How We Cook in Tennessee

Ingredients

• one pound sugar
• three-quarters pound flour
• one teaspoon of cream tartar
• one teaspoon of tartaric acid
• half cup sugar
• one tablespoonful each of water
• one cup flour very lightly
• one cup flour
• one cup sugar
• one teaspoon baking powder
• three cups sugar
• three cups flour
• six tablespoons sweet milk
• two cups of sugar
• half teaspoonful of soda
• one-half cup of boiling water just before baking
• one cup
• one cup of flour
• half cup of milk
• one-half cups sugar
• two cups flour
• half cup cold water
• one teaspoon cream tartar
• half teaspoon soda
• one pint sweet milk
• one tablespoon butter
• half pounds sugar
• one pound flour
• half cup ice water
• one cup of warm sweet milk
• one teaspoon of baking powder
• twelve eggs
• two glasses of sugar
• three-quarter glasses of flour sifted in slowly
• four large
• half lemon
• five eggs
• nine eggs
• one light teaspoon baking powder
• four eggs
• three light cups of flour
• one tea- spoonful cream of tartar
• three eggs beat
• one teaspoonful of yeast powder
• three eggs
• two layers
• two eggs
• one heaping tablespoon flour well together
• one side
• half tea- cup cold water
• one lemon
• half cake baker's chocolate dis- solved in one cup of warm sweet milk
• four yolks of eggs
• four eggs beaten stiff

Directions

1. be inverted ; let them cool in pans to prevent shrinking. Bake in moderate oven. — Mrs. Wilson.

2. Sponge Cake. — Twelve eggs, one pound sugar, three-quarters pound flour; beat eggs separately, add sugar and fold in flour very lightly. — Mrs. H. E. Lancaster.

3. Sponge Cake (white). — Whites of sixteen eggs well beaten, two glasses of sugar, one and three-quarter glasses of flour sifted in slowly, one teaspoon of cream tartar, one teaspoon of tartaric acid. Beat whites stiff and then stir in sugar with fork. Put acid and cream tartar in flour and stir in gently (never beat). Flavor to taste. Bake in layers and put together with marshmallow icing. — Mrs. W. H. Wilson.

4. Sponge Cake. — Four large or five small eggs; beat whites seven minutes, add half cup sugar and beat again three minutes. Beat yolks seven minutes, add half cup sugar and beat again three minutes. Turn together; add juice of half lemon or one tablespoonful each of water and vanilla. Fold in one cup flour very lightly and bake in rather slow oven about thirty minutes. — Mrs. Madison.

5. White Sponge Cake. — Whites five eggs, one cup flour, one cup sugar, one teaspoon baking powder, vanilla flavoring; bake in quick oven. — Mrs. A. H. Ellington.

6. Sponge Cake. — Nine eggs, three cups sugar, three cups flour, six tablespoons sweet milk, one light teaspoon baking powder ; beat yolks and sugar together until very light, then add flour and whites, lastly milk and baking powder. — Miss Fannie Fenner.

7. Hot Water Sponge Cake. — Four eggs, three light cups of flour, two cups of sugar, half teaspoonful of soda, and one tea- spoonful cream of tartar; add one-half cup of boiling water just before baking.

8. Cheap Sponge Cake. — Three eggs beat with one cup and a half of sugar; add one cup of flour, beat three minutes, one-

9. HOW WE COOK IN TENNESSEE. 135

10. half cup of milk, add one cup of flour with one teaspoonful of yeast powder. Flavor to taste.

11. Sponge Cake with Cream Filling, or New England Cream Pies. — Three eggs, one and one-half cups sugar, two cups flour, half cup cold water, one teaspoon cream tartar, half teaspoon soda. Bake in quick oven in two layers ; put together with this cream; one pint sweet milk; put on to boil; beat two eggs, half cup sugar, one heaping tablespoon flour well together. Just as the milk comes to a boil stir in one tablespoon butter and then the above mixture ; stir constantly until cream thick- ens like mush ; when cold flavor to taste ; split the layers and pile cream on one side ; put top pieces over the cream. — Mrs. W.

12. Delightful Sponge Cake. — Thirteen eggs, one and a half pounds sugar, one pound flour ; beat yolks well, add sugar and then add whites after being well beaten ; put flour in through a sieve, a small quantity at a time; stir in gently (never beat it in). Just before baking, flavor with lemon and stir in half tea- cup cold water. Bake quickly in layers and put together with the following: Grate an orange, chop a can of pineapple (do not use the grated), juice of one lemon, cut up several bananas, sugar to taste. Put this between the layers and use plain icing for top. — Mrs. W.

13. Sponge Cake. — Yellows of three eggs, one and one-half cups sugar, half cup ice water, two cups flour, juice of a lemon, one teaspoon baking powder. Lastly, fold whites of the eggs, well beaten, into the batter. Bake in hot quick oven. Bake in bis- cuit pan, then cut half in two and put cut-up fresh peaches between. Serve with whipped cream. — Mrs. C. N. Harris.

14. Chocolate Sponge Cake. — Half cake Baker's chocolate dis- solved in one cup of warm sweet milk. Beat two cups of sugar with four yolks of eggs, one cup of flour, measured before sift- ing, one teaspoon of baking powder, then add the whites of the four eggs beaten stiff. — Mrs. I. W. Wise.

Nutrition, whole recipe (rough)

Counts 8 of 10 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.