How We Cook in Tennessee

Ingredients

• two pounds of white sugar
• three-quarters pint of water
• four cups sugar
• one cupful of pulverized sugar
• one pound of powdered sugar
• one pound of chopped hickory nuts
• one quart of roasted peanuts
• one cup pecans
• one cup sugar
• one cup of sugar
• a cup of nuts
• a cup of flour
• a pound of baker's chocolate
• a pound of powdered sugar
• one heaping tablespoonful of shaved paraffine
• one grated cocoanut
• one large grated cocoanut
• one heaping cup of grated cocoanut to two even cups of granulated sugar
• two even cups of granulated sugar
• two eggs to a froth
• one cupful of nuts
• five unbeaten eggs
• two small teaspoonfuls of baking powder
• four eggs
• six eggs
• four eggs -- whites beaten stiff
• half teaspoon- ful of essence of peppermint
• 1 peppermint measured while the sugar is boiling
• butter the size of a small walnut

Directions

1. it is well mixed. Drop in cold water, and if it comes up with- out sticking, take from the fire and stir it until almost cold. Add a cup of nuts ; pour on buttered dish and cut in squares. — Mrs. Robert Paine.

2. Cocoanut Candy. — Two pounds of white sugar, three-quarters pint of water. Boil until it will string (as for icing). Add pinch of cream of tartar, one heaping tablespoonful of shaved paraffine. When this is thoroughly dissolved add one grated cocoanut and stir until it thickens and creams. Pour in but- tered dish and cut when nearly cold. — Mrs. J. L. Newsom.

3. Cocoanut Candy. — Take one large grated cocoanut and put into a deep bowl. Put into a saucepan four cups sugar, with hot water to dissolve it in ; let it boil until it threads from the side of a spoon; then gradually pour over the cocoanut and beat hard. Drop in cakes on a cold slab. — Mrs. H. R. Lan- caster.

4. Cocoanut Candy. — The proportion is one heaping cup of grated cocoanut to two even cups of granulated sugar. Wet the sugar with the milk of the cocoanut and a little water, for there is scarcely enough milk from the cocoanut to moisten it sufficiently. Boil until, when tried in cold water, it is hard enough to pick up in the fingers, though not hard enough to crack against the sides of the goblet. Have the grated cocoanut in a vegetable dish or bowl with a lump of butter the size of a small walnut. Pour the boiling hot candy on the cocoanut and stir until it begins to look white and creamy, then pour out on a platter and when cold cut in squares. It is well to grate the cocoanut the day before using and spread it on a platter to dry. Keep the milk in a cool place, as it sours easily.

5. Hickory Nut Macaroons. — Beat the whites of two eggs to a froth, add slowly one cupful of pulverized sugar and one cupful of nuts, chopped fine, mix thoroughly and drop on buttered tins. Bake slowly.

6. 280 HOTT WE COOK IX TENNESSEE.

7. Hickory Nut Macaroons. — One pound of powdered sugar, one pound of chopped hickory nuts, the whites of five unbeaten eggs, half a cup of flour, two small teaspoonfuls of baking powder. Drop on buttered paper and dry in the oven. These are delicious.

8. Chocolate Macaroons. — Scrape fine half a pound of Baker's chocolate. Beat stiff the whites of four eggs, and stir into the eggs one pound of powdered sugar and the scraped chocolate, adding a very little flour. Form the mixture into small, thick cakes, and lay them, uot too close, on a buttered tin, and bake them a few minutes. Sift sugar over them while warm.

9. Peanut Kisses. — Shell and remove the brown skin from one quart of roasted peanuts. Put them through a nut- grinder or pound them to a paste. Add half a pound of powdered sugar and the unbeaten whites of four eggs. Beat all well together, drop by teaspoonfuls on paper and bake in a moderate oven until a golden brown.

10. Egg Kisses. — Fourteen heaping tablespoons of fine granu- lated sugar poured on the whites of six eggs. Beat until it will drop from a spoon like batter, or stand alone. When beaten add one cup pecans. Line pan with brown paper, but do not grease. Bake slowly, and when done you can lift off paper. — Eunie Gooch.

11. Egg Kisses. — Four eggs — whites beaten stiff: one cup sugar, beaten in eggs — then stir in one cup sugar. Take wrapping paper — do not grease — and drop mixture from fork and bake in quick oven. — Mrs. C. P. Black.

12. Peppermint Drops. — One cup of sugar, just moistened with boiling water; boil five minutes; take from the fire and add cream of tartar size of a pea ; mix well and add half teaspoon- ful of essence of peppermint ; beat briskly until the mixture whitens, then drop quickly on white paper. Have cream tartar an 1 peppermint measured while the sugar is boiling. If it sugars before it is all dropped, add a little water and boil a

Nutrition, whole recipe (rough)

Counts 7 of 11 ingredients. The other 4 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.