The new Annie Dennis cook book

Take six eggs, three cupfuls of sugar, one cupful of cold water, two teaspoonfuls of baking powder and one-half teaspoonful lemon extract. Beat the eggs separately. Mix the flour and baking powder, add the yolks, sugar and flavoring. Beat in the whites last. Spread in a shallow pan so it will be about one inch deep, when baked. Bake in a slow oven. When done cover with marshmallow mixture and roll. The marshmallows, half a pound, should be dissolved in half a cupful of water, by steaming in a double boiler. Mix into the melted marshmallows, before spreading on the cake, half a cupful of English walnuts chopped fine. Ginger Wafers 1 teacupful butter 4 teacupfuls sifted flour 2 teacupfuls brown sugar 1 teaspoonful ground ginger 1 teacupful sweet milk Warm the butter and sugar slightly and cream together ; then add the milk, ginger and flour. The mixture makes a paste like thick cream. Spread a thin coating of butter on the baking pans, let it get quite cold, then spread on it the paste no thicker than a visiting card. Bake in a moderate oven, and when done cut immediately into squares of four or five inches. A thimble will serve to cut a hole in the corner of each wafer, through which a narrow ribbon is run, tying together a dozen or so of these dainties. Peanut Cookies 1 cupful sugar 1 teaspoonful soda V2 cupful butter 2 cupfuls flour 2 eggs 1 qt. peanuts (shelled and 4 tablespoonfuls of milk ground) 2 teaspoonfuls cream tartar Mix and drop from spoon into tin. Crullers 2 cupfuls rich cream V2 teaspoonful salt 2 cupfuls sugar % grated nutmeg 3 teaspoonfuls baking pow- 3V2 teaspoonfuls vanilla der 5 eggs Use flour enough to roll as soft as you can handle it. Fry in boiling lard, and when slightly warm roll in powdered sugar. Oatmeal Cookies 1 tab-lespoonful butter 1 level teaspoonful baking V2 cupful sugar powder 1 egg V2 teaspoonful salt 1½ cupfuls oatmeal Flavor with vanilla DESSERTS ICE CREAMS AND SHERBETS Watermelon Ice Take the heart of a large, sweet, ripe melon, put into a chopping tray and chop rather fine, then add to it one teacupful of powdered sugar and turn into the freezer. Pack the latter, turn the crank five minutes until the melon is icy cold and in the condition of soft snow. Serve in glases. Strawberry Ice Pulp and strain one quart of ripe strawberries. Take one pound of sugar and dissolve in a little water and boil until it will spin a thread from the spoon. Add to the strawberry juice and freeze. When frozen, line a half gallon mould, half inch thick with the frozen cream and fill center of mould with a Charlotte Russe, or any desired filling. Cover the mould with white paper, press top on carefully, and tie a buttered strip of cloth around, to keep salt water from penetrating, and then cover with salt and ice for several hours, putting more salt than for ordinary freezing. Decorate the dish with green strawberry leaves and fresh berries with stems attached. A beautiful dish. Bavarian Ice Cream One quart of buttermilk, 1 pint of cream. Mix, flavor, sweeten to taste and freeze. Vanilla Cream