How we cook in Tennessee ..

When baking cake grease your tins well and then dredge well with flour and have pans cold when you put cake in, and it will save you the cutting papers and greasing them, and is much nicer. Coloring for Cakes and Fruits. — Dark red coloring. — Take eight grains of cream of tartar finely powdered, and ten grains of cochineal; add to it a piece of alum the size of a small pea and boil with four tablespoons of water in a granite vessel for fifteen minutes. Then strain through a cheese cloth and put in bottle tightly corked. If kept any length of time add a little alcohol. Angel Cake. — Eleven whites, one and one-half cups sifted powdered sugar, one cup dainty flour, one teaspoon cream tartar, one teaspoon lemon, a pinch of salt; sift flour, cream tartar, salt and sugar all together five times; add this gradually to the beaten whites; put in lemon and bake in moderate oven. —Mrs. W. H. Wilson. Angel Food. — Eleven eggs (whites), cup and a quarter sugar sifted six times, one cup flour sifted six times, teaspoon cream tartar. Beat whites, when half beaten add cream tartar, barely lap the sugar in, but do not beat, then the flour last, the same way. One teaspoon of lemon to flavor. — Mrs. Hibernia Neil. Angel Food Cake. — Add to the whites of fifteen well beaten eggs one pound of sugar, five ounces of flour (sifted seven times) folded in ; one teaspoon of cream of tartar and one teaspoon of vanilla. Bake in a slow oven. — A. T. Nance. Angel's Food. — Separate six eggs. Sift half a cupful of flour five times. Sift two-thirds of a cupful of sugar. Beat the whites until stiff, add a saltspoonful of cream of tartar, beat again until fine and dry. Add slowly the sugar, then the flour. Bake in a small square breadpan in a very moderate oven for half an hour. — Mrs. Rorer. Angel Food Cake. — Whites of thirteen eggs, three-quarters pound sugar, after it has been sifted; quarter pound flour, after it has been sifted; beat the eggs about half and then sift into them one teaspoon of cream tartar and beat until very light and dry. Add to the eggs the sugar, stir lightly, then add teaspoon of vanilla or lemon. Lastly stir in the flour and put in pan immediately and bake in moderately hot oven for forty minutes. When done turn down on four cups or glasses. Put a wet towel on top of the pan. When cold run a knife around and turn out. — Miss Bruce Harris. Angel and Sponge Cake. — In making angel and sponge cake always use pastry flour. Sift flour before measuring. In making sponge cake sift powder several times with flour. Have bowl and beater perfectly dry before beating whites. Any moisture will prevent their beating up light. Eggs beat quicker and lighter when cool, consequently they should be kept in a cool place until needed. Add a pinch of salt to the whites and beat. This toughens the fibre and helps retain the air. As the lightness of sponge cake depends mainly on the amount of air beaten into the eggs care should be taken not to stir much when flour is added. It should be carefully folded in. Beating after flour is added breaks the air bubbles, thins the pastry and makes the cake tough and heavy. Do not grease tins in angel cake; invert them to cool when taken from the oven. There are pans made especially for these cakes. Layer cakes do not need to