The new Annie Dennis cook book

One quart of white stock ; one pint of cream or milk ; one heaping tablespoonful of corn starch, or two tablespoonfuls of flour; one saltspoonful of white pepper; one-quarter saltspoonful of cayenne; one scant teaspoonful of salt, and one tablespoonful of butter. Remove every globule of fat from the stock and put it on to boil with the milk or cream, in a granite pan. Mix the salt and pepper with the flour or starch. Melt the butter in a saucepan ; when bubbling, add the flour mixture and stir thoroughly until well mixed and foamy. Dip out a little of the boiling stock and stir it into the butter; stir rapidly as it thickens quickly, then add more stock and stir until it is smooth and free from lumps. Keep on adding stock until it is thin enough to pour easily, then turn the whole into the remainder of the stock and mix it thoroughly. If it is too thick, add a little more stock or milk, and if too thin, reduce it by longer boiling, or add one egg. The egg should be well beaten in a large bowl, and a cupful of the hot soup poured into it and well mixed. Then strain it into the hot tureen, and strain the remainder of the hot soup into it. If the beaten egg is stirred directly into the hot soup over the fire it will curdle. Add more seasoning if needed, and if celery was not used in making the stock, add a little celery now, if the flavor is liked. This soup should be thick and smooth like thin cream, without a suspicion of fat, and so delicately seasoned that the chicken flavor is not disguised. Serve with crisped crackers. Chicken Soup When making chicken salad, one may have a delicious soup by using the water in which the chicken was boiled, with sweet milk added in the proportion of one pint of milk to three pints of broth. If there are not three pints of broth, make it up with boiling water. Thicken with rice, cooking small quantity of rice in the soup twenty or thirty minutes before serving ; if liked, add a little celery chopped fine (or celery salt, or bruised seed) and a very little onion juice; stir in one teaspoonful of butter, and salt and pepper to taste. This is delicious. Crab Gumbo Use recipe for chicken gumbo, using crabs instead of chicken. Chicken Gumbo, No. 1 Put in a soup pot one tablespoonful of sifted flour, and the same of butter ; let it become a rich brown ; add one chicken, cut up and season with salt, pepper, onion and a little tomato. Pour into this two quarts of hot water; let boil two hours. Thirty minutes before serving add one quart of oysters, one tablespoonful of mashed bay leaves, and one tablespoonful of butter. Serve hot. Chicken Gumbo, No. 2 One small chicken, one-half pound ham (boiled) one quart okra, three tomatoes, two tablespoonfuls flour, two onions, one red pepper, one green pepper, one bay leaf, three quarts of boiling water, salt to season. Boil chicken until tender, remove the bones and add the ham chopped fine. Cut in small pieces the onion, okra, tomatoes, peppers and bay leaf, and put in the boiler with chicken and ham. Pour over the boiling water, salt to taste, and when cooked two hours slowly, stir in the flour after it has been dissolved in water. Stir to prevent burning and serve hot with rice. Turtle Soup