How we cook in Tennessee ..

Doughnuts. — Two cups sugar, two eggs, two teaspoons baking powder, two teaspoons melted lard, one cup milk, flour enough to roll, flavor with nutmeg. Fry in hot lard. — Mrs. W. H. Wilson. Doughnuts. — One cup of sugar, one egg, one cup sour or buttermilk, two tablespoons of melted butter, one teaspoon of soda, flour enough to roll. Beat egg, add sugar and melted butter, then milk, to which the soda has been added; mix all well with the flour, roll lightly and cut out, fry in boiling lard ; when done sift powdered sugar over top. — Mrs. Perry C. Callahan. Doughnuts. — One cup of sugar, two eggs, three tablespoons of melted butter, one cup of warm mashed Irish potatoes, cup and a half of flour with one and one-half teaspoonfuls bakingpowder, half cup of sweet milk, flavor to taste with grated nutmeg.— Mrs. M. I. Best. Doughnuts. — Three eggs, two cups sugar, one cup of sweet milk, two tablespoons of butter, two teaspoons baking powder. Cut and fry in boiling lard.— Mrs. C. N. Harris. Doughnuts. — One egg, one cup sweet milk, one cup sugar, three teaspoons baking powder, pinch salt, little nutmeg, flour enough to roll out ; fry in hot lard.— Mrs. Lee Agnew. Maple Biscuit. — Beat separately nine eggs, to the yolks add four teacups flour, two teaspoons baking powder and one of vanilla. Boil as for icing, two cups granulated sugar, half cup water; pour over the well-beaten whites, turn this into the yellow batter, mix well and bake in the square flat tins. When nicely browned, remove from tins, cut in small squares and triangles; ice alternately with pink and white icing; pyramid on glass cake stand. Dainty, delicate and delicious. Maple Biscuit. — Sift together two cupfuls of flour, two cupfuls of cornstarch, two teaspoonfuls of baking powder and half a teaspoonful of salt. Rub into these ingredients one cupful of butter and mix with cold milk to a stiff dough. Roll out, fold up, and roll again, repeating until the dough is flaky. Roll out finally to half an inch in thickness, cut in three-inch circles, brush with butter, dredge thickly with grated maple sugar, fold over and bake twenty minutes. Nut Bars. — Two cups flour, one teaspoon baking powder, one cup coarsely chopped nuts, half cup milk, half cup sugar, one egg, two tablespoons butter, pinch of salt. Sift flour, salt and baking powder into a bowl ; rub in the butter and add the nuts and sugar. Mix to a rather stiff dough with the egg and milk, turn on to floured board and roll out two-thirds of an inch thick. Cut into bars of convenient size and fry in hot fat until golden brown. Cake Snowballs. — From a perfectly white angel's food cake about two and one-half inches thick cut with a biscuit cutter (medium size) a number of balls. Have ready a rich, white icing. Take each ball on a fork and with a spoon cover entirely with icing. Then cover with freshly grated cocoanut. This might also be made with pink icing. — Mary Roxie Snider. Good Tea Cakes. — One quart flour, one-third cup milk, three eggs, one cup sugar, one tablespoon baking powder, half cup lard, pinch salt. Roll out soft dough as you can, cut out and sprinkle with sugar. — Mrs. W. H. Wilson.