How We Cook in Tennessee

Ingredients

• three-quarters cup of butter
• one cup granulated sugar
• one-half cups flour
• one pound raisins
• one pound chopped nuts
• one teaspoon cloves
• two teaspoons of cinnamon
• one-quarter cup of hot water
• one-half cups sugar
• two teaspoons of hartshorn dissolved in quarter cup warm water
• two-thirds cup butter
• six cups flour
• two cups sugar
• one cup melted butter
• one-half cups chocolate
• one teaspoon soda dissolved in two tablespoonfuls warm water
• four cups flour
• one cup sour milk
• one teaspoon soda
• one cup butter
• two cups nuts ground fine
• half cup sour milk
• one-half cups of sugar in one-half pound of butter
• one quart of flour
• one teaspoon of bak- ing powder
• two eggs
• quarter cup warm water
• three eggs beaten well
• three eggs
• two tablespoonfuls warm water
• one-half pound of butter
• three eggs well beaten
• cinnamon

Directions

1. make a dough as for soft biscuit. Flavor with lemon. Do not grease pan. Roll thin and bake cakes as you would biscuits. — Mrs. C. N. Harris.

2. Princeton Rocks. — Three-quarters cup of butter, one cup granulated sugar, two eggs, one and one-half cups flour, one pound raisins or dates, one pound chopped nuts, one teaspoon cloves, two teaspoons of cinnamon, half of a level teaspoon of soda, one-quarter cup of hot water. Drop in small spoonfuls on buttered paper in pans, as they spread. Bake quickly. — Mrs. Theus.

3. Cookies. — One and one-half cups sugar, two teaspoons of hartshorn dissolved in quarter cup warm water, two-thirds cup butter or lard, three eggs beaten well. Stir all together and make a soft dough with six cups flour. Roll thin and bake.

4. Chocolate Jumbles. — Two cups sugar, three eggs, one cup melted butter, one and one-half cups chocolate, one teaspoon soda dissolved in two tablespoonfuls warm water, four cups flour, roll real thin, cut out with a fried cake cutter and frost top with white frosting. I always make boiled frosting. I only use half of this recipe and use the white of the second egg for frosting. Let the jumbles cool before putting icing on.

5. Good Cookies. — Two cups sugar, one of butter, one cup sour milk or cream, three eggs, one teaspoon soda; flour to make soft dough, roll thin, sift sugar over them and gently roll it in.

6. Nut Cookies. — One cup butter, two cups sugar, two cups nuts ground fine, three eggs, half cup sour milk, teaspoon soda, and flour enough to roll out. Dip in powdered sugar. Use either walnuts or hickorynuts. — Mrs. R. P. Mahon.

7. Shrewsberry Cookies. — Cream one and one-half cups of sugar in one-half pound of butter ; add three eggs well beaten ; flavor with cinnamon ; put in one quart of flour, one teaspoon of bak- ing powder; work well together, cut in shapes, sprinkle with sugar, and bake quickly. — Mary E. Timberlake.

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.