How We Cook in Tennessee

Ingredients

• two cups sugar
• half cup milk
• one-half cups of sugar
• one cup grated chocolate
• half cup but- ter
• one cup sweet milk
• three cups sugar
• one-half cup cream
• one-half cup butter
• one-half cup chocolate
• half cup water
• three-quarters cup butter
• a teaspoon of vanilla
• a cup of cold water
• three cups sugar in one of water without stirring until it hardens when dropped
• three eggs stiff
• one-quarter cake of bak- er 's chocolate into little pieces
• half beaten whites of two eggs
• two eggs
• one-third cake of baker's chocolate

Directions

1. in a teaspoon of vanilla and broken pecan kernels. Use whole pecans on top of cake.

2. Cheap Cake Filling. — Two cups sugar, butter size of egg, half cup milk and water mixed; cook until it ropes; add small spoon cocoa or chocolate before taking from fire. Spread be- tween cakes. — Mrs. W. H. Wilson.

3. Fruit Filling. — Dissolve three cups sugar in one of water without stirring until it hardens when dropped in water. Beat whites three eggs stiff, then pour over them the boiling syrup, beating constantly. Take out half of icing and add pineapple, cocoanut or banana and spread between layers of the cake. Then ice the cake with plain icing. This never fails if the in- gredients are good.

4. Chocolate Filling. — Two and one-half cups of sugar; add enough water to dissolve it, and boil until it strings, or will ball up in a cup of cold water ; cut about one-quarter cake of Bak- er 's chocolate into little pieces, put in a plate and set in the stove to melt. When the sugar has cooked enough, add it slowly to the half beaten whites of two eggs, and then add the chocolate and beat till it begins to grow stiff; then ice the cake.— Mrs. I. B. Tigrett.

5. Chocolate Filling. — One cup grated chocolate, half cup but- ter, one cup sweet milk, two cups sugar ; boil till thick. Flavor with vanilla and beat until almost cool. Spread rapidly be- tween cake. — Mrs. W. H. Wilson.

6. Chocolate Filling. — Three cups sugar, one-half cup cream, one-half cup butter, one-half cup chocolate ; flavor with vanilla ; beat this in the slightly beaten whites of two eggs. Beat well.

7. Chocolate Filling. — Three cups sugar, one cup sweet milk, half cup water, three-quarters cup butter ; cream the butter be- fore using it; one-third cake of Baker's chocolate. Dissolve the chocolate in the syrup while cooking. Cook until it will harden when dropped in a cup of cold water. — Mrs. Wm. H. Long.

Nutrition, whole recipe (rough)

Counts 7 of 9 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.