1906 A Bachelor's Cupboard

A BACHELOR'S CUPBOARD Bachelor Bonnes Bouchees heated with a pinch of soda, set over the flame a mo- ment, add a glass of sherry, and serve hot. DAVID Hungry men who want something more HARUM substantial, just wake up and take notice POT while William H. Crane tells how to do ROAST ^ Dnvld Harum Pot Roast: " Lay a round of beef in a deep pot. Add a cup of boiling water and two slices of onion, cover closely, and for every pound of meat cook ten minutes. Then transfer to a drip- ping-pan, rub with butter, dredge with flour, and brown in a hot oven. Strain and cool the gravy left in the pot, and, after removing the fat, put in a sauce- pan seasoned with salt, pepper, and a little kitchen bouquet. Thicken with a roux of browned flour and butter, boil up once, and serve poured around the meat. It's not a bad idea to put some potatoes that have been peeled all over around the meat and let them cook in the oven. A little good salad, plenty of fresh horseradish, and something cold to drink, make this an ideal feast for the jaded palate that turns at truflJles and mocks at mushrooms." SCRAM- Raymond Hitchcock transforms himself in BLED EGGS the twinkling of an eye from a " Yankee AND Consul " into a maitre d'hotel, and his scrambled eggs and cheese deserve a place in the galaxy of stars recipes. He breaks three eggs and slips them into the blazer, beats them with a generous lump of butter and two tablespoonfuls of grated cheese, w^ith salt and pepper to taste. It cooks

103