How we cook in Tennessee ..

Currant Bread. — Cream two tablespoonfuls of butter with one-half cupful of sugar. Beat two eggs light and stir into the butter and sugar, add one cupful of milk, four cupfuls of Dainty flour to which has been added one teaspoonful of baking powder, and last two tablespoonfuls of cleaned currants dredged with flour. Roll out, cut into rounds or make in a loaf, and bake in a moderate oven. Eat hot with butter. Biscuits. — Into a quart of sifted Dainty flour put two heaping teaspoonfuls of baking powder and a pinch of salt; mix together while dry, then rub into it a piece of lard a little larger than an egg; mix with cold sweet milk; roll thin; cut with a tin cutter, and bake to a light brown in a hot oven; send to the table immediately. Sweet Milk Biscuit.— To one quart of Dainty flour add one-half teaspoonful of soda and one teaspoonful of cream tartar and sift five times; one teaspoonful of butter and one of lard; moisten with sweet milk and bake in a moderate oven. — Mrs. M. I. Best. Soda Biscuit. — One quart dainty flour, one small teaspoon soda, one teaspoon baking powder, one teaspoon salt, one pint buttermilk, a good tablespoon lard. Sift flour, containing salt, baking powder, soda ; rub in lard and add milk. Bake in quick oven. More baking powder may be added, if you wish the dough to rise more. Drop Biscuits. — One quart of flour, three teaspoonfuls of baking powder, teaspoonful of salt, butter the size of an egg rubbed into the flour, one pint of milk; drop from a spoon into buttered pan; bake in a quick oven by turning full flame on the gas stove. Baking Powder Biscuit. — Take one quart dainty flour, one tablespoon lard, half teaspoon salt, two teaspoons baking powder; mix into a soft dough, with sweet milk and water, half and half; handle very little; roll, cut and bake in quick oven. — Mrs. Reese Lillard. Sweet Potato Biscuit. — Take one pint of boiled and mashed sweet potatoes, one tablespoon butter, one pint sour milk, two eggs, one level teaspoon soda and flour to make a very soft dough ; roll, cut and bake in moderate oven. — Mrs. Lillard. Spoon Biscuit. — Eight large kitchen spoons dainty flour, two full teaspoons baking powder, pinch of salt, two tablespoons butter ; mix to a stiff batter with ice water ; drop by spoonfuls into a buttered pan and bake quickly. — Mrs. Reese Lillard. Beaten Biscuit. — One quart of dainty flour, a large tablespoon of lard, salt; make up dough very stiff with equal parts of sweet milk and cold water; beat until smooth and inclined to ' ' blister ' \ Then roll moderately thin, prick with a fork each biscuit. Cook slowly in a moderate oven. — Mrs. T. H. Temple. Beaten Biscuit. — One quart flour, one teaspoon salt, piece of lard size of an egg, adding enough water to make stiff dough. Make dough much stiff er than other breads; beat steadily half hour by the clock. Cut with biscuit cutter, rather small, half an inch thick, and do not let them touch in the pan. Stick them with a fork. Let the stove be very hot. — Virginia Cook Book.