The new Annie Dennis cook book

If preferred, they may be strained out before serving. Beef Tea One pound of lean beef, ground fine, or cut into small pieces. Put into a glass canning jar, without water, cover tightly, and set in a pot of cold water. Heat gradually to a boil and continue this steadily for three or four hours, until the meat is like a white rag, and the juice all drawn out. Season with salt to taste, and when cold, skim. Round steak is the best for use for this purpose. French Way to Prepare Beef Take a shank of beef; sufficient water to cover; one teacupful of whole spice and the same of whole black pepper. When thoroughly done, add half a pint of good apple vinegar. Let boil up, remove from the fire, and put in bowl, and let the meat stay in the liquor until cold. Serve as one would cold tongue. Fillet of Beef with Tomatoes Trim a piece of fillet of beef, about four pounds, lard and tie up neatly; roast it, carefully basting. Allow twenty minutes for each pound of meat. When cooked, remove the strings, garnish with stewed tomatoes and serve. Beefsteak and Kidney Pudding Line a dish with moderately thick paste, fill with the steak and kidney, cut into pieces, season well with pepper and salt, pour over it a cupful of beef gravy, cover with paste and bake; or tie in a cloth and boil for two and a half hours. If liked, mushrooms may be added. Veal Oysters Select nice white veal, cut in pieces the size of an oyster, pound well, dip in beaten egg, roll in cracker dust and fry in boiling lard as oysters. A delicious manner of cooking veal. Brains Remove the membrane and wash well ; soak fifteen minutes in cold water. Parboil until tender; then scramble with eggs; about a half dozen eggs to a hog or veal brain. Season to taste. Serve immediately. SWEETBREADS Sweetbreads There are two in a calf: one in the neck, and one near the heart; they are considered great delicacies. Select the largest. Before cooking, let them lie in cold water an hour, then plunge into hot water to whiten and harden, after which remove the outer casing and the small pipes and slice thin. Roll in batter, or egg and cracker crumbs, seasoned to taste, and fry in boiling lard. If preferred, they may be parboiled before frying. Baked Sweetbreads Take veal sweetbreads and put in cold water after removing the membranes. When ready to use parboil in boiling salted water for ten minutes. Roll in the beaten white of an egg, and then in cracker crumbs, place in a pan, dot with small lumps of butter and bake in a moderate oven about half an hour. Serve on toast. Sweetbread Pates Boil four sweetbreads; when cold, chop fine, add ten mushrooms, also chopped fine ; mix with these one fourth of a pound of butter, half pint of milk, a little ■flour, pepper, salt and nutmeg. Put on the fire, stir till it begins to thicken; then put in puff paste that has been prepared, and bake the pates a light brown. To Fry Sweetbreads Parboil in salt water, let cool ; cut in small squares, dip in egg, roll in cracker crumbs, and fry a light brown. Braised Sweetbreads