The new Annie Dennis cook book

Make a pastry and line patty pans. Put a teaspoonful of orange marmalade in each. Cream some sugar and butter, add one egg, well beaten, add grated rind and juice of half an orange, add one-fourth cupful of flour. Mix and put in patty pans. Bake fifteen minutes. OTHER DESSERTS Ambrosia Peel and chip off in small pieces with a sharp knife one dozen oranges, pare and cut in small pieces one fresh pineapple, or use a can of sliced pineapple. Grate one cocoanut. Place in deep dish or bowl (the one in which the ambrosia is to be served) a layer of the orange and then one of cocoanut, next one of pineapple, then one of sugar. Repeat this until the dish is full; let the last layer be of cocoanut and sugar. Pour over all the milk of the cocoanut and serve. Stuffed Apple, With Whipped Cream Select twelve even sized acid apples. Cut a slice from the blossom end of each and with a small knife remove the core and as much of the meat as possible ; cut the latter in small cubes and mix with a teacupful of grated bread crumbs, two of sugar, a pinch of salt, a tablespoonful of butter, a tablespoonful of whole allspice and a little chipped rind of lemon. Fill the cavities with this mixture, put on the top a few dry bread crumbs and a small piece of butter, place in a pan with a teacupful of hot water and bake in a rather quick oven. Serve hot or cold with whipped cream sweetened. Puffet Take two cupfuls of sifted flour, one tablespoonful of sugar, one tablespoonful butter or lard, two teaspoonfuls baking powder and one cupful of sweet milk. Bake quickly. Arrowroot Jelly One teacupful of boiling water; wet two teaspoonfuls of Bermuda arrowroot with a little water and stir into the boiling water, continuing until it is clear, letting it boil all the time ; to this add one teaspoonful of lemon juice and pour into a mould. Serve when cold with powdered sugar and cream. Peach Whip, With Sponge Cake Make just as one does apple float, using instead of apples, ripe clear-seed peaches peeled and mashed through a vegetable masher. Serve on a small slice of sponge cake moistened with a teaspoonful of sherry or port wine, and in which has been stuck Jordan almonds blanched and split. On top of each plate put a spoonful of whipped cream. Rice Cream Quarter of a pound of whole rice well boiled in milk and put in a colander to drain and cool. Mix with one gill of good cream whisked to a froth, and a wine glass of Madeira, and serve with powdered sugar. Orange Fritters Make a batter of one teacupful of flour, two eggs, half a level teaspoonful of salt, and sweet milk enough to make it the consistency of cream. Peel six oranges, slice them and mix with the batter. Fry in hot lard to a delicate brown. Serve with powdered sugar and sherry wine. Fruit Salad One very ripe pineapple, pared and pulled apart with a fork ; six bananas peeled and sliced ; teacupful of brandied cherries, stoned; one pound of white grapes, peeled and seed removed; one quart of strawberries, capped; one grape fruit peeled, the white skin carefully removed, and the meat broken in small pieces; two or three guavas, peeled and sliced thin, two teacupfuls of granulated sugar; half tumbler of French brandy.