The new Annie Dennis cook book

of flour; add to the boiling liquor and stir it until it thickens. Season with salt, a very little cayenne and a blade of mace. Remove it from the fire and add the beaten yolks of two eggs ; mix thoroughly and return to the fire, stirring for a minute or two. Put in the oysters and boil up again. Pour over slices of buttered toast and serve. White Fricassee of Oysters 1 pt. oysters 1 tablespoonful flour V2 cupful oyster liquor 1 egg V2 cupful cream l^ teaspoonful salt 2 tablespoonfuls butter V2 saltspoonful pepper Drain, clean and dry the oysters. Put one tablespoonful of butter into a frying pan and when hot add the oysters, cook until plump and drain again. Scald and skim the oyster liquor. Melt the butter, add flour and seasonings. Cook together. Add oyster liquor and cream slowly, cook until smooth. Beat one egg very light and pour the oyster sauce upon it, add oysters and return to the fire to be well heated, but it must not boil Serve in crust or patty shells if for lunch or dinner; for breakfast or tea, serve on toast. MEATS HAM Boiled Ham Wash, trim carefully and put on in enough cold water to cover well. When it begins to boil, allow a quarter of an hour for each pound, letting it boil slowly. When a fork stuck in comes out easily, it is done. Remove the skin, trim and serve. Ham Boiled in Wine Wash and scrape well; place in pot large enough without cramping, pour on two bottles of dry wme and sufficient water to cover ham. Boil slowly four hours for ham weighing ten pounds; add fifteen minutes for every additional pound. When done remove from pot and allow to get cold ; then skin and cover with a batter made of one egg, a little milk, butter and cracker crumbs; place in baking pan and bake until a nice brown. Spiced Ham Wash a ten pound ham in cold water. Put in a large boiler, and nearly fill with water; add two blades of mace, a dozen cloves, half a dozen pepper corns and a bay leaf. Set over a slow fire, let heat gradually ; let simmer for an hour and a half, then boil gently, fifteen minutes to every pound. When done, let cool in the water in which it was boiled. Take up and skin Brush over the fat with beaten egg, sprinkle with bread crumbs in which is mixed a tablespoonful of brown or white sugar. Set in moderate oven to brown ; baste with one pint of vinegar, in which is a tablespoonful of French mustard, a teaspoonf ul each oi extract of celery, cloves and ginger. When brown, take up, lay on flat dish, stick whole cloves over thickly; set away twenty-four hours before using. Baked Ham Wash and trim the ham thoroughly. Make a very thick paste of flour and water; cover the ham all over with the paste, a quarter of an inch thick. Place in a pan, put in oven, and baste occasionally ; allow fifteen minutes to the pound. When done, remove paste, skin and trim away any rough places. Stick over with cloves, pepper and serve. Garnish with celery leaves. This method of baking retains the juices, and the ham has a very delicate flavor. We consider this the best way to cook hams. To Cut a Ham for Frying and Broiling