South Bend news-times. (South Bend, Ind.) 1913-1938, 1921-02-02
Kitchen Economies
FIVE WAYS TO PRACTICE THE
ART OF DEVHING.


Deviling is a method of preparing
lad highly seasoning food for bak
y In odd receptacles. This style Of
nXing food is not exclusively for
crabs, as many people seem 10 think
but for any kind OF food-especially
for "left-OVers.
Large scallOp shells that are to be
purchased in the Stops, are excellent
TO cook the foods in. or large clam
shells will do as well. If these are
not procurable, then little rdmekins
or low egg dishes may be used, or
single scanoped patty pans. There
are somes pottery shells. also. but
recently they are hard TO find, az
they were a foreign product.
II fish is to be used or lobster or
crab meat, the meat should b. boiled
first, then faxed. OF if canned, they
nay be drained. skinned and boned,
then faxed. If meat or vegetables
are used, either should be minced
but not 10 a paste--or diced.
Dcy1Icd Salmon.
Flake enough cold boiled or can
ned salmon TO make one cupfuI.
Make a cupful of thin cream sauce.
Chop a hard boiled egg fine and mix
with the salmon. Add a saltspoon-
tut of curry powder TO a teaspoonful
IF butter and dissolve IL in the cream
sauce. Add a teaspoonful of sugar,
a saltspoonful of paprika, pepper.
salt, a teaspOonful of Worcester
shire sauce. the fish, and a half-cup-
ful Of brcadcrumbs. Mix well, fill
well-buttered shells with the mix
turn, and bake > minutes.
DeviIcd Meat.
Ghnr op,,,,-l l.,
too fine-to make a cupful. Add
half-cupful of crumbs, a grated Oc-
ion, pepper, salt and a little sugar.
then stir all into a cupful of rich,
smooth, and well-seasoned tomato
sauce. Add a dessert-spoonfu of
capers and fill ell-buttered baking
shells with the meat. Put a few
crumbs over the top and dot with
butter. Bake 20 minutes in a me
dunn oven.
DQviIcd CaIrs Liver.
Boil one pound or liver until ten
der, then drain and chop it fine. Use
one cupful OF crumbs to two cup
fuls of liver Add a generous lump
of butter. a beaten egg, pepper, salt
and slice Of pineapple, minced fine.
Nix thoroughly and fill buttered
licking shells with the mixture, dust
the top with crumbs, put a teaspoon
ful OF cream over the top of each
shell and bake Is minutes.
Dcvilcd Vegetables.
To two cupfuls Of leftover vege-
tables that have not been creamed.
add, after dicing. one cupful Of dry
crumbs, a teaspoonful Of caperS,
pepper, salt, a piece Of butter the
size of a walnut, and enough medium
cream sauce TO mOisten the mixture
Fill buttered shells. dust the tops
with a little grated cheese, and bake
ID minutes.
Devlled Hearts.
Soak three lambs hearts in salt
water for half an hour. Drain, wash
and boil until tender. Add a piece
of celery, a sliced onion, three cloves.
tablespoonful of seeded raisins, a
saltspoonful of curry powder salt
and pepper TO the water, and cover
while the hearts boil gently. When
tender remove the hearts, quarter
them. cool slightly, remove the fiber.
and cut the meat in small pieces.
Strain the water the hearts were
boiled in, and add TO it a. teaspoonful
of sugar. and thicken to the con-
sistency of cold honey with butter
and -four rubbed 10 q paste. Add
the hearts, a half-cupful of crumbs.
a half-cupful OF fresh mushrooms
cut small, or a quarter-cupful Of
diced pineapple. Fill buttered shells.
dot with butter and dust with a little
paprika. Bake l . minutes.
This gives an idea of how easilg
and economically a deyiled dish is
made, and that there are many
things that may be uesd besides
shellfsh. A deviled dish is closely
related % a scallOped one. except
that the seasoning IS a bit hotter
and more complicated in the former.
The pink fish and red shellfish are
more attractive in appearance afte~
being deviled than the white fish.
though the flavor of the latter may
be equally good.
Copyright, 1929
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