HOW WE COOK IN TENNESSEE

when done sift powdered sugar over top. — Mrs. Perry C. Calla- han.

Doughnuts. — One cup of sugar, two eggs, three tablespoons of melted butter, one cup of warm mashed Irish potatoes, cup and a half of flour with one and one-half teaspoonfuls baking- powder, half cup of sweet milk, flavor to taste with grated nut- meg.— Mrs. M. I. Best.

Doughnuts. — Three eggs, two cups sugar, one cup of sweet milk, two tablespoons of butter, two teaspoons baking powder. Cut and fry in boiling lard.— Mrs. C. N. Harris.

Doughnuts. — One egg, one cup sweet milk, one cup sugar, three teaspoons baking powder, pinch salt, little nutmeg, flour enough to roll out ; fry in hot lard.— Mrs. Lee Agnew.

Maple Biscuit. — Beat separately nine eggs, to the yolks add four teacups flour, two teaspoons baking powder and one of vanilla. Boil as for icing, two cups granulated sugar, half cup water; pour over the well-beaten whites, turn this into the yellow batter, mix well and bake in the square flat tins. When nicely browned, remove from tins, cut in small squares and triangles; ice alternately with pink and white icing; pyramid on glass cake stand. Dainty, delicate and delicious.

Maple Biscuit. — Sift together two cupfuls of flour, two cup- fuls of cornstarch, two teaspoonfuls of baking powder and half a teaspoonful of salt. Rub into these ingredients one cupful of butter and mix with cold milk to a stiff dough. Roll out, fold up, and roll again, repeating until the dough is flaky. Roll out finally to half an inch in thickness, cut in three-inch circles, brush with butter, dredge thickly with grated maple sugar, fold over and bake twenty minutes.

Nut Bars. — Two cups flour, one teaspoon baking powder, one cup coarsely chopped nuts, half cup milk, half cup sugar, one egg, two tablespoons butter, pinch of salt. Sift flour, salt and baking powder into a bowl ; rub in the butter and add the nuts and sugar. Mix to a rather stiff dough with the egg and milk,

HOW "WE COOK IN TENNESSEE.

turn on to floured board and roll out two-thirds of an inch thick. Cut into bars of convenient size and fry in hot fat until golden brown.

Cake Snowballs. — From a perfectly white angel's food cake about two and one-half inches thick cut with a biscuit cutter (medium size) a number of balls. Have ready a rich, white icing. Take each ball on a fork and with a spoon cover en- tirely with icing. Then cover with freshly grated cocoanut. This might also be made with pink icing. — Mary Roxie Snider.

Good Tea Cakes. — One quart flour, one-third cup milk, three eggs, one cup sugar, one tablespoon baking powder, half cup lard, pinch salt. Roll out soft dough as you can, cut out and sprinkle with sugar. — Mrs. W. H. Wilson.

Tea Cakes. — Half pound butter, five eggs (beaten separate- ly), one pound sugar, one teacup sour buttermilk, one teaspoon soda, half nutmeg, enough flour to make a soft dough. Bake in a moderate oven. The best you ever ate. — Mrs. J. G. Mann.

Tea Cakes. — Six eggs, one pound sugar, beaten together, one pound of butter (can use some lard) well creamed, tea- spoon soda, sufficient flour to make soft dough (about three pints), roll very thin and bake in a quick oven. — Mrs. H. R. Lancaster.

Tea Cakes No. 2. — One cup sugar, half cup milk, tablespoon butter, one egg, two cups flour, one teaspoon baking powder. Roll out thin and bake. — Mrs. T. Lee Agnew.

Tea Cakes. — Three eggs, one cup butter, teaspoon salt, three cups sugar, teaspoon of soda, one cup buttermilk and flour suf- ficient for rolling; flavor with cinnamon or lemon.

Tea Cakes. — One cup of butter, two cups of sugar, three eggs, one light teaspoon of soda in cup of buttermilk, two teaspoons of baking powder. Use just enough flour to make dough roll easily. — Mrs. Nance.

Tea Cakes. — Five eggs, one very small cup of butter. Beat as much sugar as you can into the eggs ; a little soda, no milk,