A bachelors cupboard

DEVILED Melt in a chafer two tablespoonfuls of but- BONES ter, add i tablespoon each of Chili sauce, Worcestershire sauce. Walnut catsup, i tablespoonful made mustard and a dash of cayenne. Take the drumsticks, second joints, and wrings of a cooked chicken and Devils and Grills cut small gashes in each piece. Sprinkle with salt and pepper, dredge with flour and cook in the seasoned butter 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 blended 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 with 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 Devils and Grills flat pieces of a portion each. In a deep dish, make a marinade of a tablespoonful or more of vinegar, a little chopped tarragon, if you're an epicure, a clove of chopped garlic and a chopped green pepper (seeds removed). Lay the pork in this for two hours, then broil and serve on hills of mashed potato. This was used in the South " befo' de w^ah," and I reckon you-all '11 relish it some cold night when the wind Is whistling round the corners. CREOLE Even a bachelor may tire of a porterhouse GRILLADES occasionally and sigh for a change. Then is the time for him to test the Grillades, which they do this way in New Oleans: Cut a thick steak — tenderloin will do — into pieces about four inches square. Pour a little olive oil over each piece and let stand a few minutes, then broil over hot coals if you have them, otherwise under a fine hot gas flame just enough to sear the outside. Then place in a baking pan, sprinkle with one chopped onion, one green pepper, a tablespoonful of tomato sauce, juice of a lemon and a quarter cupful of oil. Cover closely and when brown, turn. Add a bit of hot water to the gravy, boil up and serve. HOT Suppose you've just seen a Bernard Shaw BIRDS play; isn't that an excuse for something to follow, a bit out of the ordinary? Well, while the champagne is nicely cooling In Its nest of shaved Ice, you will let one of your guests read Shaw's " On Going to Church " to the others while you are cutting Devils and Grills