1906 A Bachelor's Cupboard

A BACHELOR'S CUPBOARD Mexican and Creole Cooking pour over a tablespoonful of Sierra Madre oil, and simmer until needed. SALADEDEThis shall be the salad. With the heady PIMIENTOS Mexican wine — be sure you do not drink too much — and the clear strong coffee to RONES , .,, , r 1 1 , , come alter, you will have a feast that should live in your recollection many a day. Drain the contents of a small can of red peppers. After drying in a towel, slice in rings, cut fine an equal amount of celer}^ and mix. Add one teacupful of tiny balls made from MacLaren's Imperial cheese, which should be rolled in fine cracker crumbs. Rub the yolks of two hard-boiled eggs to a. paste with the Rub the salad bowl with garlic and put in the salad, over which pour a good French dressing. Serve on crisp lettuce leaves, and then pat yourself on the back over the success of your dinner. What liqueur? You know! Nowhere else in America is there a cuisine like that of New Orleans. The delicate blending of the French and Spanish schools with a sublime — it's nothing else — touch of negro cookery gives it a particularly unctuous flavor, to be compared perhaps to the musical Gumbo French spoken by the darkies in the kitchen. The salient points of this Creole cookery are the artistic manipulation of the onion, which gives to cook- ing the same suggestion of diablerie to be found in the coquettish smile of a pretty w^oman — nothing more tan- gible — the uses of roux, and the coffee. One who has 93 oil drained from the peppers.