Page:The Boston cooking-school cook book (1910).djvu/649

 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 1/4 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 pow