The new Annie Dennis cook book

If desired, this may be served in a large pastry shell — like vol-au-vent — a top crust being baked separately from it, just as are the little tops for patties. Ham Croquettes ' Two teacupfuls of grated ham, one cupful of cracker or bread crumbs. Season to taste with a little butter, mustard, pepper and Worcester sauce. Roll the balls first in egg, then in cracker crumbs and fry in boiling lard. Brain Croquettes Remove the membrane from a hog or veal brain, wash thoroughly and parboil twenty minutes; then drain and stir them with a teacupful of cracker crumbs into three eggs (well beaten). Make into cakes, roll in egg and cracker crumbs, and fry in boiling lard. Drain on brown or blotting paper, and serve on a napkin. Garnish with parsley. Cutlets of Calves' Brains Lay the brains in cold water to whiten. Put them in a stew pan with a little water, a tablespoonful of vinegar, an onion, two or three cloves, a little white wine, salt and white pepper. Simmer the brains half an hour, then lay them on a sieve to drain. When cold, cut them in slices and dip them either in egg and bread crumbs or butter, seasoned with salt and pepper. Fry them in pure lard. Serve as a side dish, or accompaniment to any delicate vegetable. Fig Eclairs Make a premium white cake, using half the measure, and bake in two square layer cake pans. The cakes, when done, should be an inch and one-half thick. Cut into hearts, or squares, two and one-half inches in diameter with patty shell cutter. Use the smallest cutter belonging to the set to cut the center from each little cake, being careful not to cut quite through the bottom crust, thus making a cavity for the filling. Have ready the filling made thus: Chop fine, or grind in a meat cutter, one pound of dried figs. Put these on to cook in a porcelain lined pan, with half teacupful of sherry wine ; when tender, add one teacupful of sugar. Let cook to a jelly — about ten minutes after the sugar is added. When cold fill the cavities in the cakes, handling the latter very carefully. Ice the tops of the cakes with plain icing; when this dries, ice the cakes on top and sides. If boiled icing is used keep the bowl in which the icing is made in larger vessel of hot water, stirring frequently. When this is done the icing keeps smooth and soft, so one is not so hurried in using. If it begins to harden too quickly stir in the unbeaten white of one or more eggs. If preferred, the small cakes may be cut in half and the filling put in just as layer cake is made. Then only the icing will be necessary. Cotolettes en Papillote Cut your mutton into slices half an inch thick and put each slice into a well buttered and frilled strip of white paper. The dipping in melted butter prevents their burning. Roll the cotolette up in paper to preserve the gravy, broil them on the gridiron and serve them up in the paper. Anchovy Paste Rub to a smooth paste, with mayonnaise No. 2, as many anchovies as are needed. Mutton Cutlets With Mushrooms Cut the best end of a neck of mutton into neat cutlets, trim them, and beat them out with a wet knife ; brush them over with some good salad oil, and broil them over a clear fire. Serve them around a puree of mushrooms, with some good sauce around, but not over them.