1906 A Bachelor's Cupboard

A BACHELOR'S CUPBOARD Mexican and Creole Cooking Covered closely with a little hot water poured in after they have begun to get tender, they should cook for ten minutes, and then chopped with a knife and stirred. Care should be taken not to have enough lard to make them soggy. Are they good? Ask Buffalo Bill. Not the w^orst salad in the world is made from romaine or lettuce with these same peppers sliced in strips and a French dressing poured over them. Try it and see. These " pimiento morrones " are delectable addi- tions to almost any salad, and give a dash to a clear soup, while as sandwiches with cream cheese and graham or wheat bread, they make a delightful bonne bouchee. While in camp, add a few to the " Mulli- gan," or transform a plebeian beef stew into a stew a la Mexicaine by their use. PIMIENTO Boil six large sweet red peppers until ten- BISQUE der. Remove skin and seeds and rub through a colander with a few spoonfuls of the water in which they were boiled. While they are boiling, put a half-cup of rice in a double boiler w^ith one and a half quarts of white stock or an equal quantity of milk. When perfectly soft, rub through a fine sieve and add the pepper pulp, a teaspoonful of onion juice, a tea- spoonful of salt, and enough Tabasco sauce to make very hot. Bring to a boil, then remove from the fire and stir in slowly one-half cupful of thick cream into which has been blended the yolks of two eggs. The 90 is labeled.