How we cook in Tennessee ..

Crumb Griddle Cakes. — One and one-half cups bread crumbs, two eggs, one cup Dainty flour, pinch salt, one tablespoon butter, one pint milk, two teaspoons baking powder. Scald the milk; pour it over the crumbs and butter and let stand until cool. Add the flour, salt, baking powder, yolks of eggs and lastly the stiffly beaten whites of eggs. Bake slowly on a hot griddle. These are more digestible than cakes made all of flour. Flannel Cakes. — One pint dainty flour, two tablespoons granulated sugar, pinch of salt; add four eggs, yolks and whites beaten separately, and just before baking add teaspoon of baking powder. Beat all to a thick batter; bake in a moderately hot griddle. Waffles and Flannel Cakes. — One tablespoon of sifted meal, a piece of lard size of egg, one teaspoon salt, two tablespoons boiling water. Into this mush break one egg and beat well. Add one pint buttermilk and one pint Dainty flour; beat until smooth. When ready to bake add one teaspoon soda and put in hot oven. Cracker Fritters. — One pint pulverized cracker, four eggs, one gill of milk, salt and pepper to taste. Drop by spoonfuls into boiling fat. These served with chops are fine. — How to Entertain. Puffs. — Take soda biscuit dough, roll very thin, cut into squares and fry in hot lard. These are nice for breakfast or to make a garnish for dish of fried or broiled chicken. — Mrs. Reese Lillard. Pop Overs. — Two eggs beaten separately, one cupful sweet milk, five heaping tablespoons flour, pinch of salt ; bake in cups in quick oven. Serve hot with syrup or sauce. — Mrs. Reese Lillard. Dumpling for Stew. — One cup Dainty flour, one teaspoon baking powder, one tablespoon half butter, half lard ; mix with enough sweet milk for a stiff dough and drop in stew. Bake in hot oven. — Mrs. J. E. Ryley. Cinnamon Roses. — Roll out nice biscuit dough, sprinkle liberally with sugar, add bits of butter and cinnamon. Cut in strips and roll up each piece ; pinch it together on the bottom so the butter will not run out, and set in a bread pan ; they will require about as long to bake as biscuits. Good. — Mrs. R. A. Treadwell. Rice Corn Bread. — One pint of boiled rice, one pint of cornmeal, one onnce of butter, two eggs, one pint of sweet milk; beat the eggs very light ; then add the milk and melted butter ; beat the rice until perfectly smooth, and then add the eggs and milk. Lastly, add the cornmeal; beat all together very light, and bake in a quick oven. — Gulf City Cook Book. Spoon Bread. — One pint or more of milk, one spoonful of soda, a little salt, three well beaten eggs, a little cold grits or mush mashed smooth, meal enough to make a thin batter, a little hot grease; bake in a pan which can be brought to the table, as it cannot be turned out. More or less soda is used, according to milk, but the batter must be thin and only two or three spoonfuls of grits used. — Mrs. John H. Gary. Muffins. — Take one pint Dainty flour, yolk one egg, whites of two eggs beaten separately, one teaspoon sugar, half teaspoon salt, half tablespoon butter, heaping teaspoon baking powder, one pint sweet milk. — Mrs. Reese Lillard.