How we cook in Tennessee ..

Chess Cake. — Yellows of eight eggs, two cups of sugar, one cup of butter; flavor with nutmeg; take one tablespoon of custard batter and make up with pastry. Chess Cakes. — Twelve eggs, three-quarters pound butter, one pound sugar; beat half the sugar with the eggs, and half with the butter and mix them ; beat till very light and bake on pastry in small tins. — Mrs. A. H. Ellington. Chess Cakes. — Seven eggs, one pound sugar, three-quarters pound butter, one tablespoon cream ; flavor with lemon ; bake in pastry. — Mrs. J. W. Vanden. Apple Roll. — Two cups flour, milk to mix to a dough (about three-quarters cup), two teaspoons baking powder, six apples, two tablespoons butter or lard, sugar, nutmeg. Mix and sift flour and baking powder, rub in the lard or butter and make to a dough with the milk. Roll thinly about twice as long as the dough is wide. Brush over with softened butter, spread with chopped apples and add sugar and nutmeg to taste. Roll up like a jelly roll. Cut in slices an inch thick and lay cut side up on a greased baking pan. Bake in a moderate oven and serve hot with a sweet sauce. Baked Apple Roll. — Make a paste, roll out thin. Spread over it apples cut in thin slices; sprinkle sugar and bits of butter all over this. Roll it up ; place it in a baking pan ; pour in water and put sugar and butter around it, grating over all a nutmeg. Damson Roll. — Use short biscuit dough ; roll out thin, spread with damson preserves, using some sugar and bits of butter over it. Roll up and put in the pan to bake ; add one pint warm water. Put a teacup in the center of the pan turned upside down, and this will keep the juice from boiling out. Take it out before serving. Apple Dumplings. — Make a rich biscuit dough, only add a little more shortening; take a piece of dough; roll out almost as thin as piecrust; cut in round pieces by a coffee saucer; sprinkle a spoonful of sugar, a pinch of cinnamon and bit of butter on the chopped apple (allowing one small apple to each dumpling). Turn the ends of dough over the apple and lap them tight. Lay them in a pan, smooth side upward. Put a small piece of butter on each one; sprinkle handful of sugar, turn in cup boiling water, bake in moderate oven three-quarters of an hour. Serve with sauce of cream and sugar or pudding sauce. Baste with the liquor once while baking. Nutmeg adds a nice flavor. Apple Dumplings. — One cup flour, one teaspoonful baking powder, one tablespoonful lard, salt, milk enough to make a soft dough. Cut in pieces and roll out thinner than for biscuits Slice apples rather thin and in small pieces and roll up in dough; spice if preferred; one cup sugar, one and one-half of water, butter size of walnut. Prepare this before making dumplings and set back on stove until it thickens slightly. Pour in center of pan of dumplings and bake in moderate oven rather slow. Have a deep pan.