How we cook in Tennessee ..

Ginger Snaps. — One large cup butter and lard mixed, one coffee cup sugar, one cup molasses, half cup water, one tablespoon ginger, one tablespoon cinnamon, one teaspoonful cloves, one teaspoonful of soda dissolved in hot water. Flour for pretty stiff dough. Roll out rather thinner than teacakes and bake quickly. These ginger snaps will keep for weeks if locked up.— Mrs. H. C. Irby. Soft Ginger Bread. — Four eggs, yolks and whites ; one pound butter, one cup sugar, one cup molasses, one pound flour, one cup buttermilk, one teaspoon soda. — Mrs. Chas. King. Soft Ginger Bread. — Four eggs, half cup buttermilk, one teaspoon soda, two cups black molasses, half cup sugar, half cup butter, half cup lard, tablespoon of ginger, five cups flour. Pour in greased pan and bake. — Mrs. A. M. G. Roxbury Cakes. — Beat the yolks of two eggs. Gradually beat in half cup of sugar, one-quarter cup of butter, softened but not melted, half cup of molasses, half cup of sour milk and then one and one-half cups (five ounces) of sifted flour, sifted again with one teaspoon of cinnamon, half teaspoon of cloves, a grating of nutmeg and one teaspoon of soda. Beat in the whites of two eggs, beaten dry, and then one-half cup of raisins (seeded) and one-half a cup of walnut meats (broken small). Bake in small tins. Cover with boiled frosting and decorate with the same frosting tinted with melted chocolate and put on with the leaf tube. This tube is used to make ribbon, leaves and ruffles. This recipe makes eighteen cakes. — Boston Cooking School. Delicate Cake. — One cup of granulated sugar, half a cup of butter, one cup of sweet milk, two cups of flour and two teaspoons of baking powder. Cream the butter, sugar and milk by squeezing through the fingers, and sift the flour and bakingpowder half a dozen times. — The Boston Cooking School. Sand Tarts. — Two cups sugar, one cup butter, three cups flour, two eggs, leaving out the white of one, roll thin and cut in square cakes with a knife, spread the white of egg on top, sprinkle with cinnamon and sugar, and press half a blanched almond or raisin in the center. — Old Virginia, Sand Tarts. — One pound sugar, one pound flour, half pound butter, two eggs, leaving out the white of one, half pound blanched almonds cut thin. Mix sugar, flour, add melted butter, then the beaten egg, roll very thin and cut in shapes. Lightly brush them over with white of one egg, lay the almonds on and sprinkle with sugar and cinnamon, equal parts; bake quickly. — Mrs. H. R. Lancaster. How to make Doughnuts. — Break eggs into a bowl and before beating add sugar, beat a little, then add the milk, then flour, to which has been added the baking powder, nutmeg, and salt, before it was sifted. Work in enough flour to make a soft dough, but do not roll out more than one-third of the dough at once. Roll this one-eighth inch thick ; they will be raw in the middle if thicker. Cut out a great many before you start to frying them. The grease must be boiling. Take out as soon as they are a golden brown and roll them in pulverized sugar. Use a regular doughnut cutter, since they fry better with a hole in the center. — Housekeeper. Doughnuts. — One cup sugar, two eggs, two tablespoons melted butter, one cup buttermilk, scant teaspoon soda, flour to make stiff dough. — Mrs. C. A. Derryberry.