HOW WE COOK IN TENNESSEE

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and when it begins to freeze ponr in peaches and frosting and freeze.

Fruit Sherbet. — Two cups sugar, two cups water, cook to syrup, white of one egg beaten; let cool and stir in two cups mashed peaches, strawberries and pineapple.

Strawberry Sherbet.- — Mash well one-half gallon of straw- berries, sweeten to taste, dissolve one-half cup of sugar in one quart of rich cream, then whip cream well, mix with berries and freeze; a pint of cream and well beaten whites of three eggs may be used when cream is scarce. — Mrs. Jesse Nelson.

Pineapple Ice. — To a two pound can pineapple add three quarts water, half box gelatine (prepared for jelly), juice of two oranges, whites four eggs ; remove the hard pieces of pine- apple, then pass it through a colander by beating with a potato masher; sweeten to taste and freeze.

Pineapple Water Ice. — Add one pound and a half of sugar to one quart of water. Boil rapidly for five minutes ; then cool. When cold add the juice of two lemons and one quart of grated pineapple. Mix, turn into the freezer and freeze, stirring slow- ly. If canned or preserved pineapple is used allow only one pound of sugar. — Mrs. S. T. Rorer.

Grape Ice. — Take two and one-half pints Welch's grape juice (bought of druggist), two and one-half pints water, one and one-half pounds granulated sugar, and just before freezing add

JAS. E. CALDWELL,

Pres. & Gen. Manager.

T. D. WEBB,

Treasurer.

LELAND HUME, Sec. & Ass't Gen. Mgr.

HOW WE COOK IN TENNESSEE,

beaten whites three eggs with three tablespoons powdered sugar beaten in them, and freeze.

Grenadine Ice. — Lemonade of nine lemons, sweetened to taste, with one and one-half pints claret wine ; freeze.

Orange Ice. — Squeeze the juice from one dozen good sized oranges and one lemon ; the juice should be strained. Add one pound of sugar to one quart of water, and boil five minutes; skim and set aside to cool. When cool add the orange juice and a tablespoonful of gelatine, that has been soaked and dissolved. Turn the whole into the freezer and freeze until it is pretty stiff. Then beat the white of one egg until light, add an even tablespoonful of powdered sugar and beat again. Remove the top from the can and stir this into the sherbet ; then cover and freeze hard. This will serve one dozen people, and the orange peels make pretty cups in which to serve it. — Mrs. Rorer.

Heavenly Hash. — Juice of three lemons and three oranges and three bananas mashed to a cream, three cups sugar, three pints water; when this is nearty frozen stir in whites of three eggs, well beaten. Freeze very hard. This fills a gallon freezer. — Mrs. R. P. Mahon.

Biscuit Tortoni. — Use a generous gallon of whipped cream, one cupful of powdered sugar, one of water, the yolks of five eggs, half a cupful of dried and powdered macaroons, two table- spoonfuls of blanched and chopped almonds, four tablespoon- fuls of sherry, two of candied cherries and one-eighth of a tea- spoon of almond extract. Boil the sugar and water together for twenty minutes. Beat the yolks of the eggs well, and stir them into the hot syrup. Place the basin which contains the syrup and eggs in another of boiling water, and cook for five minutes, beating all the while. When done set away to cool. Put the powdered macaroons into a chopping tray with the chopped almonds; add the cherries and chop until the cherries are very fine; if chopped alone they would become sticky and cling together. Add wine and almond extract to cold egg pre-