarters pound mashed sweet po- tatoes, one pound sugar, quarter pound butter, yolks six eggs, one pint sweet milk, pinch of salt; flavor with lemon and nut- meg. Add meringue made of whites. Very fine. — Mrs. John Gary.

6. Potato Custard. — One cup potatoes, half cup butter, four eggs, two cups sugar, two or three tablespoons of cream ; flavor with lemon. — Mrs. J. R. Neely.

7. Prune Custard. — One and one-half pounds prunes, one cup sugar, pinch salt, flavoring extract in meringue. Cook the

Nutrition, whole recipe (rough)

Counts 9 of 10 ingredients. The other 1 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.