HOW WE COOK IN TENNESSEE

French Cookies (fine). — Two eggs, two cups sugar, one cup butter, one level teaspoon soda, dissolved in three-quarters cup sweet milk ; work in just enough flour to roll ; roll as thin as a wafer. — Mrs. R. D. Rodgers.

Oatmeal Cookies. — Three-quarters cup of butter, one cup light brown sugar, one teaspoonful of cinnamon, one cup un- cooked oatmeal, three-quarters teaspoon of soda, half cup of nuts, half cup of raisins, two scant cups of sifted flour. Drop in small balls in greased dripping pan an inch apart and bake in quick oven.

Cream Cookies. — Two cups sugar, half cup butter, two-thirds cup sour cream or milk, two eggs, one teaspoonful soda little more than even. Flour to roll out.

Cocoanut Cookies. — One cup of - butter, two cups of sugar, two eggs, half cup of sweet milk, one level teaspoon of soda, one grated cocoanut, flour enough to roll out. Roll rather thin and bake in a quick oven. — Mrs. R. P. Mahon.

Soft Cookies. — Cream one cup of butter with two cups of sugar; add one cup of sour cream, two beaten eggs, three cups of flour that has been thoroughly sifted with a teaspoon of soda. Flavor with vanilla. Turn the dough upon a floured pastry board, knead lightly, roll a sheet one-quarter of an inch thick. Cut into rounds and bake. This will make three dozen medium sized cookies. — Mrs. A. L. Rhoton.

Molasses Cookies. — Two cups molasses, one cup sugar, one cup lard, two-thirds cup warm water, two tablespoonfuls gin- ger. Let these come to boil on stove and when cold add one full teaspoonful soda dissolved in hot water, little salt and flour ; mix stiff and roll thin. — Mrs. M. L. Madison.

Vanilla Wafers. — One cup sugar, two-thirds cup butter, one egg, four tablespoons milk, one tablespoon vanilla, two-thirds teaspoon soda, one and one half teaspoon cream tartar; flour to mix stiff, and roll very thin. — Mrs. M. L. Madison.

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Sweet Wafers. — One heaping cup sugar, two cups flour, one heaping tablespoon of butter, five eggs, beaten separately ; bake in wafer molds. While hot roll and sprinkle with sugar. — Mrs. Wm. Long, Sr.

Rosettes. — One egg, well beaten, one teaspoon sugar, one pint milk; flour enough to make batter like pan cake; have boiling lard. First dip rosette mold in lard, then in the batter, then back in lard; keep there until it is ready to drop off on cloth, — Miss Nannie Mae Temple.

Sweet Wafers. — No. 1. — One egg, four tablespoonfuls of sugar, one tablespoonful of butter, four heaping tablespoonfuls of flour, made into batter and dropped into the irons. If the butter does not furnish salt enough, add a little.

Sweet Wafers. — No. 2. — Three cups of flour, one cup of sugar, one cup of butter, one cup of rich cream, and a little nutmeg.

Sweet Wafers. — No. 3. — Four eggs, three teacupfuls of flour, two cups of sugar, and one cup of butter.

Oatmeal Sugar Wafers. — Beat an egg very light, without separating the white and yolk; add one-quarter teaspoon salt, one-quarter teaspoon vanilla, half tablespoon softened butter, half cup sugar, one and one-quarter cups Quaker rolled oats; beat together well and drop from a teaspoon onto a buttered tin; bake in slow oven. — Boston Cooking School.

Scotch Wafers. — One tablespoon butter, one cup sugar, two eggs, one teaspoon vanilla, two and one-half cups oatmeal; make a batter and drop three-quarters teaspoon of mixture about two inches apart in buttered pan; bake a few minutes. — ■ Mrs. G. R. Wadleigh.

Little Birthday Cakes. — Bake sponge cakes in pop-over cups to have them round ; when cold cut a small round from center ; place a little gold or silver charm in, replace cake, ice, decorate

COOK WITH GAS

168 HOW WE COOK IN TENNESSEE.

with nutmeats and red candies. Place short red candles ,on top.

Marguerites. — Have ready some reception flake crackers; make meringue of whites six eggs and fourteen tablespoons granulated sugar; beat long; when real stiff pile on crackers and fill with old fashioned walnut kernels. Put in stove and let them cook a light brown. Nice for 5 o'clock tea.

Marguerites. — The whites of five eggs, five heaping table- spoonfuls of powdered sugar, half a pound of blanched al- monds, half a pound of pecans or English walnuts chopped fine. Mix thoroughly by first beating the eggs and sugar, then adding the nuts. Spread on salted flake crackers with the salt wiped off. This quantity is sufficient for one hundred crackers.

Hermits. — Three cups sugar, four eggs, one cup raisins, one cup butter, one teaspoon each of cinnamon and vanilla, lemon and almond, half nutmeg, one teaspoon soda, half cup sour milk, one quart flour, half cup chopped nuts. Drop from a teaspoon in a greased pan one and one-half inches apart. — Carrolton, Mo., Cook Book.