How we cook in Tennessee ..

Fudge. — Three cups sugar, two large tablespoons of butter, one-quarter cake of Baker's chocolate; put these ingredients into a porcelain kettle, with enough milk to cover. Boil until it slightly hardens when tested in cold water. Add a teaspoon of vanilla and beat until nearly cold; then pour in buttered dish; cut in squares. — Miss Annie May. Fudge. — Two cups granulated sugar, two-thirds cup cream or milk, one square Baker's chocolate shaved fine. Boil together, stirring constantly until it makes a soft ball when dropped into cold water. Remove from the fire and beat until nearly cold; flavor with vanilla and pour into a buttered tin; cut into squares. — Mrs. J. E. Ryley. Nut Fudge. — Two cups of brown sugar, two cups of white sugar, one cup of molasses, one cup of nuts, one cake of sweet chocolate, one cup of sweet milk, lump of butter. Put all except nuts on to boil for about twenty minutes; remove from stove and beat hard until it begins to cream; then stir in the nuts and pour in a greased pan; when nearly cold cut into squares an inch wide. — Mrs. J. M. Thompson. Chocolate Fudge. — One-quarter cake of Baker's chocolate, three cups sugar, one cup rich milk, one-quarter pound of butter. Mix grated chocolate, sugar and milk and boil till there are no bits of chocolate visible. Put a little in a saucer and run a spoon through it — there will be an open mark left if it is done. Take from the fire and cream into it the butter until the whole is cool enough to pour into the buttered dish — later cut in squares. — Miss Guy Leeper. Cocoanut Fudge. — Two cups sugar, two-thirds cup milk, butter size of English walnut. Put on stove, stirring all the time, and cook like chocolate fudge until done. Beat until nearly cold and add as much cocoanut as desired. Pour in buttered pans. — Mrs. M. L. Madison. College Fudge. — A college girl gives this as her recipe for making fudge : Boil a fourth of a cake of chocolate, a pound of granulated sugar (two cupfuls), a cupful of milk, and a teaspoonful of butter five minutes. Then remove from the fire and add a pound of marshmallows, cut into small pieces. Beat until candy begins to stiffen, then pour into buttered tins. The brown fudge should be well spotted with the white of the marshmallows. Penocha. — Two cups sugar (one white and one brown), half cup milk, pinch salt and one tablespoon butter. Cook until it will form soft ball in cold water ; take from fire, add one table- COOK WITH spoon vanilla. Stir until begins to cream; add one cupful chopped English walnuts (I use any kind of nuts). Pour on buttered platter; let cool and mark in squares. Very fine. — Mrs. Lee Agnew. Penotia Candy. — Four teacups best sugar, one cup sweet cream or milk, one-half pound English walnuts, chopped fine, one teaspoonful vanilla; cook fifteen minutes on hot fire; stir constantly after it begins to boil ; add nuts and vanilla just before taking from fire ; turn quickly into buttered tins and mark into squares before it sets.— Mrs. C. A. Derryberry. Pinuchi. — Three and one-half cups of brown sugar, lump of butter size of egg, one and one-quarter cups of milk; cook till it strings. Then stir in half pound of shelled pecans, one tablespoon of vanilla. Beat till it begins to cool. Pour on a buttered platter and cut in blocks. — Patty Crook.