How we cook in Tennessee ..

Chocolate Filling. — Yolks two eggs, one cup sugar, one heaping tablespoon butter, one cupful sweet cream; put over the fire, and when it comes to boiling point stir into it two squares Baker's chocolate and cook until thick. Flavor with vanilla and beat until ready to spread on the cake. Chocolate Macaroon Filling. — Half pint milk, two cups sugar, quarter pound chocolate, quarter pound of almond macaroons, broken into bits. Let the mixture boil together a few minutes till it becomes thick. Decorate the cake with whole macaroons. Lemon Filling. — Yolks two eggs, one cup sugar, three-quarters cup milk, one teaspoon flour or corn starch ; beat the yolks well with the sugar and pour the boiling milk on them ; return to the fire and cook until thick. — Mrs. Geo. Gooch. Lemon Filling. — Mix together two eggs, two cupful s of sugar, the juice of two lemons and grated rind of one, one teacupful of cream or new milk, a lump of butter the size of an egg, and two teaspoonfuls of corn starch. Boil in double boiler till thick. Spread when cool. Lemon Filling. — Four lemons, two cups sugar, one tablespoon corn starch, five yolks, half cup water; boil till thick; add half cup butter after cooking. Lemon Cream Filling. — Grated rind and juice four lemons, one pound sugar, quarter pound butter, six eggs; cook in double boiler until thick as honey and put between cake. Half of this recipe makes enough for medium size cake. — Mrs. W. H. Wilson. Lemon and English Walnut Filling. — Squeeze the juice of two large lemons over one pound of granulated sugar. When smooth spread over loaf cake, cut into squares and place one or more English walnut kernels on each square, while soft. Icing for Filling. — Two cups sugar, whites two eggs; put sugar in saucepan with enough water to moisten; have the eggs beaten just enough to break the whites; pour the boiling sugar on it, beating all the while. Set the bowl in a larger bowl of ice water and continue beating until it is nice and creamy; flavor with lemon. Maple Nut Frosting. — Boil one and seven-eighths cupful of powdered sugar, one cupful of maple syrup and half a cupful of thin cream together until when it is tried a soft ball may be formed in cold water. Remove from the fire, add three-quarters of a cupful of almonds finely shredded and beat until the frosting is of the right consistency to spread. Icing. — Five eggs, three cups sugar, one and one-half cups water; cook the sugar and water until it will harden at once when dropped in cold water. Then pour the boiling sugar on the well beaten whites and beat until stiff. Flavor with lemon or tartaric acid. — Miss Lizzie Treadwell. Icing. — Two cups sugar, seven tablespoons water; cook until it ropes, then pour over the beaten whites of three eggs, stirring all the time. — Miss Mary Bond. Icing. — Whites six eggs, three pounds sugar, almost one cup water ; cook till it ropes ; beat eggs stiff ; pour syrup over slowly, beating all the while; after beating nicely put in one-eighth teaspoon cream tartar, flavor and beat till stiff. Excellent for filling too. — Mrs. John Parker. Icing for Cake. — Put two cups of sugar in icing pan; break whites four eggs over it; add juice of one large juicy lemon; put this in pan of boiling water and cook until thick, beating all the time.— Mrs. W. H. Wilson.