1906 A Bachelor's Cupboard

A BACHELOR'S CUPBOARD Variations with Vegetables

when

grew

ASPARA-

asparagus

In

time,

Pliny's

GUS FROID wild, it may not have been considered as great a delicacy as now; and one does not learn of the variations of serving that it was treated to then ; but now, in the high places where one is miles from a little neck or an oyster, this is a substitute that may well begin a dinner — it's especially inviting after a lone-tree cocktail. Have some boiled asparagus tips nicely cooled and served on shaved ice with a dressing of lemon juice, horseradish, salt, and pepper; and don't forget to pass the Tabasco. You'll be surprised at the appeal this tidbit makes to you. CUCUM- Don't tell me that you never fried cucum- BERS ^ bers; if you haven't, it's quite time you SAUTE learned. Put in the blazer a tablespoonful of butter, and slice your cucumbers, nicely peeled, into quarter-inch slices; dip in beaten egg, then in cracker crumbs, and fry in that same butter a delicate brown. Serve with broiled chicken, or any game — even with that mock-venison w^hich I've already told how to do in the chafing-dish. It's a welcome change from cucum- bers with French dressing, and not at all indigestible, though some may say so.