Shredded Ham With Currant Jelly Sauce

1/2 tablespoon butter 1/3 cup currant jelly

Few grains cayenne 1/4 cup Sherry wine

1 cup cold cooked ham, cut in small strips

Put butter and currant jelly into the chafing-dish. As soon as melted, add cayenne, wine, and ham; simmer five minutes.

Venison Cutlets With Apples

Wipe, core, and cut four apples in one-fourth inch slices. Sprinkle with powdered sugar, and add one-third cup Port wine; cover, and let stand thirty minutes. Drain, and saute in butter. Cut a slice of venison one-half inch thick in cutlets. Sprinkle with salt and pepper, and cook three or four minutes in a hot chafing-dish, using just enough butter to prevent sticking. Remove from dish; then melt three tablespoons butter, add wine drained from apples, and twelve candied cherries cut in halves. Reheat cutlets in sauce, and serve with apples.

Mutton With Currant Jelly Sauce

2 tablespoons butter 2 tablespoons flour 1/4 teaspoon salt Few grains pepper

1 cup Brown Stock

1/3 cup currant jelly

1 1/2 tablespoons Sherry wine

6 slices cold cooked mutton

Brown the butter, add flour, seasonings, and stock, 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 3/4 teaspoon mixed mustard

Salt

Cayenne

1 cup of cream

1/4 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 pickies 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 Canapes

Make German Toast in circular pieces, cover with stewed prunes, figs, or jam. Serve with Cream Sauce I.

Peach Canape's

Saute 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

1/2 lb. washed figs Chopped salted almonds

2 tablespoons sugar 1 teaspoon lemon juice

1/2 cup wine

Stuff figs with almonds. Put sugar, lemon juice, and wine in chafing-dish; when heated, add figs, cover, and cook until figs are tender, turning and basting often. Serve with Lady Fingers.