One medium sized lobster ; one-half pint of sheriy ; one-half pint sweet cream; one tablespoonful of com starch. Salt and cayenne to taste. Cut the lobster in small pieces, put in the pan and add the cream and sherry before lighting the lamp. When the mixture is heated add a large tablespoonful of corn starch to thicken the sauce. Add a pinch of cayenne pepper, and salt to taste✪ Lobster a la Newburg. Cook until the sauce is sufficiently thickened. Garnish with sliced lemon. 352 THE NEW ANNIE DENNIS COOK BOOK English Peas Drain a can of peas. Have in the chafing dish a tablespoonf ul of butter, a teaspoonf ul each of flour and sugar, a level one of salt. Place over the lighted lamp and stir until the butter begins to bubble, then add the peas and cook for five minutes, stirring with a fork. Then add half pint of rich milk and let simmer ten minutes with wicks low, stirring constantly. Creamed Lobster Half a pint of cream, one pint of lobster, cut into small pieces, one heaping tablespoonfui of butter, one level full of flour, a grain of cayenne, one teaspoonful of salt and one of lemon juice. Season the lobster with the cayenne and a little more than half the salt. Put the butter in the granite-ware dish and place over the lamp. When melted, add the flour, and stir until the mixture is smooth and frothy ; then gradually pour in the cream. When the sauce boils up stir in the lobster. Now put hot water, to the depth of one inch, in the lower pan. Set the upper pan on this and place all over the lamp. At the end of this time stir in the lemon juice and serve at once. Chafing Dish Birds Dress as for broiling one dozen birds. Place them in the chafing dish, add half a pound of soft cheese, broken into small bits ; scissors half dozen red peppers and scatter them over the birds. On each bird put a small piece of fresh butter; pour in the dish half tea- cupful of boiling water; cover and steam until tender. Replenish the water if necessary. When tender add the following preparation : In a large tumbler put two tablespoonf uls of Worcestershire sauce, the juice of one lemon, and fill the tumbler with port wine. In fifteen minutes add two cans of small mushrooms, which have been heated and drained, and three min- utes before serving add one teacupful of heavy cream. Serve on toast. THE NEW ANNIE DENNIS COOK BOOK 353 This recipe may be used on an ordinary range. When this is done, make a cream sauce (using the cup of cream), and stir it in the mushrooms. Turn this in halves of bell peppers, put bread crumbs on top and set in the oven ten minutes before ready to serve the birds. Serve half a pepper with each bird, the birds being served on crescents of toast, the gravy poured over them. Creamed Oysters Cook and drain one quart of oysters as directed in Curried Oysters, No. 2. Put one pint of milk or cream in the upper pan and place it over the pan of hot water. Cover, and cook until fine bubbles appear all over the surface. Mix one tablespoonful of flour with one-third of a cupful of milk. Stir this into the boil- ing liquid and cook five minutes; then a level tea- spoonful of salt, if milk is to be used, one tablespoonful of butter. Season the oysters with a little white pep- per and add the cream sauce. Serve at once. Soft Cream Omelet ✪ English Peas

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One medium sized lobster ; one-half pint of sheriy ; one-half pint sweet cream; one tablespoonful of com starch. Salt and cayenne to taste. Cut the lobster in small pieces, put in the pan and add the cream and sherry before lighting the lamp. When the mixture is heated add a large tablespoonful of corn starch to thicken the sauce. Add a pinch of cayenne pepper, and salt to taste. Cook until the sauce is sufficiently thickened. Garnish with sliced lemon. 352 THE NEW ANNIE DENNIS COOK BOOK English Peas Drain a can of peas. Have in the chafing dish a tablespoonf ul of butter, a teaspoonf ul each of flour and sugar, a level one of salt. Place over the lighted lamp and stir until the butter begins to bubble, then add the peas and cook for five minutes, stirring with a fork. Then add half pint of rich milk and let simmer ten minutes with wicks low, stirring constantly. Creamed Lobster Half a pint of cream, one pint of lobster, cut into small pieces, one heaping tablespoonfui of butter, one level full of flour, a grain of cayenne, one teaspoonful of salt and one of lemon juice. Season the lobster with the cayenne and a little more than half the salt. Put the butter in the granite-ware dish and place over the lamp. When melted, add the flour, and stir until the mixture is smooth and frothy ; then gradually pour in the cream. When the sauce boils up stir in the lobster. Now put hot water, to the depth of one inch, in the lower pan. Set the upper pan on this and place all over the lamp. At the end of this time stir in the lemon juice and serve at once. Chafing Dish Birds Dress as for broiling one dozen birds. Place them in the chafing dish, add half a pound of soft cheese, broken into small bits ; scissors half dozen red peppers and scatter them over the birds. On each bird put a small piece of fresh butter; pour in the dish half tea- cupful of boiling water; cover and steam until tender. Replenish the water if necessary. When tender add the following preparation : In a large tumbler put two tablespoonf uls of Worcestershire sauce, the juice of one lemon, and fill the tumbler with port wine. In fifteen minutes add two cans of small mushrooms, which have been heated and drained, and three min- utes before serving add one teacupful of heavy cream. Serve on toast. THE NEW ANNIE DENNIS COOK BOOK 353 This recipe may be used on an ordinary range. When this is done, make a cream sauce (using the cup of cream), and stir it in the mushrooms. Turn this in halves of bell peppers, put bread crumbs on top and set in the oven ten minutes before ready to serve the birds. Serve half a pepper with each bird, the birds being served on crescents of toast, the gravy poured over them. Creamed Oysters Cook and drain one quart of oysters as directed in Curried Oysters, No. 2. Put one pint of milk or cream in the upper pan and place it over the pan of hot water. Cover, and cook until fine bubbles appear all over the surface. Mix one tablespoonful of flour with one-third of a cupful of milk. Stir this into the boil- ing liquid and cook five minutes; then a level tea- spoonful of salt, if milk is to be used, one tablespoonful of butter. Season the oysters with a little white pep- per and add the cream sauce. Serve at once. Soft Cream Omelet

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