The new Annie Dennis cook book

Puree of Mushrooms Wash well, dry and chop finely one pint of good mushrooms, and set them on the fire with about one ounce of butter. Let them cook at the side of the stove eight or ten minutes, and add two tablespoonfuls of fresh bread crumbs, pepper, salt and a good spoonful of brown sauce. Bring it to a boil, mix in a teaspoonful of finely chopped parsley and serve. Beef a la Mode Take a piece of the round, make in it deep incisions and force into them small thin squares of pork, which have been rolled in a seasoning of pepper, salt and spices; then into a stew pan containing sliced onions, a few slices of lemon and thin slices of pork, lay the roast, putting over it a crust of pastry; over it all, pour water, with a little vinegar, to about half cover the meat. Cook till the meat is quite tender, taking care to keep the raw covered while cooking. Beef Loaf To one pound of raw beef, chopped fine, three soda crackers rolled and sifted (dry bread crumbs will answer), add salt and pepper, and one egg well beaten; work together until thoroughly mixed. Form into a loaf by pressing into a bowl and turning out on a buttered tin; rub a little butter over it and pour on a large cupful of canned tomatoes. Bake three-quarters of an hour, basting frequently with the tomatoes. Veal loaf may be prepared the same way. A Nice Way to Use Cold Meat When you have a little meat left from dinner, mince it, grate and add to it half as much of bread crumbs, and season with pepper, and whatever herb you fancy, with a little celery seed. Add a wineglassful of good stock or beef extract. Place these ingredients in a mould that they will about fit, and pour over it sufficient dissolved gelatine to nearly cover it. Steam for an hour, set aside to cool and turn out. Boned Turkey With Fruit Jelly Tinned turkey, whether put up with or without meat jelly, invariably makes a palatable dish. It should be neatly sliced and served with currant or cranberry jelly or with spiced plums, grapes, or currants. Any garnish that may be at hand, such as cresses, celery tops, or parsley, may be arranged upon the platter and over the turkey. Mayonnaise of Cod Pick cold boiled cod into large flakes, cover it with a mayonnaise dressing, garnishing it with cold boiled eggs cut in slices. Nasturtium leaves and blossoms make a pretty border for this salad. Fish Patties This is an excellent way of using any cold fish which may be left over from dinner. Free from bones and shred fine a pint of fish, add to it one quart of milk, two eggs, one teaspoonful of flour, mixed smoothly with a little milk. Season with pepper, salt and nutmeg, one-quarter of a teaspoonful of each. Mix the milk, flour, eggs and spice smoothly together. Set it over the fire and stir until it is as thick as cream. Put in a deep baking dish alternate layers of salt, fish, and bread crumbs, in the order named, and set in the oven until it is slightly browned. Very little time is required. An excellent dish for breakfast, lunch, or tea. Jellied Veal