The new Annie Dennis cook book

Oatmeal Gruel Half a teacupful of Quaker oats to one quart of boiling water, level teaspoonful of salt ; wet the oatmeal with cold water, then stir into the boiling water. Boil slowly, half an hour, or until done, stirring well. Strain if desired. Boiled Oatmeal To one teacupful of oatmeal or rolled oats add one cupful of cold water and one even teaspoonful of salt. Place over the fire a stew pan, containing five teacupfuls of boiling water ; pour in slowly the oatmeal, stirring constantly for fifteen minutes ; then cover and set back where it will bubble steadily two hours. CANAPES Canapes are made by cutting one-quarter inch slices of bread into squares, diamonds or circles. These pieces are then dusted lightly with butter and browned in the oven or fried in deep fat until a golden brown. They are then covered with a seasoned mixture of eggs, forcemeat or cheese. They are served hot or cold and usually take the place of oysters at dinner or luncheon. Anchovy Canapes 6 anchovies Few grains cayenne 2 hard boiled eggs V2 teaspoonful lemon juice 4 tablespoonfuls butter 6 slices bread 1/4 teaspoonful salt Wash and bone the anchovies, pound them to a paste with the egg yolks, butter and seasonings; fry the bread, spread with the above paste; and sprinkle over them the whites of eggs chopped very fine. Ham Canapes % cup minced ham 1 teaspoonful chopped parsley 2 tablespoonfuls butter Mix the ham, butter and seasonings to a smooth paste ; cut the bread into circles, fry brown and spread with the bam mixture. Cheese Canapes 1 cup grated cheese Few grains pepper V4, teaspoonful salt 6 slices bread Cut the bread into circular pieces, sprinkle with a layer of grated cheese, season with salt and pepper; place on a baking sheet and bake in the oven or under the gas flame until cheese is melted. Serve at once. Clam Toast 2 doz. small clams 8 slices toast (buttered) 2 eggs (yolks) 14 teaspoonful salt V2 cupful milk (scalded) Clean the clams and cut into small pieces; simmer a few minutes. Beat the egg yolks, add slowly to the scalded milk, combine with clams ; add seasoning, pour over buttered toast on a hot platter. Tomato Toast 2 tomatoes A slice of onion 2 eggs 1/4 teaspoonful salt 1 tablespoonful butter % teaspoonful pepper 1/4 cup minced Hiam 6 rounds buttered toast Skin the tomatoes and chop; mince the onion and mix with the meat and tomatoes. Cook them with the butter in a saucepan about ten minutes, remove from the fire, add the beaten eggs, stir over the fire until it sets, then serve on the toast. Caviar Canape Toast one slice of bread and spread with caviar. Put a thin slice of hard boiled egg on top. SOUPS