From the Devil’s Cookbook.

Samhain Soup

1 tbsp. chopped onion
2 tbsp. butter
2 tbsp. flour
1/2 tsp. paprika
1/8 tsp. mace
1/4 tsp. allspice
2 cups chicken bouillon
2 cups milk
1 cup cooked pumpkin
1 cup heavy cream
2 or 3 tbsp. sherry

In a saucepan lightly sauté onion in butter. Stir in flour until smooth and add milk, bouillon, and spices. Bring to a boil and add pumpkin. Simmer for about 25 minutes. Add cream. Cover and heat, but do not boil. Stir in sherry and serve either very hot or very cold. Serves 6.

That sounds delicious!

The Devil’s Meat

1 pound ground round
1/2 teaspoon powdered ginger
2 teaspoons black pepper
2 teaspoons butter
Juice of 1/2 lemon
1 teaspoon Worcestershire sauce
Dash Tabasco sauce
2 tablespoons cognac

Blend the first seven ingredients and form into four patties. Cook these quickly in a skillet, turning when they are brown on the underside. Then, for a creative touch, add the cognac and light it. The congnac and ginger should set your lady afire long after the flames have died down.

That sounds a lot like a hamburger. Huh. I fail to see that going well during black mass.

Double Trouble Shrimp

1 pound shrimp, still in the shell
1 can beer
1 clove garlic
1 bay leaf
1/2 teaspoon celery salt; black pepper to taste
1/4 teaspoon mace
2 tablespoons parsley
1 teaspoon dry mustard
1/4 teaspoon ginger
1/2 teaspoon paprika
2 tablespoons lemon juice

Let all the ingredients except shrimp simmer until they reach a rolling boil. Then, drop the shrimp into your brew, for precisely three minutes, drain, and serve them in a basket with a linen napkin. As she picks them up with her dainty fingers, don’t let on that she will soon be swallowing an ancient magic potion.

Now that’s more like it!