How we cook in Tennessee ..

Perfection Cake. — Three cups sugar, three cups flour, one cup butter, one cup corn starch, one cup milk, one teaspoon soda, two teaspoons cream tartar, twelve eggs. Whip whites thoroughly and add sugar ; cream butter and add to the eggs ; then spoon at a time add flour, milk and corn starch. Dissolve soda in milk and put cream tartar in eggs when about half whipped. — Woman's Exchange. Dixie Ginger Cake. — Half cup brown sugar, half cup butter, three cups sifted flour, one teaspoon each of cinnamon, cloves and ginger, two teaspoons soda in boiling water, two well beaten eggs. Bake in gem tins or bread pan, and serve with sauce. — Mrs. John H. Gary. Soft Ginger Cake. — Five eggs, four cups flour, two of sugar, one of butter, one of molasses, two tablespoons ginger, one teaspoon of soda. Ginger Cake. — Take one quart molasses, one cup sugar in it, two tablespoons soda, two eggs, one cup lard, two heaping tablespoons ginger, flour to make a dough of medium stiffness, one tablespoon salt, knead well, roll and cut with biscuit cutter, Brush over the cakes with a mop dipped in mixture of yolk of one egg and two tablespoonfuls molasses ; bake in rather quick oven. — Mrs. Reese Lillard. Grandmother's Ginger Cake. — Quarter cup of butter, one tablespoonful of soda, half cup of sugar, one egg, half cup of molasses, half teaspoonful of ginger, half cup of sour milk, half teaspoonful of cloves, two cups of flour, half teaspoonful of cinnamon, half cup of raisins, grated rind of orange or lemon. Cream the butter and sugar. Mix with the egg beaten very light and add the spices and molasses, sift flour twice before measuring, add soda and sift again ; mix in with the sour milk. It should be rather soft. Add the orange or lemon peel and the raisins which have been rolled in flour. Bake half hour in moderate oven. Spiced Ginger Cake. — One cup each of sugar, butter and molasses, three eggs, three cups flour, one teaspoon soda dissolved in cup of sour cream, half grated nutmeg, one teaspoon cloves, one tablespoon ginger. Extra good. Ginger Cakes. — Two eggs, two teacups molasses, one teacup sugar, not quite one teacup buttermilk, two teaspoons soda, three-quarters cup lard, one heaping tablespoon ginger; flour to make a soft dough. Good. — Mrs. Wells. Ginger Cakes. — Three pints molasses, seven eggs, two cups sugar, two cups lard, three large spoons ginger, two tablespoons soda, and enough flour to make very soft dough. Half this recipe makes a big lot of cakes. Make the dough as soft as can be handled, and sprinkle the cakes with sugar, before baking. — Mrs. Sam Lancaster. Ginger Cakes. — Two cups molasses, one cup of sugar, one heaping cup of lard and butter mixed, one cup hot water, two teaspoons soda, ginger and salt to taste. — Mrs. C. A. Derryberry. Ginger Cakes. — Two eggs, one cup sugar, one cup molasses, one teaspoon ginger, one heaping teaspoon soda in one-half cup hot water, two-thirds cup lard salted, flour enough to make stiff dough.— Mrs. C. A. Derryberry. Ginger Cake. — One cup sugar, one cup New Orleans molasses, half cup lard, one cup sour milk, two teaspoons soda, two eggs, one teaspoon ginger, flour to stiffen for rolling out. — Mrs. J. E. Ryley.