The new Annie Dennis cook book

Peel, slice and seed six oranges ; peel and slice six bananas ; have ready one can of grated pineapple ; cap and wash a quart of strawberries. Grate one cocoanut; two cupfuls of sugar; whip one quart of sweet cream. Place the ingredients in layers in a glass dish in the order named; then pour over the whole two wine glasses of sherry. Garnish with strawberries. Leave off the wine and flavor the cream with lemon and vanilla, if preferred. Boiled Apple Dumpling Prepare your paste. Cut into squares, and fill as for baked dumplings, chopping fine the apples that they may be cooked more rapidly. Put each dumpling into a bag or cloth and tie, leaving room for it to swell. Drop the bag into boiling water, and boil steadily for an hour. Serve the dumpling hot, with sauce. Banana Salad Split bananas in quarters, place on lettuce leaves, sprinkle with nut kernels chopped, and serve with French dressing. Frozen Salad One quart of chopped pineapple and one can of white cherries. Mix with one cupful of oil mayonnaise, pack in ice and salt, and let stand until frozen. Fruit Salad in Peach Skins Twelve large Elberta peaches, carefully selected for their beauty, three oranges, three sweet pears, quarter of a pound of Jordan almonds, half teacupful of cream, one teacupful of sweet milk, half teacupful of sugar, one tablespoonful of sherry, three drops of vanilla extract, and three of lemon; one teacupful of cooked mayonnaise, twelve nice sprigs four or five inches long of peach tree foliage. Blanch and chip fine the almonds. Peel and cut into dice the oranges, rejecting the seed and all tough parts. Peel and cut into dice the pears, and mix with the almonds and orange meat. Now, with a pocket knife, very carefully cut a round hole at the blossom end of each peach, and slip a sharp-pointed teaspoon down around the seed and remove the latter, being very careful not to break the peach skin, or spoil the appearance of the exterior by getting it wet. When the seeds have been removed, cut from them the caps and save to put back when the skins have been filled. Scrape out with a sharp spoon as much of the meat as possible; cut this into small pieces and mix with the other fruit — orange, pear, etc. Turn the cream and milk into a bowl, sweeten with the half teacupful of sugar, and flavor with the vanilla, lemon and sherry; whip to a very stiff froth with a syllabub churn, removing the whipped cream to a sieve, over another vessel, as it forms. Whip this with a fork until quite thick. Have the mayonnaise ready in a shallow dish and quickly fold into it the thick, whipped cream. It will take up a pint of the latter. Now, over the chipped fruit sprinkle a teaspoonful of powdered sugar and a pinch of salt, and mix lightly with a fork; then mix with it as much of the cream mayonnaise as it will take, being careful not to have it too soft. Fill the peach skins with this salad, put on the tops, if it has been possible to save them, and place by a sprig of foliage, on a fancy salad plate, the opening down, slipping a fork under the foliage to one side. Apples, Baked with Raisins