1906 A Bachelor's Cupboard

A BACHELOR'S CUPBOARD Bachelor Bonnes Bouchees The eggs, well beaten, are poured into the blazer. In which the butter has been melting, together with chopped onion and the parsley, salt, and pepper. Keep stirring one way until the mixture is thick, and serve hot — and there you have the favorite bonne bouchee from Christiania. SAUSAGES When Prince Henry was feted In New AND York nothing pleased him more than a CELERY breakfast dish of sausages and celery which was served him. His Prussian palate was tickled so delightfully by this dainty that it is doubt- butter, a small onion, and chopped parsley. being served him on his Highness's royal To do them, prick as many small sausages as yacht. you think the appetites of your party demand. Put in the blazer and cover with a quarter-cup of boiling water, and cook until all the water is evaporated. Uncover and brown, adding a little butter, or better still, some bacon fat. Two or three minutes before they are done add two tablespoonfuls of chopped celery and cook just long enough to be tender, but not enough to lose the fresh cel- ery taste. Serve either on slices of brown bread or toast. A SUBLIME Out in the Canadian Rockies, not many SAND- miles from Banff the Beautiful, there is a WICH member of the Northwestern Mounted Police force, the scion of a titled English family, with a house In Belgravia and a superb estate In Cumberland, who loves the free, wild life of the hills in the new coun- try, and lives it In preference to the hothouse existence 107 This prevents them from bursting. less still