The new Annie Dennis cook book

buttermilk. BREAKFAST-California grapes. French omelet, brain croquettes, plain biscuits and chocolate. DINNER-Beef prepared according to the French way. puree of mushrooms (use canned mushrooms if fresh cannot be gotten), peas, potato souffle, olives celery, light bread, almond charlotte russe, plain cake. SUPPER-Pate de fois gras. plain wafers, flour muffins, ripe tomato sweet pickle, coffee or tea. BREAKFAST-Liver pudding, waffles, boiled hominy, biscuit, coffee. DINNER-Crabs stuffed in peppers, cauliflower, asparagus on toast, French fried potatoes, artichoke sweet pickle, salted almonds, fruit gelatine, marshmallow cake, coffee, cheese. SUPPER-Cold bread, little hoe-cakes, cold ham deviled, preserves, coffee. BREAKFAST-Lye hominy, pork tenderloin steak, buckwheat cakes, plain biscuit, coffee or chocolate. DINNER-Beef soup, fried shrimps, with French fried potatoes, celery, stewed salsify, popper pickle, light bread, prune pudding. SUPPER-Curds with cream, French toast, cold ham. flour muffins . BREAKFAST-Grape fruit, milk hash, waffles, soda biscuit, boiled hominy. coffee or chocolate. DINNER-Baked opossum with sweet potatoes, ham pie, [illustration: menu content] stewed corn, bread, cold slaw or mustard pickle, rice custard with raisms in it, coffee. ,„n„ i„nn SUPPER-Cold beef ^French), mayonnaise No. 2. cream puffs .ally lunn, peach preserves, coffee. BREAKFAST-Stewed birds with cream gravy, biscuit, corn-meal muffins. coffee or chocolate. , i.„_,o DINNER-Sweet-bread pates, potato croquettes, corn pudding, stewed tomatoes, square biscuit, watermelon rind sweet pickle, apple compote and fruit wafers (lemon). „^**^o SUPPER-Sardine salad, lye hominy fritters, waffles, or rolls and coffee. BREAKFAST — Grape fruit, fried perch, egg bread, lye hominy, buttermilk biscuit, coffee. DINNER — Deviled oysters, celery, pork chops with sauce robert, cauliflower salad, bars of toast, creamed potatoes a ad peas, sour pickle, light bread* ambrosia, nut cake, coffee and cheese. SUPPER — Broiled steak, boiled hominy, flour muffins, pineapple preserves, macaroons and coffee or tea. BREAKFAST — Oranges, cutlets of calfs' brains, waffles, rolls and coffee. DINNER — Clear soup with croutons, creamed lake salmon, bread, chicken salad, creamed potatoes, olives, mince pie, cheese. SUPPER — Milk toast, chipped beef, flour muffins, canned cherries and sweet wafers, coffee. BREAKFAST — Jolly boys, codfish batls. flour waffles, eggs stuffed and fried, coffee. DINNER — Oyster pie, mutton chops with tomato sauce, sweet potatoes sliced and baked, celery, light bread, almond charlotte russes, lady fingers. SUPPER — Cold souse with mayonnaise dressing, plain biscuit, strawberry jam, macaroons and coffee, or sweet milk. BREAKFAST — Oranges, broiled spare-rib, corn-meal muffins, cheese toast, sweet potato biscuit and coffee. DINNER — Corn soup, beefsteak and kidney pudding, potatoes baked in jackets, stewed tomatoes, artichoke pickle, crackling bread, syllabub, jam and white caramel cakes. SUPPER — Chipped beef broiled, boiled hominy, soda biscuit, little hoe-cakes, coffee and cake.