1906 A Bachelor's Cupboard

A BACHELOR'S CUPBOARD Mexican and Creole Cooking

milk, and just before It comes to the boiling point add a tablespoonful of butter blended to a roux with a tea- spoonful of flour. Pulled bread should be served with

this.

IS another typical Creole dish —

BOUILLA-

^but should

BAISSE be made on the Gulf, where the red snap- per Is just from the water, where the redfish is fresh, and then only can It be know^n In perfection. Those who live on the Gulf know how^ to make It — those who do not cannot obtain the Ingredients In their perfection, so I will simply say it's delicious.

96