How we cook in Tennessee ..

Charlotte Polonaise Cake Filling. — Two cups milk, twothirds cup sugar, butter size of egg. Let come to a boil and have ready two yolks well beaten with two tablespoons of corn starch or flour, which has been rubbed to a paste. Add some of the boiling milk to this, pour all together and stir till it thickens, flavor after it cools with vanilla. To one-half of this add half pound blanched almonds chopped fine; to the other one-quarter pound citron cut fine. Bake white layer cake and use the almond filling on one layer and the citron on the next. Then ice the cake. — Mrs. Sam Lancaster. Cream Filling. — Boil nearly a pint of milk, then stir into it two tablespoons corn starch moistened with a little milk, two eggs, one cup sugar; when nearly done, add half cup butter and flavor to taste. Cream Filling. — One pint new boiled milk, one cup sugar, half cup flour, two eggs; beat eggs, sugar and flour together and pour hot milk over it. Wash vessel, return to fire and cook thick over hot water. Spread between cakes. — Mrs. Wilson. Prauline Filling for Cakes. — Two cups sugar, three-quarters cup maple sugar and enough cream to moisten thoroughly; add when it boils a small piece of butter; when it thickens stir in a teaspoon of vanilla and broken pecan kernels. Use whole pecans on top of cake. Cheap Cake Filling. — Two cups sugar, butter size of egg, half cup milk and water mixed; cook until it ropes; add small spoon cocoa or chocolate before taking from fire. Spread between cakes. — Mrs. W. H. Wilson. Fruit Filling. — Dissolve three cups sugar in one of water without stirring until it hardens when dropped in water. Beat whites three eggs stiff, then pour over them the boiling syrup, beating constantly. Take out half of icing and add pineapple, cocoanut or banana and spread between layers of the cake. Then ice the cake with plain icing. This never fails if the ingredients are good. Chocolate Filling. — Two and one-half cups of sugar; add enough water to dissolve it, and boil until it strings, or will ball up in a cup of cold water ; cut about one-quarter cake of Baker 's chocolate into little pieces, put in a plate and set in the stove to melt. When the sugar has cooked enough, add it slowly to the half beaten whites of two eggs, and then add the chocolate and beat till it begins to grow stiff; then ice the cake.— Mrs. I. B. Tigrett. Chocolate Filling. — One cup grated chocolate, half cup butter, one cup sweet milk, two cups sugar ; boil till thick. Flavor with vanilla and beat until almost cool. Spread rapidly between cake. — Mrs. W. H. Wilson. Chocolate Filling. — Three cups sugar, one-half cup cream, one-half cup butter, one-half cup chocolate ; flavor with vanilla ; beat this in the slightly beaten whites of two eggs. Beat well. Chocolate Filling. — Three cups sugar, one cup sweet milk, half cup water, three-quarters cup butter ; cream the butter before using it; one-third cake of Baker's chocolate. Dissolve the chocolate in the syrup while cooking. Cook until it will harden when dropped in a cup of cold water. — Mrs. Wm. H. Long.