The new Annie Dennis cook book

Shred the meat and proceed as for Hash No. 2; cook in a covered stew pan on top of the stove. SANDWICHES AND CROQUETTES When making sandwiches, trim the crust from a loaf of fresh bread, butter the end, then cut off a thin slice, butter and cut again, until all is buttered. This prevents the bread breaking, or tearing when buttered. Now spread with whatever meat or paste is to be used, putting together two slices; if liked, tie with narrow ribbons, and serve. Lobster Sandwiches Pound the flesh of a freshly boiled lobster to a smooth paste, adding, while pounding, a sufficient seasoning of salt, pepper and pounded mace; moisten with a little warmed butter and mix thoroughly. Spread the preparation between some small, daintily prepared croutons and mask the top with thick bechamel sauce. A Dainty Sandwich A dainty sandwich is made by frizzling the thinnest possible bacon till it can be crushed with a fork, then spread it between slices of bread and butter. Sandwiches a la Parisienne These delicious little "tid-bits'* can be made with either fish, poultry, game, or ordinary meats, but we will suppose that the first named is being used. Free the fish from bones and skin, mince it finely, season rather highly with salt and cayenne, and put it into a basin with two hard boiled eggs, finely chopped, and sufficient sauce of some kind — ''tartar" being preferred — to moisten the whole. Mix all these ingredients well; then spread the preparation between slices of thinly cut brown or white bread and butter ; stamp out in small rounds, squares, or finger shapes, press together and butter the tops. Sprinkle on half of the sandwiches a little very finely chopped mustard and cress and hard boiled yolk of egg rubbed through a fine sieve; and on the other half, the mustard and cress and the white of the egg chopped very fine. Arrange the sandwiches in twos — one of each color — on tiny plates and garnish with a little tuft of mustard and cress at each corner. Pineapple Sandwiches Spread slices of bread with grated pineapple cheese, lightly mixed with chow-chow sauce, the liquid part of chow-chow pickle. Egg Sandwiches Chop hard boiled eggs fine, with cucumber pickles; add pepper and salt and a little mayonnaise. Rub smooth with a silver knife; spread between slices of buttered bread. Ham Sandwiches Mix grated ham with mayonnaise, and spread between slices of thinly cut bread. Deviled Ham Sandwiches Remove ham from can and rub enough to soften; then spread on bread cut thin, and just before putting the pieces together, pass over each one a knife which has been dipped in chow-chow or mayonnaise. Neufchatel Sandwiches Mash one neufchatel cheese with half tablespoonful of soft butter, one tablespoonful of sherry wine, two tablespoonfuls of English, or black walnuts, finely chopped; season with salt and cayenne pepper, and spread between butter thins. Pepper Sandwiches Slice bread thin, butter before cutting, spread with mayonnaise dressing, then place a slice of red pimento, then the mayonnaise, then another slice of red pimento, then the mayonnaise, then another slice of buttered bread; press firmly. Serve on lettuce leaves or place a lettuce leaf and a thin slice of crisp bacon between the pepper and bread. Lenten Sandwich