How we cook in Tennessee ..

Caramel Filling. — One cup sugar browned in small pan; stir until dissolved. Take three cups sugar, one and one-half cups milk, half cup butter, yolks of four eggs and let boil, add one and one-half tablespoons of the above caramel, then slowly add the rest of it. Cook till thick. Beat until light. Add one cup nuts chopped fine. Spread on layers. Ice the cake and decorate with whole nuts. This makes a very thick filling. — Mrs. J. T. Newsom. Marshmallow Filling. — One tablespoon of gelatine, two tablespoons of cold water, two cups pulverized sugar; flavor with vanilla. Put gelatine and water on stove and stir until dissolved; add sugar and beat until smooth. — Mrs. Chas. King. Marshmallow Filling. — Boil two cupfuls of sugar and one of water; add one-fourth pound of marshmallow, stir till well melted. Remove from fire and add the well beaten whites of two eggs. Beat hard till cool. Flavor with vanilla. Marshmallow Filling. — Three cups sugar and one cup boiling water, cooked until it will "thread". Stir into this fourteen marshmallows, then stir, in the well beaten whites of three eggs. Flavor with tartaric acid, one teasponful. — Mrs. J. L. Newsom. Marshmallow Icing. — Steamed Marshmallow. — Make a soft icing, and while warm add the marshmallows; beat until smooth ; put between cake ; cut the marshmallows and decorate top of cake after the plain icing has been put on. Marshmallow Frosting. — Boil three -fourths of a cup of granulated sugar and one-fourth of a cup of milk, without stirring, about six minutes, or until the syrup threads. Cook and stir one-fourth a pound of marshmallows and two tablespoons of water over boiling water, until the mixture is smooth. Combine the two mixtures and beat until stiff enough to spread, after flavoring with half a teaspoon of vanilla extract. Pineapple Filling. — Use boiled icing on the cake, and when it is almost cold put on layer of grated pineapple from which all the juice has been drained, and stack up the cake at once. — Mrs. A. H. Ellington. Pineapple Filling. — Boil two cupfuls of sugar and one of water. When done beat in whites of two eggs, beat till cool and add two teacupfuls of grated pineapple. Pineapple Filling. — One can pineapple, one cup sugar, onequarter box gelatine ; put on stove and boil till thick. Raisin Filling. — One cup raisins, one cup figs, cooked till done; add any desired fruit and beat in icing. Fig Filling. — One pound of figs chopped fine, one teacup water, half cup sugar; cook until smooth and soft; spread between layer cake when cold. Fig Filling. — Cook together a cupful of water and one of sugar; add a cupful of finely chopped figs. Cook to a paste, and when smooth spread on or between cake. Fig Filling. — Take one pound figs, chop fine and put into a stewpan on the stove ; pour over three cups hot water and add half cup sugar. Cook all together until soft and smooth. — Mrs. Chas. King. Maple Fudge Filling. — Melt one pound maple fudge, and when of the right consistency spread on layers. When this is partially dry spread on chocolate filling. If preferred use a thick, white, creamy icing, instead of the chocolate. — Mrs. A. H. Ellington.