The new Annie Dennis cook book

Shred the sweetbreads after parboiling, place in a baking dish, make a tomato sauce of tomatoes seasoned with onion, salt and pepper; boil a few minutes. Moisten the sweetbreads with a part of the same; cover closely, and cook half hour slowly. Then serve with the remaining sauce. Sweetbreads with Orange Parboil the sweetbreads in salt water ; let cool, then slice, dip in melted butter and orange juice, in equal quantities. 'Sprinkle with salt and pepper, and place in a porcelain lined baking-dish. Bake for half an hour, basting several times with the orange and butter. Make a brown dressing by browning slightly one tablespoonful of butter with one heaping tablespoonful of flour; to this add one teacupful of chicken stock and season with celery, salt and pepper; let boil two minutes; add half teacupful of orange juice, and one finely chopped orange, removing the seed only. Arrange the sweetbreads on a dish, pour the sauce over them, and garnish with cress. Serve while hot. Beef Essence Get two pounds of tender round of beef. Carefully trim off every atom of fat and cut the meat up in small pieces, or better still, grind it up in a meat chopper. Put it into a clean glass jar, and lightly screw on the top. Put a handful of straw in the bottom of a deep vessel, set the jar on that and surround it with a wisp of straw to prevent it from touching the sides. Fill the vessel with cold water to within three inches of the top of the jar and set it on the stove to boil. Let it boil for an hour and a half, then remove the jar, pour the juice out and season with a little salt. Throw the meat away, for its virtue has all been extracted. This essence is not only extremely nourishing, but is very nice. Keep in a cold place. Fried Tripe The day before it is to be used, boil the tripe until quite tender — about five hours ; change the water once or twice — using boiling water. When needed, cut into long, narrow strips, dip in batter, or egg and bread crumbs, and fry brown in boiling lard. Tenderloin Steak For an invalid, there is nothing nicer than tenderloin steak, if it is properly made. Cut the steak threequarters of an inch thick. Have ready some bright coals, and when the broiler is hot, grease it with pure lard and lay on the steak. Turn from side to side as it cooks. Warm a plate and when the steak is sufficiently done lay it on the plate and sprinkle with salt; add a piece of fresh butter the size of a walnut. Chop the steak with a knife while putting on the butter, and in that way it will absorb it. This steak is very nutritious and delightful. Broiled Liver Broil just as one would beefsteak, cooking longer. MINCE-MEAT Mince-Meat Without Brandy