The new Annie Dennis cook book

Heat in the chafing dish to the boiling point, one teaspoonful of butter, and one-half cupful of sweet milk. Beat six eggs very light, and add to this. As soon as the mixture begins to set, stir, and continue to stir until no liquid is left, it all having been transformed into a delicious, flaky omelet. This can be cooked in five minutes. Beef and Eggs Soak a quarter of a pound of shaved, dried beef in a pint of water ten minutes ; then drain off the water. Beat four eggs. Put in a tablespoonful of butter in the granite dish and place over the lamp. When the butter is hot, add the beef and stir until the slices curl. Place the dish over the pan of water, and both over the lamp. Add the eggs, and stir until they become thick and creamy. Serve at once. Fried Eggs Melt just enough butter to grease the pan; add the eggs, being careful not to break the yolks. Cover and cook until the whites are all set ; or longer if you like the yolks hard. Scrambled Eggs Break six or eight eggs into the upper pan of the chafing dish ; beat them well. Add four tablespoonfuls sweet milk, one of butter, and one level teaspoonful of salt. Have water in the under pan; light the lamp, place the egg mixture over the water, and let cook until done, stirring constantly. Serve at once. Welsh Rarebit Break two eggs in the upper pan ; beat them well, and add half a pound of soft cheese, broken into small bits, one tablespoonful of butter, salt, mustard, and cayenne to taste, and half a cupful of cream. Stir this mixture well. Put hot water in the under pan; place above it the pan containing the mixed ingredients. Light the lamp, stir the rarebit until the cheese is melted. Extinguish the lamp and serve immediately, on toasted crackers. Beefsteak Put a teaspoonful each of butter and Worcester sauce in the pan over the lamp. When hot, lay the steak in butter, and sprinkle with salt and pepper. Cover closely, let cook three minutes, and turn over. It should be cooked ten minutes, being turned two or three times. Chops may be cooked in the same way, only less time will be required. When half done, pour over them one cupful of stewed tomatoes, in which a teaspoonful of flour and two tablespoonfuls of soup stock have been stewed. CANDIES Cooked Fondant For cooked, as well as uncooked bon bons of the French varieties, a fondant, or cream, should first be prepared, which may be set aside to be used as wanted. For cooked creams, take four cupfuls of sugar and water on a fire until it reaches the thread degree, then remove the pan to a table. Now take a small spoonful and rub well against the side of a cake bowl, and if it is creamy and will roll into a ball between the fingers, pour the whole into the bowl and beat rapidly with a large spoon or potato masher. If it is not boiled enough to cream, set it back on the range and let it remain as long as necessary, taking care not to cook it too much. It can be made into rolls and sliced off, or packed in plates and sliced off, or worked into any form desired. If, in working, the cream hardens, set it back on the range and let it remain as long as necessary in boiling water. Keep well covered in waxed paper. Do not let it get sugary or coarse. English Walnut Cream