1906 A Bachelor's Cupboard

A BACHELOR'S CUPBOARD Snacks of Sea Food

Sprinkle with salt and

the oysters are very plump.

pepper and serve on whatever biscuit you fancy. And don't forget to add two tablespoonfuls of melted butter when seasoning them. THORN- The Thorndike Hotel in Boston has an DIKE oyster recipe invented by its chef which is OYSTERS really a delicacy. Two tablespoonfuls of butter are melted in the chafer, and a pint of oysters, drained of the liquor, is added to cook until plump to bursting point. Then over them is poured a quar- ter-cup of thin cream and two egg yolks are stirred in to thicken it. With salt, black and cayenne pepper, and a slight grating of nutmeg, the trick is done, and zephyrettes on hot plates are brought on for the serving. CLAMS Who pleads guilty to Clams a la Rial to? A LA William Faversham or Francis Wilson? ^^^^^^^ Upon my word, I can't remember, but don't let either say he hasn't received proper credit, and here goes: Chop fine three dozen little neck clams. Put a tablespoonful of butter in the chafing-dish, add the clams with their juice and season them with a teaspoon of minced chives, tw^o teaspoons of chopped parsley, and a little pepper. After boiling about five minutes add one tablespoon of walnut catsup and then stir in soft bread crumbs to absorb the liquor, add another table- spoon of butter, and serve very hot. This is w^ar- ranted to make any leading lady sweet tempered, even 62