The new Annie Dennis cook book

A favorite soup from its simplicity and cheapness is apple soup. The apples are pared and cooked as for apple sauce, then rubbed through a sieve, flavored with claret, about half a pint to six or eight apples ; nutmeg, sugar, grated lemon peel (a drop or two of the juice is pleasant), and then a few crumbs of toasted bread may be added. Strain and serve. Soup of White Wine A soup of white wine and chocolate is made by boiling a bottle of wine, with half as much water, then pouring in a quarter of a pound of melted chocolate, and a tablespoonful of sugar ; stir the soup till it comes to a boil again, thicken with the yolks of three eggs and pour over toast and serve. Scuppernong wine may be used for this. Champagne Soup Set the contents of a bottle of champagne over the fire till it boils, put in the grated peel and the juice of one lemon and a quarter of a pound of sugar. Beat the yolks of ten eggs in a deep saucepan, pour the champagne slowly in, set the whole over a slow fire and beat it until it foams. Strawberry Soup Take half a box of berries, the small wild berries are the best, stew them with one quart of water, half cup of grated bread crumbs, one stick of cinnamon and a small piece of lemon peel, for three-quarters of an hour. Meanwhile take the remaining berries, let them come to a boil in a thin syrup of sugar and beat the yolks of two eggs in half cup of claret. When the soup has cooked sufficiently, rub the mass through a sieve, put in a cupful of sugar and a pint of claret, let it boil until the sugar is dissolved. Then add the beaten yolks and the berries which have been boiled in syrup. Cherry Soup Cherry soup can be made very simply, following the recipe for making apple soup — all the fruits may be treated in that manner, in fact — or more elaborately with wine. Almond Soup A dainty soup is made from a quarter of a pound of blanched and ground almonds, one quart of milk and a little sugar. Set over a slow fire, and when it has come slowly to a boil, stir in the yolks of two eggs, and pour the whole over thin slices of toast. A little rose or orange flavor enhances the taste of this delicious soup. FISH SHAD Baked Shad, with Irish Potato Dressing Clean the fish and salt inside and out ; make a dressing of Irish potatoes (three or four medium potatoes, to a medium sized fish), three eggs, one raw and two hard boiled and chopped fine, two stalks of celery, twothirds of a cupful of sweet milk; butter the size of a walnut, salt and pepper to taste, and a slight touch of onion, if desired. The dressing should be soft. Stuff the fish, sew up and bake slowly one hour with enough water to baste frequently. If fish is to be kept over night and the weather is warm, salt and bake half an hour, then put away in a cool place for the night. Proceed in the morning as directed above. Planked Shad, Maryland