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Devils on Horseback

12 slices bacon 12 soaked prunes 12 almonds Salt, pepper and paprika Toasted bread or fried croûtons Cut thin slices of bacon, flatten, and trim each neatly. Stone the prunes; insert in each in the place of the stone a blanched almond previously tossed in hot butter and highly seasoned with paprika, salt and pepper. Next roll each prune in a slice of bacon, skewer, and grill over a bright fire for eight minutes, turning frequently. Serve the rolls on silver skewers on neatly cut strips of toasted bread or fried croûtons.

Devils on Horseback are probably so called because they go so fast after being tasted. 6 eggs