The new Annie Dennis cook book

Take minced cold chicken and moisten well with drawn butter; season with celery, salt and pepper and heat the whole. Cover the bottom of the baking dish with bread crumbs; add to the chicken a beaten egg and lemon juice to flavor, and pour into the dish. Sprinkle bread crumbs over the top, together with pieces of butter, and bake a nice brown. Oyster Cocktail For one hundred small oysters, which should serve twenty persons, prepare the sauce as follows: The juice of six lemons, two- thirds of a teacupful of mild cider vinegar, four tablespoonfuls of tomato sauce, two of Worcestershire sauce, half a teaspoonful of tobasco sauce, one teacupful of the liquor from the oysters, strained, and one teaspoonful of salt, and if liked very hot, tobasco sauce to taste. Mix in a porcelain lined or a granite pitcher, and set in the refrigerator, or in a cool place until ready to serve. Rich Croquettes With one teacupful of well cooked, salted, cold rice mix two eggs, one teacupful of cream, and a little white pepper. If needed, add a little salt. Roll in egg and biscuit crumbs, and fry in boiling lard. Potted Chicken Open a small can of potted chicken, moisten it with catsup or chutney sauce; add a heaping tablespoonful of butter, some celery salt and a little pepper. Heat in a chafing dish and eat with buttered biscuit. Sweetbreads and Mushrooms Creamed — Served in Patty Shells or Timbales One pound of sweetbreads, washed and set aside in cold water ; one can of small button mushrooms ; three fresh eggs ; one teacupful of fresh sweet milk, and half teacupful of cream ; one tablespoonful of fresh butter, a heaping tablespoonful of flour, and sherry ; one tablespoonful of salt, and a quarter teaspoonful each of cayenne and white pepper. Carefully remove from the sweetbreads the membrane and pipes ; as this is done throw them into fresh water ; rinse in a third water, then place in a porcelain lined, or a granite stew pan; cover with boiled salt water and let cook rapidly for ten or fifteen minutes, when they should be tender. When cold, chop fine (using a meat grinder with a coarse cutter on, if convenient), and turn again into the stew pan and set aside. Open the mushrooms and drain the liquor from them ; put aside one-third of these with which to garnish, and chop or grind the balance ; place in a stew pan with half a teaspoonful of butter. Fifteen minutes before serving pour the cream over the sweetbreads and set the vessels containing this and the mushrooms on the back part of the range to get hot. In goodsized porcelain lined or granite pan put the butter and set over a quick fire ; when the butter melts sift into it, stirring constantly, a tablespoonful of flour. When this is smooth, turn into it quickly the teacupful of milk; stir until the consistency of thick cream; add salt and pepper, then turn in the sweetbreads, and in a minute or two the mushrooms. The mass must be stirred slowly, but constantly. Now break in the eggs quickly, stirring more rapidly; when thick add the sherry; taste to see if seasoned correctly, then serve hot in patty shells or timbales, placing on top of each two or three of the whole mushrooms, which have been heated in a little butter, and a sprig of delicate green parsley, celery or endive.