How we cook in Tennessee ..

Brown Bread. — Two cups sifted graham flour, one cup meal, one cup raisins, one cup molasses, one pint sour milk, one teaspoon soda, one teaspoon salt. Steam two and one-half hours, bake five minutes. If steamed in small cans, like baking powder cans they are easier handled and of convenient size. — Mrs. Lee Agnew. Brown Bread, Steamed. — One cup wheat flour, one cup graham flour, one cup corn meal, two cups sweet milk, one cup sour milk, two cups dark molasses, one teaspoon soda, dissolved in the molasses. Put into cans, put cans into double boiler, and steam for three or four hours. — Mrs. C. A. Derryberry. Boston Brown Bread. — Four cups graham flour, one cup buttermilk and one tablespoon more, one cup molasses, one cup raisins, one cup water (cool), one teaspoonful salt, one of soda in buttermilk, three teaspoons of baking powder. Use four of the one pound baking powder cans — filling each twothirds full.— Tested by Mrs. I. 0. Benton. Graham Bread. — Take out one coffee cup of risen sponge on baking day. Put into a tray two parts graham flour, one part white flour, one handful of Indian meal, one teaspoon salt. Wet this up with the sponge and when it is mixed add half cup molasses. The dough should be very soft, and if there is not enough dough add a little warm water. Knead well and give plenty of time to rise, longer than white bread. Knead second time. The second rising requires nearly as long as the first. Do not cut while hot. Graham Bread. — Four cups graham flour, three cups milk, one cup molasses, one teaspoonful of soda. Steam three hours. —Mrs. H. L. Madison. Rice Bread. — Two cups of cold rice, one cup of buttermilk. Dissolve one-quarter teaspoonful of baking powder in the milk. Use also a light half teaspoonful of soda. Stir in rice, two beaten eggs, one small cup of meal. Put one tablespoon of lard in a hot pan. Bake. — Mrs. T. H. Temple. Grit Bread. — One pint well cooked grits ; add two tablespoons meal, one egg, one pint sour milk, one tablespoon melted butter, half teaspoon salt, little more than half teaspoon soda; pour into a well greased pan; bake. Rice bread can be made the same way. — Mrs. Reese Lillard. Rye Bread. — Two quarts of wheat flour, one quart of rye flour, mixed; put yeast in flour and set to rise. In making yeast use one pint of water, one pint of sweet milk; let come to the scald; add one tablespoon sugar, one teaspoon salt, teaspoon lard or butter, two cakes of compressed yeast ; let rise ; make in loaves, let rise ; then bake for forty minutes. Put the yeast in flour and make up; don't let yeast rise. — Mrs. J. C. Lanham. Rusk. — Take a piece of light dough, work in butter the size of large egg, half cup white sugar, half cup milk, Dainty flour enough to make a soft dough ; keep it warm for half hour or so and then make into rolls, and when light bake them. — Mrs. E. J. Taylor. Rusks. — Three cups Dainty flour, two eggs, half teaspoon salt, one-third teaspoon cinnamon, two tablespoons sugar, one-third teaspoon nutmeg, two teaspoons Rumford baking powder, one and one-half cups milk.