The new Annie Dennis cook book

Have gem pans greased and a little flour sifted into each. Fill each two-thirds full with the mixture, and bake in a hot oven for fifteen minutes. Serve hot with butter or maple syrup. Also as a dessert with preserved fruits. This recipe makes 20 popovers. Rye Bread When making the regular supply of bread reserve one pint of very light wheat flour sponge, add a level teaspoonful of salt, a heaping teaspoonful of brown sugar and rye flour to permit kneading. Knead well. When light, mold into loaves; let rise again till more than double its first size, brush the top with melted butter and bake one hour in a moderate oven. A delicious bread, with a crust as tender as cake. French Rolls 4 cups of sifted flour, 4 tablespoonfuls corn starch, 3 tablespoonfuls butter, one-fourth yeast cake dissolved in warm water, two and a half cupfuls of milk, one egg, salt. Cook milk and butter until it comes to a boil. Add the yeast and egg, well beaten. Sift the flour, cornstarch and salt, and add gradually to the mixture. Beat well, form into rolls, handling as little as possible ; butter and bake. Delicious Popovers 2 eggs 1 teaspoonful baking powder 1 cupful milk 1 cupful flour Vo teaspoonful salt Mix flour, baking powder and salt together and sift them twice into a basin. Beat up eggs and add them gradually with milk to flour mixture ; rub through a strainer or sieve and divide into hot, well-greased pop-over molds. The molds should be a little more than one-half full. Bake for thirty-five minutes in a moderate oven. The oven door should be kept closed until the mixture has a firm enough crust to keep its shape when the door is opened. These popovers come out of the oven rich brown puffs which may be eaten hot with sugar and cream, with maple syrup, or with butter and berries. When these are filled with whipped cream, custard, or blanc mange, they make an excellent dessert. Nut Bread 1 cupful nuts 1 cupful sweet milk 2 cupfuls flour 1 teaspoonful salt Mi cupful sugar 2 teaspoonfuis baking- 1 egg- powder Mix dry ingredients. Add milk and eggs and bake as an ordinary loaf of bread. Rolls 1 compressed yeast cake IV2 tablespoonfuls butter 14 cupful tepid water % teaspoonful salt % cupful milk 3 cupfuls flour 1 tablespoonful sugar Scald the milk and add the sugar, butter and salt. Cook it until tepid and then add the yeast dissolved in the warm water, and beat in half the flour. Continue stirring until it is smooth. If not stiff enough to knead, add a little more flour. Knead until elastic, then set to rise in a bowl oiled with butter. Cover, and when doubled in bulk, shape as desired. Place an inch apart on a baking-pan, rubbed with butter, let rise until doubled in bulk, bake in a hot oven about fifteen minutes, then rub over with butter. These rolls may be completed in about three hours, by omitting the first rising, shaping the rolls after they have first been kneaded, but the texture is not as fine, nor the flavor as good. Brown Bread