The new Annie Dennis cook book

Mash half gallon of strawberries; add a gallon of water and the juice of two lemons ; let stand four hours, strain, and add a pound and a half of sugar; stir until dissolved, add ice and drink very cold. Currants or other fruit may be used in place of strawberries. Shrubs Mash a gallon of ripe red currants, or other small fruits ; pour over a pint of strong vinegar and a quart of cold water ; let stand five hours, strain and add a pint of sugar to a pint of juice; let boil and skim ; when cool, bottle and seal. A few spoonfuls added to a glass of ice water forms a very cooling drink. Southern Negus Take one quart of red cherries, three pounds of black heart cherries and four pounds of currants; mash and mix all together, and stand away in a cool place for three or four days; strain and boil juice; to every pint add half pound of sugar; let cool and bottle. Add two or three tablespoonfuls to a glass of ice water. Lemon Beer Cut half a dozen lemons in slices, and put into a jar with a pound of sugar and a gallon and a half of boiling water. Let stand until cool and add half a cupful of fresh yeast; let ferment. Bottle and cork very tightly. Ice Tea and Coffee Iced tea and coffee are probably the least injurious of summer drinks. To prepare the former, pour a cupful of boiling water over three tablespoonfuls of tea, set to steep, then add one quart of freshly boiled water. Five minutes later strain into an earthen jug and when cool — not lukewarm — add one or two pieces of ice. Serve with a large quantity of finely chopped ice, granulated sugar and thin slices of lemon. If iced coffee be desired, make a fresh pot of very strong coffee and when cold serve with large quantities of ice and sugar; cream is but seldom used. DAINTY DISHES FOR LUNCH, TEA AND PICNICS Deviled Ham To devil cold ham, cut in slices one-third of an inch thick ; season with cayenne pepper, and dip in mustard dressing. Boil a few minutes and serve. Ham Fingers Cut thin slices of lean, cold boiled ham; cut each slice in strips half an inch wide, dip into a thick remoulade sauce, place four or five on a slice of bread, cover with a top slice, cut into four fingers lengthwise, fold each one in a lettuce leaf, and pile on a napkin. To Serve Broiled Squab — for a Meat Course Serve broiled squab on plate with one-half peach filled with guava jelly. If out of season, use canned peaches. Celery in Mock Aspic This is delightful served with cream chicken, and thus the meat of the fowl used for the foundation stock may be utilized. Put a hen on to cook in two quarts of cold salted water ; when it is tender remove from the liquor and set aside for creamed chicken or salad. Let the liquor boil down to one quart, or a little less ; meanwhile put one tablespoonful of gelatin in half a teacupful of cold water ; let stand half an hour, then dissolve with a little boiling water poured over it, and stir into the chicken liquor. To the latter add half a teacupful of port wine, half a lemon, a little grated nutmeg, and cinnamon, cloves and allspice whole, and a little white pepper. In ten minutes remove from the fire, clarify with the white of an egg, return to the fire, let boil up, skim and strain into a pitcher.