1906 A Bachelor's Cupboard

A BACHELOR'S CUPBOARD A Chat 071 Cheese "Bock'' this dainty: Melt in a copper saucepan over the charcoal brazier — a chafing-dish will be used over here — a quarter-pound of grated Gruyere cheese w^Ith a teaspoonful of butter, some chopped onion and When well blended, add four well-beaten eggs, and after stirring until It looks just good enough to eat, serve on triangles of toasted bread. FONDUE A delicate fondue au fromage may be AU quickly made — of the sort that one serves FROMAGE ^.j^i^ ginger ale or ApoUInarls lemonade. Melt with a piece of butter the size of two chestnuts (I'm tired of saying " a walnut ") In the blazer, a half- pound of broken or grated cheese, and stir until melted. Add a cupful of thin cream, a bit of salt, and a sprink- ling of pepper. Serve on any biscuit or toast you fancy — but try toast made from Boston brown bread If you want a distinct novelty to connect two continents. QUEEN Would not a recipe from Victoria the VIC- Good be acceptable to the loyal John TORIA'S Bull? Then let It be toasted cheese from TOASTED ^j^g Royal Lodge at Windsor, which is done In this fashion: Grate half a pound of cheese very fine, and add three tablespoonfuls of ale and a small glass of champagne. Mix well in a silver dish over the hot water pan for ten minutes and serve on toast. It's almost as good — not quite — as that served at " Ye Cheshire Cheese." parsley, a cup of chicken broth — or half a can of — salt, pepper, and a suspicion of chicken soup strained nutmeg.

73