How we cook in Tennessee ..

dissolved yeast; beat this batter well with a spoon; cover this bowl of batter, and place it where it will keep moderately warm. About eight o'clock at night, sift the other two pints of flour on the biscuit board, leaving out a very little to knead the dough in the morning. Then take a tablespoonful of lard (not heaping) ; mix it into the flour, adding another teaspoonful of sugar and a teaspoonful of salt. Now pour the batter into this flour and knead the dough well; put this dough into a jar or bowl that has a cover. Early next morning knead this dough over; make into rolls, and set to rise for breakfast. If this recipe is exactly followed, it can not fail. — Mrs. H. R. Lancaster. Parker House Rolls. — Add to one pint hot milk one teaspoon salt, one tablespoon each of butter and lard, one tablespoon sugar; cool; add one compressed yeast; place in center of one quart Dainty flour, stirring in flour to make thick batter ; cover, let rise ; knead rest of flour in ; let rise double ; roll out to quarter inch; cut with form; indent each; brush with butter; fold one-half over other; set in pan; cover for one hour; then bake fifteen or twenty minutes. Yeast for Bread. — Boil and mash four potatoes, add one cup flour and pour over this a big quart of boiling water. When cold add one yeast cake soaked in half cup water. Bread. — One quart flour, one teaspoonful salt, one teaspoon sugar and one teaspoon lard. To this add one large cup of the above yeast. — Mrs. Ida Hall. Irish Potato Liquid Yeast— Into two boiled Irish potatoes, well mashed, smooth two tablespoons flour, one tablespoon salt, two tablespoons sugar, one yeast cake dissolved in water, and let ferment over night in warm place; then screw jar tight and keep in a cool place. In making rolls use one teacup of the liquid. — Mrs. Wm. Holland. Tea Rolls. — Half-gallon dainty flour, one heaping spoon lard, two heaping spoons sugar, one egg well beaten, one cup yeast, enough warm water to make soft dough. Knead well and set to rise. When light work down and set to rise the second time — then roll out on board and cut into biscuit, placing in pan to rise again one and one-half hours for supper. — Mrs. Wm. Holland. Sugar Rolls. — Two quarts flour, one or two eggs, lump of butter size of walnut, the same yeast as for bread; roll halfinch thick, sprinkle with sugar, cinnamon, butter and raisins or currants. Cut in strips and roll. Pinch dough together on pne end so the syrup will not come out, and set on end in a biscuit pan to bake. — Mrs. J. C. Lanham. Light Rolls. — Buy one five cent yeast cake. Dissolve onequarter of it in half cup of luke warm water. Pour this into one quart of sifted flour, lard size of egg, salt, one tablespoon sugar, one beaten white of egg ; mix rapidly and set in a warm place (not too hot) to rise. When dough is well risen (which it will be in three hours) knead it well, then spread enough flour on board to roll dough like biscuits and cut. Place in pan, rubbing a little lard on top of each loaf. Bake in a slow oven. Keep the remaining part of yeast cake in a dry place. It can be used several days. — Mrs. J. L. Nelson.