How we cook in Tennessee ..

Black Fruit Cake. — Cream one pound of sugar and one pound of butter until light ; then add ten well beaten eggs, one pound of dainty flour, reserving some of it to flour the fruit. Spice the batter with nutmeg, cinnamon and cloves. Add two pounds of raisins, two pounds of currants, well washed ; one pound of citron, cut small; one pound of English walnuts (in shell) cut small; one pound of dried figs, cut small. Seed and cut small the raisins. Mix all the fruit, add part of the flour to it, and flour the fruit well so it does not stick together; stir into your batter; now add one cupful of cold water, in which one teaspoon of soda has been dissolved. Very fine. The water prevents the cake being dry. You can also add one cup of grape acid. Fruit Cake. — Ten eggs, one pound of flour, one pound of sugar, one pound of butter, one and one-quarter pounds of citron, one and one-half pounds of raisins, two pounds of currants, wine glass of wine, wine glass of brandy, one cup of jam, one teaspoon of soda, allspice, mace and cloves. Add soda just before putting in the whites of the eggs, which should be the last thing. You can add one pound of pecans and one of almonds if nuts are preferred. Bake slowly for five hours. — A. T. Nance. White Fruit Cake. — Whites of sixteen eggs, one pound sugar, one pound dainty flour, three-quarters pound butter, three level teaspoons of baking powder, two pounds citron (some sliced — some chopped), two pounds blanched almonds, two pounds grated cocoanut, one pound English walnuts, one tablespoon of mace, one tablespoon of cinnamon. — Mrs. W. P. Timberlake. Black Fruit Cake. — Two pounds of currants, two pounds of raisins cut fine, one pound citron, three-quarters pound butter, one pound sugar, one pound flour heavy, eleven eggs, half teaspoon of cloves, one teaspoon each of nutmeg and rose water, spoon of cinnamon, one tablespoon of allspice, half teaone teacup of brandy (or one pint of good whisky), one teacup of Madeira wine. Mix well, adding fruit and spices last. Bake in pans (with paper cut to fit the bottom) for four hours. — Mrs. W. P. Timberlake. Black Fruit Cake. — One dozen eggs, one pound sugar, one pound butter, one and one-quarter pounds flour, and extra quarter pound to flour fruits ; mix as for ordinary pound cake ; two pounds raisins, two pounds currants, washed and dried, one and one-quarter pounds citron, two and one-half pounds almonds in the shell, one tumbler full of brandy or good whiskey, one cup black molasses, four nutmegs, one cup black coffee, cloves, allspice, mace, cinnamon and ginger, tablespoon each; add molasses and brandy before putting in fruits, which must be well floured and added slowly to the batter; one pound figs, one pound English walnuts, one pound pecans. Have cake pan well greased and lined with thick paper, sides and bottom. Bake six hours. — Mrs. Callie Parker. Fruit Cake. — One dozen eggs, one pound butter, one pound brown sugar, one pound flour browned in the oven to a light brown, stirring all the time, two pounds raisins after seeding, two pounds currants after washing, two pounds of citron