The new Annie Dennis cook book

Crush a pint of ripe strawberries, mix with a pint of sugar; beat the whites of four eggs and add. Beat all together until very stiff and arrange in a pyramid. Orange Cup Take one dozen large oranges ; hold them with the stem up and quarter and peel half way down ; turn the peel back, and remove the meat carefully with a teaspoon. Make three teacupfuls of lemon gelatin (using only one lemon) ; just before it congeals, add quickly a teacupful of Malaga grapes, cut in half and seeded, and two cupfuls of orange meat or juice, and one banana chopped fine. Pour the mixture immediately into the orange hulls, filling nearly to where they are cut, and let congeal. Dissolve over the fire a teaspoonful of gelatin in a very little water; whip or chum to a stiff froth two-thirds of a pint of sweetened cream, then beat in three bananas mashed to a smooth paste, then add the gelatine. Just as it begins to congeal, fill the orange hulls as full as possible, draw the quarters together, fasten with straws at the points. Put in a cool place. When ready to serve, remove the straws, pull back the points, place on a doily and serve. This simulates the whole orange and is delicious. German Puffs Eight eggs, one glass of sweet milk, one cupful of sifted flour, four tablespoonfuls of melted butter, salt and pepper to taste. Beat the yolks very light, then add the flour and milk, then the butter, last the whites beaten very stiff. Bake in well greased pie plates. When done, butter each one, and stack as layer cake. A little grated cheese between each layer is well for those who like cheese. Have hot for breakfast. Lemon Gelatine Pour one pint of cold water over a box of gelatine, and let it stand for half an hour; take the juice of three lemons and one grated rind, stir into three pints of boiling water, and pour over the gelatine; sweeten to taste. Flavor with vanilla or wine, and strain through a jelly bag into a mould. Set aside to congeal. Strawberry Meringue Cover the bottom of a baking dish with slices of stale cake, dipped in milk. Stem a quart of strawberries, and put over; sprinkle freely with sugar and set in the stove until a syrup is formed. Take out, and spread with meringue made of the beaten whites of three eggs and three tablespoonfuls of sugar. Set back in the oven one minute. Serve very cold with whipped cream. Apple Float Stew apples until tender; rub through a sieve; sweeten to taste. Whip until light, and for six large apples, have the whites of six eggs beaten to a stiff froth. Whip these into the apples, and serve with sponge cake and whipped cream. Figs and Cream Peel the figs and slice, place in a dish in which they are to be served. Sprinkle with sugar, and pour over them thin cream, slightly sweetened. Two tablespoonfuls of sugar will be enough for the figs and cream for six persons. Syllabub One quart of cream, half pound of sugar, tumblerful of good wine, or flavor with vanilla. Mix all together, whip in the whites of the eggs. Turn into a mould. Serve in thin tumblers. Prune Jelly