The new Annie Dennis cook book

marked with an oval meat dish and cut quickly with a knife dipped in boiling water. Cut five of these; use one for the foundation ; cut the centers from the other four, using a dish two inches smaller in diameter for the outHne. This will leave four rings, two inches high, a little larger than the Vol-au^Vent; and place one of the rings and press lightly in place; again wet the edge with the white of egg and put on another ring; proceed thus until all the rings are in place, one above the other. Make a hoop of stiff brown paper two or three inches high, a little larger than the Vol-au- Vent, and place it around to prevent burning. Bake forty minutes in a moderately quick oven. Fill with creamed meats, mushrooms, or charlotte, etc. Rissoles Roll puff paste thin and cut round or square. In the center of half of the pieces put a spoonful of creamed chicken, fish, or sweetbreads, or any fruit chopped, sweetened or seasoned. Wet the edges with white of egg, cover with other pieces, cut a slit through the top with a knife, and bake in a quick oven. Jelly Meringue 1 egg (white) V2 glass jelly Pinch of salt Put egg white into a bowl, add the jelly. With a good egg whip beat all together and continue until a very thick meringue is made. The whipping will mix jelly with egg until it is well blended and unnoticed. A ^flavoring may be added if jelly is sweet, and a bit of coloring adds to the looks when using with strawberries. Puff Paste One pint of pastry flour, one teacupful of fresh butter, half a teaspoonful of salt, half teacupful of ice water. Wash the butter in water with the chill taken off; divide in three parts and place on ice. Sift the flour and salt together. When the butter is cold, mix one part of it with the flour, either cutting it with a knife or mixing lightly and quickly with the hand. When this is done, mix slowly with the ice water, using a spoon, to a rather stiff dough. Sprinkle the biscuit board with sifted flour, and turn out the dough; sift flour on top, and roll out half an inch thick. On a little sifted flour roll thin the second piece of butter, and place along the center of the dough, folding the dough over it until the edges meet; now fold over the edge and beat to an even thickness with the rolling pin. Roll out and proceed as before with the third piece of butter. When this has been done, fold the dough again, and roll thin. If in the process the dough becomes sticky or soft, roll in a napkin and place in a pan on ice. In a few minutes it will roll easily. Use as little flour in rolling as possible. Roll lightly and quickly. The dough should show no streaks of butter when ready for use, and may be placed on ice to harden until time for rising. Mince Pie Chop one pound of suet, one pound of raisins, one pound of tenderloin of beef or pork, boil until done; one pound of citron, one pound of apples that have been peeled and cored. Add one pound of currants, one pound of sugar, half an ounce of mace, half an ounce of allspice, a tablespoonful of cloves and one fourinch stick of cinnamon. Pound the spice fine and add one grated nutmeg and one quart of cider.