How we cook in Tennessee ..

Lady Orange Cake. — Whites of ten eggs, three cups of sugar, three cups of flour, one and one-half cups of corn strach, one and one-half teaspoons of baking powder sifted with the flour, one cup of butter, one cup of sweet milk. Flavor with either almond or orange. Icing for this cake : Four tablespoonfuls of thick cream, made thick with XXX sugar. Spread one inch thick between layers and on top. After this dries ice with ordinary icing. Perfectly delicious. — Mrs. W. Bride's Cake. — The whites of eighteen eggs, three cupfuls sugar, one and one-half cupfuls butter, four and one-half cupfuls sifted flour, and three teaspoons baking powder. — Tennessee Cook Book. Plum Cake (very fine). — One pound butter (weighed), three cups sugar, five cups flour, two pounds raisins, one cup milk, two good teaspoons baking powder, twelve eggs. In making the cake reserve part of the flour to roll the raisins in. Bake in a deep cake pan one hour and a half in a moderate oven. — Mrs. John Freeman. Corn Starch Cake. — One pound sugar, half pound butter, six eggs, one teacup sifted flour, one teacup rich sweet milk, one heaping teaspoon baking powder, one teaspoon of extract, one package of Oswego corn starch. Sift the corn starch, baking powder and flour together four times. Beat the whites and yolks of eggs separately, then mix ingredients as in other cake. Very fine. — Mrs. Ernest Edenton. Corn Starch Cake. — One pound sugar, three-quarters pound butter, six eggs broken in one at a time, one box corn starch, three tablespoons flour. Bake in muffin rings. — Mrs. W. H. Wilson. White Fruit Cake. — One cup of butter, two cups sugar, two and one-half cups flour (before sifting), whites of seven eggs, two teaspoons baking powder, one cup sweet milk, one pound raisins, one pound figs, one pound dates, one pound blanched almonds, quarter pound citron, three teaspoons of cinnamon. Chop the fruit (but not fine) and sprinkle flour over it. After mixing the cake add the fruit and bake slowly. When done and still warm, pour over it slowly one cup of sherry. — Miss Guy Leeper. Fruit Cake. — Three-quarters pound flour, three-quarters pound sugar, three-quarters pound butter, eight eggs (nine if small), one and one-half pounds raisins, one pound currants, half pound figs, quarter pound citron, quarter pound pecans, one wine glass of strong clear coffee, one wine glass of wine, cloves, cinnamon and allspice to taste. Bake slowly. — Mrs. J. C. Edenton. White Fruit Cake. — Three cups flour, one cup corn starch, two cups sugar, one cup butter, one cup sweet milk, whites of eight eggs, one teaspoon baking powder, two teaspoons extract of lemon, two of brandy, two of rose water, one grated cocoanut, one pound figs, half pound citron, one pound crystalized cherries, half pound pineapple, one pound blanched almonds — cut them up a little. Use extra flour for the fruit. — Mrs. W. S. Keller. Fruit Cake. — Twelve eggs, one pound sugar, one pound butter, one pound flour, two pounds raisins, two pounds currants, two pounds citron or less, one pound figs, one pound dates, half cup molasses, teacup sherry wine. Cloves, cinnamon, allspice, at least one tablespoon each, and more if preferred, four nutmegs. Bake six hours. — Mrs. Hibernia Neil.