1906 A Bachelor's Cupboard

A BACHELOR'S CUPBOARD Variations with Vegetables vinter time," when the market price of fresh mushrooms puts them beyond the pale, the canned ones may be sub- stituted with good result. Into the blazer put a table- spoonful of butter and stir into it a tablespoonful (level) of flour; when this has blended, stir into it a cup of thin cream, or even a cup of milk, if you desire to be economical. V^hen this has heated, turn in the mushrooms, and serve when hot on slices of toast that are crisp and well-buttered. Creamed potatoes are prepared in the same way, substituting for the mush- rooms cold boiled potatoes cut in dice and perhaps a suspicion of chopped parsley. POMMES The Latin races are famous for their pro- SAUTE lific use of olive oil ; and truly, it imparts a delicacy that makes even fried food palatable — if one likes oil. It's said to be an acquired taste, and many people are unable ever to like it ; but as this book is sup- posed to cater to epicures, and to be an epicure one must like olive oil. I'll tell you how saute potatoes are done as they do them in a queer little restaurant in the Rue de la Grande Chaumiere, in Paris. The Russian exile who keeps it is anarchistic in his conversation, but his saute potatoes will cover a multitude of anarchistic tendencies. Slice very thin raw potatoes that have been peeled and laid in very cold water for a few min- Have in the blazer a liberal quantity of fresh utes.

the "Veuve Chaffard " variety, and

d'oUveSy

huile

it is smoking hot, dry the potatoes in a towel

after

and put in the oil, with salt and pepper.

Saute gently

with a fork every now and then until quite done.

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