1906 A Bachelor's Cupboard

A BACHELOR'S CUPBOARD Variations with Veffetabl g oies When the vegetables are hot, they are good enough to eat with almost anything; but if there is cream handy, a spoonful or two stirred through the vegetables is cer- tainly an improvement. It has a very Frenchy bou- quet, this dish, and suggests one of Verlaine's spring poems. Try it. BRUSSELS Suppose you are entertaining an English- SPROUTS man and want to give him something " homey." If you are perchance deviling slices of rare roast beef in one chafer, then give him some Brussels sprouts in the other, and he will beam upon you in truth. For Brussels sprouts are to Johnny Bull what rice is to a Chinaman. Wash a quart of sprouts and take o£E any decayed leaves, then boil until tender in salted water. They cook very quickly. Take out and drain, then melt some good butter in the blazer and saute the sprouts lightly in the pan, dusting lightly with matter how hot your " devil," don't neglect to have English mustard handy for your Briton. SPA- This may properly come under the head of GHETTI vegetables, and do you know that it can be deliciously cooked in a chafing-dish? Have boiling in the hot-water pan some salted water, and take as much spaghetti as required, a few sticks at a time, and gently The secret of good spaghetti is in not overcooking it, as Joe of the Cafe Angelo in Boston's Little Italy told me; 129 slices of onion, which are afterward removed. salt and pepper. And no slide into the boiling water without breaking.