How we cook in Tennessee ..

Cooked Icing. — Whites three eggs, three cups sugar, one cup water; put on sugar and water and let boil till it will spin a thread when dropped from a spoon. Beat whites just a little and pour on the boiling syrup, beating all the while until it is cold. If used as a cake filling add chopped raisins in one layer and nuts in the next. Milk Icing. — Ten tablespoons sweet milk, half cup sugar; boil six minutes and beat till cold. — Mrs. W. H. Wilson. Subscribe for The Ladies Home Journal Through the Silver Thimble Society of the First Baptist Church. Both Phones No. 97. Orders taken any time during the year. Chocolate Icing. — Three cups sugar, one cup milk, half cup butter, half cake chocolate, whites of three eggs. This will ice two dozen block cakes. — Miss Lizzie Treadwell. Cold Icing. — No. 1. — Whites of three eggs; when partially beaten stir in one pound of powdered sugar and juice of one lemon; then beat till white and thick. Before icing tops of cakes rub them slightly with flour. Spread on the icing with a knife, dipping constantly in cold water to make the icing smooth. Caramel Icing. — Two cups maple sugar, one cup water, one tablespoon butter; boil till it hardens when dropped in water; take off the stove and add two tablespoons of thick sweet cream and beat thoroughly. — Mrs. Chas. King. Golden Frosting. — A very delicious and handsome frosting can be made by using yolks of eggs instead of whites. Proceed exactly as for ordinary frosting. It will harden just as nicely as that does. Good for orange cake. — Mrs. Chas. King. Cream for Cake. — One egg beaten well, one cup whipped cream, half cup sugar, one cup grated cocoanut, the grated rind and juice of one orange; sprinkle cocoanut over it. — Mrs. W. H. Wilson. PUDDINGS. "The proof of the pudding lies in the eating." General Rules. — In boiling puddings, mind that the cloth be perfectly clean. Dip it in hot water and dredge well with flour, by sifting the flour over it. When bagged, tie the string tight, leaving sufficient room in the bag for expansion by swelling. Put the pudding in a pot of boiling water, placing an old plate on the bottom. Keep sufficient water in the pot to cover the pudding, being careful not to let the boiling cease one second. A teakettle of boiling water should be at hand to add as the water boils away. Dip the pudding into cold water immediately upon taking out, which prevents its adhering to the cloth ; make your pudding-bag of thick cloth; if it is thin, it will admit water and deteriorate the pudding. If you use a pudding-mold, grease well with butter from which the salt has been carefully washed. Plum Pudding. — Four eggs beaten well, but not separately; two large cups seeded raisins, half cup currants, one cup bread crumbs, one cup chopped citron, one cup pecans, two large apples chopped, one cup sugar, spice and brandy to taste; steam four hours. Make a sauce of butter and sugar and brandy, mixing brandy and sugar into butter little by little.