The new Annie Dennis cook book

Mix equal quantities of sardines, cheese and bread crumbs ; grate the cheese and shred the sardines. Mix this into a thick paste with fresh egg and stuff the pepper. Pin on the tops of the peppers with toothpicks. Make a light thin batter with one egg, sweet milk and flour, and salt to taste. Drop the peppers in the batter, fry in hot lard a nice brown. Drain on brown paper and serve on lettuce leaves. Another Filling for Green Peppers Remove the stem ends and seed, and parboil the peppers for a few minutes. Chop one small onion, one can of mushrooms, one teacupful of chicken, veal or turkey, one finely chopped green pepper, a little parsley, mix all together, salt to taste, cook for five minutes in one tablespoonful of butter. Then fill the peppers, dust over with bread crumbs, and bake a light brown. PARSNIPS AND CARROTS Parsnips and carrots parboiled until quite tender and fried in the same way are very fine. If parsnips are young, scrape and throw into cold water; if old, pare and cut in quarters. Put them into a sauce pan of boiling water and boil until tender (if young, threequarters of an hour; if old, one and a quarter hours). When done, drain them, lay them on a heated dish heads all one way, cover with cream sauce or drawn butter and serve with corned beef or boiled salt fish. Carrots a la Bruxelles Take a half dozen nice, fresh carrots, scrape and wash them well, then cut them into slices one-third of an inch thick, boil them until tender, then drain and set them on one side. Put two ounces of butter into a saucepan and, as it melts, mix in very smoothly, one ounce of flour and a small teaspoonful of salt. Cook these ingredients over a gentle fire for five minutes — stirring all the time Qest they should acquire any color — ^then add a teacupful of w^hite stock, or milk, twio egg yolks, a seasoning of pepper and some lemon juice, and continue stirring until the sauce boils. Lay in the carrots, toss them lightly over the fire for a few minutes, then turn the w^ole out on a disih. Garnish with toasted bread and serve hot. CAKES POUND CAKE Pound Cake, No. 1 1 lb butter 12 eggs 1 lb sugar 1 teaspoonful soda 1 lb flour 2 teaspoonfuls cream tartar The soda and cream of tartar must be dissolved separately; the soda in a little less than half a cup of water, the cream tartar, in half a cup of water. Beat yolks and sugar together ; the flour and butter together. The whites beat separately, to a stiff froth. When all are well beaten, mix the eggs into the butter and flour thoroughly ; flavor to taste and mix in soda and cream of tartar. Bake rather quickly. Poiind Cake, No. 2 10 eggs % pound butter 1 lb sugar 1 teaspoonful vanilla or 1 lb flour lemon Break the eggs separately ; beat the yolks and sugar together ; add half of the flour, well sifted. Cream the butter, beat in, then add rest of the flour and the whites of the eggs beaten to a stiff froth. Then the flavoring. Bake in a moderate oven, about two hours. Soft Ginger Pound Cake 1 teacupful molasses 5 teacupfuls flour 2 teacupfuls sugar 4 eggs % teacupful butter 2 tablespoonfuls ginger 1 teacupful buttermilk 1 level teaspoonful soda