1906 A Bachelor's Cupboard

A BACHELOR'S CUPBOARD Bachelor Bonnes Bouchees Kyrle Bellew paraphrases the old maxim, and says, " When In France, eat what the Frenchmen eat " and goes one better by adapting his tastes to the cook- ery of the country in which he happens to be eating at the moment. He admits, however, preferences for Hungarian Goulash, as served in Buda Pesth, and a Spanish Omelette from a Madrid cuisine. THE may be easily prepared, and the ranchman GOULASH may find it a delightful change from his Irish stew\ A pound of beef is cut Into little squares and stewed gently an hour, without coming to the boiling point, when the " first dose of paprika " is put is done add two potatoes and celery stalks cut fine and more paprika. When all is tender, serve on a hot platter, with the vegetables surrounding the meat. THE is built as follows: from a tablespoonful OMELETTE of butter and a tablespoonful or brown ESPANOL Aq^^ braided in a frying-pan or blazer, make a sauce by stirring in a cup of canned tomato, half a cup of thinly-sliced mushrooms, and half a cup of chopped ham. Season with red pepper, onion juice, and salt. After simmering about ten minutes, stir in four beaten eggs, stirring carefully as it thickens, and w^hen the eggs are set, serve on buttered toast. SHAVIAN Arnold Daly likes to experiment with the RABBIT chafing-dish, but admits that he never dares to avail himself of poetic license, and always lOI in. Also, tv^'O carrots and two onions cut in dice. Then more paprika. Half an hour before the meat