1906 A Bachelor's Cupboard

A BACHELOR'S CUPBOARD Variations with Vegetables juicy red tomatoes are broiling. Put in the blazer a tablespoonful of butter, and while it melts cut in thick slices some large ripe tomatoes. Dust them with salt, pepper, and, if the tooth be sweet, a bit of sugar; then dip in cracker dust and lay in the blazer, turn- ing frequently until they look " just right to eat." They make a delightful accompaniment for a chop or a deviled kidney. PEAS A LA This shall be the name for a dish of peas, BOUDET for at the little Cafe Boudet on the corner of the Boulevard Raspail and the Rue Leopold Robert, in Paris, is a quaint little cafe with a '' cuisine bour- geoise" w^here the jovial '' cuisiniere des legumes ^^ kindly favored me with her recipe for the most deli- cious peas I ever tasted. A slice or two of fat bacon or salt pork is cut in dice and put in the blazer to fry gently, and a small onion is sliced into the fat when it is hot and sizzling. When the onion is brown and tender and the bacon is crisp, a can of French petits pois is drained of the liquid and turned into the mix- ture, with salt, pepper, and a bit of butter. Two or three spoonfuls of thin cream may be added a discretion, and this is a dish fit for Napoleon himself. CREAMED A small can of French mushrooms, which MUSH- rnay be bought for fifteen or twenty cents, ROOMS rnakes from four to six portions of creamed mushrooms. Happy be the bachelor who is an authority on Mycology; he may go into the fields or woods and select his own mushrooms, buttons, puff-balls, or fairy rings, and prepare them as best suits him. But " in de 126