The new Annie Dennis cook book

With a little of the fat which has been skimmed from the liquor while cooking, grease after dinner cups, small whiskey glasses, or fancy molds. Have the inside blades of celery chipped fine enough to make a quart, season this with salt and white pepper, and half fill the moulds with it ; pour over the liquor which must be almost cold, but not cold enough to congeal before it can be poured out. Set the moulds in a cold place, and when ready to serve slip a slender knife around the sides, and turn out on a lettuce leaf. Serve with cream and mayonnaise. Canned Luncheon Beef or Tongue The meat should be carefully turned out of the can, sliced neatly with a sharp, thin knife, and disposed attractively upon a platter. The dish may be prettily garnished with parsley, celery tips or cress ; and sometimes thinly sliced pickled peppers or sliced cucumbers will be arranged about the meat. Larded Sweetbreads With French Peas Blanch and remove the membrane from a set of sweetbreads. Lard with strips of bacon cut three inches long and quarter of an inch wide, using a larding needle for the purpose. Place the sweetbreads in a baking pan with half a teacupful of boiling water and a teaspoonful of butter. Let cook in the oven ten minutes, basting occasionally. When tender sift over them some fine bread crumbs, and return to the oven to brown. Meanwhile turn a can of small French peas in a stew pan with a teaspoonful of butter, half teaspoonful of salt and a little pepper ; let get thoroughly hot. When ready to serve, place the sweetbreads in center of hot dish and the peas around them. Should be served at once. Sweet Potato Croquettes Parboil, or bake, two medium sized sweet potatoes, and mash to a smooth paste. Measure two teacupfuls of this and mix with it a half teaspoonful of salt, one of sugar, two tablespoonfuls of cream or rich sweet milk, and two eggs. Make into oblong rolls, using one rounding teaspoonful for each croquette. Roll in egg and biscuit crumbs, and fry in boiling lard. They are much more easily handled if a wire basket is used. TimbaJes In a granite boiler five or six inches in diameter and the same in depth, place two pounds of lard. Set this over a brisk fire. Have the timbale iron thoroughly cleaned and smooth (no rust on it) and put in the vessel containing the lard. Make a batter thus : Break into a small bowl two eggs ; add to these a half teacupful of sweet milk, half a teaspoonful of salt, same of sugar. Measure one teacupful of unsifted flour (not packed) and sift into the bowl. Now beat these together to a smooth batter, then add one teaspoonful of whiskey or rum. By this time the lard should be boiling ; when a blue smoke arises from it, it is hot enough to begin to cook the timbales. Have an Irish potato peeled and sliced and put a piece of this in the lard occasionally to keep the latter clear; remove the potato when it gets very brown and put in another piece. Fill a teacup two-thirds full of the batter; lift the iron from the hot lard, drain it a moment on paper, then dip slowly two-thirds down in the cup of batter, and out again and down in the boiling lard. Let stay half a minute, when it should be brown. Slip it from the iron on to a plate. Make twenty-four timbales. Salmi of Chicken