1906 A Bachelor's Cupboard

A BACHELOR'S CUPBOARD Snacks of Sea Food A gill of olive oil should be popped Into the blazer with a tablespoon of chopped onion, a minced clove of gar- lic, two cloves, six peppercorns, and, when browned, a can of canned salmon in Its liquid. Now add salt, bay leaf, a few slices of lemon, a pinch of curry pow- der, a pint of tomato pulp, a gill of Nierstelner, and water enough to cover the fish. Simmer twenty min- utes, then pour into a deep dish that has been lined with toast, and call it '' Bouillabaisse" CRABS Melt in the hot water pan a large spoonful A LA of butter and cook In it for five minutes a CREOLE small onion and a small sweet Spanish pep- per, minced fine. Stir while frying and add half a pint of strained tomato juice, a gill of chicken broth or canned chicken bouillon, some celery salt, and four soft shelled crabs nicely cleaned and cut in half. Sim- mer seven minutes — no longer — and serve on delicately browned toast. BOSTON Did they originate at the Somerset Club CLAMS or the Puritan? It's immaterial which, but this Is how they're done: Cut in dice three or four slices of fat salt pork and fry crisp in the chafer. Add some soft clams, freed from the tough part, salt and pepper to taste, and saute them in the pork fat, serving on slices of hot Boston brown bread. FINNAN as served at the Hotel Essex In Boston owes HADDIE its reputation to its creator, Rudolf Ziitter. The skin is removed from the finnan haddie and the 60