1906 A Bachelor's Cupboard

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 82