How we cook in Tennessee ..

Dark. — Half cup of brown sugar, quarter cup of butter, quarter cup milk, half cup molasses, two cups of flour, yolks of three eggs, one teaspoon cream tartar, half teaspoon soda, half nutmeg, half teaspoonful each of cloves, ginger, cinnamon and allspice. Cream butter and sugar, then add the beaten yolks of three eggs, the molasses and spices, and flour, with cream tartar and soda well mixed in it. — Tested by Mrs. M. C. Woods. Haufreier Cake. — Sixteen eggs, one pound sugar, three-quarter pound flour, half pound butter. Beat whites stiff, add sugar and beat well; add yolks beaten very light; fold in flour and add butter melted. I make half of this receipt with good success. Good. — Mrs. W. H. Wilson. Almond Cake. — Whites twelve eggs, three cups sugar, one cup butter, two teaspoons baking powder, four and one-half cups flour, half teaspoon of bitter almond extract, one cupful almonds, blanched and shredded fine, half glass brandy or sherry wine, and when cold put on thick white icing, flavored with a few drops of bitter almond and grated almonds sprinkled thickly over the frosting. — Tennessee Cook Book. Almond Cake. — Ten eggs, one pound of sugar, three-quarters of a pound of butter, and three-quarters of a pound of flour. Add half a pound of almonds, blanched and beaten fine, with a wineglassful of rose water. Hickorynut Cake. — One cup butter, two of sugar, three of flour, whites of seven eggs and yolks of two eggs, one teaspoon soda, two of cream tartar, one pint hickorynut meats rolled and sprinkled with flour. Beat whites to a stiff froth. Rich and excellent. Hickorynut Cake. — Two cups sugar, one of milk, two-thirds cup butter, three of flour, three eggs, two teaspoons baking powder, one cup nut kernels cut fine. Tried and not found wanting. Hickorynut Cake. — Beat half a cupful of butter to a cream; add one cupful and a half of sugar, beating all the while. Measure three-quarters of a cupful of water; sift two cupfuls of flour with three level teaspoonfuls of baking powder. Chop sufficient hickorynut kernels to make one cupful. Add first a little of the water to the butter and sugar, then more water and flour until both are used; beat thoroughly for three minutes. Beat the whites of four eggs to a stiff froth, add onehalf to the mixture, then add the nuts, and last the remaining whites of eggs. Bake in square or round pans in a moderate oven for forty-five minutes. Ice with soft icing and decorate with halves of nuts. — Mrs. Rorer. Dark Fig Cake. — Four eggs (whole), two cups sugar, one cup cold water with one teaspoon soda in it, one cup of raisins chopped fine, one pound figs chopped fine, one teaspoon of cinnamon, three and one-half cups flour, one cup butter, one piece chopped citron. This is fine. — Mrs. Chas. King. English Walnut Cake. — Two cups sugar, three cups flour, one cup milk, three-quarters cup butter, three-quarters cup nuts broken fine and floured, two teaspoons baking powder, one teaspoon vanilla, three eggs well beaten together. Bake in biscuit pans, making two layers. Take whites four eggs, one and one-quarter pounds powdered sugar, juice of half lemon and one teaspoon vanilla and beat all together until it will thread off. Spread on first layer, place second on top, ice, and mark in squares. Place half a nut on each square.