The new Annie Dennis cook book

One pint of cold chicken, cut in small pieces, one teacupful of sweet milk and cream mixed, one tablespoonful of butter, and one level teaspoonful of flour ; salt and pepper to taste; one teaspoonful of essence of beef, yolk of an egg. Put the butter in the granite dish over the lighted lamp ; when melted, stir in the flour ; gradually add the milk and cream. When this boils up, add the chicken, well seasoned with salt and pepper. Place under this a pan of hot water, cover and cook ten minutes. Beat the egg well; add to it a little cream ; stir this into the chicken and cook one minute ; pour over a teaspoonful of lemon juice, and serve. Chicken stock may be substituted for the sweet milk. Hash Make a cream sauce in the chafing dish ; add to it two teaspoonfuls of mixed boiled chicken, or pork, and cook twenty minutes. Place in the dish over boiling water when the meat is added. Creamed Potatoes One pint of cold Irish potatoes sliced very thin, one tablespoonful of butter, one heaping teaspoonful of flour, three gills of milk, one teaspoonful of salt and one-fourth teaspoonful of white pepper. Put the butter in the granite dish over the lamp, when it melts add the flour and stir until smooth and frothy, then the milk slowly; season with salt and pepper. When the sauce boils up, add the potatoes and boil five miniites, stirring once or twice; have lamp wicks low. Mushrooms Stewed Wash quickly some fresh mushrooms; remove the stalks. For a pint, place in the upper pan one tablespoonful of butter, cut the mushrooms into this, and sprinkle over them half a teaspoonful of pepper and one of salt. Have the wicks low, cook gently ten minutes, and serve on toast. Teal or Summer Duck Butter the duck quite thickly, and sprinkle with: salt and pepper. Put in the pan a lump of butter the size of a walnut, a scant teaspoonful of Worcester or mushroom sauce and a little water. Put the duck in on top of the butter, etc., close tightly, and cook ten or twelve minutes, basting occasionally. In preparing the duck for cooking, use as little water as possible and split the bird open as if you were going to broil it. Canned Tomatoes Put a tablespoonful of butter and a teaspoonful of flour in the upper dish. Stir over the lamp until the butter bubbles; add one pint of canned tomatoes, salt and pepper to taste. Cook for ten minutes, stirring frequently. A little sugar may be added if liked. Lamb's Kidney Saute Wash four kidneys, remove the skin and hard white cores, and cut them into thin round pieces. Have the lamp wicks low. Place the granite pan over the lamp, and put into it two tablespoonfuls of butter and one teaspoonful of flour. Stir until the butter begins to bubble ; then put in the sliced kidneys, and season with a teaspoonful of salt and a little pepper. Stir with a fork for three minutes, turning the pieces of kidney over. Now add two tablespoonfuls of lemon juice and a gill of cold water. Stir until the sauce begins to boil. The meat must never boil or fry rapidly, as a high temperature will harden it. Serve with toast. Instead of the lemon and water, there may be added to the kidney half a pint of stewed tomatoes, cold. When this begins to boil, serve at once. Chicken Livers en Brochette