The new Annie Dennis cook book

Two eggs, one pint of buttermilk, one pint of flour, a level teaspoonful of salt, and one of soda, sifted in the flour. Fry in boiling lard. Serve with sugar or syrup. Fritters, No. 3 Four eggs, beaten separately; one pint of sweet milk, one pint of flour, one level teaspoonful of salt and a heaping teaspoonful of baking powder. Fry in boiling lard and serve with syrup or sugar. Pineapple Fritters Make any nice batter, add one can grated pineapple. SWEET SAUCE FOR PUDDINGS, ETC. Cranberry Sauce, No. 1 One measure of cranberries, half the measure of sugar, one-third measure of water. After they begin to boil, do not stir. Allow them to boil briskly eight minutes; set aside to cool in the vessel in which they were cooked. Cranberry Sauce, No. 2 Wash and drain one quart of cranberries ; add one pint of cold water, cover closely and set to boil for ten minutes, then add one pint of granulated sugar, and stew for ten minutes longer, keeping them covered all the time. Cook in porcelain, and stir with a wooden spoon to preserve the color of the berries. Brandy Sauce One tablespoonful of butter, one teaspoonful of flour, three teaspoonfuls corn starch, pinch of salt, one-half cupful brown sugar, one teaspoonful vanilla, one cupful brandy. Stir corn starch, flour, salt and melted butter. Stir in the hot water, sugar, vanilla and when cooked thick, add the brandy. Remove from the fire and beat in a lump of butter while cooling. This sauce is delicious when served with plum pudding, or hot cake. Lemon Sauce, No. 1 One teacupful of sugar, half teacupful of butter, one egg beaten light, one lemon, juice and grated rind, half teacupful of boiling water ; cook in a double boiler to the consistency of cream. Lemon Sauce, No. 2 Six tablespoonfuls of powdered sugar, two tablespoonfuls of butter and one tablespoonful of lemon juice, beaten until smooth. Fruit Salad Dressing To two well beaten eggs, add three tablespoonfuls of melted butter, juice of one lemon and one-half teaspoonful of salt. Cook until thick in a double boiler, stirring constantly. Cool, then add one cupful of whipped cream, two tablespoonfuls of powdered sugar, one-half teaspoonful each of celery, salt and vanilla, and a little paprika. Serve cold. Sauce for Plum Pudding Take half pound of butter, wash the salt from it, and cream very light ; stir in three quarters of a pound of sugar and the beaten yolk of an egg ; simmer over a slow fire or on the back of a stove for a few minutes, and when at boiling heat, add a half pint of good cooking wine. Serve in a sauce boat, and sprinkle nutmeg over the surface. If you would serve your pudding in true old England style, have ready a gill of pure alcohol, and the pudding being turned out in a large and handsome platter, just as the servant enters the dining room, let another person outside the door be furnished with a lighted match. Having poured the alcohol over the pudding ignite it with the match, and a beautiful leaping flame will gladden the eyes of the beholders, awing the children present, and usher in a feast fit for King Arthur himself. Cream Sauce