The new Annie Dennis cook book

Scald the milk, add a tablespoonful of the sugar and the yeast cake, dissolved in two tablespoonfuls of water or milk. Stir in a cupful of flour, cover and let stand until spongy — about an hour and a half. Then cream together the butter and sugar, stir in the eggs, v/ell beaten, and add this mixture to the sponge, along with the salt, remaining flour and the cherries very well drained. Beat thoroughly, pour into a small dripping-pan, which has been rubbed with butter, let rise until light, and bake forty-five minutes in a hot oven, 375 degrees F., reducing the heat for the last ten minutes, to dry out the loaf. This will keep moist for days and is really rich enough to act as a cake. Marshmallow Cake Make an Angel's Food Cake; bake in a deep pan. When cold, cut into three layers. Have ready a plain white icing, and a quarter of a pound of fresh marshmallows, each cut in half. Cover the first layer of cake with icing, then place a layer of marshmallows ; put a thin layer of icing on the bottom of the next layer and place on the marshmallows; continue this until all is used, then ice the top and sides. Delicious. Sweet Wafers 1 teacupful sugar 2 teacupfuls sifted flour 1 tablespoonful butter 1 teacupful sweet milk 2 eggs Mix as for cake batter. Bake in hot, lightly greased wafer irons. Tea Cakes 1 teacupful butter (half 1% teaspoonfuls baking lard if butter is scarce) powder 2 teacupfuls sugar Pinch of salt 1 teacupful. sweet milk Flavor to taste 6 teacupfuls unsifted flour Bon Bon Cake Make a Premium White Cake batter; bake in four layers. Have ready one pound of French bon-bons, in pink, green, yellow, white and chocolate, and a half pound of candied cherries. Make a plain icing and divide it into three parts. Tint one part with a table^ spoonful of melted chocolate; another part tint a very delicate pink with a few drops of cochineal, or fruit coloring. Leave the third part white. Cut the bonbons in half. On the first layer of cake put a layer of chocolate icing, then a layer of green and pink bonbons, placing a few cherries here and there. Now, on the bottom of the next layer of cake, put a layer of white icing and place it on the bonbons. Next a layer of pink icing and then on this one of yellow, chocolate and green bonbons, using the cherries as before; now a layer of white icing on the bottom of the next layer of cake and that placed in position. On this, a layer of chocolate icing, then one of white, yellow and green bonbons, and the cherries. On the bottom of the next layer the pink icing. The cake is now ready to be iced with plain icing. The top should be decorated with candied cherries at intervals. Marshmallow Roll