The new Annie Dennis cook book

Beat six eggs separately, add a cupful of bread crumbs, a small onion chopped fine, a teaspoonful of chopped parsley, and a teacupful of fresh sweet milk to the yolks; stir in the whites, salt and pepper to taste. Set in the oven until well browned; serve immediately. Cheese Souffle 3 tablespoonfuls butter V2 teaspoonful paprika % cupful American cheese V2 cupful bread crumbs (grated) 1 cupful milk 1 teaspoonful salt 4 eggs Melt the butter in a double-boiler top, add the cheese, paprika, crumbs, salt, and milk, and cook the mixture until the cheese has melted. Then separate the eggs, beat the yolks until lemon-colored, add the crumb mixture, and fold the whole into the egg whites, whipped until stiff. Transfer to a medium-sized baking dish, which has been lightly rubbed with butter, and bake about thirty-five minutes in a moderate oven. Cheese Omelet, No. 1 Put two tablespoonfuls of grated cheese in a half pint of sweet milk. Let stand while the yolks of four eggs are beaten light. Then add two tablespoonfuls of bread crumbs to milk and cheese, stir slowly into the yolks. Salt and pepper to taste. Beat the whites, stir in and cool quickly on long griddle. Cut and roll in two pieces. Butter and serve in a warm covered dish. Cheese Omelet, No. 2 ^ One teacupful of grated cheese, half teacupful of grated bread crumbs, a teacupful of hot water and a pinch of salt. Stir until like cake batter, then beat in two eggs and bake quickly. Vegetable Omelets Half a teacupful of cold boiled Irish potatoes, chopped fine, with parsley or any vegetable liked, may be added to a plain omelet and fried or baked. VEGETABLES IRISH POTATOES Potatoes, Roasted in Ashes Put the potatoes down in the ashes, cover well and let stay until done. The length of time required will depend on the size of the potatoes. The skin protects the potato during cooking, and the salts of potash, which are dissolved and lost when the potato is peeled and boiled, are retained, to the great improvement of the flavor. Irish Potatoes Scrape medium sized potatoes. Cut them as you peel an apple, being careful not to break them. Place them in very cold salt water for a few minutes, drain over a cloth and fry in hot lard until crisp. These are nice to serve with fried fish. Saratoga Chips Pare perfectly sound potatoes, cut them in very thin slices and stand them in cold salt water for thirty minutes. Dry and fry in boiling lard, drain them in a colander or on a piece of soft, brown paper ; put in the oven a minute to dry. Duchess Potatoes One quart of mashed potatoes, one ounce of butter, a teaspoonful of salt, a half teaspoonful of pepper, and the yolks of two raw eggs. When the potatoes are hot mash them through a colander, add the butter, salt, pepper, and a little nutmeg; then the raw yolks of the eggs; mix all together; then form into cakes two inches long and one inch wide, put them on a buttered tin, and brush them over the top with the white of egg; put them in a moderate oven to brown delicately. French Fried Potatoes