1906 A Bachelor's Cupboard

A BACHELOR'S CUPBOARD Mexican and Creole Cooking tasted New Orleans coffee will give it precedence over Turkish, Dutch, or the cafe au lait of La Belle France. Nowhere have housewives labored more devotedly than in New Orleans, where they have striven for gen- erations to preserve their own peculiar cooking, and in most households one will be served at every meal with at least one dish t^^pical of the Creole cuisine. Among the most famous of these plats are a few that will bear trying in the bachelor kitchen. And the first is from no less talented a lady than Dorothy Dix. Men may not altogether approve of her unerring printed judg- ment of them, but her oysters are sure to be popular with the most critical. OYSTERS For each person to be served select half a A LA dozen large oysters in the shell and roast DOROTHY thei^^ When done, remove the upper shell, leaving the oyster in the lower, and serve on hot oj^ster plates. For the accompanying sauce, allow for each individual one heaping teaspoon butter, which should be melted, juice of one-fourth a lemon, a drop of Tabasco, a drop of onion juice, and a pinch of salt, with a sprinkling of chopped parsley thrown in while blending. Pour sizzling hot over the oysters and serve. Some toasted saltines will accompany this, and one's favorite brand of imported beer, or perhaps a bottle of Scotch ale. Have you eaten Creole bisque? Then of course you will want to make that for your formal dinner, for it

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