How we cook in Tennessee ..

Cup Cake. — One cup butter, two cups sugar, three cups flour, four eggs, one teaspoon of baking powder, one cup sweet milk. — Mrs. Sam Lancaster. Feather Cake. — One egg, one tablespoon of butter, one cup sugar, half cup sweet milk, one and one-half cups of flour, one teaspoon baking powder. Double the quantity, it makes nice cake to be eaten while warm with sauce. — Mrs. A. T. Pegues. Dolly Varden Cake. — Two cups sugar, four eggs, half cup butter, three cups flour, one cup sweet milk, two teaspoonfuls baking powder well sifted with the flour; cream butter and sugar together, add yolks and beat them well in, then the beaten whites and about half the milk, then the flour and balance of milk. Take out half in another dish and add to it one cup of raisins, half cup of currants, half nutmeg, one teaspoon each of ginger, allspice, cinnamon and cloves; bake in layers, with icing between. — Tested by Mrs. M. C. Woods. Dolly Varden Cake. — Two cups sugar, two-thirds cup of butter, one cup sweetmilk, three cups flour, three eggs, three teaspoons baking powder, one teaspoon lemon extract. Bake half the batter in two layers, and to the other add one tablespoonful molasses, one cup chopped and seeded raisins, half cup currants, small piece chopped citron, one teaspoonful each of cinnamon, cloves and nutmeg. Bake in two layers, put together with alternate layers of the white cake and frosting. — Mrs. H. C. Irby. Neapolitan Cake. — Whites of six eggs, two cups of sugar, one cup of butter, one cup sweet milk, three cups of flour, one teaspoonful of baking powder. Dark Part of Cake. — Yolks of six eggs beaten lightly, one cup brown sugar, half cup butter, half cup molasses, half cup coffee, two and one-half cups flour, one cup raisins, one cup currants, one teaspoon each of soda, cinnamon, cloves and spice, half teaspoon of salt. Charlotte Polonaise. — Boil over a slow fire one and one-half pints of cream. Have ready the yolks of six eggs well beaten ; stir them into the boiling cream, taking care to have it smooth and free from lumps. Let this mixture boil ten minutes, then divide it, putting it into two separate saucepans. Mix in one saucepan six ounces of chocolate, scraped fine, two ounces of powdered loaf sugar, quarter pound of macaroons, broken up. Into the other saucepan of cream and eggs put five ounces of blanched almonds pounded, one ounce of pounded citron, four ounces powdered loaf sugar; flavor with bitter almond. Stir these well and let them come to a boil and set aside to cool. Cut a large sponge cake into layers half an inch thick; spread one layer thickly with chocolate cream and one with almond. Do this alternately until the ingredients are used up. Pour over the cake one pint of best sherry wine, then a coating of chocolate icing. Stick blanched almonds thickly over the top. Place this in a fiat glass dish. Garnish with whipped cream stiffened with a small quantity of gelatine. The cream should entirely surround the cake and fill the dish, only leaving the top of the cake visible. — Mrs. W.