How we cook in Tennessee ..

Plum Pudding. — Two eggs, one cup of sugar, one tablespoon of butter, one cup of bread crumbs, one teaspoon baking powder, pinch of salt, one pound seeded raisins, two tablespoons of sweet milk; have the raisins well floured. Put in a thick domestic cloth; dip the cloth in boiling water and then flour that well and pour pudding on ; tie tight as possible ; put in pot of boiling water and boil three hours ; never let it cease boiling. Serve with hard wine sauce. — Mrs. A. H. Ellington. Plum Pudding. — Three cups of flour, one teaspoonful of soda, one cup of sour milk, a little salt, one cup of suet, one cup of raisins. Steam three hours. Sauce for same: To one pint of boiling water, add one heaping teacup of sugar, one tablespoonful of butter, pinch of salt, one tablespoonful of corn starch dissolved in cold water. Plum Pudding. — Mix four cups of stale bread crumbs, one cup chopped suet, one cup molasses, two eggs, two cups raisins, two cups milk, one level teaspoon soda, one teaspoon powdered cloves, two teaspoons cinnamon, half each of mace, allspice and salt, one cup chopped almonds, half cup currants; boil unceasingly in buttered mold for three and one-half hours; when sending to table garnish with holly ; pour brandy over and ignite. Serve with hard sauce. — Mrs. Tucker. English Plum Pudding. — Six eggs beaten well; into this put one pound of sugar, grate a large nutmeg, one teaspoon of ground cloves and one of cinnamon, sift one pound flour, into this put a little salt, and half a pound of beef suet, add then one pound of well washed currants, one pound raisins, onefourth pound citron cut up fine ; mix well and add eggs. If desired add one glass of brandy. Mix and let stand over night. Have water boiling and dip the cloth into it, dredged with flour, and tie in ball, leaving room for swelling. Let boil six hours, taking care to keep water boiling all the time. Serve at once with a hard sauce, made of one cup butter creamed with three cups sugar, flavored with whiskey, using grated nutmeg over the bowl of sauce. — Mrs. H. R. Lancaster. Twenty-Five Cent Plum Pudding. — One pint graham or whole wheat flour, half pint sweet milk, one cup New Orleans molasses, half pound raisins chopped, one-third pound almonds (pecans are better), half teaspoon of salt, half teaspoon soda, one teaspoon baking powder. Dissolve soda in tablespoon of warm water and stir in molasses. Then add milk and flour and remaining ingredients. Steam in a closely covered tin for four honrs. Grease and flour the mold. — Mrs. B. L. Hayley. . Boiled Pudding. — One cup of raisins, one cup of nuts, half pound of citron, half cup butter, three cups flour, two eggs, one cup buttermilk, one teaspoon soda, one cup sugar, half cup black molasses. Put bag in hot water, then dip in flour, then pour pudding into bag and boil in hot water for three hours. To be eaten with sauce. This makes enough for seven or eight people. — Mrs. Ross Witherspoon.