HOW WE COOK IN TENNESSEE

Plum Cake (very fine). — One pound butter (weighed), three cups sugar, five cups flour, two pounds raisins, one cup milk, two good teaspoons baking powder, twelve eggs. In making the cake reserve part of the flour to roll the raisins in. Bake in a deep cake pan one hour and a half in a moderate oven. — Mrs. John Freeman.

Corn Starch Cake. — One pound sugar, half pound butter, six eggs, one teacup sifted flour, one teacup rich sweet milk, one heaping teaspoon baking powder, one teaspoon of extract, one package of Oswego corn starch. Sift the corn starch, baking powder and flour together four times. Beat the whites and yolks of eggs separately, then mix ingredients as in other cake. Very fine. — Mrs. Ernest Edenton.

Corn Starch Cake. — One pound sugar, three-quarters pound butter, six eggs broken in one at a time, one box corn starch, three tablespoons flour. Bake in muffin rings. — Mrs. W. H. Wil- son.

White Fruit Cake. — One cup of butter, two cups sugar, two and one-half cups flour (before sifting), whites of seven eggs, two teaspoons baking powder, one cup sweet milk, one pound raisins, one pound figs, one pound dates, one pound blanched almonds, quarter pound citron, three teaspoons of cinnamon. Chop the fruit (but not fine) and sprinkle flour over it. After mixing the cake add the fruit and bake slowly. When done and still warm, pour over it slowly one cup of sherry. — Miss Guy Leeper.

Fruit Cake. — Three-quarters pound flour, three-quarters pound sugar, three-quarters pound butter, eight eggs (nine if small), one and one-half pounds raisins, one pound currants, half pound figs, quarter pound citron, quarter pound pecans, one wine glass of strong clear coffee, one wine glass of wine, cloves, cinnamon and allspice to taste. Bake slowly. — Mrs. J. C. Edenton.

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White Fruit Cake. — Three cups flour, one cup corn starch, two cups sugar, one cup butter, one cup sweet milk, whites of eight eggs, one teaspoon baking powder, two teaspoons extract of lemon, two of brandy, two of rose water, one grated cocoa- nut, one pound figs, half pound citron, one pound crystalized cherries, half pound pineapple, one pound blanched almonds — cut them up a little. Use extra flour for the fruit. — Mrs. W. S. Keller.

Fruit Cake. — Twelve eggs, one pound sugar, one pound but- ter, one pound flour, two pounds raisins, two pounds currants, two pounds citron or less, one pound figs, one pound dates, half cup molasses, teacup sherry wine. Cloves, cinnamon, allspice, at least one tablespoon each, and more if preferred, four nut- megs. Bake six hours. — Mrs. Hibernia Neil.

Black Fruit Cake. — Cream one pound of sugar and one pound of butter until light ; then add ten well beaten eggs, one pound of dainty flour, reserving some of it to flour the fruit. Spice the batter with nutmeg, cinnamon and cloves. Add two pounds of raisins, two pounds of currants, well washed ; one pound of cit- ron, cut small; one pound of English walnuts (in shell) cut small; one pound of dried figs, cut small. Seed and cut small the raisins. Mix all the fruit, add part of the flour to it, and flour the fruit well so it does not stick together; stir into your batter; now add one cupful of cold water, in which one teaspoon of soda has been dissolved. Very fine. The water prevents the cake being dry. You can also add one cup of grape acid.

Fruit Cake. — Ten eggs, one pound of flour, one pound of sugar, one pound of butter, one and one-quarter pounds of citron, one and one-half pounds of raisins, two pounds of cur- rants, wine glass of wine, wine glass of brandy, one cup of jam, one teaspoon of soda, allspice, mace and cloves. Add soda just before putting in the whites of the eggs, which should be the last thing. You can add one pound of pecans and one of