How we cook in Tennessee ..

Velvet Cake. — Whites eight eggs, three cups flour sifted four times, two cups sugar, two level teaspoons Price's baking powder, three-quarters cup milk, three-quarters cup butter (measured after it is creamed. Add one cup sugar to whites, which have been beaten to a very stiff froth, and the other cup cream with the butter; then add them together, putting in the flour and the milk last. — Mrs. Albert Johnson. White Layer Cake. — Eight eggs (whites), two cups of sugar, four cups of flour, one cup of butter, one cup of milk, one teaspoon of baking powder. Cream butter and sugar well together before adding milk, which must be stirred in slowly. Add flour and then the well beaten whites of eggs. Flavor with teaspoon of whiskey. Line pans with paper ; bake in moderate warm oven. Put layers together with chocolate icing. Cook three and one-half cups of white sugar, one and one-half cups of milk, two ounces or squares of Baker's chocolate, a piece of butter size of a walnut added just before you take it off fire. Flavor with vanilla. Beat until thick enough to spread on cake. — Mary E. Timberlake. White Perfection Cake. — Three cups sugar, one cup butter, one of water, three cups flour, one cup corn starch, whites of twelve eggs beaten to a stiff froth, heaped teaspoon of baking powder ; dissolve the cornstarch in half the water, add it to the butter and sugar well creamed together, then the rest of the water and flour and whites of eggs. — Mrs. H. C. Irby. Mrs. Mean's White Cake. — Whites of twelve eggs, six cups flour (slightly heaped), three and one-half cups sugar (even), two even cups butter, measured after it is creamed, two cups ice water, three teaspoons baking powder (slightly heaped). Line the pan with paper, letting it protrude over the edges. Do not grease pan. White Cake. — Half cup of butter, half cup of lard, two cups of sugar, one cup of water, four cups of flour, whites of six eggs well beaten, one tablespoon of whiskey, one tablespoon of lemon, two teaspoons of cream tartar, one teaspoon of soda. — Miss Mary Bond. White Cake. — Beat the whites of ten eggs to a stiff froth, then add one and one-half cups of sugar; cream one cup of butter with one and one-half cups of sugar until very light. Mix the whites with the butter; add three and one-half cups flour, one cup sweet milk, two light teaspoonfuls baking powder. Stir all together well and bake in jelly cake pans or as a loaf cake. — Mrs. S. D. Hays. White Cake. — Whites of eight eggs, three cups dainty flour, one cup sweet milk, two-thirds cup butter, two cups sugar, two teaspoons baking powder. Cream the butter and sugar, add milk, the whites of eggs well beaten, then flour mixed with baking powder. Flavor with vanilla. Bake in layers. — Mrs. M. H. Taylor. White Cake. — Whites of four eggs, three cups of flour, two cups of sugar, three-quarters cup of butter, two teaspoons of baking powder, one cup of milk. — Mrs. A. H. Ellington.