The new Annie Dennis cook book

If sausages are used, take half pound, squeeze and fry in their own grease. If chopped meat, season well, and fry with six slices of breakfast bacon; add three pints of hot water and one cupful of rice. When quite done, stir thoroughly with a fork ; remove to the back of the stove, leave for five minutes, and serve. Sausage Rolls Take home-made pork sausage, plunge into fast boiling water, and let boil gently for a few minutes; then remove the skins, cut each sausage in two, lengthways, and set them aside until cold. Make some light pastry, roll out thin, and cut in, squares of five inches. Lay a half sausage in each square, then fold the pastry over, and gently press the ends together. Brush the rolls over with beaten egg and bake in oven from fifteen to twenty minutes. Serve on a napkin. Garnish with sprigs of fresh green parsley. Broiled Breakfast Bacon Cut very thin strips. Hold on a flesh fork, a strip on each prong, over a hot fire until done. Fried Breakfast Bacon with Milk Gravy Cut thin a half dozen slices of lean breakfast bacon. Cook in a frying pan until done. Remove the meat; sift into the gravy a teaspoonful of flour and let it brown; then pour in a teacupful of sweet milk; let it thicken, season with salt and pepper and serve in a gravy dish. This gravy is delicious, if well made. VEAL Veal Loaf Three pounds of veal, half pound of salt pork, half teacupful of bread crumbs, browned, two raw eggs, beaten up, a good deal of black pepper, and salt to taste. Grind the meat fine, and mix all together ; bake slowly one hour in a cake tin. Slice cold for luncheon or tea. Veal Croquettes Two teacupfuls of chopped veal, one of creamed potatoes, two eggs, one tablespoonf ul of butter, and salt and pepper to taste. Mix well together, make into oblong balls and fry in boiling lard. BEEF Roast Beef, No. 1 To have roast beef brown on the outside and rare and juicy within, put beef into a very hot oven at first, for half an hour, then reduce the heat for the remainder of the time of cooking. This will attain the desired result. Of course, the meat must be basted as often as every fifteen minutes. The great heat at first hardens as well as browns the surface of the meat. This keeps in the juices. But if the high temperature be continued, the hardening process goes beyond the surface and the result will be a hard, dry and stringy piece of meat. Roast Beef, No. 2 Wash with soda a large rib, porterhouse, or tenderloin roast. Rub over with salt, place in a roasting pan, or in a pan over which another pan can be fitted, placing the bone side down. Have the oven very hot for half an hour, or until the roast is brown, and then reduce the temperature of the oven, baking slowly until ready to serve — that is, twenty-five minutes for every pound if it is to be thoroughly done, or fifteen minutes per pound for rare roast. Beef Juice for Children Broil nice lean steak just enough to heat it, then press in a potato masher, or a strong lemon squeezer; or, grind rare steak in a meat chopper, heat in the Ktove just a minute and press. How to Roast Beef Wipe dry, put a little flour on top and rub into the beef. Put into a baking pan and bake without water. Pot Roast