The new Annie Dennis cook book

Mix chopped pecans with twice their quantity of cream cheese, crumbled fine. Soften with a little heavy cream. Season to taste, and make into balls. Slice into rings large red apples, remove the cores, and place a ball of cheese in each ring. Serve with French dressing or mayonnaise. Frozen Salad lake one can of pineapple, the meat of two oranges and one banana. Cut in halves half pound of malaga or tokay grapes, and half a pound of candied cherries. Mix and serve with the following dressing: The juice of the pineapple, one cupful of sugar, one cupful of water, tablespoonful of corn starch, one cupful of walnuts, cut fine. Boil the water, sugar and pineapple juice and thicken with starch. When cold mix in nuts, pour over salad and serve on a lettuce leaf, or freeze and serve. Devonshire Salad Choose soft, yet firm curd of cottage cheese, cut in inch dice, season with salt, pepper and cayenne and serve on lettuce with Mayonnaise. Garnish with a nasturtium. The curd may be mixed with cream until soft enough to form into small balls. Season with salt and cayenne, roll in finely chopped nuts and serve on crisp lettuce leaves with French or Cream Mayonnaise. Tomato Jelly Salad To one can of condensed tomato soup add one can of hot water. Soften one-half package or two tablespoonfuls of gelatin in half cupful of cold water. Bring the soup to the boiling point, season with salt, pepper and sugar ; remove from the fire ; add the softened gelatin and stir until this is dissolved. Pour into individual moulds which have been moistened with cold water. When the jelly is cold, remove from the moulds and serve on lettuce leaves with mayonnaise. A delicious salad for a Sunday night supper. Pineapple Salad Mix shredded pineapple with finely-cut celery and broken English walnuts. Serve on lettuce with mayonnaise made without mustard and whitened with whipped cream. Sweetbread Salad Clean and parboil two pairs of sweetbreads, throw into cold water for half an hour. Remove the fat and skin and cover with fresh boiling water; add a teaspoonful of salt and simmer gently twenty minutes. When done, stand away to cool. When cool, cut into thin slices. Wash and dry the tender leaves from one head of lettuce. Rub a dish with onion and make in it a half pint of mayonnaise. Place a thin slice of onion in the center of your salad dish, arrange the lettuce leaves around it ; mix the sweet breads carefully with the mayonnaise; and put in the center of the dish. Pear Salad Take halves of pears. Scoop out small space ; save portion taken out; combine with English walnuts and portions of orange, fill hollow and garnish with Maraschino Cherries. Dress with juice of one orange and a tablespoonful of Maraschino. Serve on a lettuce leaf. Egg Salad 'Cut three large blades of celery into pieces, and put into a salad bowl. Chop the whites of five hard boiled eggs and add to the celery, with a little salt and pepper ; slice the yolks of the eggs in thin rounds, lay over the salad, pour over a plain dressing and garnish with celery leaves. Raw Oyster Salad One quart of oysters, one head of celery, one head of lettuce. Cut the oysters and celery in small pieces, cover with a mayonnaise dressing, and garnish with lettuce. Cooked Oyster Salad