How we cook in Tennessee ..

Strawberry Shortcake. — Make a quick, cheap cake as follows: One tablespoon butter, one cup sugar, one well beaten egg, two cups flour, one teaspoon baking powder, half cup sweet milk; flavor; cook on a greased biscuit pan. After cake is cold cut through the middle of it; place a layer of berries which have been sweetened on top of 'each layer of cake, and over this spread a cooked icing (made as for any other cake). Put one layer of cake and berries over the other. Excellent. — Mrs. J. L. Nelson. Strawberry Shortcake. — Make a good biscuit crust, and roll out about one-quarter of an inch thick, cut into two cakes the same size and shape ; spread one over lightly with melted butter, lay the other over it, and bake in a hot oven. When done they will fall apart. Butter them well, as usual. Mix the berries with plenty of sugar, and set in a warm place until needed. Spread the berries in alternate layers, having berries on top, and over all spread whipped cream or charlotte russe. The juice that has run from the fruit can be sent to the table in a tureen, and served as a sauce. Banana Fritters. — One cup flour, one cup milk, half teaspoon baking powder, one teaspoon olive oil, pinch of salt, one egg, six bananas. Sift together the flour, salt and baking powder; add the egg, oil and milk, and beat to a perfectly smooth batter. 1 [illustration: Advertisement for The Home Telephone and Notions, Shoes and Clothing]e Sts. Peel bananas; cut into slices lengthwise; let them stand an hour sprinkled with sugar and lemon juice. Dip each slice in the batter and fry brown in hot fat. Sprinkle with sugar before serving. Pineapple Fritters. — Get a can of pineapple "chunks". Cut pineapple in pieces about an inch or one and one-half inches, square ; dip in batter as made for rosettes and fry in boiling lard, using a spoon in handling. Sprinkle with powdered sugar. — Mrs. T. H. Temple. French Pineapple Fritters. — Slice fresh pineapple rather thin ; pour sherry wine over and let stand an hour; make a plain batter of one egg, flour, sweet milk and pinch of salt; dip slices in batter and fry in hot lard to brown on both sides; take out and sprinkle with sugar over each while hot. — Tennessee Cook Book. Apple Fritters. — Make batter as for plain fritters, and throw in very thin slices of apple ; drop in hot lard by spoonfuls, with slice of apple in each and fry light brown. Bananas may be used in the same way. — Mrs. Reese Lillard. Apple Fritters. — One egg, one small cup flour, one teaspoon baking powder, one-third cup milk, half teaspoon salt, four teaspoons sugar, one heaping teaspoon butter, one pint sliced sour apples. Drop from a spoon and fry a light brown. Chocolate Meringue. — Melt one square Baker's chocolate, white of one egg well beaten; add to egg two tablespoons of sugar, then pour in the melted chocolate ; beat well and spread on pie and brown in oven. A delightful addition to cream, custard or cocoanut pie.