1906 A Bachelor's Cupboard

A BACHELOR'S CUPBOARD Devils and Grills

For this, a

DEVILED LOBSTER

requires a different treatment.

dash of curry powder is stirred into a paste with some dry mustard, salt, black pepper and olive 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. oil.

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