1906 A Bachelor's Cupboard

A BACHELOR'S CUPBOARD A Chat on Cheese

ONION ^^^^^'^

I have no time to waste in the idle discus-

sion of whether it's Rarebit or Rabbit. If you must know, consult the Encyclopaedia Brittanica while two large Spanish onions are boiling in the hot w^ater pan. When they are soft, your mind will be at rest, and you will chop the onions and put them in the blazer together with a small piece of butter, milk, salt, cayenne, as much Tabasco as you like, a teaspoon- ful of made mustard, and a half-cupful of grated cheese. It should be very " short," and, with a steinful of Wurtzburger, it will be so delectable that when it's gone you'll doubtless bless me for telling you how to do it — then make another. FRIED These odorous but w^holesome vegetables ONIONS take on a new savor w^hen friend in this fash- WITH ion : Fry a quarter-pound or salt pork until quite brown, then remove from the pan. Slice a quart of onions into the fat, adding a little salt and pepper and half a cupful of water. Cover the pan and cook the onions until a light brown, then cut into dice three-quarters of a pound of good cheese and add to the onions about five minutes before serving. Allow them to simmer slowly, and do not break up the cheese in fr>^ing. This comes from Pierre Lavigne, a promi- nent young artist in Paris, who says he learned it of peasants in the valley of the Loire. OYSTER A deviation from the time-worn rabbit is RABBIT an Oyster Rabbit a la Frank Harris, which cannot fail to tickle some palates. Clean and remove

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