1906 A Bachelor's Cupboard

A BACHELOR'S CUPBOARD Snacks of Sea Food Cook then about ten min- utes, and if it is to be especially appetizing, half a pint of rich coffee cream is stirred in. If this be heated first it will be better, as the sherry and hot oysters are apt to curdle the cold cream. Serve on hot toast or slices of brown bread and drink with it just what you seem to crave at the moment — supposing, of course, that a cocktail has preceded. And, by the w^ay, Rhine wine and seltzer doesn't go half badly with this particular dish, although of course if you prefer beer I've nothing of half a lemon are added. place, the festive bachelor bethinks himself of the succulent roe. For four people a pair of shad roe — if they be large — ^will be sufficient. Scald them in the hot water pan with a pint of hot w^ater, a gill of vine- gar, a bit of mace, and some lemon peel, not forgetting three peppercorns for the final touch of mystery. Boil fifteen minutes, then spread with butter blended with chopped parsley and the juice of a lemon. to say. SHAD When the shad is smiling in the market ROE

" The gentleman who dines the latest Is in our street esteemed the greatest;

But surely greater than them all, Is he who never dines at all."

OYSTER TOAST

a la Sir John Bayley: "Bruise one small anchovy fine and take two dozen oysters

and cast off their beards. Chop the oysters fine w^ith a silver knife and put with the anchovy in the chafing Mix both together with sufficient cream to give dish.

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