How we cook in Tennessee ..

Pecan Cake. — Three-quarters pound shelled pecans, two pounds seeded raisins, three-quarters pound butter, one pound sugar, one pound flour, half pound flour for flouring fruit, grated rind of two oranges, six eggs, half cup black molasses, half pint good whiskey, two teaspoons baking powder in the flour, two nutmegs grated. Bake in slow oven. — Mrs. Gov. Folk. Chocolate Loaf Cake. — One cup grated chocolate, one cup sugar, one egg, two cups sweet milk; mix all well and boil until thick and smooth. Set aside to cool while making the following batter: One cup sugar, three-quarters cup butter, two cups flour, two eggs beaten separately, three-quarters tea- spoon soda sifted with flour. Beat all this together well and add chocolate and one tablespoon of vanilla. If batter is hard, add enough milk to make it the proper consistency. Bake in layers and put together with white icing. — Mrs. C. X. Harris. A Good Chocolate Cake. — Part 1. — Quarter pound Baker's chocolate, one scant cup sugar, half cup milk, yolk one egg: let this come to a boil and set aside to cool. Part 2. — One cup sugar, half cup melted butter well mixed together, two eggs beaten separately with the one white left from dark mixture, half cup sweet milk, two cups sifted flour, with two teaspoons of powder. Add dark mixture. — Mrs. TV. H. Wilson. Chocolate Cake (Sour Cream). — Cream one-third cup butter, add gradually one and one-half cups brown sugar, then the yolks of two eggs and the white of one egg beaten together until light, then two squares of chocolate melted in one-half cup boiling water. Dissolve one teaspoonful of soda in half teacup sour milk and add to the batter alternately with two cups of sifted flour. Flavor with one teaspoonful of vanilla: bake in a deep pan about fifty minutes, or in two layers about twenty minutes. Icing. — Boil one cup of sugar with quarter cup boiling water until it spins a thread when dropped from a spoon Pour gradually upon the beaten white of one egg, beating constantly until it thickens. Then add one teaspoonful of vanilla and spread on cake and decorate with nuts. Solid Chocolate Cake. — Yolks eight eggs, two scant cups sugar, one scant cup butter, one cup milk, two heaping tablespoons cocoa or grated chocolate, one teaspoon baking powder, vanilla to taste, four cups flour ; nuts broken in halves and stirred into the batter add a fine flavor. — Mrs. R. P. Mahon. Chocolate Cake. — Two-thirds cup butter, one and one-half cups sugar, one cup sweet milk, three cups sifted flour, two teaspoons baking powder, two squares chocolate melted and added last, whites of six eggs beaten stiff. Beat well and bake in loaf or layers in moderate oven. Use any filling or icing preferred. Chocolate Block Cake. — One-quarter cake chocolate dissolved in one cup warm milk, two cups sugar beaten in four yellows of eggs, one and one-quarter cups flour measured before sifted, one teaspoon baking powder, whites of the four eggs beaten stiff. This makes one dozen blocks. Ice them with white icing and decorate with whole English walnuts. — Tested by Mrs. Benton.