The Boston cooking-school cook book

gradually; then add jelly, and when melted, add mutton. When meat is heated, add wine. If mutton gravy is at hand, use instead of making a Brown Sauce. Minced Mutton 2 cups chopped cooked mutton Yolks 6 “hard-boiled” eggs ¾ teaspoon mixed mustard Salt Cayenne 1 cup of cream ¼ cup wine Mash the yolks, and season with mustard, salt, and cayenne. Add cream and mutton. When thoroughly heated add wine. Serve on toast. Devilled Bones 2 tablespoons butter 1 tablespoon Chili Sauce 1 tablespoon Worcestershire Sauce 1 tablespoon Walnut Catsup 1 teaspoon made mustard Few grains cayenne Drumsticks, second joints, and wings of a cooked chicken Salt Pepper Flour Cup hot stock Finely chopped parsley Melt butter, and add Chili Sauce, Worcestershire Sauce, Walnut Catsup, mustard, and cayenne. Cut four small gashes in each piece of chicken. Sprinkle with salt and pepper, dredge with flour, and cook in the seasoned butter until well browned. Pour on stock, simmer five minutes, and sprinkle with chopped parsley. Devilled Almonds 2 ozs. blanched and shredded almonds Butter 1 tablespoon Chutney 2 tablespoons chopped pickles 1 tablespoon Worcestershire Sauce ¼ teaspoon salt Few grains cayenne Fry almonds until well browned, using enough butter to prevent almonds from burning. Mix remaining ingredients, pour over nuts, and serve as soon as thoroughly heated. Serve with oysters. Devilled Chestnuts Shell one cup chestnuts, cut in thin slices, and fry until well browned, using enough butter to prevent chestnuts from burning. Season with Tabasco Sauce or few grains paprika. Fruit Canapés Make German Toast in circular pieces, cover with stewed prunes, figs, or jam. Serve with Cream Sauce I. Peach Canapés Sauté circular pieces of sponge cake in butter until delicately browned. Drain canned peaches, sprinkle with powdered sugar, few drops lemon juice, and slight grating nutmeg. Melt one tablespoon butter, add peaches, and when heated, serve on cake. Fig Cups ½ lb. washed figs Chopped salted almonds 2 tablespoons sugar 1 teaspoon lemon juice ½ cup wine Stuff figs with almonds. Put sugar, lemon juice, and wine in chafing-dish; when heated, add figs, cover, and cook