1906 A Bachelor's Cupboard

ABACHELOR'S CUPBOARD Snacks of Sea Food

SHRIMPS

finishes a trio of recipes from the Bayou. Melt one-half tablespoon of butter with the

A LA

CREOLE

same quantity of lard In a stewpan, then add a tablespoon of brown flour and stir until smooth. A dozen large shrimps boiled and shelled and a large chopped onion are fried for five minutes, after which a cup of chopped tomatoes, thyme, and parsley to taste are added and the whole Is simmered half an hour. Then come three chopped green peppers, salt and cay- enne, and a half-hour more of cooking. The Orlean serves the dainty with plenty of nicely cooked rice, and It Is a dish fit for the King of the Carnival. AN A young pathologist, whose name Is equally OYSTER well known In Boston and Berlin, Is quite SPECLAiTV^ devoted to his chafing dish as he is to his laboratory, and lie has generally something quite recherche to offer his guests when they drop Into his rooms for an evening. One of his oyster specialties Is enjoying fame in his own circle at present — and small wonder. For it is a toothsome morsel for a little sup- per, if ever there was one. How is it done? Listen: Butter the size of two eggs Is melted In a dish and into this is poured a quart of oysters and their liquor. By way of seasoning he combines paprika, salt, pepper, and a dash of Tabasco. This Is stirred well into the mix- ture and the flame left high under the chafer. About three tablespoonfuls of thinly sliced celery Is then added, and when it Is tender and the oysters are bub- bling hotly, two tablespoonfuls of sherry and the juice

64