The new Annie Dennis cook book

To one cupful of well seasoned mayonnaise add one cupful of stiffly whipped cream and two tablespoonf uls of gelatine dissolved in as small quantity of water as possible. Add two cucumbers chopped fine, one tablespoonful of finely chopped onion, two tablespoonfuls of finely chopped celery. Allow to stand on ice several hours to congeal, and serve on lettuce leaves. Sauce Robert Sauce Robert is the time honored sauce to serve with pork chops. A simple rule for this calls for half an onion, sliced and fried with a teaspoonful of butter till brown. Add a teaspoonful of sugar, sprinkling it in. This is to glaze the onions. Add half a wineglass of white wine and cook for six minutes. Then add a pint of sauce Espagnole or brown gravy. Let the mixture boil for about fifteen or twenty minutes, slowly. Then add a teaspoonful of English mustard, wet with a little cold stock. Sauce Tartare Half a pint of mayonnaise, three olives, six cucumber pickles, one small onion or leek chopped fine; add this to the dressing with half a teacupful of cider vinegar; mix well. Sauce for Salads, Tomatoes and Cold Meats Beat well four eggs, leaving out the whites. Mix together one tablespoonful of mustard, one of sugar, one teaspoonful of salt, half teaspoonful of cayenne pepper and a cupful of vinegar. Turn into a pan and set the pan in boiling water. Cook until the consistency of thick cream. This, well bottled, will keep in a cool place for some time. A Northern Recipe for Sauce for Toast and Broiled Birds Mix equal parts of curry powder, powdered truffles, bread crumbs and browned flour, the yolk of one hard boiled egg, grated rind of one-half lemon, one tablespoonful of Chili sauce, a little butter and a teaspoonful of lemon juice. Season with salt, cayenne pepper and nutmeg to taste. Stir over a slow fire until quite brown and thick. Curry Powder An ounce of ginger, one of black pepper, one of mustard, one of allspice, half an ounce of cardamon seed and cummin. Three ounces each of coriander seed and turmeric. Pound well, sift and put in bottles, being sure to have them well corked. Use one tablespoonful to season one pound of meat. When using curry powder, squeeze a little lemon juice over the meat. When making curried rice, do not use lemon. Celery Vinegar A quart of fresh celery, chopped fine, or a quarter of a pound of celery seed; one quart of good apple vinegar, sugar and salt; pour it boiling hot over the celery, let it cool, cover tightly and set away. In two weeks, strain and bottle. Roquefort Cheese Dressing Break in small pieces, one-fourth pound of Roquefort Cheese, to it add one-half pint of French Dressing. Tomato Sauce One gallon of ripe tomatoes, strain to get the seed out ; one quart of strong vinegar, three tablespoon! of ground mustard, three of salt, three of black pepper, three of red pepper, and one of ground ginger. Boil until thick enough to bottle. Tartar Sauce Add to one-half pint oil mayonnaise dressing, onehalf teaspoonful mustard, one dill pickle chopped fine, one small chopped onion, and three chopped olives. Sauce for Fish