How we cook in Tennessee ..

Potato Puffs. — Three medium sized potatoes, boil and mash fine ; while hot add one large spoon lard and one of sugar and a little salt. When cold add one egg, one cup of milk with one cake of compressed yeast dissolved in it. Beat well, then mix enough flour to make a soft dough. Set to rise in a well greased bowl until quite light. When ready to bake sprinkle flour on biscuit board and roll out about half an inch thick, cut with biscuit cutter and turn half over the other in pocketbook shape. • Place well apart in greased pan. Let stand until they rise, then bake in quick oven. — Mrs. J. L. Nelson. Buns. — Take a piece of dough large enough to make one dozen rolls, put it in a bowl; add two eggs, half cup sugar, piece of butter size of egg. Work all together, add enough Dainty flour to make a smooth dough; roll out and cut into biscuits. Let them rise till light and bake. Will require longer to bake than plain rolls. Very good. — Mrs. E. J. Taylor. Sally Lunn. — Two eggs beaten very stiff, half cup sugar, half cup butter, one cup liquid yeast, one quart Dainty flour. Put to rise at 11 o'clock in summer; it will be to bake at tea time (salt). Put to rise in a well greased pan and when risen bake in the same. — Mrs. William Long, Sr. Dutch Toast. — Take a good round steak and scrape the meat off with a very sharp knife. Have ready your bread sliced as for toast, and butter it. Spread the meat on each piece of bread, adding salt, pepper and butter, and run it into the oven only FOR FINE BISCUITS APPETIZING PASTRIES DELICIOUS CAKES ELEGANT LIGHT BREAD A Barrel of Satisfaction. long enough to brown the bread. Very nice for luncheon. — Eleanor Freeman Lancaster. Sally Lunn. — Two eggs beaten very light, half cup sugar, one cup butter, one cup yeast, one quart flour. Put to rise at 11 o'clock and it will be ready for tea at 6 o'clock. Quick Sally Lunn. — One cup sugar, half cup butter ; stir well together two eggs, one pint sweet milk, three teaspoons baking powder in sufficient Dainty flour to make batter as stiff as cake batter. Bake quickly and butter while hot. Coffee Cake. — Take a piece of light dough, roll thin, put in a pan; sprinkle with cinnamon, sugar and butter and let rise, bake in moderate oven. It will take longer to bake than plain bread.— Mrs. E. J. Taylor. Coffee Bread. — Add to one quart of sponge, two eggs, half cup butter, one large cup of sugar, one teaspoon of salt. Knead well and set to rise. Then mold into loaves and sprinkle with sugar and cinnamon. — Mrs. M. L. Madison. Rusk. — Three cups Dainty flour, two eggs, half teaspoon salt, one-third teaspoon cinnamon, two tablespoons sugar, one-third teaspoon nutmeg, two teaspoons baking powder, one and onehalf cups milk. Sift together flour, salt, baking powder and spices, add sugar and rub in butter. Mix to a dough with the eggs and milk, turn on to a board, divide into portions the size of an egg, work until smooth, lay close together on a greased pan, brush over with melted butter, sprinkle with sugar and bake about twenty-five minutes. Tea Rusk. — Three cups Dainty flour, two eggs, one cup milk, one cup sugar, three teaspoons baking powder. Bake in muffin rings ; serve hot. Very nice. — Mrs. M. Holbrook.