The new Annie Dennis cook book

Prepare these just as one does "Little Pigs in Blankets," wrapping half a liver in each slice of bacon. Venison Steak Cut the steak in inch thick slices. For one pound of steak put in the granite dish a heaping teaspoonfui of butter. Place over the lamp, and when the butter begins to brown lay in the steak and sprinkle with salt and pepper. Let cook for six minutes, turning four times. Keep covered while cooking. Serve on hot plates and serve with hot, fried potatoes, or with lemon, a clove, jelly and cayenne. Slices of rare, cold roast can be prepared as in the foregoing recipe, cooking four minutes. For venison, have the wicks of the lamp high. Deviled Oysters Put a tablespoonful of butter in the granite pan, light the lamp and keep the wick high ; when hot add a dozen oysters, four teaspoonfuls of lemon juice, one of salt, one of mustard and half saltspoonful of cayenne. Stir three minutes ; then serve on hot toast. Little Pigs in Blankets Cut slices of breakfast bacon so thin that one can see through them. Wrap an oyster in each slice of bacon, and fasten it with a wooden toothpick. Light the lamp, having the wicks rather high, and place the granite-ware dish over it. In a few seconds put in as many " little pigs" as will lie flat on the bottom of the pan. Turn constantly with a fork until they are brown on both sides; serve at once on slices of toast. With a dish of common size, six or eight can be cooked at a time. Oyster Saute Drain one quart of oysters and put them in the graniteware dish. Light the lamp and place the dish over it. Put in one teaspoonfui of salt, one-fourth of a teaspoonfui of pepper and two tablespoonfuls of butter. Stir the oysters until they begin to curl at the edges, then serve on slices of toast. Curried Oysters, No. 1 Put one solid quart of oysters in the upper pan and place this over the pan of hot water. Light the lamp and let the oysters cook until they curl at the edges. Then take off the pan and drain the liquor into a bowl. Now put into the granite-pan one tablespoonful of butter, one of flour and one slice of onion and one tablespoonful of curry powder. Stir until smooth and frothy; then gradually one cupful of the oyster broth and half a cupful of milk or cream, stirring constantly. Season with salt and cayenne to taste. Remove the onion. Let the sauce simmer three minutes, add the oysters and cook one minute longer. Serve at once. Curried Oysters, No. 2 Drain one quart of oysters thoroughly. Heat for a few moments to draw out all superfluous liquor, and drain again. Set aside in a shallow dish. Mix together with half a teacupf ul of butter, one teaspoonf ul of corn starch, one tablespoonful of curry powder, four tablespoonfuls of liquor from oysters, one teaspoonful of scraped onion or onion juice. Heat this mixture in the chafing dish and gradually add twothirds of a cupful of milk, with which has been mixed a small coffee-spoonful of salt. Stir hard until very smooth, add the oysters and cook for five or six minutes. Serve with rice croquettes. Lobster a la Newburg