The new Annie Dennis cook book

This recipe is marked with faded ink in an old book "Delicious," and below was added the quaint and suggestive bit of advice: "Try to restrain your appetite while eating." Serve as a lunch dish with hot sauce. Love Knots One egg and a pinch of salt ; beat slightly and stir in flour to make a dough; a little salt; cut thin and tie in knots ; fry in boiling lard. Rolled Bread and Butter The bread required for this purpose must not be more than twenty-four hours old, and it must be spongy and elastic. The loaves may. be baked either round or square, but to be really nice they should not measure more than five and one-half inches in diameter. Out the slices just as thin as is possible to cut bread, using a very sharp knife for the purpose so as to cut smoothly, and remember to butter them previous to cutting. Remove the crust — unless it is exceedingly soft and thin — and roll each slice up lightly in bolster form, handling it very gently, yet firmly, and just pressing it sufficiently to make the folds adhere. A little patience is necessary in order to do this satisfactorily, but "practice makes perfect," and it is well worth persevering, as the dish proves a most welcome one in many ways. The English patronize rolled bread and butter very largely at "afternoon teas," which is a good idea, as the ladies can enjoy the refreshments without removing their gloves. The rolls should be arranged in pyramid form on a pretty lace dish paper, and be garnished around the base with tufts of fresh green parsley. For light luncheons, and suppers, too, it is frequently served, the bread then being spread with some very savory butter, shrimp, sardine, anchovy, etc., instead of just the ordinary. The outside of the rolls should then be sprinkled lightly with finely minced parsley and lobster coral or very bright red crumbs, and should be dished up tastefully on a flat bed of crisp, well-seasoned water cress — the latter, of course, to be eaten with the bread if desired. Meringues Add to whites of four eggs, well beaten, half a pound of sugar, flavor to taste, drop on buttered paper and bake. French Puffs Take a pint of new milk; boil half, and mix the other half very smoothly with four heaped tablespoonfuls of fine flour; then add it to the boiling milk and boil until it is a stiff paste. When cold, take the yolks of five eggs, the whites of two, a tablespoonful of pulverized sugar and beat the whole into a light batter; then drop it from a spoon into boiling lard, fry a light brown and serve it up with sifted sugar over each. A small piece of any candied fruit may be dropped into each spoonful of the batter. Cranberry Puffs One pint of cranberries, one pint of flour, two teaspoonfuls of baking powder, one level teaspoonful of salt, two eggs; add enough sweet milk to make a batter a little thicker than for cakes. Grease six or seven teacups thoroughly with butter. Fill half full, set in steamer closely covered and steam an hour. They will come out perfect puff balls. Serve with sauce; they 'are spongy and will absorb a great deal. THE CHAFING DISH