The new Annie Dennis cook book

To a pint of pared and quartered potatoes allow a cupful of salt codfish. Place the fish and potatoes separately, in boiling water to cover them, and let boil until the potatoes are done. Drain, mash the potatoes and fish, and beat them well with a fork, adding a pinch of white pepper, a tablespoonful of butter and two tablespoonfuls of rich sweet milk. The mass should be made light with vigorous stirring. Then beat in the well stirred yolks of two eggs, and lastly, cut in their nicely frosted whites without much stirring. Arrange the souffle on a buttered plate, and bake it down. This will require about twenty minutes. Serve with cucumber pickle or pickled peppers, or with horse radish or fresh cucumbers. Breakfast Shrimps Put two plates of raw shrimps into a large saucepan of boiling water, well salted. After fifteen minutes, strain and leave to cool. Now, a wrench of the head, a twist of the tail, and they slip out whole and firm. Place these in an ecru or pale green dish. With a breakfast dish of snowy hominy they are simply delicious. Fried Shrimps Boil a quart of large shrimps, and when cool, pick and put in a cream batter, made of two tablespoonfuls of cream, two eggs, and salt to taste; remove, sprinkle, roll in cracker dust, dip again in the batter, and roll in the crumbs; then fry in boiling lard or butter. Some think them superior to fried oysters. Shrimp Fritters Boil one pint of shrimps in salted water, remove the shells and chop fine; make a batter of two eggs, half teacupful of sweet milk, teaspoonful of melted butter, and bread crumbs to make a good batter. Stir in the shrimp and fry in rolls in boiling lard, and serve on a napkin. Fish Rolls Take one pound of cold, boiled fish — any kind will do, but, of .course, the richer the better — free it entirely from bones and skin, and put it in a mortar with a tablespoonful of butter, salt, pepper, pounded mace, and lemon juice, and rub the whole to a perfectly smooth paste, moistening from time to time, with a little good white sauce. Procure six or eight small rolls, about four inches long; cut them in two lengthwise, scoop out nearly all the interior, and fill in the cavities thus made, with the fish. Put rolls together again in their original form, brush them over entirely with a coating of glaze, and set them in a cool place until the latter is quite firm. Arrange the rolls in rows on a neatly folded napkin, and garnish with crisp, well-seasoned watercress, or finely chopped lettuce. If preferred, the rolls may be filled with a savory mince composed of veal and ham, or any other sort of finely minced meat well seasoned. Lobster a la Newburg 2 small lobsters 4 eggs (yolks) 1 cupful cream 1 teaspoonful salt 4 tablespoonfuls butter Few grains cayenne 2 tablespoonfuls brandy or Few grains mace sherry Cut the lobster meat into small pieces, cook them slowly in butter for five minutes, add the seasonings, brandy and sherry, and simmer five minutes longer. Combine the cream with the beaten yolks and pour slowly into the cooking mixture. Stir constantly for one and one-half minutes. Garnish with triangles of puff paste. Shrimp Fricassee