How we cook in Tennessee ..

sliced thin, wine glass Madeira wine and wine glass brandy, tablespoon pulverized cinnamon, tablespoon allspice, teaspoon pulverized cloves, two nutmegs, teaspoon soda; mix as you would pound cake, then add fruits, spices, soda and brandy; one pound shelled almonds may be added. — Mrs. James O'Connor. Fruit Cake. — One pound of sugar, one pound of flour, two pounds of seeded raisins, two pounds currants, half pound citron, three-quarters pound butter, twelve eggs, quarter ounce each cinnamon, cloves, nutmeg and mace ; one wine glass of wine or brandy. Make up the cake, then add spices, flour your fruit and add it, then add the brandy. I use one tablespoon baking powder. Bake three hours, but not too fast. — Mrs. E. J. Taylor. Poor Man's Fruit Cake. — Three eggs, one cup butter, three cups brown sugar, one cup strong coffee, five cups of flour, one cup whiskey, one pound raisins, one pound currants, half pound citron, half pound figs, one teaspoon each of nutmeg, spice, cloves, cinnamon and ginger, one level teaspoon of soda. — Mrs. H. C. Irby. Prohibition Fruit Cake. — One pound of butter, one pound sugar, one pound flour, one dozen eggs, one small teacup of best New Orleans molasses, one teaspoonful baking powder. Flavor with lemon extract if desired. Mix and beat thoroughly as for pound cake. I will mention I put in the syrup next to the last thing, my rose water being the last. Then add two pounds raisins, two pounds currants, one pound citron (the fruit having been prepared before). Spices to taste, two nutmegs, one teaspoonful cloves, allspice and cinnamon pulverized. Lastly two or three ounces of rose water. — Mrs. W. E. Dunaway. Ocean Cake. — Two cups sugar, half cup butter, one cup sweet milk, three cups of flour, whites of five eggs well beaten, three scant teaspoons baking powder. — Mrs. Martha Dodson. Pound Cake. — One pound butter, one pound sugar, one pound flour, eight eggs. Cream the butter and sugar very light to- gether. Beat the eggs separately and add them. Then add the flour. Bake slowly, and is better in small tins. Flavor with lemon. Mrs. H. R. Lancaster. Old Fashioned Pound Cake. — Ten eggs, one pound flour (about three cups), one pound butter (about one and one-half cups), wash the salt out of the butter, cream it with the sugar; add the well beaten yolks, then the sifted flour alternately with the stiffly beaten whites; beat with the hand very thoroughly; use flavoring if any is desired; bake in moderate oven two hours. Golden Cake. — Yolks of eight eggs, half cup butter, half cup milk, one cup sugar, one and one-half cups of flour, two teaspoons baking powder. Golden Cake. — Yellows of eight eggs well beaten, two light cups of sugar, one light cup of butter, one cup of sweet milk, three and one-half cups sifted flour, two level teaspoons baking powder, one teaspoon lemon or vanilla. Cream butter and sugar together, then add the beaten yellows. When well mixed put in one-third of the flour, beating and stirring well; add one-half of the milk, then rest of flour, which must be well stirred in to prevent lumps ; then use remainder of milk. Add flavoring last. The baking powder is sifted into the flour. — Mrs. J. L. Nelson.