How we cook in Tennessee ..

Sponge Cake. — Yellows of three eggs, one and one-half cups sugar, half cup ice water, two cups flour, juice of a lemon, one teaspoon baking powder. Lastly, fold whites of the eggs, well beaten, into the batter. Bake in hot quick oven. Bake in biscuit pan, then cut half in two and put cut-up fresh peaches between. Serve with whipped cream. — Mrs. C. N. Harris. Chocolate Sponge Cake. — Half cake Baker's chocolate dissolved in one cup of warm sweet milk. Beat two cups of sugar with four yolks of eggs, one cup of flour, measured before sifting, one teaspoon of baking powder, then add the whites of the four eggs beaten stiff. — Mrs. I. W. Wise. Chocolate Sponge Icing. — Yolks of two eggs, half cup sweet milk, piece of butter size of walnut, one and one-half cups of sugar beat altogether, boil five minutes, remove from fire and add one cup of bitter chocolate that has been grated and melted over hot water. — Mrs. I. W. Wise. Lady Finger Cake. — Eight well beaten eggs, one cup sugar, eight stale lady fingers, one cup grated almonds, one cup pecan nuts, one-half grated lemon and juice, one teaspoon vanilla, one teaspoon baking powder dissolved in two tablespoons warm water. Nuts can be ground in a meat chopper. — Mrs. Martha Dodson. Jelly Roll. — Three eggs, one cup sugar, one cup Dainty flour, one teaspoon baking powder, one tablespoon sweet milk. — Mrs. Lee Agnew. Jelly Roll. — Four eggs, yellows and whites beaten separately, one cup sugar, one cup flour, one teaspoon cream tartar, half teaspoonful soda, salt. Bake in shallow pan in moderate oven. Turn out of pan at once, spread with jelly and roll. Jelly Roll. — Two cups sugar, two cups Dainty flour, four eggs, two teaspoons baking powder, three-quarters cup hot water stirred in last ; flavor to suit taste and beat well. When done turn on a cloth, spread with jelly and roll. Use paper in bottom of pan. When done moisten the paper and it will come off smooth. — Mrs. H. J. Vandenbrook. Sponge Roll. — To six eggs broken together add two and onehalf cups sugar, beat fifteen minutes; add one cup sweet milk, one teaspoon vanilla, lastly beat in lightly four cups Dainty flour into which has been sifted thoroughly one heaping teaspoon baking powder. Grease two biscuit pans and dust with flour ; pour in batter and bake in a quick oven. When done turn out on a damp napkin ; spread with jelly quickly, and roll. Stale Sponge Cake. — Stale sponge cake may be transformed into an excellent dessert by cutting it in slices and toasting it delicately over the coals. Spread whipped cream on each slice and into it drop a teaspoonfull of apple or quince jelly. Sponge Roll. — One cup of sugar, one and one-half cups flour, two teaspoons baking powder sifted in flour. Break two eggs in a teacup, fill up with sweet cream, add a little salt and flavor to taste. Beat very light, add sugar and flour. Bake in loaf or jelly tins. If the latter, fill with any good marmalade, preserves or chocolate filling. Serve with sauce. This makes three nice rolls. — Miss Pattie Powell.