How We Cook in Tennessee

Ingredients

• one teaspoon each of soda
• one-half pints of cream
• six ounces of chocolate
• two ounces of powdered loaf sugar
• quarter pound of macaroons
• five ounces of blanched almonds pounded
• one ounce of pounded citron
• four ounces powdered loaf sugar
• one pint of best sherry wine
• three cups of sugar
• three cups of flour
• one-half cups of corn strach
• one-half teaspoons of baking powder sifted
• one cup of butter
• one cup of sweet milk
• four tablespoonfuls of thick cream
• three cupfuls sugar
• one-half cupfuls butter
• three teaspoons baking powder
• half tea- spoon of salt
• six eggs well beaten
• two separate saucepans
• one saucepan six ounces of chocolate
• one layer thickly
• one
• ten eggs
• one inch thick between layers
• one-half cup- fuls sifted flour

Directions

1. one teaspoon each of soda, cinnamon, cloves and spice, half tea- spoon of salt.

2. Charlotte Polonaise. — Boil over a slow fire one and one-half pints of cream. Have ready the yolks of six eggs well beaten ; stir them into the boiling cream, taking care to have it smooth and free from Inmps. Let this mixture boil ten minutes, then divide it, putting it into two separate saucepans. Mix in one saucepan six ounces of chocolate, scraped fine, two ounces of powdered loaf sugar, quarter pound of macaroons, broken up. Into the other saucepan of cream and eggs put five ounces of blanched almonds pounded, one ounce of pounded citron, four ounces powdered loaf sugar; flavor with bitter al- mond. Stir these well and let them come to a boil and set aside to cool. Cut a large sponge cake into layers half an inch thick; spread one layer thickly with choco- late cream and one with almond. Do this alternately until the ingredients are used up. Pour over the cake one pint of best sherry wine, then a coating of chocolate icing. Stick blanched almonds thickly over the top. Place this in a fiat glass dish. Garnish with whipped cream stiffened with a small quantity of gelatine. The cream should entirely surround the cake and fill the dish, only leaving the top of the cake visible. — Mrs. W.

3. Lady Orange Cake. — Whites of ten eggs, three cups of sugar, three cups of flour, one and one-half cups of corn strach, one and one-half teaspoons of baking powder sifted with the flour, one cup of butter, one cup of sweet milk. Flavor with either almond or orange. Icing for this cake : Four tablespoonfuls of thick cream, made thick with XXX sugar. Spread one inch thick between layers and on top. After this dries ice with or- dinary icing. Perfectly delicious. — Mrs. W.

4. Bride's Cake. — The whites of eighteen eggs, three cupfuls sugar, one and one-half cupfuls butter, four and one-half cup- fuls sifted flour, and three teaspoons baking powder. — Tennes- see Cook Book.

Nutrition, whole recipe (rough)

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