How we cook in Tennessee ..

Cup Sunshine Cakes.— Beat the whites of eleven eggs until they are fairly stiff; then add a level teaspoonful of cream of tartar and beat until fine and dry. Add the yolks of four eggs beaten to a froth; sift one cupful and a half of granulated sugar, add to the whites carefully, and add a teaspoonful of vanilla extract. When thoroughly mixed fold in gently one cupful of flour that has been sifted four or five times. Turn into greased custard cups and bake in a moderate oven for twenty minutes. When these cakes are cold they should be iced with orange icing. — Mrs. Rorer. Golden Cake. — Yolks 20 eggs, well beaten; one pound sugar, added to eggs, one pound butter well creamed, one pound flour added in small quantities; flavor fresh lemon; bake in small tins. Excellent. Gold Cake. — Twelve yolks, half pound butter, one pound sugar, one pound flour, one teacup sweet milk, two teaspoons baking powder, lemon extract. Potato Cake. — One cup of butter, two cups of sugar, two teaspoons of Royal baking powder, half cup milk, four eggs, one cup of chopped nuts, one cup of mashed potatoes, half cup chocolate melted, two cups flour, one teaspoon of cinnamon, one teaspoon of cloves, vanilla, nutmeg. Icing: Two cups of sugar, one square of chocolate, one cup of boiling water. Boil until it threads or makes a soft ball in water. Remove from fire and stir until begins to cream, then add the chocolate, melted.— Mrs. J. E. Ryley. Potato Caramel Cake is made of two-thirds of a cupful of butter, two cupfuls of granulated sugar, two cupfuls of flour, a cupful of mashed potato, hot, half a cupful of sweet milk, four eggs, two teaspoonfuls of baking powder, a cupful of grated chocolate or two squares melted, a cupful of chopped English walnuts, a teaspoonful each of cloves, cinnamon and nutmeg (half as much if preferred). Cream the butter, sugar and yolks of the eggs. Add the milk, the mashed potato, spices and melted or grated chocolate. Sift the baking powder in the flour and beat the whites of the eggs to a stiff froth. Stir the sifted flour into the batter and, lastly, beat in the whites; the nuts are added just before the cake goes into the tins. A nut cake is always of finer flavor if the nuts are put in the very last thing. This makes a large loaf. Marble Cake. — No. 1. — Dark. — Yolks of seven eggs, two cups of brown sugar, one cup of butter, one cup of molasses, five cups of flour unsifted, one cup of milk, one teaspoonful of soda, cloves, nutmeg, cinnamon and allspice; dissolve the soda in molasses. Light. — Whites of seven eggs, two cups of white sugar, one cup of butter, three cups of flour, half cup of milk, one teaspoonful cream of tartar, half teaspoonful of soda. Put alternately about a handful of each, or any way the taste may dictate to be prettily marbled. A part of the light may be colored with cochineal, and put in with the light and dark with good effect. Marble Cake.— Light— One cup white sugar, half cup of butter, half cup of milk, two cups of flour, whites of three eggs, one teaspoon cream tartar, half teaspoon soda. Sift cream tartar and soda with flour. Cream butter and sugar, add milk and flour ; last whipped whites.