The new Annie Dennis cook book

Place in a baking dish a layer of fresh oyster crackers, then a thin one of grated cheese, and a little butter, then the crackers, cheese, etc., until the dish is full. Pour over enough sweet milk to cover — and bake twenty minutes. Delicious. Milk Luncheon or Tea Nowadays, when fresh milk is a fashionable drink at luncheon, or at afternoon teas or at suppers, the hostess who likes the milk to look dainty will serve it in tall thin glasses — not goblets — and have shaken over the top a fall of nutmeg. Sallie Lunn One quart of flour, one egg, one yeast cake, lard size of small hen egg, dessertspoonful of sugar. Beat the yolks of eggs with the sugar and lard; dissolve the yeast cake in half a teacupful of tepid water, and add; then sift the flour and one teaspoonful of salt, and make a very stiff batter with a little milk-warm boiled milk. Set by fire to rise. In three or four hours, work and make out in pan, one layer at the bottom, greased with a little lard and the other layer on top of that. Set to rise and then bake. Sandwich Filling Mash into Roquefort cheese half as much butter. When it is smooth add red pepper to taste and spread on toasted biscuits. Non de Scripts, No. 1 One egg and a pinch of salt ; beat slightly and stir in flour till stiff enough to roll very thin ; cut in strips and fry in boiling lard to a nice brown; sprinkle with powdered sugar. Nice for tea. Non de Scripts, No. 2 Yolks of three eggs beaten quite light ; a pinch of salt and sufficient flour to make the mixture rather stiff. Roll as thin as tissue paper, cut into strips four inches long, and an eighth of an inch wide ; have them joined at top. Fry a light brown in boiling lard. Sprinkle with powdered sugar as soon as taken up. A nice dish for tea. Cream Puffs Beat three eggs five minutes ; add one teacupf ul of sifted flour slowly, alternating with sweet milk, using one pint; add level teaspoonful of salt, and one of melted butter. Grease and fill patty pans half full; bake in a quick oven. These are delicious. Serve hot. Cream Meringues Four eggs (whites only) whipped stiff with one pound of powdered sugar, flavored with vanilla or orange. When very stiff heap in the shape of half an egg upon stiff letter paper lining the bottom of baking pan. Have them at least a half inch apart. Do not shut the oven door closely ; as they burn very easily. Watch closely and when a light yellow-brown take them out and cool quickly; slip a thin bladed knife under each, scoop out the soft inside and fill with cream whipped very stiff as for Charlotte Russe. The oven should be very hot. Laplands One quart of cream, one quart of flour, twelve eggs and a little salt. Separate yolks from the whites and beat until light. Stir the cream into the flour, and add the yolks and lastly, the whites. Then put them at once into a quick oven. Bake in small tins, which should be perfectly dry before being greased, after which a little flour should be sprinkled over the bottom of each. Fill the tins full of batter and eat hot with nice butter.