How we cook in Tennessee ..

Old Fashioned Corn Light Bread. — Make three cups mush; add half teaspoon salt, one tablespoon melted lard; when cool (not cold) stir in meal till thicker than egg bread. Set in warm place to rise ; when it rises stir in one cup sweet milk, one cup meal, one cup Dainty flour, heaping tablespoon sugar, half teaspoon salt. Put in a warm well-greased pan ; let rise and bake. When done roll in cloth of several thicknesses to keep soft. Coffee Bread. — At noon dissolve one cake of never failing yeast in a little more than one quart warm water. Add one spoonful of sugar and a little salt, and Dainty flour enough to make stiff batter. Set in warm place till night. About eight or nine o'clock beat in three eggs to the batter, two cups sugar, one cup butter, one cup lard, one tablespoon salt and work mixture with enough flour to make a smooth dough. Put in well greased vessel and by morning it should have doubled its size when it is ready to work it down and make into loaves. Make into six loaves, grease with butter and lard mixed, put in pans and set in warm place to rise. When well risen sprinkle sugar and cinnamon over top and bake in a very slow oven. Put pan of water on the rack to prevent scorching. — Mrs. W. W. Adams. Soft Toast. — Toast well, not too brown, two thin slices stale bread ; put them on a warm plate, sprinkle with a pinch of salt, and pour upon them some boiling water ; cover with another dish of the same size and drain off the water. Put a small bit of butter on toast, and serve while hot. French Toast. — Break one or two eggs into a pint of cold milk. Slice baker's bread, dip slices into the egg and milk and then lay in a skillet of hot lard and fry brown ; sprinkle a little cinnamon and sugar over them when taken out. Serve hot in a covered dish. Cream Toast. — Boil one quart milk ; stir in tablespoon butter, a little salt. When the milk comes to a boil stir in two tablespoons of flour mixed to a smooth paste with a little milk. Let boil a few minutes. Have ready toasted bread on a dish and pour boiling milk on it. Cover and send to table hot. Lemon Toast. — Take yolks of six eggs, beat well, add three cups sweet milk. Take baker's bread, not too stale, and cut in slices ; dip them into the milk and eggs and lay into a frying pan with sufficient melted butter to fry a delicate brown. Take the whites of six eggs, beat to a stiff froth, adding large cupful white sugar; add juice two lemons, heating well and adding two cupfuls boiling water. Serve over the toast as a sauce, and you will find it a delicious dish. Bread Sticks. — Common bread dough can be used for these by adding more shortening. Tear off pieces from the risen dough the size of a butternut; roll into sticks and lay in an oiled pan which comes for this purpose; bake fifteen minutes. Tie three or four with baby ribbon, serving each guest with a bundle. Crowns. — Rub two tablespoons of butter into one quart of sifted Dainty flour, then add two teaspoons of baking powder, one of salt ; add just enough milk to make a soft dough easily handled ; roll out to half an inch thick ; cut into squares ; then fold the corners to the middle ; brush tops with milk ; bake in hot oven for twenty minutes. Serve hot or cold.