Little Birthday Cakes. — Bake sponge cakes in pop-over cups to have them round ; when cold cut a small round from center ; place a little gold or silver charm in, replace cake, ice, decorate COOK WITH GAS 168 HOW WE COOK IN TENNESSEE. with nutmeats and red candies. Place short red candles ,on top. Marguerites. — Have ready some reception flake crackers; make meringue of whites six eggs and fourteen tablespoons granulated sugar; beat long; when real stiff pile on crackers and fill with old fashioned walnut kernels. Put in stove and let them cook a light brown. Nice for 5 o'clock tea. Marguerites. — The whites of five eggs, five heaping table- spoonfuls of powdered sugar, half a pound of blanched al- monds, half a pound of pecans or English walnuts chopped fine. Mix thoroughly by first beating the eggs and sugar, then adding the nuts. Spread on salted flake crackers with the salt wiped off. This quantity is sufficient for one hundred crackers. Hermits. — Three cups sugar, four eggs, one cup raisins, one cup butter, one teaspoon each of cinnamon and vanilla, lemon and almond, half nutmeg, one teaspoon soda, half cup sour milk, one quart flour, half cup chopped nuts✪ Hermits. Drop from a teaspoon in a greased pan one and one-half inches apart. — Carrolton, Mo., Cook Book. CAKE FILLINGS. Caramel Filling. — One teacup milk, two teacups brown sugar (dark), half teacup butter; put on and boil together till begins to thicken, stirring constantly; add vanilla when cool; beat until it creams nicely. — Mrs. Hibernia Neil. Splendid Caramel Filling. — Five cups sugar, one cup milk, with four cups sugar put on to boil; brown one cup sugar and while both are boiling pour together and stir gently. As soon as mixed good put in butter size of an egg. When butter has melted pour into bowl and flavor with one tablespoon vanilla; beat until smooth; spread between cake. If necessary add spoon of hot water. — Mrs. W. H. Wilsok. HOW WE COOK IN TENNESSEE. 169 Jackson School of Business Thorough, Practical, Progressive. Pits young men and young women fdr every character of commercial work. For catalogue and litera- ture, write G. A. Derryberry, Sec. We guarantee good weight in Coal. HICKS -LAWRENCE COMMISSION CO. Wholesale Feed. DEALERS IN Coal, Lime, Hair, Cement. Phone 244. LaFayette Street, on I. C. R. R. Caramel Filling. — Three cups of brown sugar, one and one- half cups of very rich cream, one cup of butter; boil all to- gether until not quite as done as candy. Pour into a dish and beat until very light. Flavor with vanilla. Caramel Filling. — Boil together two cupfuls of brown sugar, one of new milk, and lump of butter; when it breaks add two tablespoonfuls of thick cream. Remove from fire and beat well. Flavor with vanilla. Caramel Filling with Brown Sugar. — Four cups brown sugar, two-thirds cup sweet milk, half cup butter; put on fire and boil without stirring until it hardens in cold water. Take from fire and flavor with vanilla; begin spreading between cake while it is warm. — Mrs. W. H. Wilson.

AI-modernized reading of the original text

Little Birthday Cakes. — Bake sponge cakes in pop-over cups to have them round ; when cold cut a small round from center ; place a little gold or silver charm in, replace cake, ice, decorate with nutmeats and red candies. Place short red candles ,on top. Marguerites. — Have ready some reception flake crackers; make meringue of whites six eggs and fourteen tablespoons granulated sugar; beat long; when real stiff pile on crackers and fill with old fashioned walnut kernels. Put in stove and let them cook a light brown. Nice for 5 o'clock tea. Marguerites. — The whites of five eggs, five heaping tablespoonfuls of powdered sugar, half a pound of blanched almonds, half a pound of pecans or English walnuts chopped fine. Mix thoroughly by first beating the eggs and sugar, then adding the nuts. Spread on salted flake crackers with the salt wiped off. This quantity is sufficient for one hundred crackers. Hermits. — Three cups sugar, four eggs, one cup raisins, one cup butter, one teaspoon each of cinnamon and vanilla, lemon and almond, half nutmeg, one teaspoon soda, half cup sour milk, one quart flour, half cup chopped nuts. Drop from a teaspoon in a greased pan one and one-half inches apart. — Carrolton, Mo., Cook Book. CAKE FILLINGS. Caramel Filling. — One teacup milk, two teacups brown sugar (dark), half teacup butter; put on and boil together till begins to thicken, stirring constantly; add vanilla when cool; beat until it creams nicely. — Mrs. Hibernia Neil. Splendid Caramel Filling. — Five cups sugar, one cup milk, with four cups sugar put on to boil; brown one cup sugar and while both are boiling pour together and stir gently. As soon as mixed good put in butter size of an egg. When butter has melted pour into bowl and flavor with one tablespoon vanilla; beat until smooth; spread between cake. If necessary add spoon of hot water. — Mrs. W. H. Wilson. Jackson School of Business Thorough, Practical, Progressive. Pits young men and young women fdr every character of commercial work. For catalogue and literature, write G. A. Derryberry, Sec. We guarantee good weight in Coal. HICKS -LAWRENCE COMMISSION CO. Wholesale Feed. DEALERS IN Coal, Lime, Hair, Cement. Phone 244. LaFayette Street, on I. C. R. R. Caramel Filling. — Three cups of brown sugar, one and onehalf cups of very rich cream, one cup of butter; boil all together until not quite as done as candy. Pour into a dish and beat until very light. Flavor with vanilla. Caramel Filling. — Boil together two cupfuls of brown sugar, one of new milk, and lump of butter; when it breaks add two tablespoonfuls of thick cream. Remove from fire and beat well. Flavor with vanilla. Caramel Filling with Brown Sugar. — Four cups brown sugar, two-thirds cup sweet milk, half cup butter; put on fire and boil without stirring until it hardens in cold water. Take from fire and flavor with vanilla; begin spreading between cake while it is warm. — Mrs. W. H. Wilson.

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How we cook in Tennessee ..