1906 A Bachelor's Cupboard

A BACHELOR'S CUPBOARD Snacks of Sea Food

bones removed, after which it is parboiled in salt water.

It is then cut in pieces about an inch square.

Equal

quantities of celery, and green peppers finely chopped are sauted in butter till tender, then the pieces of fish and two sliced boiled potatoes are added and the whole covered with cream. Salt and white pepper are used for seasoning, and it all boils together. If a little cream sauce is at hand, it may be thickened with leeks,

the beaten yolk of an egg stirred in

not,

that.

If

and thickens it slightly.

improves it

Finish with small

dots of butter and a sprinkle of chopped parsley.

HERRING

Speaking of fish, did you ever eat a savory

OMELETTE herring omelette?

It's a specialty of the

New York.

Manhattan Club of

Skin and bone one

fat smoked bloater herring and cut in thin pieces. Place in a saucepan with a tablespoonful of butter, paprika, chives, and parsley. Stew slowly and add a quarter-cup thick cream and four egg yolks; then take of¥ the stove. Beat the four egg whites stiff and mix all together, then shuffle and fold as an omelette in a buttered pan, place in a hot oven three minutes, and then serve. A UNION would not go badly on a yachting trip or GRILL for a hot bite after the theater. It is sim- plicity itself, and this is how it is done: Clean a pint of oysters and drain off all the liquor possible. Put the oysters in the chafing dish, and as the liquo-r flows from them remove with a spoon and so continue until 6i