The new Annie Dennis cook book

This "foam sauce" is pronounced especially delicious. To make it, take three cupfuls of pulverized sugar, one cupful of butter, one-half cupful of flour, and one cupful of boiling water. Beat sugar, butter and lard thoroughly together ; then stir into the boiling water ; let it boil up once. Flavor with vanilla or wine. HOT AND COLD DRINKS How to Parch Coffee Pick and wash well ten pounds of green coffee. Put in sun until thoroughly dry. Put in a moderately warm oven; continue this heat until the coffee is a light brown. Increase the heat and stir constantly until the grains are brown through and through. Then put immediately into a jar and cover closely. This takes at least three and a half hours, and nothing should claim the attention of the cook during this time. Coffee for Three Two tablespoonfuls of coffee ; grind moderately fine ; put in a pot and add one and a half pints of cold water and one egg shell. Boil three minutes, remove from the fire and add a teaspoonful of cold water. This makes three teacupfuls. This is good. Coffee (After Dinner) Take one quart of water, one even cupful of freshly ground coffee, wet with a half cupful of cold water; white and shell of one egg; stir into the wet coffee the white and shell, the latter broken up small. Put the mixture into the coffee pot, shake up and down six or seven times to insure the incorporation of the ingredients, and pour in the boiling water. Boil steadily twelve minutes, and pour in one-half cupful of cold water, and remove instantly to the side to settle. Leave there five minutes. Lift and pour off gently the clear coffee. Serve in small cups. Put no sugar in coffee; lay two lumps in each saucer, to be used as the drinker likes. Delicious Morning Chocolate Put four ounces of chocolate, dissolved in a little hot water, into a saucepan with three cupfuls of water, and two ounces of sugar. Set over the fire. Beat the yolks of two eggs to a foam in a cupful of water and stir; then add a small teaspoonful of rose water. Let it remain on the fire several minutes to simmer, but not boil ; serve with toasted rusk or coffee cake. Baker's Chocolate Put into a breakfast cup a teaspoonful of "Baker's Breakfast Cocoa," add a teaspoonful of boiling water and mix thoroughly. Then add equal parts of boiling water and boiled milk, and sugar to taste. Boiling two or three minutes will improve it. Huyler's Chocolate For each breakfast cup, take one teaspoonful of "Huyler's Cocoa." Mix the same with boiling water or milk to a paste. Add rest of the milk, or milk and water, as richness may be desired. Let boil at least five minutes. Boiling improves it. To Make Tea Measure one teaspoonful of tea for each cup. Let the water just boil and pour over the tea, cover and let stand three minutes; then drain off and serve. Tea, No. 2 Take one heaping teaspoonful of tea for three cupfuls of boiling water, cover and let stand where it will keep hot for ten or fifteen minutes and serve. Sparkling Lemonade Roll and slice half a dozen lemons, put in a large pitcher and pour over a gallon of ice water; sweeten. Pour in glasses and stir in a little soda. Strawberry Sherbet