1906 A Bachelor's Cupboard

A BACHELOR'S CUPBOARD Snacks of Sea Food wiped, dip in eggs and bread crumbs, and after saute- ing in hot butter, dish up on thin strips of toast. TURTLE Should a man be so fortunate as to have STEAK sent up from Maryland with his birds a small terrapin, then shall he call himself blessed and ask in three or four of his intimes for a quiet game. No matter what the losses, this turtle steak will amply repay the loser and make the smile of the winner ex- pand like Sunny Jim's. After melting two spoonfuls of butter in his blazer, the host, who meanwhile has the champagne cooling and the plates heating, will stir into the chafing dish a tablespoonful of mushroom ketchup, two tablespoonfuls of currant jelly, a gill of port, a dash of cayenne — why do they alw^ays say ''dash"? — and some salt. In this simmer the steak until tender, and, as a crowning touch, stir in the juice of half a lime. Piping hot should be the plates, the inevitable toast, and the steak. With the cham- pagne of the right coolness and the steak of the pre- scribed hotness, even Sam Bernard wouldn't know, I'll wager, just when one should cry "Sufficiency!" CANNED Who w^ould ever dream that the plebeian SALMON canned salmon could be transformed into a morsel of such surpassing richness that it was im- mortalized by no less a person than Thackeray him- self? Yes, canned or "tinned" salmon was in style as long ago as that, my friends. And this is how the jo- vial litterateur did it for himself and his gifted friends:

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