How we cook in Tennessee ..

Spoon Bread (good). — One pint meal, one pint sour milk, half teaspoon salt, one pint warm water, four eggs, one tablespoon melted lard, one teaspoon soda. Bake in a greased pan and serve at once. — Mrs. Jarman. Egg Bread. — One pint buttermilk, one pint meal, two eggs, one teaspoon salt, one tablespoon melted lard or butter. Pour into a well greased, hot, shallow pan and bake in a hot oven until brown. Nice baked in gem pans. Corn Meal Souffle. — Into one pint hot milk stir one scant cup meal till it thickens and begins to bubble ; remove from the fire and add one tablespoon butter, half teaspoon salt, yolks four eggs. Fold in four whites beaten stiff; bake from twenty to twenty-five minutes; serve hot in baking dish. — Mrs. Reese Lillard. Corn Cakes. — One pint corn meal, one pint buttermilk, one egg, one teaspoon soda, one teaspoon salt ; bake on a griddle. Corn Pones. — One pint corn meal, quarter teaspoon soda, half teaspoon salt, half teacup buttermilk, half pint hot water; mix meal, salt, soda and buttermilk, stir in hot water. Heat one teaspoon lard on griddle, pour into mixture ; dip up large spoonfuls, place on griddle. Bake on top shelf of oven. Corn Dodgers. — One pint meal, one teaspoon lard, salt to taste. Mix with hot water and work well. Mold with hands and bake to a nice brown. Crackling Bread. — Scald one quart of meal with boiling water; add salt and one cup of cracklings. Mold with the hands into flat pones and bake until brown. — Mrs. H. Vandenbrook. Corn Meal Batter Cakes No. 1. — Two eggs, two cups sour milk, one level teaspoon soda, half teaspoon salt, half teacup flour and corn meal to make batter of proper consistency; fry on hot greased griddle. — Mrs. Reese Lillard. CAKE. "The best recipe for any possible combination is an ounce of common sense. " GENERAL DIRECTIONS FOR CAKE. Cake, to be nice, should be made of the best materials. Butter and eggs should both be fresh. Some persons entertain the mistaken notion that butter which can not be eaten on bread will do very well for cake. On the contrary, the baking increases the bad flavor. It is a good plan to wash the butter in clear water before using it. The whites and yolks of the eggs should be beaten to a stiff froth, separately. Brown sugar will answer for some kinds of cake, if free from lumps and creamed well with the butter. When soda is used, dissolve before adding to the general mixture. Butter the bakingpan well, covering the bottom with buttered white paper. In cake baking much of the success depends on the oven, which should be well and evenly heated before the cake is put in; and never allow the heat to diminish, or the cake will fall — except fruit cake, which should remain in the oven, while it cools down gradually. Avoid moving the cake while baking, as it tends to make it heavy. When the cake is done it will leave the sides of the pan. It is a good plan to put a pan filled with warm water on the top range of the stove after the cake rises, as it prevents burning or cooking too fast. To prevent browning too fast, lay a paper over the top of the cake. Avoid any contact of draft while baking.