The Seattle post-intelligencer. [volume] (Seattle, Wash. Terr. [Wash.]) 1888-1914, 1900-04-08
ACCOMMODATING D[v|I|'
Ho'u' 10 Cook Fsrper Dish,

aCVolilnodating anytkins
"a means dressing II ars
~ IT. One Of the CHIEF Nsts
OF a good devil il ~ sssSA
dressing OF it, Il must ~ Ne
spiced. Not only must a roos fs a.s
not TO the taste; It must be sr.., ~
hot fry pan, and il mus, n -. =
unless. 10 use a Hihernielsm /, $50 =
served cold. see
The main distinction hs,uss, -
and deviling Is that grflls ns.s ss1as
deviled. but devils must aiwsvs - \
We usually associate a grin WIEN srlas
In fact, that IS what II resns 1, So, s'als
from which 1t is derived. r,r .a NaA |
son many people think they esan', =
food at home because they A. y. g
the proper apparatus. but inynna NJ
who has a gridiron or a Hyin., - = ~
grill and devil things to his hea,:,s =
tent. ~
Among the dainties often refer.ss :.
records of fact and tales Of nrt,on 4. y
fish coloring are ''gr.lled bonass
thought there would seem 10 h, h'. ~
satisfaction IN picking a drilled ~ ~
IN fact these bones are ma,
bones" they have certain ar,,...
meat upon them, sufficient "a n
with a sharp knife
II the bones are 10 be rril,aa -.
seasoned with a little pepper and =,
they are placed over fierce ana n.
hre. some cooks make the fase =
mercer BY throwing a little titsp' ~
oitl pieces OF fat upon II. thus risisr 4
sriiled bones the requisite dssrss
hlackness. due to smoke and sccres rs,..
than burn, which gives the bone s-.s.
taste like that which is 20 savo--
smoked ham and other smoked hs.'
In fact, an epicure OF grilled bones pr.;.-
thar they should be blackened.
Deviled dishes may be made hy rsra~,
the devll's mixture over the meat ~,
grilling. or pouring II on them af,srx..s
The majority Of the people prefer a.
devils dry, Grip and spicy; NOT vet a. Y
In the slightest degree. Some pecn; \.
fer, however, that the devil mbs.s
should be thickened around then a
thick gravy. and some prefer then q, \,
consistency OF thick gihlet gravy.
Any of the following mixtures an ~
and may be mixed In quantity, ana ~
in tightly stopped bottle, In q cool ~
for use when required:
Devils Mixture~-Francate Vi
upon n plate, a spoonful Of either Twh
or English mustard, q spoonful al Oh
sauce or chutney. the same Of aasAus
two spoonfuls of olive oil and IA
cayenne pepper. This should be ussa i
cover whatever you are about to gnK
pevlrs Mixture-pytchlev No. i4xs
and blend together a teaspoonful Of n.fl
mustard. a tablespoonful OF WonsxN
shire sauce, an ounce OF giare, 40 suSa
of butter, a tablespoonful Of cayenne NJ
per, one OF salt and Tablespoonful 4
chopped parsley. Mix, warm up and NJ
the meat well into the MIXTURE sefyie !
as gravy. should any remain sffs "
broiling.
Devils Mixture -Pytchley No, -
tablespoonful OF mustard. tahissf~1
full of curry paste, tahiespooaM
Worcestershire sauce, two tablepo1fm
OF mushroom ketchup. q taolespaenF@
auchovy sauce, a Tablespoonful q NJ
the volk Of an egg and half pint Of ~
SCUM. Then thicken Il with some nsw
thickening, boil up. and pour OFT y
broiled bones This must te naas aa
when II IL TO he used. as II VIII hf ~
long.
To Make n Cambridge Cahe-~Tan y
mustard pot. and with the niur'sFa "
smear over the thin slices 81 ham eH y
side. AZ much mustard a. you ihiak ~
are likely to stand, and then aqa ~
vinegar-porhaps two tabiespeonraas-Fs
enough 10 make a thiekened efasY' y.
the mustard you have put on ias ~
first laid the slices OF ham nessly
old Mate. or, at least on plata Shl's =
do not mind putting into very hos -
and when you have added ING a.
and the vinegar, you must ph' 'as ~ Y
into a hot oven. When u xs's VI
take FORK and turn about Inc 49,
ham until they are covered WIN W. -
and the vinegar and the mus'ssa =,
analgamated Ia some measure. sa@ 2
back INTO the oven and let u hfesn =
and frizzls up. and then serve
same plate IN which YOU have coes's : !.
amt Won should stand II. Of eaHiNA
another one. 50 that II may nos o !"
damage or burn peoples fingers
Deylled Cold Mcat--This recipe -
trates a simple way OF deviling le''F...
or canned meat. A mixture ~ eA'w.
black pepper and salt n srslnsiss !.
tho cold meat, and just hefere y - y.
hot In tho stew pan litsie frenSa Il 4
iar1 is added Some prefer % ~ j.
Ingredients with huttsf 10 make : - =.
which is rubbed over the meat. @ 80 y
into II. the meat being scored ~ !.
purpone. A delightful hreakfaa ~ = :.
be made IA ,hia way of drnfnruess J.
wings Of fowls They sh0nia p
Inngthwise and the mixsnrs feD'as
rtuv bffs Of butter. or Oh p'Nn +.
should be rubbed over them ceis~ :
are grilled
Dcyiiea Chicken--Cus the meat 'e@ =
bone and chop n into email 49, 49,,
pot too small. Thoroughly MN !,
spoonful ~ dry mustard. one 49, 49,.
OF salt, a little cayenne pfpfes' ~
spoonfa.s lemon ffiice and Az wy ~.
suosufuIs melted Batter ana tse y -.
sui this mixture in . eaWc@paa, 80. 4,
not a4d the chicken enf a sA
winr ar q gfil ~ Kgoa s'oas. s'a'''~
IA afnokinR hot. and serve.
sprfn9 pIow~rs for the
nv the time winter - over ins 80. -.
f4 F4FXN 81 - -