80 / 214
A
BACHELOR'S
CUPBOARD
Devils
and
Grills
DEVILED
requires
a
different
treatment.
For
this,
a
LOBSTER
dash
of
curry
powder
is
stirred
into
a
paste
with
some
dry
mustard,
salt,
black
pepper
and
olive
oil.
Spread
over
the
pieces
of
lobster,
then
lay
them
in
a
dish
and
in
an
ounce
of
melted
butter;
cook
ten
minutes
if
fresh
—
and
no
epicure
ever
wants
canned
lobster.
A
FASHION
left-over
slices
of
cold
meat
that
prevails
OF
in
a
bachelor
household
not
far
from
DEVILING
Washington
Square
in
New
York,
is
this:
The
slices
are
carefully
trimmed,
then,
if
cut
thick,
are
scored
with
a
knife.
French
mustard,
pepper,
salt,
and
cayenne
are
mixed
with
soft
butter
to
make
a
paste,
then
rubbed
in
the
scored
slices
and
grilled.
GRILLED
are
also
popular
at
this
studio,
and
are
done
SARDINES
by
first
draining
the
sardines
from
oil
and
removing
the
skins
by
rubbing
them
off.
A
tablespoon-
ful
of
butter
is
heated
in
the
chafing
dish,
and
the
sardines
are
laid
in this
and
heated
thoroughly
before
serving
on
toast
or
crackers.
Toasted
Uneeda
biscuit
make
a
delightful
accompaniment
to
these. If
deviled
sardines
are
wanted,
mash
the
sardines
with
a
silver
fork
and
after
sauteing
in
melted
butter
or
a
little
of
the
oil,
a
generous
quantity
of
tomato
ketchup
is
added,
with
a
dash
of
tabasco,
if
wanted
very
hot,
and
the
other
usual
seasoning
of
salt,
pepper,
etc.
A
few
drops
of
lemon
juice
furnish
the
final
touch,
as
the
mixture
is
served piping
hot
on
toasted
crackers.
80