1906 A Bachelor's Cupboard

A BACHELOR'S CUPBOARD Bachelor Bonnes Bouchees

butter, with the cover on tight.

Serve either with — although I incline

hot butter sauce or tartare sauce

to the former. " For the fried green peppers, split them and remove the seeds, then lay in salted ice water. When they feel crisp, wipe them off with a cloth. Melt some butter in the blazer, and when smoking hot fry the peppers in it until tender." KARTOF- De Wolf Hopper does not hesitate to PEL admit that if he were to cook his favorite KLOESSE (Wishes, they would no longer be favorites. " There are too many good things to eat," he says, " to pick one special dish and label it in preference to others." One of his favorite dishes was served to him in a German restaurant — " Kartoffel-Kloesse " — like American potato dumplings — only different. This is how: Pare, boil, and mash potatoes and put aside to cool. Take three cups of potatoes, one cup of bread, two well- beaten eggs, beaten separately, pepper, salt, and the inevitable nutmeg to taste, and some chopped parsley which has been heated in butter. The bread should be prepared as for croutons, and crushed after being browned in butter in the oven. The mixture should be very stiff, then molded into small balls and dropped into salted water which boils very fast. The water should be kept boiling for fifteen minutes, when the " Kloesse " should be puffed about twice the original size and done through to the center. These will make anyone think himself transported to " Happyland." 100