The new Annie Dennis cook book

Cherry and Tapioca Pudding Soak one cupful of tapioca over night in cold water. Place on the fire with one pint of boiling water. Stone one and one-half pounds of nice cherries ; stir them into the boiling tapioca, and sweeten to taste. Pour into a dish and stand away to cool. Serve very cold with sugar and cream. Raisins or plums may be substituted for cherries. Almond Pudding Make a sponge cake, bake in a long pan, have the cake about two inches thick. Blanch a pound of almonds, and pound them in rose-water, mix with four grated crackers, six eggs, a half pound of butter, a pound of sugar, and a wine-glassful of grape jelly. Pour on the cake, set in the oven twenty minutes, cover with meringue flavored with extract of almond. Lemon Pudding Squeeze the juice of four large lemons into a cupful and a half of sugar. Beat them thoroughly together, stir in the whites of eight eggs which have been beaten to a stiff froth, and bake the mixture in a pudding dish in a moderate oven. (The secret of success lies in keeping the heat moderate.) When the top begins to stiffen stir the pudding and repeat this several times during the process of baking. Serve with cream. Citron Pudding Beat the yolks of ten eggs with a pound of sugar and a half pound of butter. Cut a pound of citron in pieces, stir in. Line a pudding dish with stale cake. Pour in the mixture and bake. Eat with sauce. Prune Pudding Let three-quarters of a pound of French prunes stand in scalding water to cover, till soft ; drain, stone, spread on plate to cool, then roll in flour. Sift onehalf teacupful of flour with one-half teaspoonful of baking powder, add by teaspoonfuls, one-half cupful of cold water. Stir until smooth. Beat three eggs to a froth, add one pint of sweet milk, stir this into the batter, beat two minutes, add prunes, one at a time, stirring steadily; pour into a buttered baking dish, place in steamer over a kettle full of boiling water, steam one and a half hours. Do not use more flour than given. Do not allow water to stop boiling, nor lift the cover to peep. Serve hot with vanilla cream sauce, or with rich cream and sugar. PIES Plain Pie Crust One and a half pints of sifted flour, one teacupful of lard, level teaspoonful of salt and one heaping teaspoonful of baking powder, sifted in the flour. Rub the shortening thoroughly into the flour. Make a stiff dough with cold water. Handle just as little as possible. This will make four crusts. Chopped Pastry 1 teaspoonful baking powder 1 cupful butter 2 cupfuls flour 1 egg 1 tablespoonful sugar 5 tablespoonfuls cold water 1/4 teaspoonful salt Juice of half a lemon Sift the flour, baking powder, sugar and salt together into a basin, add butter, and chop it into flour mixture until well blended. Beat up eggs, add strained lemon juice and w^ater, and gradually mix into dry ingredients, chopping, not stirring, all the time. Roll out to a long, even strip, fold in three by bringing one end over the middle and lapping the other end over. Put it away in a cool place for ten minutes. This is called giving the pastry a turn. Roll and fold the pastry again and roll, cut and use as required. Fine Puff Paste