HOW WE COOK IN TENNESSEE

almonds if nuts are preferred. Bake slowly for five hours. — A. T. Nance.

White Fruit Cake. — Whites of sixteen eggs, one pound sugar, one pound dainty flour, three-quarters pound butter, three level teaspoons of baking powder, two pounds citron (some sliced — some chopped), two pounds blanched almonds, two pounds grated cocoanut, one pound English walnuts, one tablespoon of mace, one tablespoon of cinnamon. — Mrs. W. P. Timberlake.

Black Fruit Cake. — Two pounds of currants, two pounds of raisins cut fine, one pound citron, three-quarters pound butter, one pound sugar, one pound flour heavy, eleven eggs, half tea- spoon of cloves, one teaspoon each of nutmeg and rose water, spoon of cinnamon, one tablespoon of allspice, half tea- one teacup of brandy (or one pint of good whisky), one teacup of Madeira wine. Mix well, adding fruit and spices last. Bake in pans (with paper cut to fit the bottom) for four hours. — Mrs. W. P. Timberlake.

Black Fruit Cake. — One dozen eggs, one pound sugar, one pound butter, one and one-quarter pounds flour, and extra quar- ter pound to flour fruits ; mix as for ordinary pound cake ; two pounds raisins, two pounds currants, washed and dried, one and one-quarter pounds citron, two and one-half pounds almonds in the shell, one tumbler full of brandy or good whiskey, one cup black molasses, four nutmegs, one cup black coffee, cloves, allspice, mace, cinnamon and ginger, tablespoon each; add mo- lasses and brandy before putting in fruits, which must be well floured and added slowly to the batter; one pound figs, one pound English walnuts, one pound pecans. Have cake pan well greased and lined with thick paper, sides and bottom. Bake six hours. — Mrs. Callie Parker.

Fruit Cake. — One dozen eggs, one pound butter, one pound brown sugar, one pound flour browned in the oven to a light brown, stirring all the time, two pounds raisins after seeding, two pounds currants after washing, two pounds of citron

HOW WE COOK IN TENNESSEE. 149

sliced thin, wine glass Madeira wine and wine glass brandy, tablespoon pulverized cinnamon, tablespoon allspice, teaspoon pulverized cloves, two nutmegs, teaspoon soda; mix as you would pound cake, then add fruits, spices, soda and brandy; one pound shelled almonds may be added. — Mrs. James O'Con- nor.

Fruit Cake. — One pound of sugar, one pound of flour, two pounds of seeded raisins, two pounds currants, half pound cit- ron, three-quarters pound butter, twelve eggs, quarter ounce each cinnamon, cloves, nutmeg and mace ; one wine glass of wine or brandy. Make up the cake, then add spices, flour your fruit and add it, then add the brandy. I use one tablespoon baking- powder. Bake three hours, but not too fast. — Mrs. E. J. Taylor.

Poor Man's Fruit Cake. — Three eggs, one cup butter, three cups brown sugar, one cup strong coffee, five cups of flour, one cup whiskey, one pound raisins, one pound currants, half pound citron, half pound figs, one teaspoon each of nutmeg, spice, cloves, cinnamon and ginger, one level teaspoon of soda. — Mrs. H. C. Irby.

Prohibition Fruit Cake. — One pound of butter, one pound sugar, one pound flour, one dozen eggs, one small teacup of best New Orleans molasses, one teaspoonful baking powder. Flavor with lemon extract if desired. Mix and beat thoroughly as for pound cake. I will mention I put in the syrup next to the last thing, my rose water being the last. Then add two pounds raisins, two pounds currants, one pound citron (the fruit having been prepared before). Spices to taste, two nut- megs, one teaspoonful cloves, allspice and cinnamon pulverized. Lastly two or three ounces of rose water. — Mrs. W. E. Dunaway.

Ocean Cake. — Two cups sugar, half cup butter, one cup sweet milk, three cups of flour, whites of five eggs well beaten, three scant teaspoons baking powder. — Mrs. Martha Dodson.

Pound Cake. — One pound butter, one pound sugar, one pound flour, eight eggs. Cream the butter and sugar very light to-