1906 A Bachelor's Cupboard

A BACHELOR'S CUPBOARD A Chat on Cheese the hard muscles from half a pint of oysters and let them heat until their edges curl in a chafer with some of their own liquor, finally removing to a hot bowl. Then put in the blazer one tablespoonful butter, one- half pound cheese broken in small bits, one saltspoon each of salt and mustard, and a few grains of cayenne, with a suspicion of bicarbonate of soda, if desired. While the cheese is melting, beat two eggs slightly, adding them to the oyster liquor and pouring gradually in the melted cheese. Add the oysters, cook a moment, and serve up on hot toast or crackers. '' bonne bouchee'" and this, which he called FORTWO"]^jg "bedspread for two," is another oyster concoction that is worthy of the name. Stir six eggs together in a soup plate, and in another plate cut up a dozen medium Blue Points moderately fine. Rub the bottom of the blazer with anchovy paste, put in a good-sized piece of butter, and proceed to do the eggs into a creamy scramble. Just as they are turning, throw in the oysters and stir until well blended and cooked through, then serve on toast lightly spread with some of the anchovy paste. Then listen: Have some sardines broiled and placed on squares of buttered toast, then make in the chafer a thin rabbit, using milk In lieu of ale, and a dash of Tabasco. Stir in one direction, adding A "BED- SPREAD Herman Oelrichs occasionally created a SARDINE RABBIT Will you brave insomnia and indigestion?

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