The new Annie Dennis cook book

Pick any kind of cold boiled fish to pieces, and cover it with vinegar, to which you have added salt and pepper, a pinch of ground cloves, a teaspoonful of lemon juice and a half teaspoonful of onion juice. Let it stand ten hours before using. Lobster Salad Cut a small piece from the top of a French roll, and remove the inside. Cut cold lobster into pieces about the size of dice, mix it with mayonnaise dressing, and fill the cavity in the rolls, covering with the piece which has been removed. A pretty way of serving, which also secures the cover firmly, is to tie baby ribbon around the roll, finishing with a pretty bow on top. Small Savory Molds If there is sufficient cold game at hand, left over, it will answer the purpose. Free the meat from bones and skin, season it to taste with salt, cayenne and pounded mace, and cut into small, neat dice; cut also in like fashion about two-thirds the weight of lean cooked ham, and have ready some clear, nicely flavored aspic jelly in a liquid form. Take the required number of small cup moulds, and pour a little of the jelly in the bottom of each; when this has stiffened, put in some of the game and sprinkle it over with rough chopped parsley and hard boiled egg, then cover with part of the ham, and repeat in this manner until the moulds are sufficiently full — always remembering to put in the meat quite 'loosely. Fill up the moulds to the top with jelly, and set in a cool place until firm. Turn out and arrange on a pretty dish; lay a dainty little shape of red currant jelly on the top of each mould; garnish with fresh parsley and serve. These molds are equally delightful if made with a mixture of veal and ham, ham and chicken, or lobster — only in case of lobster being used, the hard boiled egg would be dispensed with, and the seasoning must be appropriate. Anchovy Fingers Rub two ounces of butter into six of fine sifted flour until smooth, then add a teaspoonful of anchovy essence, a pinch of cayenne, a well-beaten egg, and as much cold water as will form the whole into a nice, light paste; roll this out very thin, prick it closely with a fork, cut it in strips about two and a half inches long by one and a quarter wide, and bake on a baking sheet, in a moderate oven until done. When quite cold put the fingers together in twos with a layer of anchovy butter between, and brush the top over with a little liquid aspic jelly; before this has time to set, sprinkle part of the fingers very lightly with some very finely minced parsley; part of the yolk of a hard-boiled egg rubbed through a sieve; others with lobster coral, and the remainder with the white of the egg very finely chopped, or cut in tiny strips. When the jelly has become quite firm, dish up the fingers in twos, on small plates, taking great care to make the colors contrast prettily; garnish tastefully with sprigs of fresh parsley and serve. A Mexican Dish