How we cook in Tennessee ..

Delicious Muffins. — One and one-half cups flour, pinch of salt, one tablespoon butter, two eggs, two teaspoons baking powder, one tablespoon sugar, one cup milk. Sift the flour, salt and baking pwder together, rub in the butter, add sugar and mix to a batter with the yolks of eggs and milk. Last of all add the whites of eggs beaten to a stiff froth. Bake at once in a quick oven. Corn Muffins. — One pint meal, two eggs, one cup buttermilk (not too sour), pinch of soda, one tablespoon melted lard, stirred in last. Scalded meal makes them lighter. Very sour milk never makes as good corn bread. Corn Muffins. — One pint meal, one pint buttermilk, one or two eggs, one tablespoon lard, half teaspoon of soda. Dissolved in milk, a little salt. Bake in pans. Corn Meal Muffins. — One pint meal (not heaping), three-quarters pint cold water, heaping tablespoon of lard, one teaspoonful of soda, two teaspoonfuls of cream tartar, two eggs, pinch of salt. Sift half of the meal in pan. Put lard and salt in this ; pour enough boiling water on this to scald it well, then stir in balance of the meal. Now add the cold water, then add the cream tartar, soda and eggs. Mix them well and it is ready for use. Have iron muffin rings piping hot and well greased with lard. Pour in the batter. Cook in very hot oven. — Mrs. L. L. Branum. Mush Muffins. — Make ordinary mush, just a little thicker than eaten with milk; set aside to partially cool; have muffin rings hot and well greased, and fill with mush. Run into oven just long enough to slightly brown. Serve with a lump of butter in the center of each one, very hot. These are delicious. — Mrs. Reese Lillard. Oat Meal Muffins.— Make a flour batter just as you would for flour muffins, and add the left-over oat meal for breakfast, allowing much more oat meal than batter. Put in hot greased molds and cook quickly. Prepare the oat meal over night if you want muffins for breakfast. — Mrs. J. P. Hirt. Graham Muffins. — Two cups buttermilk, two and one-half cupsful graham flour, one egg, one tablespoon molasses, two tablespoons lard, one teaspoon soda, one teaspoon baking powder, half teaspoon salt. — Mrs. A. H. Ellington. Mush Bread. — Make a thin mush of corn meal and milk (or hot water if milk is scarce). Cook till perfectly done, stirring all the time to keep it smooth. Then add lump butter, and after it cools a little, two eggs at a time; beat in a very small pinch of soda and a little salt. Butter a dish and bake slowly till brown. Mush. — Mix one pint corn meal with cold water; stir half gallon boiling water, boil half an hour, stirring all the time. Try this fried ; it is most delicious. Mush Bread. — Make a mush by adding slowly, one cup of meal to one and one-half cups of water boiling on the stove. Stir until smooth. Take up and add one well beaten egg, one cup buttermilk, one small teaspoon soda, butter size of walnut. Salt. Stir well and bake a light brown in pudding dish. — Mrs. J. L. Nelson. Mush Bread. — Sprinkle slowly half pint of white corn meal into a pint of hot milk. Cook until it is a smooth mush. Take from the fire. Add yolks of four eggs well beaten and then fold in the well beaten whites. Turn into a greased baking dish and bake in a quick oven for thirty minutes. — Mrs. Rorer.