How we cook in Tennessee ..

White Cream Cake. — Whites ten eggs, four cups flour, three cups sugar, one cup butter, one cup buttermilk, one and one-half teaspoonfuls cream tartar (sifted in flour), half teaspoonful soda (dissolved in two teaspoonfuls tepid water) ; flavor with lemon extract to taste. — Mrs. W. E. Dunaway. Small Two Layer Cake. — Beat two eggs and one cup sugar together, one cupful flour, one round teaspoonful baking powder, half cup boiling milk, one dessertspoonful butter dissolved in milk. Good Icing for Above: — One cup confectioner's sugar, quarter cup butter beaten together, one teaspoonful vanilla, one teaspoonful cocoa ; wet to proper consistency with strong coffee. Banquet Cake. — Whites twenty-two eggs, one pound butter, one and one-half pounds sugar, one and one-half pounds flour, three teaspoons baking powder. — Mrs. W. S. Keller. Caramel Cake. — Whites of eight eggs, beaten stiff; two cups sugar, one cup butter, one cup sweet milk, three and one-half cups of flour, with heaping teaspoonful of baking powder. Put together with the following caramel filling : One pint brown sugar, with sufficient sweet milk to start cooking well • lump of butter size of an egg ; let this boil until almost the consistency of molasses. Let cool slightly and flavor with vanilla. Caramel Cake. — Two cups powdered sugar, half cup butter, three eggs, one cup water, three cups flour, two teaspoonfuls cream tartar, one teaspoonful soda. Bake as for jelly cake. Filling. — One and one-half cups brown sugar, half cup milk, one cup molasses, one teaspoonful butter, one tablespoonful flour, two tablespoonfuls cold water. Boil this mixture till it ropes, add half a cake Baker's chocolate (grated), boil till it hardens moderately when cool. When it cools some add a large teaspoonfnl of vanilla and one-quarter of teaspoonful of soda, and beat till it begins to harden and spread between layers. This makes two small cakes. — Mrs. H. C. Irby. Brown Stone Front. — One cup sugar, half cup butter, half cup sour milk, one cup flour, two eggs, teaspoon soda dissolved in milk. Second Part — One cup chocolate (half cake Baker's chocolate), half cup water, yolk one egg, one cup sugar. Boil till thick, add vanilla and stir into first part. Bake in layers and use icing between. — Mrs. Lee Agnew. Marshmallow Cake. — Use whites of eighteen eggs, two and one-fourth cups sugar, one and one-half cups flour, two teaspoons cream tartar, one tablespoon white wine. Sift flour three times, add cream tartar and sift again. Beat eggs to a stiff froth on a large platter ; add sifted sugar, then flour very gently, then wine. Bake in three layers. Filling. — Whites of five eggs, two cups sugar, one pound fresh marshmallows, one cup boiling water. Boil sugar and water until it ropes well from spoon; have marshmallows broken in small pieces; add to boiling syrup, keep well under until they melt, then pour into well beaten whites of eggs and beat until smooth and cold. — Mrs. B. 0. Snider. Marshmallow Cake. — Whites of ten eggs, three cups of sugar, one and one-half cups of butter, one cup of sweet milk, half a cup of water, five cups of flour, two teaspoonfuls of baking powder.