The new Annie Dennis cook book

To twelve and one-half pounds of pork, ground nicely, add three tablespoonfuls of salt, two of black pepper, one-half of cayenne, two of thyme pulverized, two of sage, and one teaspoonful of saltpeter. Spiced Beef Twenty pounds of round beef ; rub with three-quarters of a pound of coarse brown sugar. Let stand in a pan for twenty-four hours. Pound to a powder two ounces of saltpeter, two ounces of black pepper, two ounces of allspice, one small nutmeg, one blade of mace, eight cloves; mix with twelve ounces of dairy salt, four ounces of pounded juniper berries, juice and all. Rub this mixture well into the meat, repeating daily for three weeks. Wash in cold water when ready to cook it ; place in a deep covered pan, as near the size of the meat as possible, and add half a pint of water. Keep covered tightly while cooking. FOWLS AND GAME Selection of Poultry When choosing poultry, select birds that are plump and broad across the breast, showing some fat in the back, with white, fine-grained skin, smooth legs and toes that may easily be broken when bent back. The absence of these signs indicates that the fowls are old. Poultry that is dry-picked is considered the best : poultry that has been scalded before picked, may be recognized by the skin, which will look smooth and be tightly drawn over the flesh. When purchasing spring chickens to broil, select those with yellow legs and firm, white skin; those with dark legs are usually of an inferior quality. Meat Glaze Meat glaze may be bought in bulk at large groceries and all it needs is to be put in a jar, which is set in a saucepan of boiling water till the glaze is melted. If preferred, however, it may be made at home, by taking some strong, unseasoned stock, made from a shin of beef, carefully removing fat and passing it through a jelly bag till quite clear. It must then be placed on the fire and boiled rapidly till a little poured on a plate will set. Care must be taken to watch closely and stir constantly or it will burn. It will keep a long time if stored in small jars or glasses and kept in a dry place. Fried Chicken and Tomatoes Fry the chicken ; when done take up ; put slices of tomatoes in the frying pan, season with salt and pepper, lay around the chicken and serve hot. Chicken Steak After separating from the body, divide the breast lengthwise and cut out the bone. Beat it slightly with a steak hammer and flatten it, and lay it on a slightly greased gridiron, over bright coals. Remove to a hot plate and put on it a piece of fresh butter the size of a walnut and sprinkle with salt and pepper. Pressed Chicken Take a large plump chicken, wipe well with a damp towel, put in a kettle and cover with boiling salted water. Place over a moderate fire and let simmer gently until very tender. When done, take the meat from the bones and cut in small pieces. Put the bones and scraps back into the kettle and let boil until the liquor is thick ; strain and season with salt and pepper. Arrange the chicken in a square tin mould, pour the liquor over it, place a light weight on top and stand in a cold place over night. When cold and firm, turn out of the mould, garnish with slices of lemon and parsley. Serve in thin slices. Fried Chicken a la Creole