How we cook in Tennessee ..

Coffee Cake. — One egg, one cup brown sugar, one cup molasses, one cup butter, one cup strong cold coffee, one pound raisins, one tablespoon cinnamon, one grated nutmeg, one heaping teaspoon soda, four or five cups flour. Ribbon Cake. — White Part. — Whites of eight eggs, one cup of butter, two cups of sugar, four cups of flour, one cup of milk, two teaspoons of baking powder. Divide and color part pink. Yellow Part. — Yolks of twelve eggs, four and one-half cups of flour, two cups of sugar, one cup of sweet milk, one cup of butter, two teaspoons of baking powder. Bake two yel- low layers. Add to what is left one-half pound of chopped raisins, half pound of figs, half pound of nuts (reserve half of fruit to use later in icing), one teaspoon each of cloves, spice, one grated nutmeg. Put together with icing made as follows : Whites of four eggs, four cups of sugar, one grated cocoanut, one small can of grated pineapple. As you stack layers, sprinkle cocoanut, pineapple, raisins, figs and nuts. — Mrs. A. J. McGehee. Ribbon Cake. — Two cups sugar, four eggs, half cup butter, one cup milk, one teaspoon baking powder, three cups flour. Bake two layers and to the balance of batter add one cup seeded raisins chopped fine, teaspoon each of cinnamon, spice, cloves, three tablespoons molasses. Stack up with jelly or icing. — Mrs. Sam Lancaster. Lemon Cake. — One and one-half cups sugar, one of butter, two and one-half , cups of flour, five eggs beaten separately, four teaspoons sweet milk, two teaspoons baking powder. For Jelly : One cup sugar, two tablespoons butter, two eggs, juice of two lemons; beat together and boil until like jelly. — Mrs. B. P. Cantrell. Portugal Cake (fine grain loaf cake). — One pound powdered sugar sifted and half pound butter, beaten together ; add beaten yolks of eight eggs, three-quarters pound flour. Beaten whites of eggs stirred in lightly last thing. Bake slowly an hour or more, according to thickness. Cocoanut Cake. — Whites of eight eggs, two cups sugar, half cup butter, three-quarters cup sweet milk, three cups flour, two heaping teaspoons baking powder, one cocoanut. To make filling : Whites of three eggs well beaten ; add one pound of sugar, beat light and to this add the milk of one cocoanut and the grated cocoanut, leaving out enough dry cocoanut to sprinkle on top. — Mrs. H. R. Lancaster. Cocoanut Cake. — Make a large loaf cake, using any good white cake recipe. The next day after baking, with a sharp See Enochs - Smith Lumber Co. for Mantels and Tile. Bibles, Testaments and Other Popular Books. AGENTS WANTED Liberal Commissions to Hustlers. The Ellis-Martin Co. 306 East Main Street, Jackson, Tenn. knife, slice the cake into four equal slices. If the cake is baked in a round pan it looks prettier when iced. Trim off evenly the brown edges. Make an icing of four cups sugar, one and one-quarter cups cold water. Let cook until it " threads". Pour over four well beaten whites of eggs. Add half teaspoon cream tartar and beat until smooth. Beat into this the grated meat of one very large or two small cocoanuts. Spread thickly between layers of cake, also cover well the top and sides. Lastly sprinkle well with a little dry cocoanut that has been reserved. — Mrs. J. L. Nelson.