The new Annie Dennis cook book

Place in a granite boiler that has a close fitting top, a piece of bacon two inches square, and add one quart of water. When this boils, add the turnips, which have been washed, peeled and sliced thin. Cover and let boil until very tender. The water should all be out, but the turnips should not brown to the vessel. Take out the meat; add a teaspoonful of sugar; let remain on the stove two or three minutes ; then mash fine, dust a little black pepper over them, and serve. EGG PLANTS Egg Plants Fried in Batter Peel, slice thin, and throw into salt water for half an hour; dry, and dip in a batter made in the proportion of a teacupful of sweet milk to one of flour. Fry in boiling lard. To Cook Egg Plant Peel and slice thin. Place in salt water for an hour. Drain and dip in batter, made of sweet milk and flour. Season with pepper and salt. Fry in hot lard or oil. Fried Egg Plants Peel the egg plants, slice, let stand in cold water two hours; drain dry, dip them into the beaten yolks of eggs, then into grated crackers; fry them light brown in boiling lard, season lightly with pepper while they are cooking. MUSHROOMS Creamed Mushrooms Make a cream dressing of one spoonful of melted butter, and one tablespoonful of flour sifted in it, stirring to keep smooth ; then add two teacupfuls of fresh sweet milk ; season with salt and cayenne pepper. Let cook two minutes, being careful not to let burn. Serve on toast very hot. Broiled Mushrooms on Toast Peel and slice fresh mushrooms. Broil in butter until tender. Season with pepper and salt. Put on toast. Serve on large silver platter garnished with parsley. LETTUCE Serve the lettuce in a salad bowl, with a French dressing of oil and vinegar, or undressed, allowing each person to prepare it for himself. CUCUMBERS Lay the cucumbers in cold water (or on ice) for an hour before serving. Peel, cut in thin slices and heap in a glass dish, with a few shavings of white onions if liked; pepper and salt, and cover with good apple vinegar. Fried Cucumbers Slice, sprinkle with salt and pepper, dip in egg, then in cracker dust; fry brown. Cucumbers Stuffed and Stewed Cut in half lengthwise, scoop out the seeds and fill the hollow with a bread or meat stuffing. Saute with butter enough to keep from sticking. Simmer until the juice flows freely, then add a little good broth, and boil gently until very tender. Lift the slices, reduce the juice to a glaze, which may be dissolved in enough Veloute Sauce to cover. CABBAGE Cabbage Pudding Chop up small, enough white cabbage to fill a large baking pan when done. Put it in a pot of boiling water that has been salted, let it boil until tender, then drain thoroughly in a colander. In two quarts of the cabbage stir a half pound of butter; salt and pepper to taste, one pint of sweet cream and four eggs beaten separately. Add also a pinch of cayenne pepper; put in a pan and bake for half an hour. Stuffed Cabbage 1 cabbage 1 teaspoonful salt 2 oz. fat pork (chopped fine) 1 teaspoonful parsley 2 oz. tender beef (chopped 1 teaspoonful minced onion fine) 1 French roll 2 tablespoonful butter Few grains cayenne 2 egg yolks Parboil cabbage until thoroughly wilted, drain and