1906 A Bachelor's Cupboard

A BACHELOR'S CUPBOARD Bachelor Bonnes Bouchees will show you how to do a " Mullig^an " such as w^as never seen on the Emerald Isle, and the student just home from Hefdelberg will tell you that no German restaurant ever serves sauerkraut with such delicious brown gravy as he learned to make in Germany — not even Tony Faust of St. Louis, who certainly has this continent beaten on the food of the Fatherland. The American Art Student home on his vacation will deftly prepare a Chateaubriand by grilling a thick fillet be- tween two slices of rump steak, which contribute their juices, but are thrown aside while the fillet is being delicately browned over the hot coals before popping on the hot platter. Among some of these good things collected from bachelors — and some benedicts, too — are a few so choice that they must be mentioned as a part of the stock of the Bachelor's Cupboard. " Tell me what a man eats and FU tell you what he is " is generally a pretty good rule to follow, but have j^ou ever tried to tell what a man eats by what he is? That is the more One would imagine that the writer of " Zaza " and " DuBarry " and all the rest would be something of an epicure, and want his dishes highly seasoned. As he affirms, there's many a dish with excellent constituents that fails for lack of skill in combining them, just as many a good play is ruined in the building, though the raw material may be excellent. An artistic proportion should be 98 difficult psychological problem to solve. There's David Belasco, for instance.