How we cook in Tennessee ..

Tea Cakes. — Half pound butter, five eggs (beaten separately), one pound sugar, one teacup sour buttermilk, one teaspoon soda, half nutmeg, enough flour to make a soft dough. Bake in a moderate oven. The best you ever ate. — Mrs. J. G. Mann. Tea Cakes. — Six eggs, one pound sugar, beaten together, one pound of butter (can use some lard) well creamed, teaspoon soda, sufficient flour to make soft dough (about three pints), roll very thin and bake in a quick oven. — Mrs. H. R. Lancaster. Tea Cakes No. 2. — One cup sugar, half cup milk, tablespoon butter, one egg, two cups flour, one teaspoon baking powder. Roll out thin and bake. — Mrs. T. Lee Agnew. Tea Cakes. — Three eggs, one cup butter, teaspoon salt, three cups sugar, teaspoon of soda, one cup buttermilk and flour sufficient for rolling; flavor with cinnamon or lemon. Tea Cakes. — One cup of butter, two cups of sugar, three eggs, one light teaspoon of soda in cup of buttermilk, two teaspoons of baking powder. Use just enough flour to make dough roll easily. — Mrs. Nance. Tea Cakes. — Five eggs, one very small cup of butter. Beat as much sugar as you can into the eggs ; a little soda, no milk, make a dough as for soft biscuit. Flavor with lemon. Do not grease pan. Roll thin and bake cakes as you would biscuits. — Mrs. C. N. Harris. Princeton Rocks. — Three-quarters cup of butter, one cup granulated sugar, two eggs, one and one-half cups flour, one pound raisins or dates, one pound chopped nuts, one teaspoon cloves, two teaspoons of cinnamon, half of a level teaspoon of soda, one-quarter cup of hot water. Drop in small spoonfuls on buttered paper in pans, as they spread. Bake quickly. — Mrs. Theus. Cookies. — One and one-half cups sugar, two teaspoons of hartshorn dissolved in quarter cup warm water, two-thirds cup butter or lard, three eggs beaten well. Stir all together and make a soft dough with six cups flour. Roll thin and bake. Chocolate Jumbles. — Two cups sugar, three eggs, one cup melted butter, one and one-half cups chocolate, one teaspoon soda dissolved in two tablespoonfuls warm water, four cups flour, roll real thin, cut out with a fried cake cutter and frost top with white frosting. I always make boiled frosting. I only use half of this recipe and use the white of the second egg for frosting. Let the jumbles cool before putting icing on. Good Cookies. — Two cups sugar, one of butter, one cup sour milk or cream, three eggs, one teaspoon soda; flour to make soft dough, roll thin, sift sugar over them and gently roll it in. Nut Cookies. — One cup butter, two cups sugar, two cups nuts ground fine, three eggs, half cup sour milk, teaspoon soda, and flour enough to roll out. Dip in powdered sugar. Use either walnuts or hickorynuts. — Mrs. R. P. Mahon. Shrewsberry Cookies. — Cream one and one-half cups of sugar in one-half pound of butter ; add three eggs well beaten ; flavor with cinnamon ; put in one quart of flour, one teaspoon of baking powder; work well together, cut in shapes, sprinkle with sugar, and bake quickly. — Mary E. Timberlake. French Cookies (fine). — Two eggs, two cups sugar, one cup butter, one level teaspoon soda, dissolved in three-quarters cup sweet milk ; work in just enough flour to roll ; roll as thin as a wafer. — Mrs. R. D. Rodgers.