The new Annie Dennis cook book

This is something that has been resuscitated ; something that our grandmothers prided themselves on managing with dexterity. We are finding that it is something that cannot be improved upon, hence it grows more popular every day. We have culled recipes from some of the best cooks in our land, and assure those who try them, success if the directions given are followed. When purchasing a chafing dish do not think a silver plated the only desirable one; a good one of block tin or copper, if preferred, will answer every purpose. It is advisable to buy cheap graniteware plate to use when anything is to be fried, as the intense heat 'will be likely to melt tin. When using a chafing dish, remember the flame is intensely hot; be careful, therefore, that what you cook be not overdone or burned. Wash the dish as soon as possible after using and place in the sun. The wicks of the lamp should be kept quite low; do not light until everything is ready; extinguish the minute it is not needed, and be sure to cover the lamp completely. If this is not done the alcohol will evaporate. Miss Parloa says: "Once begin to use the chafing dish, and the variety of savory dishes you can cook — all of which can be cooked on the ordinary range — will surprise you." In serving, all the dishes should be hot. Toasted bread or water crackers should be served with most of the things cooked. Bombay Toast Have ready six slices of toasted bread, one tablespoonful of chopped olives, one of anchovy paste (made of minced anchovies and mustard dressing), one heaping tablespoonful of butter, a pinch of cayenne and two of salt. Break the eggs into a bowl and beat well; add salt, pepper, and olives. Put the butter in the upper pan of the chafing dish and place over the boiling water; as soon as this melts stir in the eggs and paste; continue to stir until a creamy mass, then remove from the water and stir for half a minute. Spread on the toast, cut into squares and eat at once. Have the wicks of the lamp low. Chicken Sandwiches One pint of minced chicken or game, one teaspoonful of deviled ham, one of salt, one of flour, one of curry powder, a teacupful of sweet milk, pinch of cayenne and one teacupful of butter. Put half the butter in the granite- ware pan; when it melts stir in the flour and curry powder ; when smooth and creamy gradually stir in the milk ; add the pepper. Sprinkle the salt on the meat; stir this with the ham into the mixture, and cook for five minutes. Put in a covered dish and keep hot. Cut eight slices of bread in halves; put rest of butter in the granite pan ; when smoking hot, put in several slices of bread at a time, and brown on both sides, until all are fried. Spread half a slice with the hot meat, and place another slice on top of it. Serve very hot. Creamed Dried Beef Pour a quart of boiling water over a half pound of sliced dried beef; let stand five minutes, then drain. Put a tablespoonful of butter in the granite pan, and put over the lighted lamp. When hot put in the beef, and stir until it begins to curl up; add half a teacupful of milk; thicken with a smooth paste, made with a teaspoonful of flour and some milk. Let boil up well, then serve. Blanquette of Chicken