How We Cook in Tennessee

Ingredients

• one cup of sugar
• one-half cups flour
• two teaspoons baking powder sifted in flour
• three cups flour sifted four times
• two cups sugar
• three-quarters cup milk
• three-quarters cup butter
• one cup sugar to whites
• two cups of sugar
• four cups of flour
• one cup of butter
• one cup of milk
• one-half cups of white sugar
• one-half cups of milk
• two ounces
• three cups sugar
• one cup butter
• three cups flour
• one cup corn starch
• six cups flour
• one-half cups sugar
• two cups ice water
• three teaspoons baking powder
• half cup of butter
• half cup of lard
• one cup of water
• one tablespoon of whiskey
• one tablespoon of lemon
• two teaspoons of cream tartar
• one teaspoon of soda
• one-half cups of sugar
• one cup sweet milk
• three cups dainty flour
• two-thirds cup butter
• two teaspoons baking powder
• three cups of flour
• three-quarters cup of butter
• two teaspoons of baking powder
• one-half pounds powdered sugar
• one-quarter pounds flour
• quarter pound corn starch
• one pound butter
• one cup milk
• one teaspoon royal baking powder
• half cup milk
• three cups of sugar
• four cups of dainty flour
• one cup of buttermilk
• half cup of milk
• two cups of flour
• one teaspoonful baking powder
• half cup butter
• one-half cups of flour
• two teaspoons of bak- ing powder
• a piece of butter size of a walnut added just before you take it off fire
• two eggs in a teacup
• three nice rolls
• eight eggs
• two level teaspoons price's baking powder
• one tea- spoon of baking powder
• twelve eggs beaten to a stiff froth
• twelve eggs
• two even cups butter
• six eggs well beaten
• ten eggs to a stiff froth
• one-half cups of sugar until very light
• two light teaspoonfuls baking powder
• four eggs
• two level teaspoons bak- ing powder
• six whites
• six yolks well beaten
• ten eggs
• one-half level teaspoonfuls of cream of tartar sifted through the flour
• half level teaspoonful of soda dissolved in two tea- spoons of tepid water
• two tea- spoons of tepid water
• five eggs
• salt

Directions

1. delicately over the coals. Spread whipped cream on each slice and into it drop a teaspoonfnl of apple or quince jelly.

2. Sponge Roll. — One cup of sugar, one and one-half cups flour, two teaspoons baking powder sifted in flour. Break two eggs in a teacup, fill up with sweet cream, add a little salt and flavor to taste. Beat very light, add sugar and flour. Bake in loaf or jelly tins. If the latter, fill with any good marmalade, pre- serves or chocolate filling. Serve with sauce. This makes three nice rolls. — Miss Pattie Powell.

3. Velvet Cake. — Whites eight eggs, three cups flour sifted four times, two cups sugar, two level teaspoons Price's baking powder, three-quarters cup milk, three-quarters cup butter (measured after it is creamed. Add one cup sugar to whites, which have been beaten to a very stiff froth, and the other cup cream with the butter; then add them together, putting in the flour and the milk last. — Mrs. Albert Johnson.

4. White Layer Cake. — Eight eggs (whites), two cups of sugar, four cups of flour, one cup of butter, one cup of milk, one tea- spoon of baking powder. Cream butter and sugar well to- gether before adding milk, which must be stirred in slowly. Add flour and then the well beaten whites of eggs. Flavor with teaspoon of whiskey. Line pans with paper ; bake in moderate warm oven. Put layers together with chocolate icing. Cook three and one-half cups of white sugar, one and one-half cups of milk, two ounces or squares of Baker's chocolate, a piece of butter size of a walnut added just before you take it off fire. Flavor with vanilla. Beat until thick enough to spread on cake. — Mary E. Timberlake.

5. White Perfection Cake. — Three cups sugar, one cup butter, one of water, three cups flour, one cup corn starch, whites of twelve eggs beaten to a stiff froth, heaped teaspoon of baking powder ; dissolve the cornstarch in half the water, add it to the butter and sugar well creamed together, then the rest of the water and flour and whites of eggs. — Mrs. H. C. Irby.

6. 138 HOW WE COOK IX TEXXESSEE.

7. Mrs. Mean's White Cake. — Whites of twelve eggs, six cups flour (slightly heaped), three and one-half cups sugar (even), two even cups butter, measured after it is creamed, two cups ice water, three teaspoons baking powder (slightly heaped). Line the pan with paper, letting it protrude over the edges. Do not grease pan.

8. White Cake. — Half cup of butter, half cup of lard, two cups of sugar, one cup of water, four cups of flour, whites of six eggs well beaten, one tablespoon of whiskey, one tablespoon of lemon, two teaspoons of cream tartar, one teaspoon of soda. — Miss Mary Bond.

9. White Cake. — Beat the whites of ten eggs to a stiff froth, then add one and one-half cups of sugar; cream one cup of butter with one and one-half cups of sugar until very light. Mix the whites with the butter; add three and one-half cups flour, one cup sweet milk, two light teaspoonfuls baking powder. Stir all together well and bake in jelly cake pans or as a loaf cake. — Mrs. S. D. Hays.

10. White Cake. — Whites of eight eggs, three cups dainty flour, one cup sweet milk, two-thirds cup butter, two cups sugar, two teaspoons baking powder. Cream the butter and sugar, add milk, the whites of eggs well beaten, then flour mixed with baking powder. Flavor with vanilla. Bake in layers. — Mrs. M. H. Taylor.

11. White Cake. — Whites of four eggs, three cups of flour, two cups of sugar, three-quarters cup of butter, two teaspoons of baking powder, one cup of milk. — Mrs. A. H. Ellington.

12. White Cake. — Eighteen whites, one and one-half pounds powdered sugar, one and one-quarter pounds flour, quarter pound corn starch, one pound butter, two level teaspoons bak- ing powder. Flavoring: Beat whites very stiff, then by de- grees stir the sugar into the beaten whites; cream butter and flour together. Put in a little flour at a time until it will take up as much as it will take without forcing ; then add the whites

13. HOW WE COOK IN TENNESSEE. 139

14. The Hawkeye Refrigerator Basket,

15. Keeps Contents Ice Cold.

16. Makes an out-door luncheon a genuine luxury because a small quantity of ice keeps everything as fresh and palatable as when prepared. Well made, in differ- ent sizes, durable and nicely finished. Prices, $3.25 and $3.50.

17. G. C. ANDERSON.

18. and the rest of the flour alternately ; sift corn starch with the flour. Use the whitest butter. — Mrs. Wilson.

19. White Cake. — One cup butter, one cup milk, three cups flour, two cups sugar, six whites, well beaten, one teaspoon Royal baking powder.

20. To Use the Yolks. — Six yolks well beaten, one and one-quar- ter cups sugar, half cup milk, two and one-half cups flour, two- thirds cup butter, teaspoon of baking powder. Bake in muffin rings or as layer cake. — Mrs. Sam Lancaster.

21. White Cake. — Whites of ten eggs, cap of butter three cups of sugar, four cups of dainty flour, one cup of buttermilk, one and one-half level teaspoonfuls of cream of tartar sifted through the flour, half level teaspoonful of soda dissolved in two tea- spoons of tepid water. Cream butter and sugar thoroughly, add a little of the whites of eggs and beat it well; add whites of eggs and flour alternately. Put in the buttermilk just before the last of flour. Lastly add flavoring and pour in the water from soda. Most of the soda will remain in the cup. — Mrs. J. L. Nelson.

22. White Cake. — Whites of five eggs, one cup of sugar, half cup of butter, half cup of milk, two cups of flour, one teaspoonful baking powder. Bake in layers. Good. — Mrs. Yandenbrook.

23. White Cake. — Whites of four eggs, half cup butter, two cups of sugar, two and one-half cups of flour, two teaspoons of bak- ing powder, one cup of milk. — Mrs. A. T. Pegues.

Nutrition, whole recipe (rough)

Counts 10 of 12 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.