How we cook in Tennessee ..

Pocket Books. — Beat yolks four eggs with two dessert spoons of sugar, then add one teacup sweet milk with a yeast cake dissolved in it. Flour enough to make a stiff batter; lastly, add well beaten whites, and let rise. When very light add one tablespoon butter, one tablespoon lard; sift in flour and make soft dough; let rise again; work out dough with little more flour; roll in pieces about five inches long and three inches wide. Spread very little butter on one end and fold like a pocket book and put them to rise. When light bake. — Mrs. H. R. Lancaster. To make Rolls. — One cup of yeast, one cup warm water, half cup sugar, half cup lard, white of one egg well beaten; cream lard and sugar together, add yeast and water, stir in flour to make soft batter, and when light add flour to make a stiff dough, and set to rise again, and when light work and make into rolls — keep them warm and in one hour they will be ready to bake. — Mrs. H. R. Lancaster. French Rolls. — One quart sweet milk, half pound butter, four eggs, four tablespoons sugar, one teacup soft yeast and enough Dainty flour to make a stiff batter. When light add flour to make a soft dough and let rise again. Then roll out half inch thick and cut into squares ; one teaspoon sugar and small lump butter to each piece; fold over one half over the other as a pocket book. — Mrs. H. R. Lancaster. Quick Bread. — Sift together one quart Dainty flour with one heaping teaspoon of cream tartar, one even teaspoon of soda, half teaspoon of salt. Mix in dry two tablespoons of lard and last work all into a dough with nearly a pint of buttermilk. Let it stand a few minutes, then mold into two loaves. Place in tins, let stand four or five minutes and bake in a brisk oven. If it gets brown too quickly on top, place greased paper over the loaves. — Mrs. J. R. Thomas. Potato Yeast. — Boil one large potato ; put in a bowl ; add one tablespoon flour, two of sugar, mash well together and pour in the water potato was boiled in. Let stand to cool ; add one square of Fleishman's yeast. Let stand to rise to a light foam; keep in a cool place. — Mrs. H. R. Lancaster. Light Bread, by a Professional Bread Maker. — It makes fine bread, does away with the annoyance of setting bread at night, and still allows you to get your bread done by noon. Save the water in which you boil the potatoes; mash two or three potatoes and add to it. When it cools add one yeast cake, one half cupful of sugar and one tablespoonful of salt. Let it stand over night in a warm place in winter. In the morning take out about one pint of this, and set it away for the next time. Add a little more water if needed, and stir in flour to make a soft sponge. Let it rise until light, mix stiff, let rise again,