1906 A Bachelor's Cupboard

A BACHELOR'S CUPBOARD Variations with Vegetables When it is done, which w^ill be in about fifteen or twenty minutes, drain and put in the blazer some butter — two tablespoonfuls. Into this work a little flour, and, if you want spaghetti with cream, put in a cup of milk and salt and pepper to taste, and when it is smooth and thick, add the spaghetti. Pass grated Parmesan cheese with it when served. If, however, you want it in true Italian fashion, put in a cup of strained tomato juice instead of the milk, and either some button mushrooms cut in slices or some of the dried mushrooms that can be bought at any Italian grocery and soaked out in cold water. A little grated cheese may be stirred in, but it should be passed as well. Lastly, add the spaghetti. If you have any pieces of cold ham., cut fine and add them. They give a delicious flavor. ASPARA- Shall it be canned asparagus tips or aspara- GUS gus on toast ? Either is an excellent chafing- dish dainty that is improved vastly by a cup of thin cream in the cooking. Have the asparagus heated, with possibly a little melted butter poured over the stalks or with salt and pepper and a slight soupgon of chili pepper. Have ready some triangular slices of toast, and when this sauce is hot, dip each slice of toast in it quickly with a fork, and put on a hot plate. Lay on the toast some of the asparagus, and when all the plates are filled pour over each some of the hot cream sauce. 130 and he knows. tips if you like it — and who doesn't? Then in your blazer put the aforesaid cup of cream and season it