Miss Parloa's kitchen companion

Mash the liver to a paste in a saucepan. Add the salt, pepper, mustard, and lemon juice to this. Mix well, and gradually add the water. Then add the Madeira and the duck. Grate the nutmeg over this. Place the saucepan on the fire, and stir until the contents are hot, which will be in about six minutes. Add the butter, and stir a moment longer ; then turn into a hot dish, and serve instantly. Serve a plate of hot buttered toast with it. To get this dish in perfection it should be cooked on the table in a chafing-dish. In this case prepare the devil in the chafing-dish instead of in the saucepan. Light the lamp after all the guests are seated, and the dish will be done to a turn by the time the toast has been passed. Whether the dish is cooked on the stove or in the chafing-dish, the heat must be moderate ; intense heat would spoil it. Broiled Cepes. Open the can, and pour off the oil. It is rarely sweet, and therefore is good only for soap-grease. Take out the cepes, and drop them into a bowl of hot water for a moment, to remove the oil. Now wipe them with a soft towel. Season with salt and pepper, and sprinkle with lemon juice. Now dip them in melted butter, and then dredge with flour. Broil for six minutes over a hot fire. Place each cepe on a round slice of toast. Put a small bit of butter in the centre of each, and serve at once. Stewed Cepes. Free the cepes of oil, as when broiling them. Now cut them into cubes. For a pint can of cepes use three table-spoonfuls of butter, one of flour, one of lemon juice, one teaspoonful of salt, one of onion juice, a little pepper, and half a pint of stock. Put the butter in a small stew-pan and on the fire. When it becomes hot, add the cepes, and stir for three minutes. Now add the flour, and stir until it is browned. Add the stock, stirring all the time. When this mixture boils, add the seasonings, and set back where it will simmer for five minutes. This dish may be served as an entree, when the cepes should be arranged on toast ; or it may be used as a garnish of broiled meat or fish. Olives Stuffed with Chicken. Make a force-meat the same as for chicken quenelles. Stone two dozen queen olives. Cover them with cold water, and let them heat slowly to the boiling-point. Now pour off the water, and cover the olives with cold water. After they have stood for two minutes drain them well. Fill them with the force-meat. Place in a small saucepan, and cover with boiling soup stock, — consomme", if you have it. Simmer for twenty minutes. They may be served cold, as a relish, or hot or cold, as a garnish. Olives Stuffed with Anchovy. Make the rule for anchovy force-meat, and proceed as for olives stuffed with chicken. Canapes. Canapes are served at dinners, luncheons, suppers, and garden parties. They may be served with olives, making a most delicate appetizer. They are usually made of some kind of preserved fish and thin strips of fried bread. They should be prepared, arranged, and served in the daintiest manner. Anchovy Canapds.