1906 A Bachelor's Cupboard

A BACHELOR'S CUPBOARD Snacks of Sea Food

These two particular sauces were invented especially for bachelors, and they're quite

FISH

SAUCES

new. For chile sauce, one must mash to a paste a clove of garlic, finely minced, and two red peppers which have been softened in boiling water and rubbed through a sieve. Add a bit of the water, salt, and one table- spoonful of vinegar. In the blazer have sizzling hot a cupful of olive oil and stir the pepper pulp into this. Whatever fish you elect to have, cut in fillets and cook, closely covered, in this sauce. For the other, which we will call after Pittsburg Phil, take a cupful each of tomatoes, onions, and green peppers from which the seeds have been removed. Scald and skin the toma- toes, and skin the peppers by blistering on a hot stove. Chop all together, adding salt and enough olive oil to moisten. This is not to be despised as an accompani- ment to cold beef, although it is perhaps at its best with fish. Try it on Barracuda, Spanish mackerel, Ouananiche, or even the plebeian cod, and report the result in your Sunday newspaper's Woman's Page. SARDINES would make a man bow down before a A L'INDI- Hindu god. This is how M. Mooker- ENNE jgg q£ Calcutta serves them to his Eng-

put

chafer

a

Into

but-

pat

the

of

friends.

lish

and

four

beaten

yolks

eggs,

the

of

ter

in

stir

and

and

cayenne to

teaspoonful

a

of

salt

taste,

When it forms a smooth paste, mash with

chutney.

it some trimmed sardines from which the oil has been

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