DEVILED his Jermyn Street chambers are famous KIDNEY, feasts, *' is the most delicious morsel ever enjoyed by an epicure." Sheep's kidneys of course are used, and split in half with the skin and white mem- brane removed. Put two ounces of butter in a sauce- pan, and when hot throw in the kidneys, dust with salt and pepper and cook quickly. Throw over them a tablespoonful of onion juice, tablespoonful of Wor- cestershire sauce and four tablespoonfuls of sherry. Have your plates hot and the ale tankards brimming. With a bit of bread and some ripe old Stilton to fol- low, these make a supper fit for a saint or sinner. 79 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✪ Deviled Lobster; 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 A BACHELOR'S CUPBOARD Devils and Grills DEVILED makes a fine morsel for a snack or even LIVER for a sandwich filling. Take three pounds of uncooked liver and chop together with a quarter pound of salt pork. Mix w^ll with it half a pint of bread crumbs, three tablespoonfuls of salt, a teaspoon- ful of pepper, half a teaspoonful of cayenne, and half a teaspoonful of mace✪ Deviled Liver and cloves. Put in a covered dish and set in a kettle of cold w^ater. Cover the kettle and place on the fire to boil two hours. When done, let the steam escape by removing the cover before setting. DEVILED speaking warmly, are not half bad and de- EGGS serve to be better known. Put a large spoonful of butter in the blazer and stir into it half a teaspoonful of dry mustard, tw^o tablespoonfuls of to- mato sauce, one of mushroom and one of Worcester- shire sauce. When hot, put in four hard boiled eggs✪ Deviled Eggs, nicely quartered, salted and peppered. When heating, make some toast, spread with butter and anchovy paste, and serve the eggs on this and see if it isn't " just the mustard." One more bachelor, who remains modestly incognito, gives herewith, his famous rule for deviled bones, to wit :

AI-modernized reading of the original text

DEVILED his Jermyn Street chambers are famous KIDNEY, feasts, *' is the most delicious morsel ever enjoyed by an epicure." Sheep's kidneys of course are used, and split in half with the skin and white membrane removed. Put two ounces of butter in a saucepan, and when hot throw in the kidneys, dust with salt and pepper and cook quickly. Throw over them a tablespoonful of onion juice, tablespoonful of Worcestershire sauce and four tablespoonfuls of sherry. Have your plates hot and the ale tankards brimming. With a bit of bread and some ripe old Stilton to follow, these make a supper fit for a saint or sinner. 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 tablespoonful 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. Devils and Grills DEVILED makes a fine morsel for a snack or even LIVER for a sandwich filling. Take three pounds of uncooked liver and chop together with a quarter pound of salt pork. Mix well with it half a pint of bread crumbs, three tablespoonfuls of salt, a teaspoonful of pepper, half a teaspoonful of cayenne, and half a teaspoonful of mace and cloves. Put in a covered dish and set in a kettle of cold water. Cover the kettle and place on the fire to boil two hours. When done, let the steam escape by removing the cover before setting. DEVILED speaking warmly, are not half bad and de- EGGS serve to be better known. Put a large spoonful of butter in the blazer and stir into it half a teaspoonful of dry mustard, two tablespoonfuls of tomato sauce, one of mushroom and one of Worcestershire sauce. When hot, put in four hard boiled eggs, nicely quartered, salted and peppered. When heating, make some toast, spread with butter and anchovy paste, and serve the eggs on this and see if it isn't " just the mustard." One more bachelor, who remains modestly incognito, gives herewith, his famous rule for deviled bones, to wit :

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A bachelors cupboard