No. 780. Almonds, Deviled

18 cts.

A : 1/4 1b. almonds, blanched, 1 tbsp. butter:

B: 1 tbsp. each chutney sauce, chopped gherkins, and

Worcestershire sauce, 1/4 tsp. each paprica and salt.

Saute A until brown, add B. mix, when hot, serve with cold meats.

No. 781. Bacon and Mushrooms

40 cts.

A : 6 thin, small slices bacon ;

B : 6 very large mushrooms, peel, sprinkle with salt, paprica, and dash cayenne.

Saute A until nearly done, add B, cook until tender. Serve with slice bacon on each mushroom.

No. 782. Beef, Deviled

12 cts.

A : 6 thin slices rare, roast beef, spread with butter ;

B : 1 tbsp. French mustard, 1/2 tsp. each salt and paprica, 1/2 tsp. Chilly pepper or paprica, 1 tsp. vinegar, 1 tsp. horseradish.

Mix B, spread over A, and cook in very hot dish 3 m.

No. 783. Beef Steak or Lamb Chops

45 cts.

A : 1 large porterhouse or 2 small club steaks, or 6 lamb chops, well trimmed :

B : Maitre d'Hotel Sauce No. 248 (Maitre d'Hotel Sauce) or plain butter, or any of the Flavored Butters.

Have dish very hot with 1/2 tsp. butter, cook A, quickly searing over on each side, cover and cook 8 m., turning often and adding enough butter to prevent sticking. When done, spread with B on both sides, and serve at once.

No. 784. Beef Fillets or Mignons

See No. 283 (Beef Fillets or Mignons, Broiled, Sauted).

No. 785. Beef, with Tomato Sauce

30 cts

A : 3 cs. rare, roast beef, cut in small, thin slices ;

B : 2 tbsps. butter, brown with 1/2 tsp. onion, minced fine, and 2 tbsps. flour, when smooth, add 1 c. strained tomatoes, 1/2 c. beef gravy or stock, 1 tsp. Worcestershire sauce, 1/2 tsp. Kitchen Bouquet, 1/4 tsp. salt, 2 or 3 drops Tabasco sauce.

Cook B until boiling, add A, when thoroughly hot, serve.

No. 786. Calf's Liver Terrapin, with Mushrooms

52 cts.

A : 2 cs. cooked liver, cut in small pieces, 1 c. stock ;

B : 2 tbsps. butter, rubbed smooth with yolks 3 hard-boiled eggs, 1/4 tsp. each salt, paprica, Kitchen Bouquet, 1/2 tsp. mustard, 2 drops Tabasco sauce ; C : 1 c. sliced mushrooms, 2 sliced truffles, 3 tbsps. Madeira ; D : Egg-whites, cut in rings.

Cook B 2 m., add A, cook 5 m., add C, cook until mushrooms are tender, add E, and serve.

No. 787. Caviar on Toast

24 cts.

A : 1/2 c. caviar, mix with 1 tbsp. butter, juice 1/2 a lemon, and 1/4 tsp. paprica or dash cayenne ;

B : 6 slices buttered toast, or toast dipped in melted butter.

Cook A in 1 tsp. butter 2 m., spread over B, and serve.

No. 788. Cheese Fondue

30 cts.

A : 2 cs. grated cheese, 1 c. soft bread-crumbs, 1 c. cream or milk ;

B : 2 tbsps. butter, 1/2 tsp. salt, 1 tsp. dry mustard, \ tsp. paprica or 1/8 tsp. cayenne ; C : 3 egg-yolks, beaten ; D : Egg-whites, beaten stiff ;

E : 6 slices buttered toast, or toast dipped in melted butter.

Put B in hot dish, when hot add A, when boiling add C, mix thoroughly, stir in D, pour over E, and serve.