The new Annie Dennis cook book

Combine the consomme, the liquor from the mushrooms, tomatoes and seasonings. Cook these together and strain. Brown the butter, add the flour and brown together; add liquid mixture slowly, then the mushrooms and truffles cut fine. Cook together for five minutes. Add sherry and serve. SALADS When prettily garnished with fresh green leaves, blossoms, slices of lemon and cold boiled eggs, etc., salads are very much more attractive and appetizing. Never add the dressing to a vegetable salad until just before serving, and stir as little as possible, that the freshness may be retained. The vegetables prepared for salads are celery, tomatoes, cauliflower, watercress, lettuce, asparagus, potatoes, cucumbers, cabbage and endives. The meats are: Chicken, tongue, turkey, pork tenderloin, veal and ham. Fish: Lobster, shrimp, oyster, salmon, mackerel, sardine and anchovy. Vegetable salads are frequently served with roast chicken or game. Salads are served after the meat or game course, and should be accompanied by plain biscuit and cheese. Pear Salad Cut pears in halves. Fill centers with a paste made of cream cheese and English walnuts. Serve with mayonnaise. Pimento and Pineapple Salad One can of pimentoes, two cans of sliced pineapple, one head of lettuce. Place pimentoes on slice of pineapple on a plate garnished with the heart of lettuce. Serve with mayonnaise. Cucumber Jelly Use recipe for tomato jelly, and use cucumbers cut in blocks instead of tomatoes. Serve with mayonnaise. Romaine Salad Wash romaine carefully in cold water ; place leaves on a plate and serve with French dressing. Lettuce and Tomato Salad Cut tomatoes in slices, and place on plate with the heart of lettuce. Serve with French dressing, or Roquefort Cheese dressing. Grape Fruit Salad Carefully remove the meat from the grape fruit, not leaving any skin. Place on lettuce leaves and serve with either French or mayonnaise dressing. Fruit Salad Two grape fruits, four oranges, one can of pineapple. Mince the grape fruit, oranges and pineapple, and mix with French dressing. Place on lettuce leaves and serve very cold. Stuffed Tomatoes Peel large ripe tomatoes. Scoop out centers, and fill with a mixture made of equal amounts of chopped almonds, pineapple cut in small pieces, and tomato. Serve on lettuce with mayonnaise No. 1, with cream for mayonnaise. Pear Helene In a goblet place a layer of cake; add vanilla ice cream until the glass is two-thirds full. Place in the center a brandied or preserved pear (stem up), and fill around the sides with whipped cream. Serve with hot chocolate sauce. Tomato Aspic One can tomatoes, one-half box gelatin, one onion, one stalk celery (may be omitted), two lemons, two tablespoonfuls sugar, one tablespoonful vinegar, salt and red pepper. Mince the celery and onions and boil with tomatoes in one teacupful of water for ten minutes, and sugar, vinegar, salt, pepper and juice of lemons, then strain and pour over the gelatin that has been soaking for ten minutes in enough cold water to cover it. Then mold and set in refrigerator to jelly. When stiff, serve on lettuce leaf with mayonnaise. Grape Fruit JeUy Four grape fruits, one box gelatin, two lemons, two tablespoonfuls sugar, one pint boiling water.