How We Cook in Tennessee

Ingredients

• half cup of sour milk
• two cups of flour
• half teaspoonful of cin- namon
• half cup of raisins
• one cup each of sugar
• three cups flour
• one teaspoon soda dissolved in cup of sour cream
• one teaspoon cloves
• one tablespoon ginger
• two teaspoons soda
• three-quarters cup lard
• three pints molasses
• two cups sugar
• two cups lard
• two cups molasses
• one cup of sugar
• one cup hot water
• one cup sugar
• one cup molasses
• one teaspoon ginger
• one-half cup hot water
• two-thirds cup lard salted
• one cup new orleans molasses
• half cup lard
• one cup sour milk
• half cup water
• one tablespoon cinnamon
• one teaspoonful cloves
• one teaspoonful of soda dissolved in hot water
• one pound butter
• one pound flour
• one cup buttermilk
• one teaspoon soda
• half cup buttermilk
• two cups black molasses
• half cup sugar
• half cup butter
• five cups flour
• half cup of sugar
• one-quarter cup of butter
• half cup of molasses
• one teaspoon of cinnamon
• half teaspoon of cloves
• one teaspoon of soda
• one-half cup of raisins
• one cup of granulated sugar
• one cup of sweet milk
• one cup butter
• a cup of walnut meats
• a cup of butter
• half teasponful of ginger
• half teasponful of cloves
• three eggs
• half grated nutmeg
• two eggs
• two teacups molasses
• one teacup sugar
• one teacup buttermilk
• one heaping tablespoon ginger
• seven eggs
• three large spoons ginger
• two table- spoons soda
• one heaping cup of lard
• one heaping teaspoon soda in one-half cup hot water
• one large cup butter
• one coffee cup sugar
• one table- spoon ginger
• four eggs
• five ounces
• two tea- spoons of baking powder
• lemon peel
• ginger
• salt

Directions

1. molasses, half teasponful of ginger, half cup of sour milk, half teasponful of cloves, two cups of flour, half teaspoonful of cin- namon, half cup of raisins, grated rind of orange or lemon. Cream the butter and sugar. Mix with the egg beaten very light and add the spices and molasses, sift flour twice before measuring, add soda and sift again ; mix in with the sour milk. It should be rather soft. Add the orange or lemon peel and the raisins which have been rolled in flour. Bake half hour in moderate oven.

2. Spiced Ginger Cake. — One cup each of sugar, butter and mo- lasses, three eggs, three cups flour, one teaspoon soda dissolved in cup of sour cream, half grated nutmeg, one teaspoon cloves, one tablespoon ginger. Extra good.

3. Ginger Cakes. — Two eggs, two teacups molasses, one teacup sugar, not quite one teacup buttermilk, two teaspoons soda, three-quarters cup lard, one heaping tablespoon ginger; flour to make a soft dough. Good. — Mrs. Wells.

4. Ginger Cakes. — Three pints molasses, seven eggs, two cups sugar, two cups lard, three large spoons ginger, two table- spoons soda, and enough flour to make very soft dough. Half this recipe makes a big lot of cakes. Make the dough as soft as can be handled, and sprinkle the cakes with sugar, before baking. — Mrs. Sam Lancaster.

5. Ginger Cakes. — Two cups molasses, one cup of sugar, one heaping cup of lard and butter mixed, one cup hot water, two teaspoons soda, ginger and salt to taste. — Mrs. C. A. Derry- berry.

6. Ginger Cakes. — Two eggs, one cup sugar, one cup molasses, one teaspoon ginger, one heaping teaspoon soda in one-half cup hot water, two-thirds cup lard salted, flour enough to make stiff dough.— Mrs. C. A. Derryberry.

7. Ginger Cake. — One cup sugar, one cup New Orleans molasses, half cup lard, one cup sour milk, two teaspoons soda, two eggs, one teaspoon ginger, flour to stiffen for rolling out. — Mrs. J. E. Ryley.

8. HOW WE COOK IN TENNESSEE. 161

9. Ginger Snaps. — One large cup butter and lard mixed, one coffee cup sugar, one cup molasses, half cup water, one table- spoon ginger, one tablespoon cinnamon, one teaspoonful cloves, one teaspoonful of soda dissolved in hot water. Flour for pretty stiff dough. Roll out rather thinner than teacakes and bake quickly. These ginger snaps will keep for weeks if locked up.— Mrs. H. C. Irby.

10. Soft Ginger Bread. — Pour eggs, yolks and whites ; one pound butter, one cup sugar, one cup molasses, one pound flour, one cup buttermilk, one teaspoon soda. — Mrs. Chas. King.

11. Soft Ginger Bread. — Four eggs, half cup buttermilk, one teaspoon soda, two cups black molasses, half cup sugar, half cup butter, half cup lard, tablespoon of ginger, five cups flour. Pour in greased pan and bake. — Mrs. A. M. G.

12. Roxbury Cakes. — Beat the yolks of two eggs. Gradually beat in half cup of sugar, one-quarter cup of butter, softened but not melted, half cup of molasses, half cup of sour milk and then one and one-half (five ounces) of sifted flour, sifted again with one teaspoon of cinnamon, half teaspoon of cloves, a grating of nutmeg and one teaspoon of soda. Beat in the whites of two eggs, beaten dry, and then one-half cup of raisins (seeded) and one-half a cup of walnut meats (broken small). Bake in small tins. Cover with boiled frosting and decorate with the same frosting tinted with melted chocolate and put on with the leaf tube. This tube is used to make ribbon, leaves and ruffles. This recipe makes eighteen cakes. — Boston Cook- ing School.

13. Delicate Cake. — One cup of granulated sugar, half a cup of butter, one cup of sweet milk, two cups of flour and two tea- spoons of baking powder. Cream the butter, sugar and milk by squeezing through the fingers, and sift the flour and baking- powder half a dozen times. — The Boston Cooking School.

14. Sand Tarts. — Two cups sugar, one cup butter, three cups flour, two eggs, leaving out the white of one, roll thin and cut

Nutrition, whole recipe (rough)

Counts 17 of 20 ingredients. The other 3 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.