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A
BACHELOR'S
CUPBOARD
Devils
and
Grills
cut
small
gashes
in
each
piece.
Sp-rinkle
with
salt
and
pepper,
dredge
with
flour
and
cook
in
the
ceasoned
but-
ter until
well
browned.
Then
add
half
a
cup
of
hot
stock
in
which
the
chicken
was
cooked,
simmer
five
minutes
and
sprinkle
with
chopped
parsley
the
last
thing
before
serving.
DEVILED
as
cooked
in
a
famous
San
Francisco
restau-
CRABS
rant,
the
Techau
Tavern,
will
appeal
to
most
people
strongly.
Two
tablespoonfuls
of
flour
was
braided
into
two
tablespoonfuls
of
melted
butter
and
two-thirds
of
a
cup
of
white
stock
was
added
to
make
a
sauce,
into
which
was
stirred
smoothly
the
yolks
of
two
eggs,
two
tablespoonfuls
of
sherry,
salt
and
pepper,
one-fourth
cup
finely
chopped
mushrooms,
and
a
cup
of
chopped
crab
meat.
After
cooking
this
three
minutes,
a
teaspoonful
of
finely
chopped
parsley
was
sifted
over.
The
mixture
was
then
cooled
and
the
crab
shells,
which
had
been
washed
and
trimmed,
were
brushed
with
melted
butter,
filled
with
the
crab
meat
and
sprinkled
with
stale
bread
crumbs
that
had
been
mixed
with
a
little
melted
butter.
Then
the
shells
were
popped
into
a
hot
oven
and
baked
a
golden
brown,
after
having
scored
the
tops
in
three
creases
w^ith
a
case
knife.
"
Fresh
pork
and
new
wine
kill
a
man
before
his
time."
BROILED
If
ever
you've
lived
in
the
land
of
"
hog
PORK
and
hominy,"
you
won't
despise
a
dish of
CUTLETS
'*
f
j.ggj^
pq'j^
"
^Q
gg^
before
your
guests.
Ever
try
this?
Cut
two
pounds
of
fresh
pork
loin
Into
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