The new Annie Dennis cook book

Boil one cup of fine grits in three cups of water until thoroughly done, take from the fire, season with salt and beat into them three eggs and half a cupful of cream. When cold, make into balls, roll in egg, then in bread crumbs, and fry. Chicken Croquettes Cut fine one pound of chicken, in meat cutter, season highly with salt and pepper; take four or five slices of loaf bread and drop them into water, in which the chicken was boiled; beat yolks of four eggs, take the bread from the water and stir into the yolks; then put it on the fire, stirring until it becomes smooth, adding one tablespoonful of butter ; chop up one blade of celery very fine, stir into the meat; make cakes, dip in egg and roll in bread crumbs and fry in boiling lard. Caviar Sandwiches Butter a thin slice of bread with oil mayonnaise, then on this place a crisp lettuce leaf. On the lettuce place a very thin slice of Roquefort cheese and on this a layer of caviar, a slice of Spanish pepper, a second lettuce leaf, and then the bread, buttered with the oil mayonnaise. Irish Potato Croquettes Boil, mash, season and cream, four large potatoes ; make into balls or cakes and fry in boiling lard ; when done, place on brown paper, to absorb as much grease as possible. Keep warm until served. Add finely minced chicken, ham, veal or pork, if liked. Ham or Fresh Pork Croquettes Boil, mash, season with butter, salt and pepper and cream, three or four large Irish potatoes. Stir into them one teacupf ul of finely chopped, cold boiled ham, or cold boiled fresh pork (only the lean meat). Make into cakes and fry in boiling lard. Salmon Croquettes Take equal parts of canned salmon (after drawing off the oil) and mashed potatoes ; season with salt and pepper, dip in egg, roll in biscuit crumbs, and fry in boiling lard. Serve immediately. Cod Fish BaUs For codfish balls, take two cupfuls of pickled codfish (salt) two cupfuls of mashed potatoes, one teaspoonful of butter, one-fourth cupful of sweet milk and some pepper. Pick the codfish into small pieces, soak it in cold water for half an hour, then drain and pour over it enough boiling water to cover ; cook fifteen minutes. Drain and press out all water, then mix with potatoes, which should be well beaten ; add all the other ingredients and beat well. Form into balls, roll in beaten egg, then in bread crumbs and fry in boiling lard. Rice Croquettes Take one teacupful of boiled rice, warm or cold, and one-half a cupful of cracker or bread crumbs, two or three eggs well beaten and salt to season. Mix the rice and crumbs in the eggs, with the salt, make into small balls and fry in boiling lard. When done, place for a few minutes on brown paper to absorb the grease. Green corn croquettes are made the same way, substituting corn for rice. Fish Croquettes Rub together one tablespoonful of flour and one of butter, and stir into half pint of boiling milk. Add a teaspoonful of finely chopped parsley and a quarter of a teaspoonful of onion juice. Cook this paste until it is thick, add two cupfuls of cold boiled fish and boil up again. Remove it from the fire, season it with pepper and salt. When cold, make into balls, or cylinders, dip in beaten egg and bread crumbs and fry in boiling lard. Serve on a napkin.