1906 A Bachelor's Cupboard

A BACHELOR'S CUPBOARD Snacks of Sea Food after failing to find her name in foot-high letters on the billboards. LOBSTERS It was a benedict from New Orleans who WITH first told me about lobster with mushrooms. MUSH- pj ^ ^ hopeless bachelor when a girl ROOMS 1 . • . 1 1 • . 1 . r 1 . who mitiated him mto the mysteries of this luscious bonne bouchee promised to forsake spinsterhood for him — and all because she could cook. So if you are anxious to be won, just give this recipe to the only girl, and see what follow^s. A quart of finely-cut lob- ster meat is the first requisite. To follow^ have a cup of sweet cream, a sweet green pepper with seeds re- moved and the pulp finely minced, a teaspoon of minced onion, a ripe tomato peeled, quartered, and sliced, and a pint of large, fresh mushrooms peeled and cut up small. Put in the chafing dish a tablespoonful of butter and add the pepper and onion and cook two or three minutes over a brisk flame. Add tomato and mush- rooms and toss about until the mushrooms are dark and tender. Then turn in the cream, and when hot add the lobster. Season to taste w^ith salt, and when as hot as can be serve up on toast. The same lady bakes mushrooms, the large campestris, gills up, in a baking The up-turned cups are filled with butter and a slight sprinkling of salt and pepper is added before the baking dish is tightly covered. After baking about ten minutes there should be plenty of juice to form the finest possible sauce for the mushrooms. dish.

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