A Bachelor's Cupboard, Phillips A. Lyman PDF

1W^
It^t*^,
tLittJ**??
^^^1^
Digitized by the Internet Archive

in
2007 with funding from

IVIicrosoft
Corporation
http://www.archive.org/details/bachelorscupboarOOphil
A BACHELOR'S CUPBOARD
VT
BACHSLOKS
CUPBQARP
ContmningCrumhsCuIlcd
from fAe Cupboards of
file
Great Unu/edded
GoJlceiedby
^'Lyman
T^hillips'
Dra-winbs by
WrnxJenkins
Boston C^London
JoTmWLuce C^Companv
^^^^^
VuKK
^'^2.a:
library
792352
A
-NOX AND
ASTOl
riLDLi,
FOUNDATIONS
1936
Copyright, I go 6
By John W. Luce & Co.

Entered at Stationers^ Hall
CTolontal
^ress
Electrotyped and Printed by C. H. Simonds

Boston, U. S. A.
&;
Co.
TO
Ît Sale
Stttbibor
OF
THE FIVE BACHELORS OF

I
**
THE SHACK,'
AFFECTIONATELY DEDICATE
THIS BOOK.
CHAPTER
I.
II.
III.
IV.
V.
VI.
VII.
VIII.
IX.
X.
XI.
XII.
XIII.
XIV.
XV.
XVI.
XVII.
XVIII.
XIX.
XX.
XXI.
On
Being a Bachelor
The Impecunious Bachelor

Stocking the Cupboard
Bachelor Etiquette
Around the Camp Fire
.
Carving and Game

Snacks of Sea Food
A Chat on Cheese
Devils and Grills
Mexican and Creole Cooking
Bachelor Bonnes Bouchees
Concerning Condiments
Various Variations with Vegetables
A Dissertation on Drinks
What to Pay for Wines and How to
Choose Them
Correct Wines for All Occasions
Temperance Drinks
Correct Clothes
How A Man May Valet Himself
How TO Cleanse Clothing
Handy Hints on Housekeeping
.
....
....
9
19
29
3,7
49
57
67
77
85
97
113
125
n?,
149
161
177
181
187
197
205
ON BeiNG
A BACHeLORJf
CHAPTER
" All ! drink if
you -will to tbe Kandsome

man.
Or the proud attlete undaunted.
And toast him, too, the husband true,
AAHiose faith has long been vaunted.
And
drink to the strong and handsome
man.
But lift your glasses higher

WTien the toasts ring out, in a merry
shout.
For the man that men admire."
James
Being
Clarence Haevet.
a bachelor
bachelor
ah!
is
Staying a
easy.
there's the hitch!
that's another story.
Yes,
it's
But
easy to
be a bachelor, but to be a thoroughbred, unless
man
is
it is
" to the
difficult.
inbred and the single
manner born,"
It requires
is
more
unlimited time,
patience and education as well as a

store
of
myriad
bits
on a multitude of
of
information
subjects.
[^^>
BACHELOR'S CUPBOARD
On Being
" correct " bachelor
The
Bachelor
must not only know howj
but he must know why.

He must be a woman's man
and a man's man, an all-round " good fellow." He
must
of
"
" everywhere
fit
under
society
breeding and
and adapt himself
sorts
all
kindliness
of
of
heart
are
These, above everything, he must have

the other attributes
may
to all sorts
circumstances.
the
Good
essentials.
and given them,
be easily acquired by study
and observation.
Any man may

time in their
and the weakling
But
short order.
its
most men
be a bachelor
lives.
The day
is
of the "
are at some
dude " has passed
relegated to his rightful sphere in
to the bachelor the
world looks for
enjoyment and inspiration and gayety.
as a matter of course, fall
knows how
Have
lives
burdens.
Upon
These,
him,
if
he
to bear them, are speedily transformed into
and counted
blessings
many
as privileges.
men enjoyed
Have not some of its
not some of the world's greatest
of
greatest
single-blessedness?
bon-vivants,
epicures,
artists,
musicians,
and
writers led the solitary life from preference rather than

necessity ?
" I
all
am
a bachelor," says one gallant, " because I love
womankind
so well
cannot discriminate in favor
of the one."
Bachelors are the most charming of entertainers.
What woman
ever refuses an opportunity to chaperon
at a bachelor dinner or studio tea?
What
debutante
does not feel secretly ecstatic at the very idea of look-
BACHELOR'S CUPBOARD
On Being
Bachelor
ing behind the scenes and peeping into the corners of
And who,
some famous bachelor menage?

equally gracious and devoted to
indeed, can
He
be a more perfect host than a bachelor?
women
all
can be
because of
the absence of that feminine proprietorship which al-
ways tends
to
make
the married
man withhold
most
his
graceful compliments, his most tender glances and his
most winning
It
It
is
smile.
the bachelor who. makes society; without
would indeed be tame and
Into
He
hot-bed of
find itself
discontent,
and monotony.
satiety
adds just the right touch of piquancy to
house existence and furnishes husbands for

tantes
His
and
flirtations for its
versatility
the latest novelty of the

the
King
Is
etiquette of
Its
hot-
debu-
Its
married women.
makes him a valuable
He knows
any gathering.
him
dwindling down
acquisition to
the correct thing in dress,
London haberdasher and what
wearing to Ascot.
He
familiar with the
Is
European courts and American drawing-
rooms and can
tell
of the little peculiarities of social
functions in Washington, Boston, Baltimore, Charleston,
has
He
London or Vienna.
to,
and does not scorn
can valet himself
to clean his
own
if
he
boots in an
emergency.
He
and
can quote that prince of epicures, Brillat-Savarin,
tell
When
it
how
of a dish
devils
Billy Soule broils trout over the coals.
comes to condiments, he can
what
Its
seasoning
and curries he
is
Is;
at
tell
a past master.
by the aroma
mixing toothsome
He
Is
an au-
BACHELOR'S CUPBOARD
On Being
thorlty on wines and
Bachelor
knows how
judge them;
to
or,
possibly eschewing alcoholic beverages, he can offer satisfactory substitutes that
broad to take
his
fill
the
bill,
and
is
sufficiently
lime and seltzer or Apollinaris with a
crowd of good fellows growing mellow over their

champagne; and ten to one he has a fund of witty repartee that scintillates
among
that of his fellows.
If
he drinks, he does it like a gentleman and knows when

to " turn down the empty glass."
If he has a hobby,
he rides
it
decently without coming a cropper at every
high gate.
The
correct bachelor
He may
tively.
" artistic
The
knows
all
these things intui-
be impecunious, but he must be
temperament
"
is
more
easily
artistic.
acquired
than the stolid young lawyer poring over his Blackstone
may dream. The combination of the practical and

artistic is much to be desired, and with each succeeding
generation this
The
becoming more largely a matter of
temperament flourishes in that real

Bohemia
where many are called, but few
chosen."
There " every man is manly, every
Land
are
is
and environment than study.
intuition
artistic
woman
ways
''
of
is
pure " and the
in the air.
self,"
The
and that other,
*'
bon camaradie is alGreek maxim, " Know thy-
spirit of
old
To
thine
own
self
be true,"
build a creed of greater worth than tomes of ancient

"
lore.
do
half
dare."
The hand clasp

way meets that
firm of those
of those
who
who
dare and
bravely do and
BACHELOR'S CUPBOARD
On Being
"
The
men who do
form
bachelors,
things,"
hemian Club
London, the
St.
New
in
York, the Bo-
great disaster, the Savage
its
Botolph Club
a glance over their
in
membership
Boston
rolls the
all
famous composers, maestros,
itself
Club
show
in
in
of men
Renowned
names
not only do things, but do them well.
artists,
talked-of
San Francisco, bravely pulling
in
together after
most
the
brilliant coteries in different parts of
The Lambs' Club
the world.
who
Bachelor
millionaires,
au-
thors and all-round good fellows gather to applaud the
work
members and
their fellow
of
are eager to en-
joy the spirit of Bohemian brotherhood.
Many
bachelors, after an early life of uncertainty,
themselves
find
threshold
the
past
of
success,
but
through money and character they may attain a place

in society.
Many
of
have slaved over ledgers and bent over the
who
ticker,
have had no time
business
their
gather the
etiquette,
odd
arts
life
of
bits
and
and
in the bustle
struggle
miscellaneous
letters,
for
and worry
success
to
knowledge
of
epicurism, habiliment, and
*'
Being a bachelor " becomes a business, even as keeping a
so on, that are required of a successful bachelor.
set of
books or making investments.
edge that will add to
latter
gained,
Even
Any
accomplishments
bit of
knowl-
as
good a
is
investment as a bond or mining
business
The
his
is
may
certificate.
be taken away, but his knowledge, once
always his " to have and to hold."
as
*'
little
knowledge
5
is
a dangerous thing,"
BACHELOR'S CUPBOARD
On Being
how much more
Bachelor
dangerous
is it
without
to be
No
it.
wisdom may not be increased.

One bachelor may be able to win at poker or break a
one
so wise that his
is
broncho into quivering submission to
his will,
but will
be quite out of place, like the proverbial bull in a china
and
shop, in a fashionable drawing-room,
knowledge of the
of a little
or evening receptions.
all
want
for
etiquette of afternoon teas
Another may be able
cook
to
and serve a French dinner of eight courses, but be
wanting
fully
ing
it."
in the lore of
camp cookery and
Another may be an authority on colonial
fur-
wonder why
peo-
niture and a connoisseur of wines, yet

ple
try to hide an
when
piti-
" rough-
involuntary expression of surprise
Tuxedo and a white
he appears at dinner in a
waistcoat.
For some years the world at large has been possessed

knowing " how to do things." '' How
"
do this
and " how to make that " have been " top-
of a passion for
to
liners " in
Sunday newspapers, and from
twenty lessions " to

'*
how
to
"
what
make your canary
to
name
''
Jiu Jitsu in
the baby " and
bird sing," these expert
writers have condensed their stores of knowledge into

printed page or paragraph and have set forth in concise
"
or exhaustive
how
to
information,
as
the
case
may
do " almost everything under the sun.
David Belksco has been tempted
into telling
be,
Even
how
to
write plays, and Bernard Shaw instructs one upon

" going to church."
'' Bossie "
Mulhall shows how to
BACHELOR'S CUPBOARD
On Being
Bachelor
rope a steer and Theodore Roosevelt

a strenuous
life
but in
all this
tells
Instruction one field at least has remained
No
ered.
for the
space.
how
to
how
one has w^ritten on "
how
uncov-
still
to be a bachelor,"
seem to have appropriated
spinsters
to lead
great store of condensed
all
the
For them there has been advice a-plenty on

select a husband and how to keep on the sunny
side of thirty,
and
on through the gamut of woman-
so
lore.
Why
has
because he
cient
is
been
bachelor
the
neglected?
popularly supposed to be quite
An
and omniscient.
Possibly
self-suffi-
occasional paragraph on
why
clocked socks are better form than embroidered ones, or
how
to tell
when
creeps Into print

to "
know how
the girl of one's choice loves him,
but for the bachelor
" there
Is
who
no royal road
really
wants
to learning save
the rocky, steep thoroughfare that each one must needs
climb by himself on
his
dally
journey In quest of
Experience.
There
tious
Is
no " complete compendium " for the ambi-
who
little
become
bon vivant,
up " on all the
things that combine to make him an authority on
bachelor
welshes
to
epicure, " connoisseur de vins "
and
"
But his prothe things of single men of the world.

verbial fare of " bread and cheese and kisses " needs to
be modified to suit present-day needs, and the judicious
addition of a few crumbs to his store of provender
be welcome.
From
these
may
crumbs from many bachelor

7
BACHELOR'S CUPBOARD
On Being
cupboards, then,
may
comfort " and a
little lift
Bachelor
he find an occasional
*'
crumb
of
over some hard place along
If he finds it herein, the purpose of "

the road.
Bachelor's Cupboard " will have been fulfilled.
CHAPTER
" In
II
heat of youtt, poor Jack
engaged a
wife
A^liose tongue, te found, miglit prove a
scourge for life
Perplexed, te
Grew
at
sick
off tKe evil day.
^jut
still
length,
and
just
expiring
lay.
To which
sad
having brought the
crisis,
matter
To wed
or die
he
wisely chose
the
latter.
Of
In
thy.
needs
is
No
he
sympa-
who
one ever asks a mill-
bachelor
why
too often, alas!
sity rather
of
the only one
is
single life; the reason
But
Impecunious
most deserving
fact,
It.
ionaire
the
bachelors,
all
bachelor
Is
It is
he
leads
too obvious.
from neces-
than choice that the im-
remains single.
fellow
the Irony of Fate. " To those
pecunious
That
Is
who would wed,
It
shall be denied."
BACHELOR'S CUPBOARD

Possibly
It
may
be the invasion of
the trades and professions of

dollarless portion of
they reigned
doomed
men
woman
many young men. Where once

now dethroned and
supreme, they are
grow round shouldered over
to
into all
that accounts for this
a ledger at
twelve dollars a week, while a gay, Irresponsible miss

seventeen
of
fresh
everything In the
from the Business College runs
office
to "
from the temperature
The
Boss," and drav.^s eighteen or twenty dollars from
Its
coffers every Saturday night.
man of good family and enviable social connecwho may be obliged to wôrk for a meagre stipend,
has to forego many pleasures that rightfully belong to
him.
He may not afford his club, his favorite military
tions
organization must be stricken from his
list;
he
of accepting social obligations which he
may
not return,
therefore
He
has had
for
he
Only
is
obliged to miss
too proud to
is
money and
is
often
man who
of his friends
The
many
is
a pleasant evening.
become a " hanger on," and

lost
It,
then
patronized
has lost his
went with it.

economy Is
strictest
by
is
chary
his lot
his
If
he
even harder,
one-time friends.
money knows how many

his
allotment; and even
with a salary of twenty-five or thirty dollars a wêk, he
may
not Indulge In
many
social pleasures.
been accustomed to the good things of
If
life, It is
he has
indeed
hard for him to give up the things he most enjoys.
twenty-one-meal ticket at four dollars will keep away

hunger, but one might almost prefer hunger's pangs
10
BACHELOR'S CUPBOARD

occasionally to the agonies of a public dining-room with
poor ventilation, mixed company and hurried serv-
Its
These would combine
ice.
And
unendurable.
house
Is
But
far
from
after
and loyal
in
may
And
from
extract
The
he
if
is
his true
his dull routine
who
possess In worldly
many
pleasures that
brothers.
earns about
$1000 a
year,
may,
careful thinking, live comfortably,
little
even luxuriously,
may
Inclined to be philosophical, he
more fortunate
Bachelor
he does a
in this state, as
Bachelor has
are his friends for friend-
not for what he
are denied his
if
They
any emergency.
goods.
compensation
and he can always depend upon them
friends,
ship's sake,
is
The Impecunious
in all things.
perfect dinner
perfection.
there
all,
make a
to
the average dinner of the boarding
if
he
sets
up
his
Lares and Penates In
an unfurnished room and builds for himself therein at

least
one room of
his "
house of dreams."
may run riot, and because he

why he should be comHis one room may be as artistic as he de-
Here, his individuality

is
poor
is
by no means a reason
monplace.
sires,
and
if
he
is
and thought, the

decorations
may
riding, fishing
sports.
is
willing to sacrifice a
little
of his time
result will soon be in evidence.

reflect his tastes, w^hether
and hunting, good pictures or
He may
Its
they be for
athletic
not be a bachelor from choice; but
far easier to put
money by
expects to have one day.
If
for the
it
home which he
he has comfortable bachelor
quarters In which to spend his evenings.

II
With
his
BACHELOR'S CUPBOARD

books, his pipe, all his treasures about him, and a
few loyal friends to drop in now and then to keep him
company, he will soon cease to regret the absence of
and in his own little circle will be far happier

many men of ten times his income.
Suppose a man has an income of $1200 a year. This
means $25 a week, and upon this basis he may live
delightfully
if he knows how to deny himself certain
club
life,
than
things.
Ordinarily, a
in a
good
from $150
man would
locality
no
pay for a furnished room
For
than $5.00 a week.
less
$175 a year it is possible in most cities to

get a large unfurnished room with a good closet, and
in some cases hot and cold water in the room, together
to
wîth the privilege of the bath
however, he
is
likely to
on the same
floor
which,
have to share with two or three
others.
If he takes
belongings.
to
an unfurnished room
margin of $100 with which

Perhaps he will
spend another $50, since
at
to
feel
it
is
$150,
this leaves
own
purchase his
that he can afford
only for the
first
year that this additional expense of furnishing will be

had.
Upon
taking
it
by the year, the proprietors of the
house or apartments are supposed to put
permanent tenant, allowing him

himself.
about
it
in perfect
Generally they are willing to paper
order.
If he can induce
them
from the
floor,
five
feet
12
it
for a
to choose the paper for

to put
so
up a plate
much
rail
the better.
BACHELOR'S CUPBOARD

There may be a figured paper
in
warm
crimsons, cool
dark blues or sage greens, according to the exposure of
room and its allowance of sunlight, below the

rail.
Above it, plain cartridge paper of the same
prevailing shade will make an excellent background for
the
plate
his pictures
and other decorations.
The floor
and window
will also be done over
and nicely waxed,
shades are supposed to be furnished.
heat and hot and cold water.
The
are generally extra and each
Also
gas or electric lights
room provided with a
meter.
If
one has no book
case,
and there
room where bookshelves could be

will, for a comparatively small
to
fit
is
a corner in the
amount, fashion shelves
that particular space and deliver
or stained to match the
make
will also
window
seat
a carpenter
built,
woodwork
them painted
of the room.
for three or four dollars, a
He
frame for a
which the bachelor may upholster himself
If the room has a bay window, the

would cost a trifle more, but the result would be
well worth the expenditure.
The bookshelves may be
fitted with glass doors, or a simple brass rod upon which
if
he be inclined.
seat
a curtain
may
be hung.
Weathered oak, despite the fact that it is so commonly used now, makes ideal furnishing for bachelor
quarters.
If he prefers to buy old mahongany, and has
the time to attend auction sales, he
bargains and
for
half
more
antiques.
13
may
gratify
pick up great
his
taste
for
BACHELOR'S CUPBOARD

he decides upon weathered oak, a fair Idea of the
If
expense
may
Chiffonier,
be gained from the following prices:
which should be severely plain with brass
knobs, $24.00; round table, four feet In diameter with
a shelf beneath, $6.00; a bed-couch, four feet wide and
may
eight feet long with National springs,
be bought
with mattress for $7.00; a Morris chair In weathered
oak with cushions at from $12.00 (leatherette cushions)
to
$20.00
(with
real leather)
arm
chairs at $1.85 each, $3.70; an
two
colonial
chair or rocking
chair with leather seat, $5.00; a closed or flat-top desk

will be $8.00
more
although
they are to be had at
from $5.00 upwards and a desk chair with leather

seat to match will be $4.00 more.
For from $15.00 to
$20.00, cabinets for chafing dish and " Bachelor's Cabinets " for bottles and glasses may be had.
Doubtless
he
win want but
bottles.
table
is
In the
and
if
so,
this
let
be for the
$6.00 with a back which forms a
a convenient piece of furniture for a bachelor.

seat,
he
may
thing he chooses.
things,
one,
settee at
keep his overshoes, gloves or any-
Some
bachelors use them for tea
which are thus kept
free
from
dust.
This
is
admirable to use for chafing dish cookery, because of

its
ample
size,
and
is
to be
recommended rather than a
small table.
A
and
if
tabouret for smoking things and a rack for plates

steins will cost respectively
$2.50 and $3.00 more;
he Includes In the furnishings a piano which
hired for $40.00 a year or purchased
14
upon the
may
be
instal-
BACHELOR'S CUPBOARD

ment plan
for about the
furniture for a
If the
room
room has an
this his chiffonier

it
from
same sum,
much
alcove, so
may
be
He may
sight.
this will
set,
tools,
and portieres may screen
upon
sleep
etc.,
and the
his couch,
If the
man
is
he might make for himself from old
packing boxes a cupboard for

brushes,
In
the better.
alcove might serve as a dressing-room.
handy with
be sufficient
of ordinary size.
his boots, shoes,
to be kept here.
across one side of the alcove,
blacking
shelf could be put
upon which
to keep hat
boxes, with hooks beneath; a curtain tacked along this

shelf wôuld cover his clothing
With
It.
and keep the dust from
this provision, his closet
the storage of his eatables or as a

It
be fitted wÎth running water, as
old-fashioned houses, so
If the bachelor
to one of his
wants
women
much
could be used for

*'
kitchenette."
many
the better.
pay a particular compliment
to
friends, then let
For $2.00 a
help select the curtains.
If
closets are In
him ask her

paif at the
to
most
he should succeed In finding something quite recherche

that will be In keeping with the hangings of the room.
If he wishes sash curtains, then let them, together
the curtains before the bookshelves, be of

silk.
If the lady
she'll offer to
As
for
is
a very particular friend, perhaps
make them
rugs
with
raw pongee
that's
for him.
delicate
question.
But
let
us suggest that for temporary use the bachelor purchase
some
come In
These may be
of the pretty Japanese cotton rugs that
pleasing
designs
and
rich
colorings.
15
BACHELOR'S CUPBOARD

had 3x6
at
many
$1.50 each, and look as well as
a ten-
Then, when he sees a special bargain in

good Persian, Turkish or Afghanistan rug, he may
buy whatever strikes his fancy; excellent books on
dollar rug.
rugs with beautiful illustrations are available at the

Public Libraries, and a few evenings' study on the sub-
man
ject will give a
will stand
him
an insight into rug buying that
good
in
stead, provided he
not
is
al-
ready a connoisseur.
The
already mentioned
furniture
Then
$104.00.
of couch and table covers, curtains

linen,
will
cost
about
there will be the additional expense
and sash
curtains,
and pillows or cushions.
For
this
room the bachelor
six pillow slips, half a
a half of hand
chiffonier, a
ters.
These
slips,
$1.50.
towels,
and
will need six sheets
dozen bath towels, a dozen and
towels,
a couple of scarves
for
the
dozen glass towels and three or four duswill cost as follow:
Three
slips
may
sheets,
be
$3.00; pillow
Bath
sufficient.
$1.50 to $3.00, according to quality; hand
towels, $4.50; dusters,
which may be of cheesecloth,
25c.; and glass towels, $1.50 to $2.00.
He
will also
need a pair of blankets at from $3.00 to $5.00 and

possibly a puff or comforter,
which will be $3.00 for
cotton and $10.00 for down.
This linen he will include
in his
laundry, and
it
will
probably average a dozen and a half pieces a wêk, for
which he will pay
The
lights
at the rate of $.50 the dozen.
will
probably average about $1.50 to
16
BACHELOR'S CUPBOARD
$2.00 extra a month and the service of a maid

erally ten cents an
Is
gen-
hour or $1.00 a week, which
in-
room a thorough cleaning once a

week and " doing it up " on other days, making the
bed, dusting and airing, washing what dishes may be
cludes giving the
left
from breakfast or the night before and putting
things to rights generally.

of the
room and laundry
$5.25 a week.
Thus
the actual expense
will average about $5.00 to
If the bachelor particularly wishes to
retrench, he may, as
many men
room.
17
do, care for his
own
rrrr
'Wten
was
bactelor,
by
lived
myself.
And
all
the
bread and cbeese
put upon tbe sbelf
bad, I
Mother
Goose.
"Tbe Fate of Nations Depends upon

"
Tbey Are Fed.
How
Brillat-Savarist.
In stocking the cupboard there Is

much to be considered: whether the
bachelor sports his own menage with
a
cook
and butler and
valet,
or
whether he has simply a humble
flat
which he shares with other men, presided over by a

ster
New
England
mald-of-all-work of
spin-
uncertain
Chinaman, a joyful
" Jap," a " greaser," or a " cullud
age, a capable
gen'leman," according to
Whether
it
be a single
w^hose hotel
furnishes
Its locality.
man
of
him
19
means
wÎth
BACHELOR'S CUPBOARD

kitchenette and a cold storage box in his apartment,
or one of " the ballroom boys " who has bis larder in
window
ledge, a mental process
In the process of elimination
the bachelor with his
a shoe box, nailed to the

is
essential.
be " cut out."
own menage may
and
wants
he doesn't, then
if
He knows what
his butler does.
he
For
the others, and the impecunious bachelor mentioned in
another chapter, a
little
amiss, particularly since
bachelors
who
gratuitous advice
it
is
may
not be
contributed by scores of
are guilty of various degrees of house-
keeping and by some artists
who have
the science of
hiding a complete housekeeping outfit behind a Japanese

screen dow^n pat.
" Blessed be nothing " so far as possessions are con-
cerned; for there

slate," as
The
it
bachelors
deal with
is
nothing like starting on a "clean
were.
when
each one has his

particular, as to
who
it
live in a flat are
comes
own
what
pet ideas, culled
from nothing
In
the furnishings of kitchen, dining-
room and pantry should
My
hard people to
to furnishing the kitchen, for
include.
sympathies are with the " ballroom boy "
who
has limited space, limited means, limited acquaintance.
To
him, stocking his cupboard often becomes a tragedy,
because of his inability to distinguish In his blessed inexperience

there are
sities
he
is
between
who
and
necessities
luxuries.
Some
decide that they can do without neces-
but must have luxuries.

" the bachelor Impecunious "
20
Supposing then, that
who
has his quarters
BACHELOR'S CUPBOARD

nicely
up for permanent occupation, save the
fitted
things necessary for that closet which he will have for

his " kitchenette and pantry " and is going to stock
up on the
utensils
providing his
spread or
own
and supplies necessary for
may
In ordinary cases
the following
bachelor should remember
a bit large, although
week's salary, that
it
it is
and the
the
if
most of which will keep
first cost
For ordinary
SERVICE
taste in china; but

in
seems
first cost
that counts
in his
for the
and
sich,"
indefinitely.
THE
more
supplies.
will be sufficient.
tremendous hole
eats a
the
list
dishes wîll last, likewise the condiments "
trifle
stocking
be divided into three classes: the
service, the utensils for cooking, etc.,
The
The
supper for his friends.
little
of the cupboard
his use in
and an occasional Sunday
breakfast,
use, he
it
may
is
getting something that
will always be in good taste.
follow his
own
well to expend a
is
artistic,
Willow ware
is
and
always
in perfect taste, and, being heavy, has the added advantage of " toughness," which is a good point. Sup-
posing then that one decides upon this:

dozen large plates
dozen small plates
i dozen bread and butter
2 covered vegetable
i sauce boat
i salad bowl
^
J
cream pitcher
plates
dozen cups and saucers
i dozen sauce plates

i dozen soup plates
platters
bowls
This will be enough of the Willow ware.

sert or fruit, a half
and half a dozen
dishes
For
des-
dozen china plates will be needed,
glass jelly plates as well.
21
For
his
BACHELOR'S CUPBOARD

would
tumblers, he
them uniform and may
better have
have inexpensive ones of blown

glass ones at a
wide range
glass,
or beautiful cut
in price.
he elects to
If
have liquid refreshments, then he will get the correct

thing in wîne, cocktail and lemonade glasses, with the
beloved steins of his college days answering for such

beverages as beer, ale and stout.
Then
service
can afford.
It
good glassware
list
he will need for his table the usual
in addition
which would better be
may
be bought for
vinegar
oil
water bottle
Touraine castor for salt,
black and red pepper
mustard pot and spoon
butter
cruet
cruet
celery
olive
good as he
pretty
and
The
song.
dozen
steel
glass
marmalade
mayonnaise dish
(preferably
bread tray
and
tray
each
knives,
china tea pot and stand

French copper coffee pot
(expensive but a joy forever)
chafing
accom-
silver:
forks,
knives,
nut cracker,
and
olive fork
dozen oyster forks

carving set.
dessert
teaspoons
sugar spoon and tongs
butter knife
to
jar
dish and
panying utensils
6 demi tasses
I
able
fruit
silver)
I
tray
One may
dish
and the following
be
as
dish
sugar bowls for cut

pow^dered sugar
what
mere
a
includes:
of glass
really surprising
is
get on nicely with these
eliminate
and
some from the

22
possibly
may
The
nut
list.
BACHELOR'S CUPBOARD

cracker
useful for breaking lobster as well as nuts,
is
and the picks of course will be included, also fruit

knives and orange spoons and after-dinner coffee
spoons,
He
With
he can afford them.
if
may
the bachelor
may,
if
hand shops
list
as above,
he has the time and inclination, pick up

old
treasures at
veritable
the
entertain very nicely on a small scale.
rooms and second
auction
and quaint old china that
in solid silver
will give his dining service an individuality as strong

as his
pocketbook will stand.
FOR THE
COOKING
utensils
and "
lowing
list
articles
de cuisine," the
the things needed for a very small

covered agate kettle
oven to use over gas
2 large frying pans
2 small ones
quart measure
I
I
I
flour
basins
mixing
forks
2 mixing spoons
measuring spoon
I
graduated measuring cup
I
I chopping bowl and knife
double boiler
oblong baking dns
2 small skillets
I
strainer
toaster
egg beater
meat board
broiler
ladle
dish
pan
skimmer
large tin pan
pitcher
This sounds a
on the
amount
closet
lot,
bowls
sifter
the small
all
menage:
colander
I chain dish cleaner
2 covers for frying pans
3 kitchen knives
tin
fol-
be found to embrace
wîll
but you will be surprised to see
of space they take w^hen neatly
hung
door and placed on the shelf that the
closet will doubtless contain
23
for their reception,
He
BACHELOR'S CUPBOARD

must
also
have a large
biscuits.
Then
cooking utensils.
from
tected
may
dust in
question,
be kept pro-
let the dishes all
a cabinet with a glass door, w^hich
be purchased very reasonably.
own
his
bread box for bread and
with high shelves for the sup-
might have either drawers or low shelves for the
plies
the
tin
closet fitted
surely
the
If that
is
out of
may make
handy bachelor
china cupboard, and have some fair friend fash-
ion a curtain for
him
THE
Now
SUPPLIES
on hand.
necessities
in
to
hang
in front.
for the supplies
This
which he must keep

beside
includes,
list
one column, the luxuries
in
the
the other.
These bought, he may bargain for his milk and cream

to be left at the door and may also arrange for his
butter and eggs as he wishes.
meat and
fruit,
It
is
fish
Then
the vegetables,
will be bought as he requires them.
always well to have a few canned things on hand
in case of emergencies.
Necessities
Biscuits
in
Salt
ing
sweet
Pepper, black and red

Soup herbs or poultry
soning
water
sea-
biscuits,
as
and
wished
Vinegar
Worcestershire
Tabasco sauce
Rice
Laundry soap
Sugar, cut and powdered
Ginger
Macaroni
sauce
Coffee
flour
Spaghetti
Tea
Indian meal
Onions
Cereal whatever
Cocoa
Condensed
includ-
biscuits
Oil
Mustard
Wheat
variety,
Olives
desired
24
milk
or
cream
BACHELOR'S CUPBOARD

Chow chow
Lard
Eggs
Lemons
Bacon and salt pork
Tinned soups
Tinned fish
Tinned vegetables
Cheese, American or
Luxuries
Macedoine
Mango
jars
in
English relishes
Cooking sherry and

wines
Rum and brandy
Bottled Mayonnaise
Noodles
Parmesan cheese
in jars
Pickles
Curry powder
Chutney
and
Anchovies
Anchovy
in
German
for use with game

Foreign cheeses
Preserved fruits in glass
Irish bacon
Virginia ham
Garlic
rooms
Jam
meats
Caramel
Caper3
Caviare
Essences
Celery salt
Cocktail
The
space
glass
in
sausages in jars
Jellies
Tinned red peppers

Marmalade
Potted
jars
Asparagus
mush-
dried
Truffles
Pate de Foie Gras tinned or
essence
or
white
Soy
Tinned
Kitchen bouquet
Tarragon vinegar
Tinned French vegetables
Tinned
glass
in
pickles
of
vanilla,
lemon,
and pistachio
bachelor
an
in
and wishes
chafing dish dainties,
apartment,
confine
to
may
his
olives
and cherries
who
has
cookery to
limited
a
few
invest properly in one of the
handy chafing dish cabinets that are
so
attractively
fashioned in mission style with a " place for everything."

Perchance he may also have and probably
will
a cabinet in
glasses,
shakers,
which
etc.,
to keep his bottles,
which
is
enough " the Bachelor Cabinet."

25
styled
mixing
appropriately
BACHELOR'S CUPBOARD

He may
steins,
get on nicely with a half dozen plates, his
some
and spoons, and possibly
silver knives, forks,
some small plates for toast, bread, or biscuits. These,

vnth some small dishes of cut glass for salted almonds,
and such
olives, celery
relishes, will
should have the alcohol,

cesterhlre
Harvey
or
bonate of soda,
be quite sufficient
In his cabinet with the chafer he
for ordinary use.
oil
pepper, mustard,
salt,
sauce,
Wor-
chutney, paprika, bicar-
and vinegar, and possibly some an-
chovy essence, which
so
Improves
many
chafing dish
These, with some saltlnes and a jar of
specialties.
potted cheese
some of the more
unless he desires
ishable varieties
^will
per-
be quite sufficient with the usual
accompaniments, In case he wants to make a rabbit, an

English Monkey, a Newburg, or some other simple delicacy for an
after-theater supper.
in the other cabinet
what
to
of carbonated
well as a
tertain
He
buy?
The
other things
what bachelor needs
to be
shown
few
bottles
surely ought to have a
water and some limes always handy,
little
Imported ginger ale in case he
teetotaller.
Ginger
ale
Is
not
may
the
as
en-
wôrst
beverage in the world with a good rabbit, while lime
and
seltzer
is
a refreshing drink at any time in the
year.
The
poor hall
bedroom laddie with
makeshift on the wîndow ledge
an elaborate layout.
But
may
his
pathetic
not afford such
for a dollar he
may
invest
either in a little alcohol stove with a quart skillet in
which
to
cook
his cereal or boil
26
water for
his tea, or
BACHELOR'S CUPBOARD

buy a few
feet of tubing
who
bachelor
and a tiny gas
One
stove.
made
earned a scanty $15 a week
for
himself a really attractive cupboard from a tall shoe

box, perhaps four feet in height and half as wide and
deep.
was
It
row
stained,
brass headed
of
nails
driven around the edge, some shelves nicely fitted

a few hooks added and a denim curtain, and in
his
whole
And
outfit nicely concealed
he had some feasts too,
if
ten-penny frying pan on his
from
it
in,
was
inquisitive eyes.
they were cooked in a
That
gas stove.
little
he made his coffee in a woman's afternoon tea kettle
with an alcohol lamp was
His
tastes
were
his affair;
simple, at the
and
was
it
nectar.
same time he had a va-
In the morning, a cup or two of delicious coffee
riety.
with condensed cream, one or two English muffins

nicely toasted
and buttered, a couple of eggs,
boiled, or scrambled, as he elected, or perhaps
on a
bit of toast,
and a
bit of fruit,
breakfast for a chap leading
made
a sedentary
a splendid
life.
down-town luncheon and dinner were more

and
he wished a bite in the evening
if
dropped
in,
when
were
all sorts of
set
a friend
appetizing things
to be concocted in the tiny frying pan, in
dish.
The
elaborate,
or he came in late from his weekly night
at the theatre, there
was
fried,
poached
and surrounded with wâter
which a basin
in lieu of a chafing
Finally he bought a double boiler, thus escap-
ing scalded fingers from too close contact with steam.
What
did he eat?
The
usual thing culled from a
cookery book dedicated to the chafing dish
27
and
some
BACHELOR'S CUPBOARD

concoctions of his own, which appear In another chap-
But no one
ter.
ever
knew could do up
oysters
and
clams and crabs as nicely as he; sea food was his

specialty, and, living
this
Philadelphia,
His weekly
His
or fried, as ever were tasted.
roasted
oysters, fried in oil, as

In
as delicious a Lobster
devilled crab, or oysters panned, California
Newberg,
he was able to gratify
coast,
some admiring chap
table for
pepper
on the
even to the extent of serving on his one
taste,
MInico
do them
FInelll used to
were luscious.
was very small
bill
but he never made
the mistake of buying cheap things and always Insisted
upon the
best of butter,
eggs,
and whatever
else
he
bought.
" I
'
have generally found that
bargains
'
In
edibles,"
he
said,
In
buying so-called
" there
is
so
much
buy the best of everyThe satisfaction of knowing that It Is the best

thing.
more than makes up for the few extra pennies spent."
waste that
it
invariably pays to
28
CHAPTER
IV
"Manners are of more importance ttan

Burke.
laws. "
"What
Is
a gentleman? " a
young
debutante naively asked of her uncle,
man and " gentleman of the

The world-old query
school."
a club
old
provoked the following reply from

the man,
who was
how-
too wary,
ever, to fall Into the pitfall laid for
him.
My
"
terms.
dear, I can't tell

It
Is
that Is no more
woman's charms.
isn't
"
a gentleman
Has
you
In set
a condition of being
definable
than a
Either one
Is
or
that's all."
birth anything to do with
It?"
*'
are
It
has
men
and
It
There
hasn't.
of the bluest blood
who
are
hopeless bounders and cads, and, on

the other hand,
some of the most per29
BACHELOR'S CUPBOARD
Bachelor Etiquette
feet
gentlemen
have ever met have come of obscure
The mere
and plain beginnings.
origin
fact of not be-
man
ing well-born, however, has never kept a

a club or society, nor
give the
would a long pedigree
Social
entree.
affiliations
however Inherited or acquired.

actly what makes a gentleman;
nizes one the
"A
are indispensable,
No
still,
one can
ex-
tell
everyone recog-
moment he comes upon the scene."

man for a' that," says Bobby Burns;
man's a
and after
to
out of
necessarily
all,
It's
the
little
show whether a man
Is
things that count
a gentleman or no.
that go
One
w^ho
wishes further Information upon this interesting subject
may do wtU to read " John

which he may brush up on
Halifax, Gentleman," after
tionaries of etiquette in the
world will not make a man
a gentleman,
in love
If
etiquette.
all
the dic-
he be not kind, brave, and honorable
and business, truthful,
Someone has
But
loyal,
said that courtesy
is
and reverent.
a good imitation
of Christianity, since most rules of etiquette are based
upon
unselfishness
and a proper regard for the feelings
of other people.
Most
was
people have heard of the French king w^ho
so well bred that
a priceless
wine
glass.
when one
of his friends dropped
Immediately, as though through
Inadvertence, broke one himself to prove that such a
mischance, which might happen to anyone, was of no

special consequence.
There
is,
of course, a distinction between good
ners and good form.
The
one comes to a
30
man-
man through
BACHELOR'S CUPBOARD
Bachelor Etiquette
Innate good breeding, the other
acquired by careful
Is
study and a close observance of the forms of conduct

that at the moment are en regie.
" He Is gentll," says Chaucer,
deeds."
And
nature.
Courtesy,
conciliation,
which are the essence
ance,
by
Paul,
St.
tleman.
certain
"
who
who was
Is
second
forbear-
kindliness,
of politeness, wêre taught
the
model
very
of
gen-
Society has agreed, here and abroad, upon

conventions which have through countless gen-
erations resolved themselves Into a code

of good behavior.
is
does gentll
has been proven that habit
It
The
decalogue
present social code In America
among the
may arise In
patterned largely after usages In favor
English upper
which a man
once
classes,
Is
although occasions
London,
Is
make no
bustle.
deal
''
the rule of polite-
to be quiet, act naturally, take
ness there
great
Daniel Webster
a law unto himself.
said, after a visit In
of
no
airs,
This perfect breeding has
drill."
and
cost
Bonaparte studied deportment
with Talma, a great French actor, and

as carefully drilled in etiquette as
was
his court
his
army
was
in mil-
itary tactics.
" Good
manners Inspired by good principles,
prompted by goodfellowship, polished by good form,
wîll
admit a
man
to
good society anyw^here," says Mrs.
Burton Harrison, who

ties
on
etiquette.
The
simple, cordial, and free
As
It
Is
is
one of the highest authori-
cultured
from
manner
of to-day
assumed that the bachelor of to-day

31
Is
all affectation.
Is
well
BACHELOR'S CUPBOARD
Bachelor Etiquette
versed in savoir faire, only a few general rules and a
as to the
few miscellaneous hints will be given here

etiquette of bachelor entertainments.
The American man,

CALLS
in
the
î^^g ^ business,
evening and on
may
large cities he
Is
because of the exac-
permitted to pay calls
In
Sunday afternoons.
the
present himself with propriety as
late as nine in the evening; in the country, half-after
eight
the
is
arrives
noon
limit
earlier
calls
may
generally
home,
if
after-
calls are often
made, and a
always, of course, call on a lady's day at
he can arrange to do
so.
pay a " duty
dinner call
is
and a man must
matter of paramount Importance,

also
seldom
one
Sunday
not be made earlier than three o'clock.
In the country, morning
man may
while
set,
than half-after seven.
call " after receiving
any
hospitality,
within a fortnight of the invitation, whether the Invitation
is
He
accepted or not.
must
also call
upon the
bride whose cards he has received, directly after she
returns from the honeymoon.
man who
as pall bearer at a funeral should
reaved
family within
three
call
weeks,
has served
upon the be-
though
call
this
rarely means more than the leaving of a card with a
kindly Inquiry.
After a
man
has paid a duty
call,
he
so,
or
should not call again, unless requested to do
unless his hostess extends further hospitality to him.
man may
not take another
a lady unless he has
do
so.
man who
first
man
friend to call
upon
received her permission to
wishes to
32
make
the acquaintance
BACHELOR'S CUPBOARD
Bachelor Etiquette
of a
young lady through a
pany of the friend the
When
woman
com-
in
call
time, after which,
may
wishes to receive him, he
must
friend
first
she
if
call alone.
has been entertained by a bachelor
at his apartments, she leaves a card for him,
accom-
panied by that of her chaperone.
In paying
into the
calls,
man may
drawing-room
if
and
take his hat
stick
he prefers, although the serv-
ant generally takes them in the hall.
man who
receives callers at his apartments should
accompany each departing guest to the door, and open

the door for him; he may with propriety show the
ladies to their carriages,
although this
is
not obliga-
tory.
It is the duty of a man when calling to relieve

women of empty teacups and to carry refreshments to
those who are sitting at a distance from the tea-table.
He must rise from his chair when a woman caller
enters
he
and when anyone
rises
presented to him.
is
When
he should stand beside or behind his chair, and
continue to stand as long as the lady on whose ac-
count he has risen remains standing.
man
tation for
for
" the
whom
Sunday afternoon should ask for

when the mother has extended an invi-
calling on
" the ladies "
him to
young
his visit
is
call.
may
ask
one
for
should occupy not
less
After the
or
ladies,"
the
first call
he
particular
intended.
very formal afternoon
call
than fifteen minutes and not more than half an hour.
33
BACHELOR'S CUPBOARD
Bachelor Etiquette
On
the hostess' day at
home one may
linger an hour
or longer.
Concerning business calls, in which a woman calls

upon a man in his office, he need not offer to shake
hands unless she be an old friend.
Should
limited or other people be in his private
meet her
in the public office or
must always remove

be brief,
may
and
the
if
office,
may
and
if
He
he wishes her to
when
woman
interview has taken
In his
caller
rises
office,
to
leave,
place in his private
convention demands that he open the door for
He
her.
he
even the corridor.
immediate attendance.
also
rises
time be
courteously explain that pressing affairs
necessitate his
man
his hat,
his
office,
though
need not go beyond the door with her,

she
if
is
al-
a friend or relative he will doubtless
wish to see her safely to the elevator.
business address should never appear on a visit-
ing card, although his
may
home
address or that of his club
appear in the corner, his permanent address ap-
pearing in the right-hand corner.

his
home
Not
infrequently
address appears in the right-hand corner and
his favorite club in the corner opposite.
BACHELOR It
HOSPITALITIES
his
women
ness
The
nowadays for the

if
he has no near
relatives to assist him, to entertain
friends in his
man whose
and
quite the fashion
women
at a hotel.
less
is
well-to-do bachelor, even
own
apartments, at his club, or
city bachelor of to-day
life is
is
not a home-
divided between his house of busi-
his boarding-house
34
bedroom.
If he
is
pros-
BACHELOR'S CUPBOARD
Bachelor Etiquette
parous in his profession, he lives in a suite of pretty
rooms
or
a studio
in
a small
in
apartments, or possibly in a hotel.
may
average salary
room
which
in
suite
And
bachelor
in
even a
man
of
afford a large, tastefully-decorated
to set
up
Lares and Penates, where
his
he can entertain in a small way.
Of
course he has some matron to act as chaperone,
and the
and
easiest
safest
At
afternoon reception.
the
many
form of entertainment is an
he may repay some of
this
hospitalities vi^hich eligible bachelors
always
receive.
Just a
word from a
popularity
may
ing impression
which
unmarried man
clever hostess of international
not be amiss.
is
Apropos of the
prevail-
that the
generally correct
so persistently certain that he
is
come everywhere, and
that
when he
at a house he confers a favor, this
"
The
rule.
my
is
grande dame says:
He
accept
my
invitation,
lunch or dine at
house three or four times in a week
round, and
all
the year
who
continue to speak of those
still
wel-
the most ungrateful of guests, as a
bachelor
wîll
is
lunches or dines
lib-
him as a mere acquaintance unless they

happen to be more than usually prominent and then
reward them with nothing better than a picture post-
erally entertain
"
card at Christmas
Possibly
founded
demand
this
for
it
woman's indignation may be wellis
that they
a fact that bachelors are in such
come
to realize their
portance perhaps better than
35
their
own
social
hostesses
do.
im-
BACHELOR'S CUPBOARD
Bachelor Etiquette
man
of tact
courtesies
sional
gift,
may
and
express his appreciation of continued
entertainments
matinee or concert tickets for

ters or
by
sending
an
occa-
such as a book, or some roses, or even
some friend
whom
she
36
his hostess
may
and her daugh-
be entertaining.
CHAPTER V
" Give
"
me
a lodge in
some vast wilder-
ness.
Life
camp, from the Atlantic to
in
the Pacific, In the mountains and by

the sea or Inland lakes and rivers, has
a peculiar charm,
which
found
Is
not the least of
In the
camp
cookery.
Epicures whose palates are tired of
and game
entrees
who
steak
fret
Is
In city restaurants,
and fume
their planked
If
not to their liking, or
sired
soupqon of chicory, will eat
lumbermen when
tions,
fed
the
If
not the de-
after-dinner coffee has
like
upon camp
ra-
with never a word save of
praise for the
camp
cook. Possibly
a matter of environment
Nature has a way
for
It's
Mother
of soothing tired
nerves and of tickling jaded palates

to
such an
extent
that
the
37
hum-
BACHELOR'S CUPBOARD
Around
fare
blest
is
Camp Fire
the
and the muddiest camp
for a king,
fit
coffee nectar to the tired,
hungry man
from
just in
a day's fishing or hunting in the wilds.
Most men who camp do

little
things that combine to
able:
how
make a
to dig a trench
not need to be told the
make camping comfort-
around the tent and
how
to
stone fireplace or a stove from rocks and an old
how
stove-top; or
to shave off
fir
boughs for a hard
but fragrant bed.
They
debris,
know
all
that a deep hole should be
from camp
distance
covering
quickly kills
to be taken
all
it
odors.
and bacon, dried

to bite;
They know
the staple rations
it
salt pork,
smoked ham
beef, salt fish in case the fresh ones
pilot-bread,
crackers,
and
biscuit
potatoes, beans, onions, canned fruit
sorts,
where
tables
salt,
to
prepared flour for griddle-cakes and hot
bread, with rising already in
fail
dug some
throw refuse and

daily with fresh earth, which so
w^hich
in
fresh cannot be obtained
of all
and vege-
Indian meal,
sugar, pepper, mustard, molasses, vinegar, butter,
tea, coffee, chocolate
powdered
and
swêet
rice,
oat-
meal, baking soda, ginger, spice, soap, paraffin candles,

oil.
These and such luxuries
demands compass the culinary needs.
matches, and kerosene

as milord
But
lest
he forget
and
it's
excitement of going into camp

ties
may
so easy to do that in the
not come amiss, and
it
list
of other necessi-
includes tin kettles
with covers, spiders with covers, coffee and tea pots
with
lips
instead of spouts, gridiron, pans, basins, tin
38
BACHELOR'S CUPBOARD
Around
the
Camp Fire
cups, pails, milk cans, knives, forks, spoons, lanterns,
(paper
bags
needles,
and
matches,
"gunny"
axe
shovel,
sacks),
thread,
strings,
and hatchet, hammer,
tacks and nails, sticking plaster, Jamaica ginger, towels
and bath towels, dishpan, dish towels and

mosquito netting,
of pennyroyal
oil
if
In
cloth, pins,
fly
plenty of old newspapers, fishing tackle, guns,
and
tion,
ments.
last of all, extra stockings
If flannel
Is
season,
ammuni-
and flannel gar-
worn, one should never take cold
even after a thorough soaking; but of cotton and linen,

for use In
camp or on
ranch, beware!
Parties scorning
when rough-
the Idea of bothering with all these things

ing-It will find
camp
life
things provided
the
The
quite rough enough, even with
that
are
mentioned
In
the
list.
need of a match or a pin or string can never be
realized until one has
had to do without them
In
camp
or on the water.
Every man who cooks shines
camp or being
chef In the open.
at his best
The
when
In
guides In the
Rangeleys can cook a trout to perfection, while the
New
half-breeds of Canadian jungles, could
show a
York
partridge.
chef a thing or
two about cooking a
cowboy out on a round-up can concoct as toothsome a

stew or " Mulligan " as was ever served up as ragout m
''
a. Broadway restaurant or French
Bouillon '* kitchen.
lonely prospector can
show one a
ing bacon and frying flap-jacks, and
little
when
broiling a beefsteak or grilling a chop, a
club
man
is
about broilIt
comes
New
to
York
generally a past master at the art, espe-
39
BACHELOR'S CUPBOARD
Around
cially if he
New
do the cooking
THE
VALUE OF
member
is
And when
gets into
|3y
broiled
fish,
demonstrated
been
has
birds,
camp and wants
to
him; he knows.
camp cooking,
in
BASTING
famous Beefsteak Club.
of the
Yorker
let
Camp Fire
the
famous Maine guides.
or
roast
long since
Billy Soule, for
instance, broils his trout before a clear, brisk
with
fire,
thin strips of bacon or salt pork fastened with toothpicks so that the fat trying out will run continually
down
over the
basting
fish,
as
it
it
broils.
In roasting
a bird, pieces of bacon or pork are skewered on
same
fashion.
^^
^^^" fishing the streams in the
A NOTED
^^^^^
BOSTON
BON
VIVANT
vicinity of Colebrook,
of
in the
^^^ comrades which
ggjf
*'
repetition.
down
One
of
really
is
he says,
the boys,"
worthy
"
went
farmhouse near the river at noon, after a
to a
morning's
N. H., for several

camp dinner cooked by him-
years, tells of a
and for a quarter bought a dozen
fishing,
eggs and a couple of quarts of potatoes with a handful

of salt
down.
and
thrown
We
in.
Then one
made
wrapping them
after
a hot
fire,
of us cleaned and
in
and
let it die
washed the
several
trout,
thicknesses
of
green leaves, coated them on the outside with mud.
We
also
coated each egg thickly with
them look
like
had died down

in
the
ashes,
with the hot
giant
wasps'
sufficiently
also
ashes.
we
nests.
laid
the potatoes,
This done,
40
mud, making
After
the
fire
the fish and eggs
covering them well
we
then built another
BACHELOR'S CUPBOARD
Around
hot
fire
raked them out with
came
leaves and skin
perfectly-cooked,
mud was
off wîth
the edibles were
and stripping
sticks,
mud from
the outside layer of
Fire
When
over the original one.
we
done,
Camp
the
the
fish,
off
the charred
leaving a delicious,
it,
salmon pink or
w^hite
The
meat.
cracked off the eggs and they tasted like the
hard-boiled
And
variety.
as
they
the potatoes,
for
were quite good enough, even with salt as the only

seasoning.
The meal was fit for an epicure and best
were no
of all, there
FOR A
CAMP
DINNER
autumn, w^hen the deer has not been
in
or the
sighted,
qj.
nimble
grouse prove too
amateur hunters, a camp dinner
the following one
on
dishes to wash."
may
their mettle for the
be relished and put the
like
men
coming sport:
many eggs as there are to be guests

many more as they agree to eat. Boil
Hard-boil as
and then
as
them dry and
potatoes until nearly done, then drain

into a skillet in
slice
crisping.
which thin
In another dish shred a
with boiling
and cook
wâter,
ing
to this
after.
and
if
Add
nicely, turn the fish

little
when
will
near a farm this
Then when
pepper.
The
the
of bacon are
cod, cover
little salt
until the fish
and the water has evaporated.

cream
slices
potatoes
is
tender
a cup of swêet
is
worth trampbrow^ning
are
and cream over them and add a

eggs should be put in cold water
done, and peeled.
The
salt
be sufficient for seasoning.
of fish
To
and bacon
serve,
pile
the
potato mixture on a large hot platter and surround
41
BACHELOR'S CUPBOARD
Around
This
with the eggs.

but
good
It's
Camp Fire
the
called a " Shaker " dinner
Is
Evaporated
an}^vhere.
condensed
or
The
cream may be used Instead of fresh cream.

den brand
best, as
Is
Bor-
sweet than most others.
less
Is
It
ROASTED
In camp, birds, either small or large, are
BIRDS
commonly
Pick
all
Wash
slit
and place
stewed.
and draw them.
and wipe carefully with a towel.
ing, tie the legs together
or
broiled,
roasted,
the feathers off, cut a
If for roast-
In the pan,
dredging
Cover the bottom of the pan with water.

Grouse and partridge require about thirty minutes and
with
flour.
most wild ducks the same, notwithstanding the epicures protest that they should have but from twelve to
Small birds will require only about
fourteen minutes.
half that time, but the oven
guides
It
Is
bird
is
who cook
the only real

Is
must be very
way
them
to do
Maine
know that
The
best.
hot.
partridges In their feathers

at their
opened and drawn In the usual manner; then
It
covered with wêt clay and burled In hot coals and
Draw from
cooked for forty minutes.

peel off the clay,
skin.
ing
Most men
and
and with
prefer
It
them
where an oven
will
come
the coals and

feathers
not obtainable,
Is
and
to the regulation roastIt
the
Is
best method.
BROILED
BIRDS
are
split
and
stick over the clear coals,

fifteen
cleaned,
wiped
dry,
and
broiled either on a wire broiler or forked
minutes
Is
from a wood
generally sufficient for
42
fire.
this.
Ten
or
BACHELOR'S CUPBOARD
Around
Camp
the
Fire
TO STEW
grouse, or wild pigeons, place the birds In
PARTRIDGE
a small kettle and dredge with
give
and,
pgj.^ flour,
true epicurean
If
liked,
mace and
salt,
pep-
cloves, to
After simmering two
touch.
hours, thicken with three spoonfuls of flour and stir In
two spoonfuls
Simmer an hour
tomato catsup.
of
longer, and serve.
AN OLD
Here
CAMPER'S
partridge and grouse, and
RECIPE
them
an old camper's recipe for cooking
Is
Q^^ ^p
^j^g
It
In a frying-pan In butter or salt
brown, dredging with
makes them a
can't be beaten.
Fry
birds as for a fricassee.
flour,
salt,
delicious golden
pork
fat until
and pepper.
When
brown.
This
tender,
take out the pieces and put them on a platter on pieces

of toast.
cream,
Then
turn Into the brown fat a cup of sweet
and when
stir quickly,
it
crinkles with scalding,
turn over the platter of meat.
for birds,
GOOD
a large spoonful of butter in
SAUCE
When
flour
and
It
stir until
when
broiled.
Is
made by putting
j;
frying-pan.
has melted, add a tablespoonful of
brown, then add a cup of boiling
water, salt and pepper to taste.
BROOK
TROUT
elor
Does a rule for cooking brook trout seem

amiss here
Of
course almost every bach-
knows how, or ninety and nine
for the hundredth
man, here goes:
In
an hundred. But
Split the trout nearly
to the tail to clean, leaving heads off or on, as preferred.
Wash
and
drain,
wipe,
and
43
dip
in
mixture
of
BACHELOR'S CUPBOARD
Around
Camp Fire
the
flour and half Indian meal and a little

For a dozen good-sized trout, fry six slices of
half
When
pork.
trout
and
fry,
the
other,
until
on
first
one
may
the
pork
the
same
Serve
cooked
be
in
In
on
then
side,
brown.
golden
Smelts
them.
salt
brown, take out the pork and put
the
with
salt.
fashion.
SALMON
TROUT
oil
should be
split
down
the back,
when
large
enough, cleaned, wiped, and rubbed with
When
or butter, then broiled over clear coals.
same
small, cook the
as
brook trout.
SALT
Sometimes, even In camp, there are times
FISH
of a
morning when,
son, a piece of salt fish
would
some
special rea-
taste good.
Cut from
for
the thickest part of the fish squares of desired size.
Remove
skin,
wash, and broil over clear coals ten
minutes, then dip in boiling water, butter, and serve.
Excellent
In
'*
that
gray
cold
dawn,"
don't
you
know.
" Spoff " Flint
FRYING
SALT
was a famous guide on the

Magalloway River who used to fry salt
PORK
pQj.j^
-j^
batter,
when he had milk
to
do
it
was made with a cup of flour to a cup

of milk, to which was added a little salt and a beaten
Fry some thin slices of pork slightly, then dip in
egg.
the batter and fry in pork fat to which two spoonfuls
with.
batter
of drippings or lard have been added.
roasted
the hot ashes that
ever sat a throne.
44
is
fit
for
With
potatoes
any King that
BACHELOR'S CUPBOARD

in onions is a good camp dish
and venison or bear steak may be cooked
the same manner by way of variety.
Fry brown
smothered
BEEF-
STEAK
in
four
slices of salt
and
slice in
pork
when brown
take out the pork
Fry about
thinly six good sized onions.
ten minutes, stirring all the while, then take out all
On
save a thin layer.
this lay the sliced steak, then
a layer of onions, then steak, and cover thick with
Dredge each layer wîth

Pour over this a cupful
onions.
flour.
and cover
Simmer over
tight.
pepper,
salt,
boiling
of
hot
fire
and
water
half
an
hour.
wash a quart of dry pea beans the Californias are best.

Put in a pan with six
quarts of cold water and let them soak
BEANS
Qygj. night.
In the morning wash again
and put them on the fire with cold water and a pinch
FOR
BOSTON
BAKED
When
of baking soda.
off the
water and put
ous piece of
put
it
salt
the skins begin to crinkle drain
in the bean-pot.
a gener-
on top of the beans with two tablespoonfuls of
molasses, one each of salt and pepper,
mustard,
may
Have
pork, gashed through the rind, and
and a pinch of
and cover with boiling water.
be added
if
Bake ten hours,
desired.
the oven or in the ground.
An
onion
either In
If the latter, dig a hole
large enough for the pot, which should be surrounded
with hot stones.

over them.
if
They
Then
cover and build a hot
fire
should be watched carefully, and
they become dry, pour in more water.
45
BACHELOR'S CUPBOARD

CORN
DODGERS
Somehow, corn dodgers seem particularly

camp fare. Take three tea-
to belong to
cups of Indian meal, one teaspoonful of
salt,
one table-
spoonful of sugar, and pour on enough boiling water

to
wet
It
nearly
flat cakes,
golden
until
Then make
one quart.
Into small
about one inch thick, and fry In boiling fat
They
brown.
will
fry
in
fifteen
or
twenty minutes.
FRIED
Would you
MUSH
with
the
quarts of boiling water
fancy some fried
game?
stir
Well,
mush
then,
in
into
camp
two
a tablespoonful of salt and
one cup of flour mixed with a quart of Indian meal, or

more,
if
needed to make
remove lumps and
stiff
enough.
Beat
It
well to
two hours, and then

turn into deep bread tins to cool.
In the morning
slice off thick slices and fry golden brown in salt
pork fat, serving slices of pork with it, and syrup, if
bo*Il
gently
desired.
FOR
SPIDER
which are made with

mix one pint flour with
CAKES
Qj-
water.
Have
the prepared flour,

half a pint of milk
the griddle smoking' hot,
and grease with a piece of pork or bacon rind, then

pour half the mixture into it. Smooth with a spoon
and cook four minutes, or until the top forms minute
bubbles.
longer.
balance.
Then turn the cake and cook four minutes

Take up, grease the pan again, and cook the
If preferred, the batter
cakes instead of two large ones.
46
can be fried in small
BACHELOR'S CUPBOARD

GINGER-
Every camp cook should know how
BREAD
gingerbread.
the cake line seems to
Somehow,
to
nothing
make
else
In
the bill like hot gingerbread.
fill
To make
It,
saleratus,
one of ginger, a tablespoonful of butter or
lard,
and.
take a cup of molasses, one teaspoonful of
lard
If
used, a pinch of
Is
Stir to-
salt.
gether and then pour over half a cup of boiling water
and a pint of
on
Bake about one Inch deep
sifted flour.
a tin sheet In a quick oven.
WILD
DUCKS
It
Is
well to remember that wild ducks
that have a fishy odor
may
rubbing the breast lightly with a
when
putting Into the bird,

cranberries.
Cape
Cut
pieces
of
may
be used
handful of the small
sufficient.
hung
for at least five days, into
pieces an inch thick
Skewer
ameter.
cranberries
the tenderloins of a buck that has been
properly
VENISON
and
raw
berries.
mountain variety will be
TO
COOK
of onion
cooking, half a dozen
The mountain
Instead of the
be Improved by
slice
bacon
and two inches
these on a small
willow
strung
judiciously
In di-
stick,
with
the
line.
along
Sprinkle the whole with finely-chopped onion, red pep-
per and
to
make
and roast over the
this
a full yard of lusclousness, for the morsels
will melt in the mouth,
enough.
greatest
Do
salt,
Some men
delicacy,
cooked with
salt
coals.
not hesitate
and one seems never to have
affirm that the deer's liver
and
indeed
pork; and
47
if
It
when
is,
there
is
any
is
the
properly
left over,
BACHELOR'S CUPBOARD
which
is
unlikely,
quite
with the chopped

fine,
just
try
and a suspicion of onion.
gether in salt pork or bacon
BAKED
If
CORN
AND
after
BEANS
you are
liver
hash
in
Cook
the whole to-
fat.
camp during sweet corn
you have become
and roasted
in
making
cold boiled potatoes chopped
liver,
ears, try
time,
tired of boiled corn
baked corn and beans
your Saturday night meal.
Prepare a
pot of Boston baked beans in the usual way.
About
half an hour before serving time, have plenty of the
corn cut from the cob, and, removing the pork,
stir
the
cut corn well into the beans and cook half an hour
longer.
This
is
delicious
and
48
will bear repetition.
CHAPTER
rrrr
"A
man
hatt often more trouble to
get food than to digest
Who
that
" the
carving
mightier than the
sword"?
in spite of that fact,
how few
knife
But
has said
it.
is
number
there are in proportion to the

of
out
diners
wield
"
There
ful," says
man
who know how
to
it!
is
no sight more delight-
May
Irwin, " than to see a
cai've at table.
The
dexterous
grace with which the expert carver

a bit of breast from a bird
slices off
or disjoints a fowl makes
my
Truly, a carver,
not
made
may
art,
me
hold
breath in admiration and awe."
acquire this
and
every
it is
man
like a poet,
yet any
man with
somewhat
is
born,
practice
difficult
an accomplishment that
should enjoy, for he never
knows where or when he may be

49
BACHELOR'S CUPBOARD
Carving and Game

called
now
upon
for
to
schools there
But
do the honors.
women
is
for men,
best school
is
quite the fashion
and
at the cooking
special instruction given ladies in the art.
who
is
It
to learn carving,
are deprived of such instruction, the
which coupled with an
experience,
casional judicious tip to a head waiter, v/ho
dexterous in a short time to negotiate a
joint without sending
into the lap of his vis-a-vis or
it
splashing the festive board with

First, the carver
nicety.
of those
oc-
supposed
grand master of carving, should make him
to be a past
sufficiently
is
He must
whom he
brown
gravy.
should learn to gauge his cuts to a
measure
serves,
satisfactorily the
appetites
and not judge them by
his
This judgment, coupled with a sharp knife and
own.
trusty steel and a measure of confidence in his ability

to wield both,
is
FISH,
difficult
IF
is
BOILED
all that is necessar}^
In carving a
to serve nicely.
cod, halibut, lake trout, or other large fish
that are served whole,
it
is
one cut from the head to the
make
down to
best to
tail
the bone, and then cut slices across from this line to
the sides.
As
codfish
apt to break into flakes, care
is
should be taken in serving from the

spill
salmon, draw the

fish
down
to
cut
slices
from
small
way
the flakes on their
slice
of
fish
the
the
knife not to
In carving
knife across the center of the
bone
the
fish
to the plate.
from head
center,
thin
and
part which
50
to
add
is
tail.
to
Then
each
not quite so
BACHELOR'S CUPBOARD
Carving and Game
pronounced
in flavor.
sole of ordinary size
divided, like Gaul, into three parts.
may
be
small sole
is
cut across in half, and a very large sole, like those

served au gratiuj
and the
slices
is
generally cut in slices like a salmon,
lifted
on each
side,
thus avoiding the
small bones that edge each side of the
GROUSE
Thin
AND
after
slices
should be
vi^hich
PHEASANT j^Q^gj^
first
fish.
cut off the breast,
wings and legs are
the
re-
In cutting off a wing the carver
should also try to get a strip of the breast (though a

thin one) to attach to
DUCK
upon
A
its
size
it.
great deal depends, in carving a duck,
and
fatness.
plenty of meat on the breast,
Thin
slices are
cut off
its
large,
fat
duck, with
carved like a goose.
is
and then the duck
breast,
is
turned endways toward the carver, the wings nearest
Remove
and the legs farthest from him.
the wings,
leaving a thin strip of breast attached to each.

requires considerable dexterity.
and afterward the neck bone.

is
now
sides,
Next remove
The whole
This
the legs
breast-bone
separated from the rest by cutting through the
when
the backbone can easily be divided in
by pressing dow^nwards.
A small
two
quantity of the stuf-
fing should be served with each portion.
FOWL
A wag
who was
a guest at a dinner where
the host, an ostentatious man, allowed the fowl to get
cold while expatiating upon the beauty of the gildings

of frame and sconce in his
newly decorated dining-room,

51
BACHELOR'S CUPBOARD
Carving and Game

said Impatiently, "
carved
Never mind your gilding
your carving! "
taste of
Care should be taken
alike.
the white
give us a
Boiled and roasted fowls are

to cut oil plenty of
meat of the breast with the wings, the knife
downward
being slowly drawn and

as the boiled white flesh
pressure avoided,
apt to crumble.
is
The
end of the fowl should be toward the carver.
front
Insert
the fork In the leg with the knife underneath In re-
moving the leg and

from the remainder
by a piece of
will
now
and then
thigh,
skin, so this
The
simple.
Is
away
leg adheres only
leave the socket, and with very
from the knife the leg will be

is
raise the leg
The
of the bird.
set free.
thigh bone
little assistance
The neckbone
next removed, and then the breast separated from the
carcass by cutting the thin rib bones through on either

side.
The
liver,
wing, and breast are esteemed the
and everyone who has trav-
choicest parts in America,
Europe
eled In
familiar with the extra charge for
Is
a portion of fowl with
which a wing
is
served.
QUAIL,
are best carved by being cut In half right
PARTRIDGE
through the breast and back, cutting
AND
11
'
PIGEONS
and
jelly, for a portion.
TURKEY
In carving these,
AND
many
GOOSE
This
duck.
Cut
down
close to the breast-bone.

Each half Is sufr
"Cient, with the accompanymg toast, cress,
slices
also
off the
as
obtains
meat
endeavor to obtain as
possible
in
from the
close to the breast
52
breast.
carving a domestic
bone down
BACHELOR'S CUPBOARD
Carving and Game

When
wing bone.
to the
the thigh
is
eaten hot, the
drumstick can be separated from the thigh and the
meat on the thigh cut

is
better
" Ply me, try me, prove ere you deny
SIRLOIN
OF BEEF
sang
roasted there
Apollo.
may
it
center
juicy
If
sirloin
"
properly
is
brown
for
top of the roast to the
the
epicure.
be divided in twô parts, the under-cut of
the top or rump.
me!
be a portion served to the liking of
each guest from the crisp

blood-rare,
may
But when not wanted,
off.
removed whole.
It
is
sirloin
fillet
and
usual to carve the under-cut
and not to begin on the upper part until the other
first
finished, for the reason that the joint presents a
cut
is
far
better
appearance
Often the under-cut

pany
is
when
dish.
the
to
table
say four or five; then the remainder
The
under-cut
to the bone.
thin slices,
and not
cold.
sufficient to dine a small com-
cold, and, nicely garnished,
down
sent
is
The
is
served
makes a handsome luncheon
carved in rather thick

top or upper-cut
and care should be taken
is
to keep
slices
carved in
it
straight
to cut out the tender part in the middle.
A LEG OF
MUTTON
a haunch,
SADDLE
OF
MUTTON
is
best carved
by cutting
the bone, which gives
and
is
practically the
slices parallel
it
same
thing.
should be carved in thin

side of the center bone.
with
the appearance of
slices
Have
on
either
the relays
Q^ j^Q^ gravy served separately, as this joint
cools quickly.
Plates should be very hot.
53
BACHELOR'S CUPBOARD
Carving and Game

FORE-
Separate the shoulder from the other part
QUARTER
OF LAMB
by cutting round
its
outer edge.
Place the
shoulder on another dish and separate the
from the brisket. The shoulder is rarely cut when

most people prefer the other portions.
ribs
hot, as
HAM
'Ob
turkey
down
to
all de meat dat's fit ter eat, f'm

ham," ham is the most difficult to carve
nicely.
It should be cut in slices as thin as a wafer
and from the extreme end of the knuckle, thus grad-
ually cutting into the meat and leaving the knuckle
bone bare.
TONGUE
slices off
Cut
the tongue in half, and then cut thin
each half.
little
fat should be cut
from
the root of the tongue and served with each slice of lean.
word
and
amiss
is
like the
distracted
as to the etiquette of carving will not be

this
is it
Do
not talk to the carver. For he
motorman and should not have

from the very important business
his attention
in hand.
"RABBITS, except in soup stock," says Sir John Bailey,

" ought never to appear on a gentleman's table.
But
if
it
must be served,
Apollo did Midas

dore
Hook was
let
it
be whole, and treat
let its ears
be apparent."
a famous carver, and
when with
intimates he frequented some country inn outside
don he was
it
in the habit of acting as his
own
as
Theohis
Lon-
caterer
and selecting from the poulterers and butchers whatthe
''
The
Eel Pie House," Twickenham,

Green Man," Blackheath, and the " Anglers " on
ever he desired.
''
54
BACHELOR'S CUPBOARD
Carving and Game

Thames, with the famous " Star and Garter," Kew
Bridge, were some of his frequent haunts, and the freedom of the kitchen was always his.
A late royal duke whose talents and knowledge were
the
world-famous once exclaimed aloud
at the large house

party of a fellow-nobleman in Worcestershire, " Take
this
away!
it's
a very bad help."
This must have been
mortifying to the carver, but he doubtless deserved

for
some carvers destroy everything that
falls
it,
under
careless, clumsy hands; they never think of

" diving for green fat, sounding for cod sound, divid-
their
fin and liver in equal portions, and they will

woodcock and snipe without trail, turkey without
stuffing, and plover without toast."
Every bachelor epicure knows that steel Is detrimental to the delicate flavor of fish, and should insist upon
ing the
serve
being given a silver
fish knife for
55
serving
it.
CHAPTER
**
own
BECHE means
try
miglit
me what
that
father."
Don't
ESCA-
monkey
such cooking, a
Âîtli
eat his
VII
ask
won't
for your fish course
It
when
But
some time,
tell.
the mercury goes up Into the
eighties,
and
If
a better
name
occurs
to you, you're at liberty to use
two
Parboil
pounds
of
schrod, or any firm white

In fillets
Mix
and place
In a small
In
It.
halibut,
fish.
Cut
a salad bowl.
bowl a tablespoonful
of vinegar, three of olive
oil,
salt,
cayenne, bits of orange peel cut thin

as thin can be, a teaspoonful of onion
juice, a sliced
green pepper, and,
you have them handy, a bay
leaf
if
and
a sprig of thyme to give an added
bouquet.
fillets,
Mix
garnish
and pop
well, pour over the
with
into the Ice
orange,
sliced
box to await the
serving.
'
57
BACHELOR'S CUPBOARD
Snacks of Sea Food

These two particular sauces were invented
especially for bachelors, and they're quite
FISH
SAUCES
For
new.
one must mash to a paste a clove
chile sauce,
of garlic, finely minced, and
have been softened

a sieve.
Add
a bit of the water,
cupful of olive
fish
closely covered,
we
and
oil
you
and one
salt,
stir
the pepper pulp into this.
elect to have, cut in fillets
For the
this sauce.
in
table-
In the blazer have sizzling hot a
spoonful of vinegar.
Whatever
two red peppers which
water and rubbed through
in boiling
and cook,
other,
which
will call after Pittsburg Phil, take a cupful each of
tomatoes, onions, and green peppers from which the
Scald and skin the toma-
seeds have been removed.
and skin the peppers by blistering on a hot
toes,
Chop
adding
all together,
This
moisten.
ment
to cold
with
fish.
and enough
stove.
olive oil to
not to be despised as an accompani-
is
beef,
Try
salt
it
although
it
is
perhaps at
best
its
on Barracuda, Spanish mackerel,
Ouananiche, or even the plebeian cod, and report the

result in
your Sunday newspaper's
Woman's
Page.
SARDINES would make a man bow down before a

L'INDI- Hindu god.
This is how M. Mooker-
ENNE
lish
ter
salt
and
and
chutney.
it
jgg
friends.
stir
Calcutta serves them to his Eng-
Into
the
the
in
cayenne to
When
it
chafer
yolks
taste,
put
of
four
and
forms a smooth
but-
of
eggs,
teaspoonful
paste,
some trimmed sardines from which the

58
pat
beaten
of
mash with
oil
has been
BACHELOR'S CUPBOARD
Snacks of Sea Food

wiped, dip in eggs and bread crumbs, and after sauteing in hot butter, dish up on thin strips of toast.
TURTLE
STEAK
man
Should a
be so fortunate as to have
from Maryland with
sent up
his birds a
small terrapin, then shall he call himself blessed and

ask in three or four of his intimes for a quiet game.
No
matter what the
pand
like
Sunny
losses, this turtle steak will
make
repay the loser and
Jim's.
After melting two spoonfuls
who meanwhile
of butter in his blazer, the host,
champagne cooling and the
the
plates
heating,
stir into
the chafing dish a tablespoonful of
ketchup,
two tablespoonfuls
port,
dash of cayenne
''dash"?
until
and
tender,
some
amply
the smile of the winner ex-
mushroom
of currant jelly, a gill of
why
salt.
has
will
do they alwâys say
In this simmer the steak
and, as a crowning
touch,
stir
in
the
Piping hot should be the plates,
juice of half a lime.
the inevitable toast, and the steak.
With
the cham-
pagne of the right coolness and the steak of the prescribed

I'll
hotness,
even
Sam Bernard wouldn't know,
wager, just when one should cry "Sufficiency!"
CANNED
SALMON
Who
wôuld ever dream that the plebeian
canned salmon could be transformed into
a morsel of such surpassing richness that
mortalized by no
self?
as
less
it
was im-
a person than Thackeray him-
Yes, canned or "tinned" salmon was in style
long ago as that,
vial litterateur did
my
it
friends.
for himself
59
And
and
this
is
how
the jo-
his gifted friends:
BACHELOR'S CUPBOARD
Snacks of Sea Food
A gill
of olive oil should be popped Into the blazer with
a tablespoon of chopped onion, a minced clove of gar-
two
lic,
can of canned salmon
bay
a few
leaf,
in
slices of
salt,
of Nierstelner,
gill
and
Simmer twenty min-
fish.
then pour into a deep dish that has been lined with
and
call
''
it
Melt
CRABS
A LA
CREOLE
per,
add
lemon, a pinch of curry pow-
water enough to cover the
toast,
Now
liquid.
Its
tomato pulp, a
der, a pint of
utes,
when browned,
cloves, six peppercorns, and,
Bouillabaisse"
in the hot
water pan a large spoonful
of butter and cook In
for five minutes a
it
small onion and a small sweet Spanish pep-
minced
Stir
fine.
while frying and add half a
pint of strained tomato juice, a gill of chicken broth or
canned chicken bouillon, some celery

soft shelled crabs nicely cleaned
and cut
no longerand
mer seven minutes

browned toast.
BOSTON
CLAMS
but this
Is
Did they
or the
how
some
on
taste,
slices of
FINNAN
HADDIE
The skin
Sim-
serve on delicately
brown
in dice three or four

in the chafer.
in the
its
part, salt
pork
fat,
Add
and
serving
bread.
Hotel Essex
reputation to
Club
immaterial which,
from the tough
as served at the
is
Cut
and saute them
hot Boston
its
It's
pork and fry crisp
soft clams, freed
pepper to
and four
in half.
originate at the Somerset
Puritan?
they're done:
slices of fat salt
salt,
creator,
In
Boston owes
Rudolf
Ziitter.
removed from the finnan haddie and the
60
BACHELOR'S CUPBOARD
Snacks of Sea Food

bones removed, after which
It
is
it is
parboiled in salt water.
then cut in pieces about an inch square.
quantities
of
chopped are sauted

of fish
and two
for
cream sauce
that.
seasoning,
not,
If
improves
it
added and the
sliced boiled potatoes are
little
finely
in butter till tender, then the pieces
whole covered with cream.

used
Equal
and green peppers
celery,
leeks,
is
and
at
Salt
it
all
hand,
it
and white pepper are

together.
boils
may
the beaten yolk of an
and thickens
it
If
be thickened with
egg stirred
in
Finish with small
slightly.
dots of butter and a sprinkle of chopped parsley.
HERRING
OMELETTE
Speaking of
fish,
did you ever eat a savory
herring omelette?
a specialty of the
It's
Manhattan Club of New York. Skin and bone one

fat smoked bloater herring and cut in thin pieces.
Place in a saucepan with a tablespoonful of butter,
paprika, chives, and parsley.
Stew slowly and add
quarter-cup thick cream and four egg yolks; then take

of the stove.
Beat the four egg whites
stiff
and mix
then shuffle and fold as an omelette in a
all together,
buttered pan, place in a hot oven three minutes, and
then serve.
A UNION
would not go badly on
GRILL
for a hot bite after the theater.
plicity itself,
and
this is
how
it
is
a yachting trip or
It
is
sim-
done: Clean a pint
of oysters and drain off all the liquor possible.
Put
the oysters in the chafing dish, and as the liquo-r flows
from them remove with a spoon and

6i
so continue until
BACHELOR'S CUPBOARD
Snacks of Sea Food
Sprinkle with salt and
the oysters are very plump.
And
pepper and serve on whatever biscuit you fancy.
don't forget to add two tablespoonfuls of melted butter
when
seasoning them.
The Thorndike Hotel
THORN-
Boston has an
in
DIKE
oyster recipe invented by
OYSTERS
really a delicacy.
Two
its
chef which
is
tablespoonfuls of
butter are melted in the chafer, and a pint of oysters,
drained of the liquor,
is
Then
to bursting point.
added to cook until plump

over them
is
poured a quar-
two egg yolks are stirred in

With salt, black and cayenne pepper,
to thicken it.
and a slight grating of nutmeg, the trick is done, and
ter-cup of thin cream and
zephyrettes
on
hot
are
plates
brought on
the
for
serving.
Who
CLAMS
pleads guilty to Clams a la Rial to?

William Faversham or Francis Wilson?
A LA
^^^^^^^
let either
goes:
Upon my word,
can't remember, but don't
say he hasn't received proper credit, and here
Chop
fine three
tablespoonful
of
dozen
butter in
little
Put a
neck clams.
the chafing-dish,
add the
clams with their juice and season them with a teaspoon

of minced chives, twô teaspoons of chopped parsley,
little
pepper.
After boiling about
five
one tablespoon of walnut catsup and then
and
minutes add
stir in soft
bread crumbs to absorb the liquor, add another table-
spoon of butter, and serve very hot.

ranted to
This
is
wâr-
make any leading lady sweet tempered, even

62
BACHELOR'S CUPBOARD
Snacks of Sea Food

after failing to find her
name
foot-high letters on
in
the billboards.
LOBSTERS
MUSH-
ROOMS
New
was a benedict from
It
WITH
first
told
me
pj
^ hopeless bachelor
who
who
Orleans
about lobster with mushrooms.

1
mitiated him
mto
when
.
a girl
r
the mysteries of this
luscious bonne bouchee promised to forsake spinsterhood
him
for
and
all
So
because she could cook.
if
you are
anxious to be won, just give this recipe to the only

girl,
and
see
ster
meat
is
what
the
follow^s.
quart of finely-cut lob-
To
first requisite.
follow^ have a cup
of sweet cream, a sweet green pepper with seeds re-
moved and
the
pulp
minced onion, a
finely
minced,
teaspoon
of
tomato peeled, quartered, and
ripe
large, fresh mushrooms peeled and

Put in the chafing dish a tablespoonful
of butter and add the pepper and onion and cook two or
sliced,
and a pint of
cut up small.
three minutes over a brisk flame.
rooms and
Then
tender.
lobster.
as
toss
Add
turn
in the
cream, and
Season to taste wîth
can be serve up on
toast.
The
up-turned cups are
a slight sprinkling of
the baking dish
is
when
The same
with butter and
and pepper
salt
as hot
lady bakes
up, in a baking
gills
filled
tightly covered.
hot add the
and when
salt,
mushrooms, the large campestris,

dish.
tomato and mush-
about until the mushrooms are dark and
is
added before
After baking about
ten minutes there should be plenty of juice to form the

finest possible sauce for the
mushrooms.
63
ABACHELOR'S CUPBOARD
Snacks of Sea Food
SHRIMPS
finishes a trio of
A LA
Melt
CREOLE
same quantity of lard
add a tablespoon of brown
from the Bayou.
recipes
one-half tablespoon of butter with the
flour
a stewpan, then
In
and
stir until
smooth.
dozen large shrimps boiled and shelled and a large
chopped onion are fried for
minutes, after which
five
a cup of chopped tomatoes, thyme, and parsley to taste
are added and the whole
Then come
Is
simmered half an hour.
three chopped green peppers, salt and cay-
more of cooking.
enne, and a half-hour
The Orlean
serves the dainty with plenty of nicely cooked rice,

It Is
a dish
fit
King
for the
A young pathologist,
AN
whose name
Is
equally
OYSTER well known In Boston and Berlin, Is

SPECLAiTV^ devoted to his chafing dish as he
and
his laboratory,
and
of the Carnival.
quite
is
to
has generally something quite
lie
when
recherche to offer his guests
they drop Into his
One of his oyster specialties

own circle at present and small
rooms for an evening.

Is
enjoying fame
wonder.
per,
if
For
in his
it is
a toothsome morsel for a
was one.
of two eggs
How
ever there
Butter the size
Is
is
it
little
done?
melted In a dish and into
poured a quart of oysters and their liquor.
this
is
way
of seasoning he combines paprika, salt, pepper,
a dash of Tabasco.
This
Is
stirred well into the
ture and the flame left high under the chafer.
three
tablespoonfuls
added, and
bling hotly,
when
it
of
Is
sup-
Listen:
thinly
sliced
celery
By
and
mix-
About
Is
then
tender and the oysters are bub-
two tablespoonfuls
64
of sherry and the juice
BACHELOR'S CUPBOARD
Snacks of Sea Food

of half a
utes,
and
if it is
a pint
If this be heated first
stirred in.
is
will be better, as the sherry and hot oysters are apt
to curdle the cold cream.
of
ten min-
to be especially appetizing, half
of rich coffee cream

it
Cook then about
lemon are added.
Serve on hot toast or
brown bread and drink with
to crave at the
and
dish,
just
supposing,
moment
cocktail has preceded.
it
And, by
although of course
if
of course, that a
the wây, Rhine
seltzer doesn't go half badly
slices
what you seem
with
wine
this particular
you prefer beer
I've nothing
to say.
When
SHAD
ROE
the shad
of the succulent roe.
if
is
smiling in the market
place, the festive bachelor bethinks himself
they be large
For four people a
^will
pair of shad roe
be sufficient. Scald them in the
hot water pan with a pint of hot wâter, a

gar, a bit of mace,
and some lemon
peel,
gill of
three peppercorns for the final touch of mystery.

fifteen minutes, then spread
vine-
not forgetting
Boil
with butter blended with
chopped parsley and the juice of a lemon.

"
The gentleman who
dines the latest

our street esteemed the greatest;
But surely greater than them all,
Is he who never dines at all."
Is in
OYSTER
TOAST
and
anchovy
fine
cast off their beards.
silver knife
dish.
a la Sir John Bayley: "Bruise one small
Mix
and take two dozen oysters
Chop
the oysters fine wîth a
and put with the anchovy
in
the chafing
both together with sufficient cream to give
65
ABACHELOR'S CUPBOARD
Snacks of Sea Food
It
Heat
a pleasing consistency.
Have ready some
time.
hot oysters on these rounds.
wash down with brown

Sir John,
well, stirring all the
buttered toast, and serve the
Eat
in
solemn
silence,
by the way, stipulates always that the din-
ner hour be adhered to with military exactness.

related of
Cambaceres that Napoleon kept
waiting half an hour, and
and
cook
'*
Henri
hilated
self
"
upon
board
the
in
in
true
The
Save the entremets!
The
Dr. Kitchener,
late
his punctuality,
motto,
"
Come
added the word "
it
his
is
exclaimed,
entrees are anni-
who
prided him-
had written over

at
It
dinner
despair he sent for his
phraseology
military
Theodore Hook, who always

best,
and
sherry."
seven,
go
at
his side-
eleven."
wê sma' hours

above, and great was
liked the
" to the
the doctor's surprise when he found that by alteration

To
the notice advised his guests to " go it at eleven."
this
"
might be added the advice of
Baillie Nicol Jarvie:
Don't accept a man's hospitality and abuse the scoun-
drel behind his back."
CHAPTER
VIII
rrrr
*'
Clieese is but a peevist
elf^
It digests all except itself,"
Cheese
is
of foods,
and contains,
as
one of the most valuable
much nutriment
two pounds
it
is
as
of beef.
in
is
In
one pound,
contained in
its
raw
state
rather difficult of digestion to
some, but
this
by cooking.
it
somewhat overcome
small amount of
bi-
carbonate of soda should always be
added
to
of this,
cooked cheese.
it
In the face
seems strange that cheese
should be eaten to aid digestion, but

a small portion of very rich cheese
eaten after a hearty dinner aids that
function wonderfully.
The
cheese
places
various
popular brands of
names from the

where they are made. Many
take
their
foreign cheeses are
now
so well imi-
tated in this country as to render im-
67
BACHELOR'S CUPBOARD
A Chat on Cheese
For many years the Neufchatel
and Is really quite as good
portation unnecessary.
cheese has been
made
as the original
French
here,
cheese, while there
Is
made
In
Connecticut alone a very large quantity of so-called

"
cheese " which supplies the leading mar-
Camembert
kets of the large cities of America.
The
which
Holland
is
the
generally served here in
is
But
condition.
the
Edam, Gruyere,
home of the Edam,
favorite skim-milk cheeses are
and Parmesan.
in
plum
coffee, rolls, thick slices of
Edam
of fresh
and melts
cheese,
which
mouth.
one's
in
the
besides
includes,
traveler
Its
and the Parmesan an
delicious
is
a dark golden color,
The Gruyere
lish
and
the
Italian.
latter
cheeses include
Stilton
England, the favorite

*'
Dairy of
from
Cheese
bert,
the
and served
the
In this
three
first
The milk and
Young America and New York

and the Canadian Cream
States,"
the
Townships
Eastern
which are the popular
acquired
taste
Che-
Engcream
and Double Gloucester from
of
cheese includes Brie, Neufchatel, and
Anyone who has
Swiss
gratin.
favorite milk cheeses are the Gloucester,
Cheddar, and Gorgonzola
Cream
is
Italian cheese, the latter princi-
form with soups and on dishes au
The
cocoa or
bread, and great pieces
pally used for grating over macaroni
shire,
hard or ripened
Holland the usual breakfast served
varieties served In
Canada.
CamemAmerica.
lived in Paris, however, has doubtless
for
Port
the
de
Salut,
I'Eveque, both similar to Brie, but with a
gent flavor, and the luscious
little
68
the Pont
more pun-
Coeur Crime
cheeses
BACHELOR'S CUPBOARD
A Chat on Cheese
which, with the Fromage d'Isigny and the Gervais
Creme, are served
Bar
wîth
le
Due
currants or goose-
or with various comfitures and
berries,
compotes of
fruit.
The
Schweitzer Kase, or Swiss Cheese,
is
another
Limburger is generally confined to Teutons, most Americans disliking the odor

Perhaps the most popular cheese to-day is
cordially.
favorite, but the love of
the Roquefort, which
and allowed
to
mold
is
ripened in dark caves in France
There
until ripe.
is
a fashion of
loading a Roquefort cheese with brandy, which not only

preserves
it,
but gives
it
an incomparable
flavor.
The
various potted cheeses, like MacLaren's and the Cana-
dian Club, are put up in jars with brandy and retain

their delicacy of flavor indefinitely
Pineapple cheese
ferred,
The
is
similar to
while Sap Sago
if
kept in a cool place.
Edam
and seldom pre-
a well-known competitor.
is
gourd-shaped Italian cheeses are so strong that
few care
for them, although
when
grated over a dish
of spaghetti they are not to be despised.
The
cheese
from Switzerland made from goat's milk and the Norwegian cheese of reindeer milk seldom find their way
to this country,
made by
Who
where the
" full
cream country cheese
"
the farmers' wives is far-famed.

has not eaten the luscious " Cottage Cheese,'*
Dutch Cheese," or " Schmier Kase," made from sour

milk and worked smooth wîth sweet cream? This is
sold in some dairies in the cities, nicely wrapped in
**
five-cent packages,
and
is
sometimes improved by the
addition of chopped sage, parsley, or chives.
69
BACHELOR'S CUPBOARD
A Chat on Cheese
The
correct cheese to order after a dinner depends
upon the preceding courses and the
entirely
the
bit
While English people
dIners-out.
Gorgonzola or
of
ally order Roquefort,
can cheese
as
Is
ripe
take
of
with a
Camembert, or
Brie,
and Ameri-
generally relegated to the noon luncheon
pie.
bit of
of Roquefort
Americans gener-
Stilton,
an accompaniment to the Inevitable American
angle
of
taste
often
tri-
French dinner usually terminates
cream cheese and a
confiture, unless a bit
taken with the cognac and coffee.
is
CHEESE
At some
dinners, a canape^ In w^hlch cheese
CANAPE
forms a
part.
frequently served, the Ca-
Is
nape Lorenzo of cheese and crab meat, which originated

at
Delmonlco's,
cheese canape
Is
world-famed.
being
made by browning
An
ordinary
a circular piece of
bread In butter and spreading with French mustard,

then with a layer of grated cheese seasoned with salt
and cayenne.
This
until the cheese
is
Is
set
In
a hot oven and baked
melted.
CHEESE
run the gamut from Schweitzer Kase
in
SAND-
rye bread with
German mustard down
to
\VICHES
^ dainty affair served at afternoon teas or
receptions,
slice of
which
is
made
of a slice of
white bread, between which
brown bread and

Is a filling made
from minced green peppers, English walnuts, and

blended
with
Neufchatel
cheese
Grated Gruyere cheese mixed with

walnut meats seasoned with cayenne is a
mayonnaise.
chopped
olives,
and softened with
70
BACHELOR'S CUPBOARD
A Chat on Cheese
English sandwich, while fresh whole wheat
favorite
American cream cheese and English
bread with
slices of
mustard
" not to be sneezed at."
"
is
Cheese and bread make the cheek red."
Cheese, like tobacco,

literature of
its
" Cheshire
the
*'
the
Wine
Office
Court
daily papers are cartooning
delightful
that
and,
off Fleet Street in
if
old
you
inn
in
please,
London, where
and pudding and drank
ate toasted cheese
has published an interesting history of
ale,
the most perfect old tavern existing in London,
its title
who
with
at last being dignified
Welsh Rabbit,"
of a
musty
this,
Cheese,"
Dreams
Dr. Johnson
his
is
The
own.
German.
being
''
The Book
lived nearby, used to
of the Cheese."
sit
Goldsmith,
there with Dr. Johnson,
and there are many souvenirs shown of the two famous

litterateurs.
And
Was
the cheese?
there ever anything to com-
pare with the toasted cheese one has there?

idealized sort of rabbit, served
on
slices of toast
and brought
up
It's
an
in little square tins
in sizzling
one on the rough board bench with a
and
set
before
mug
of
musty
or a pitcher of ale and porter mixed and frothing over

deliciously.
The
secret of the toasted
cheese
that of the pudding, jealously guarded, and

that but one
just
how
man
the trick
in
is
with
his
own
is,
like
is
said
London ever know^s at one time

done.
But it's a morsel that is
well worth crossing the Atlantic

satisfied
it
for,
provided one
chafing dish cheese stunts.
71
isn't
BACHELOR'S CUPBOARD
A Chat on Cheese
Why
not cheese used more,
is
and,
nutritious,
dinner.
If
eaten
properly,
wonder?
aids
in
of
is
one always drinks plenty of good old ale
or beer with his rabbit and includes in

a pinch
It
digesting
soda there's no
its
why
chronic indigestion to contend with,
ingredients
unless
reason,
there's
a rabbit need
not digest as easily as a new-laid egg.
In foreign countries cheese

diet as bread.
with
One
his pail of beer
cheese.
The German
without
his
the
is
as staple
an
article of
reads of the husky English laborer
and mid-day
of bread
tiffin
and
considers no luncheon complete
Schweitzer Kase or Schmier Kase, while
Swiss goat-milk cheese, the Norw-eglan reindeer-
milk cheese, the Italian cheese, and the hundred and
one variety of French cheeses are equally famous staple

articles of diet.
AN
APPE- Take equal parts of MacLaren's RoqueTIZER

fort cheese and sweet dairy butter and melt
in the hot
water pan, using a very low flame.
shire
sauce
to
taste,
stirring
crackers and the beer that
famous
until
When
and Worcester-
of cream-like consistency add cayenne

it
foams.
Crisp
made Milwaukee famous
complete a
trio of
FROMAGE
-^
A LA
with the students of Geneva and Lausanne.
palate-ticklers.
Gruyere cheese appetizer
is
a favorite
FLORIAN
Florian Robert brought the recipe into his
ROBERT
coterie at the Sorbonne,
and
in
the little
apartment on the Boul' Miche' a few congenial souls

occasionally gather of an evening and wash down with
72
BACHELOR'S CUPBOARD
A Chat
"Bock''
Melt
this dainty:
brazier
charcoal
the
over here
071
of
When
and after
to eat, serve
or
half
can of
salt, pepper, and a suspicion of
add four well-beaten
well blended,
stirring until
It
looks just good enough
on triangles of toasted bread.
FONDUE
AU
quickly
FROMAGE
some chopped onion and
broth
chicken
chicken soup strained
eggs,
used
be
will
a quarter-pound of grated Gruyere cheese
a cup
nutmeg.
copper saucepan over
in a
chafing-dish
wÎth a teaspoonful of butter,
parsley,
Cheese
delicate
^.jî^
fondue
made
may
fromage
au
be
of the sort that one serves
ginger ale or ApoUInarls lemonade.
Melt with a piece of butter the size of two chestnuts

(I'm tired of saying " a walnut ") In the blazer, a halfpound
Add
and
of broken or grated cheese,
stir until
melted.
a cupful of thin cream, a bit of salt, and a sprink-
ling of pepper.
Serve on any biscuit or toast you fancy
but
made from Boston brown bread
try toast
want a
distinct novelty to connect
QUEEN
VIC-
TORIA'S
TOASTED
Would
Good
recipe
two
continents.
from Victoria
the
John
Bull? Then let It be toasted cheese from
^j^g Royal Lodge at Windsor, which is
done In this fashion: Grate half a pound
of cheese very
and
not a
you
If
fine,
be
acceptable
to
the
loyal
and add three tablespoonfuls of
a small glass of
Mix
champagne.
ale
well in a silver
dish over the hot water pan for ten minutes and serve
on
toast.
served at "
It's
Ye
almost as good
not
Cheshire Cheese."
73
quite
as
that
BACHELOR'S CUPBOARD
A Chat on Cheese
ONION
have no time to waste in the idle discus-
^^^^^'^
whether
sion of
it's
Rarebit or Rabbit.
If
you must know, consult the Encyclopaedia Brittanica

while two large Spanish onions are boiling
When
wâter pan.
they are
soft,
in the hot
your mind will be
and you will chop the onions and put them
at rest,
in
the blazer together with a small piece of butter, milk,

salt,
much Tabasco as you

made mustard, and a half-cupful
cayenne, as
ful of
It
should be very " short," and, with a steinful of
Wurtzburger,
it
when it's
you how to
will be so delectable that
it
gone you'll doubtless bless

do
teaspoon-
like, a
of grated cheese.
then make
me
for telling
another.
FRIED
These odorous but w^holesome vegetables
ONIONS
take on a
WITH
ion
new
savor w^hen friend in this fash-
Fry a quarter-pound or
quite brown,
salt
pork until
then remove from the pan.
Slice a quart of onions into the fat, adding a little salt

and pepper and half a cupful of water. Cover the pan
and cook the onions until a light brown, then cut into
dice three-quarters of a
pound
of good cheese
and add
to the onions about five minutes before serving.
Allow
simmer slowly, and do not break up the cheese
in fr>îng.
This comes from Pierre Lavigne, a prominent young artist in Paris, who says he learned it of
them
to
peasants in the valley of the Loire.
OYSTER
RABBIT
an Oyster Rabbit a
cannot
to tickle
fail
deviation from the time-worn rabbit
is
Frank Harris, which

some palates. Clean and remove
74
la
BACHELOR'S CUPBOARD
A Chat on Cheese
the hard muscles from half a pint of oysters and let
them heat
Then
half
until their edges curl in a chafer with
own
of their
liquor, finally
removing
some
to a hot bowl.
put in the blazer one tablespoonful butter, one-
pound cheese broken
in small bits,
one saltspoon
each of salt and mustard, and a few grains of cayenne,

if
desired.
two eggs
slightly,
with a suspicion of bicarbonate of soda,
While
the cheese
is
melting, beat
adding them to the oyster liquor and pouring gradually

Add the oysters, cook a moment,
in the melted cheese.
and serve up on hot
toast or crackers.
A "BED- Herman Oelrichs occasionally created a

SPREAD
bonne bouchee'" and this, which he called
FORTWO"]^jg "bedspread for two," is another oyster
''
concoction that
is
worthy
of the
name.
Stir six eggs
together in a soup plate, and in another plate cut up
a dozen
medium Blue
Points moderately
Rub
fine.
the bottom of the blazer with anchovy paste, put in a
good-sized piece of butter, and proceed to do the eggs

into
a creamy scramble.
throw
in the oysters
Just
and
as
stir until
they are turning,
well blended and
cooked through, then serve on toast lightly spread with
some of the anchovy
paste.
Will you brave insomnia and indigestion?

Then listen: Have some sardines broiled
and placed on squares of buttered toast, then make in
SARDINE
RABBIT
the chafer a thin rabbit, using milk In lieu of

a
dash
of
Tabasco.
Stir
75
in
one direction,
ale,
and
adding
BACHELOR'S CUPBOARD
A Chat on Cheese
cream, and
when
"
the consistency of " cold molasses
pour over the broiled sardines.
CHILELY
gay bachelor from 'Frisco
modest to give
cheese
his
New York
pound
of
it
name taught me
Break
Dairy.
is
too
with
trick
in pieces a quarter-
made mustard,
fuls of thick cream, a dash of

Stir until nearly
and then
who
and rub to a paste with a tablespoonful of
butter, a teaspoonful of
enne.
this
stir in
twô tablespoon-
Tabasco, and some cay-
melted
in the hot wâter pan,
quickly this sauce which has been cook-
ing in another chafer: Scald and skin three tomatoes

of
medium
bell
size;
add one small white onion and one
pepper with seeds removed and chopped
cook ten minutes over a hot
fire.
Pour
fine,
off
and
super-
fluous tomato juice before adding to the cheese.

Mix
thoroughly, and if " Bock is in season," then you'll
need no passport to the
Land
76
of Delight.
^^^
CHAPTER
IX
urr
"
One
Devil Drives out Anotker
Deviling
cookery
form of
particular
is
that
was
devised
doubtless
by some inventive bachelor;
at
all
events, " devils " are beloved by epi-
cures the world over.

What New
Yorker does not remember with joy
the famous " devils " procurable only
in their glory at
"Jack's"? There
is
a subtlety in Jack's concoctions that
makes
ico's.
up
and Martin's throw
hands
in the face of his in-
their
more
than
" devils "
The
comparable mixture.
of
Delmon-
the chefs at Sherry's,

Rector's,
one
London
club,
but particularly the Junior Carlton
and the
the
Army
world
Somerset
means
and Navy, are famed
over,
Club
in
while
even
Boston
by
the
no
lags behind in the preparation
of deviled kidneys.
77
BACHELOR'S CUPBOARD
Devils and Grills

The
Well,
and
deviling
grills need not be deviled, but devils
The
grilled.
of
between
distinction
smoking
taste,
hot.
MUST
proper dressing of a good devil
chief requisites.
its
hot to the
grilling?
must be pungently
It
cooked
in a sizzling fry-pan,
is
be
one
spiced,
and served
Kidneys and chops are especially well
adapted to deviling, but anything in the tinned meat
and sausages
line,
while rare
of
also, are
improved by the dressing,
slices of roast beef
and mutton and
game may be made tempting
JACK'S
RECIPE
one that
is
is
guarded,
jealously
Queen
of the
so like
It
famous
as to be
Walter MacClub " gives

twin brother.
(Are
but
" Broiler
its
This one should
sauces masculine?
enough
Stir in the chafing dish
all sorts
as well.
be, at
any
rate.)
olive oil to flood the
bottom, a spoonful of mustard, half a teaspoonful of
When
some black pepper.
paprika, a little salt and
thoroughly blended, pop in the kidneys or whatever

to be deviled,
and
if
an added zest
is
required,
a few olives and heat thoroughly.
throw
bit of toast
is
in
or a
crusty end off a French loaf and a glass of musty ale
add
just the proper touch to this Satanic morsel.
INDIAN
Admiral Ross of the English navy handed
DEVIL
down
to
MIXTURE
)g^ji
Mixture
This
posterity a
" that
for
" Indian
not to be ignored.
Is it:
Four tablespoonfuls
paste,
recipe
is
of cold gravy, one of chutney
one of ketchup, one of vinegar, two teaspoon78
BACHELOR'S CUPBOARD
Devils and Grills
fuls of
Mix
made mustard, two
of salt
and two of butter.
these all thoroughly In a soup plate, then heat in
the chafer.
DEVILED
is
DUCK
York
a favorite dish in the
piece de resistance of his
removed from a cold

pieces
The
roast
of a
New
duck and the bird cut
in
he proceeds as follows:
of a convenient size,
livers are
menage
who always makes it the

meal. The skin having been
bachelor,
mashed with a spoonful of dry mustard,

salt, two tablespoonfuls of lemon juice
cayenne, to a smooth paste in the blazer,
a teaspoonful of
and a dash of
which two tablespoonfuls of butter have been meltThe same amount of water is added, and finally,
a gill of good old Madeira. When this Is smoking hot,
the pieces of duck are added and left to simmer until
in
ing.
smoking
hot, too.
"A
says an English bachelor
DEVILED
KIDNEY,
his
Jermyn
feasts,
*'
is
Street
whose suppers at
famous
chambers are
the most delicious morsel ever
enjoyed by an epicure."
Sheep's kidneys of course are
used, and split in half with the skin
and white mem-
Put two ounces of butter in a saucepan, and when hot throw in the kidneys, dust with
salt and pepper and cook quickly.
Throw over them a
brane removed.
tablespoonful of onion
juice,
tablespoonful
of
Wor-
and four tablespoonfuls of sherry.

Have your plates hot and the ale tankards brimming.
cestershire
With
sauce
a bit of bread and some ripe old Stilton to fol-
low, these
make a supper
fit
79
for a saint or sinner.
BACHELOR'S CUPBOARD
Devils and Grills
DEVILED
requires a different treatment.
LOBSTER
dash of curry powder
with some dry mustard,

oil.
is
For
this,
stirred into a paste
black pepper and olive
salt,
Spread over the pieces of lobster, then lay them in
a dish and in an ounce of melted butter; cook ten
minutes
if
and
no epicure ever wants canned
fresh
lobster.
A FASHION left-over
slices
of cold
meat that prevails
OF
in a bachelor household not far from
DEVILING Washington Square in New York, is this:
The slices are carefully trimmed, then, if cut thick, are
scored with a knife.
French mustard, pepper,
salt,
and
cayenne are mixed with soft butter to make a paste,

then rubbed in the scored slices and grilled.
GRILLED are also popular at this studio, and are done

SARDINES by first draining the sardines from oil and
removing the skins by rubbing them
ful
of butter
is
off.
A tablespoon-
heated in the chafing dish, and the
sardines are laid in this and heated thoroughly before
serving on toast or crackers.
make a
delightful
Toasted Uneeda
accompaniment
sardines are wanted,
mash the
to these.
sardines with a silver
fork and after sauteing in melted butter or a

the
oil,
a generous quantity of tomato ketchup
with a dash of tabasco,

usual seasoning of
if
salt,
lemon juice furnish the
wanted very
hot,
pepper, etc.
little
is
of
added,
and the other

few drops of
final touch, as the
served piping hot on toasted crackers.
80
biscuit
If deviled
mixture
is
BACHELOR'S CUPBOARD
Devils and Grills

makes a fine morsel for a snack or even
for a sandwich filling.
Take three pounds
of uncooked liver and chop together with a quarter
DEVILED
LIVER
pound
Mix
of salt pork.
w^ll with
half a pint of
it
bread crumbs, three tablespoonfuls of
salt,
a teaspoon-
and half
ful of pepper, half a teaspoonful of cayenne,
a teaspoonful of mace and cloves.

dish
and
kettle
in a covered
a kettle of cold wâter.
in
and place on the
done, let
Put
Cover the
two hours. When
the steam escape by removing the cover before
set
fire to boil
setting.
DEVILED
EGGS
speaking warmly, are not half bad and deserve
to
be better known.
spoonful of butter in the blazer and
Put a large
stir into it
half a
teaspoonful of dry mustard, twô tablespoonfuls of to-
mato
mushroom and one
sauce, one of
When
shire sauce.
hot, put in four
nicely quartered, salted
make some
toast,
of Worcester-
hard boiled eggs,
and peppered.
When
heating,
spread with butter and anchovy paste,
and serve the eggs on
this
and
see
if it isn't
" just the
mustard."
One more
bachelor,
who
remains modestly incognito,
famous rule for deviled bones, to
gives herewith, his
wit
DEVILED
Melt
BONES
ter,
in a chafer
add
Worcestershire sauce.
made mustard and

sticks,
two tablespoonfuls
of but-
tablespoon each of Chili sauce,
Walnut
catsup,
a dash of cayenne.
tablespoonful
Take
the
drum-
second joints, and wrings of a cooked chicken and
BACHELOR'S CUPBOARD
Devils and Grills

cut small gashes in each piece.
Sp-rinkle
with
salt
and
pepper, dredge with flour and cook in the ceasoned but-
browned.
ter until well
Then add
half a cup of hot
was cooked, simmer
five
minutes and sprinkle with chopped parsley the
last
stock in which the chicken
thing before serving.
DEVILED
as
CRABS
rant,
cooked
the
most people strongly.
in a
famous San Francisco restau-
Techau Tavern,
Two
will appeal
tablespoonfuls of flour
to
was
braided into two tablespoonfuls of melted butter and

two-thirds of a cup of white stock
was added
to
make
a sauce, into which was stirred smoothly the yolks of
two
eggs,
two tablespoonfuls
of sherry, salt
and pepper,
one-fourth cup finely chopped mushrooms, and a cup

of
chopped
cooking
After
meat.
crab
this
three
minutes, a teaspoonful of finely chopped parsley was
The
sifted over.
shells,
mixture was then cooled and the crab
which had been washed and trimmed, were
brushed with melted butter,
and sprinkled with

mixed with a
were popped
stale
little
filled
with the crab meat
bread crumbs that had been
melted butter.
Then
the shells
and baked a golden brown,
into a hot oven
after having scored the tops in
three creases wîth a
case knife.
" Fresh pork
and new wine
kill a
man
before his time."
PORK
If ever you've lived in the land of " hog

and hominy," you won't despise a dish of
CUTLETS
'*
BROILED
Ever try
f j.ggj^
this?
pq'j^ "
^Q
gg^
Cut two pounds

82
before
your guests.
of fresh pork loin Into
BACHELOR'S CUPBOARD
Devils and Grills

flat
In a deep dish, make a
pieces of a portion each.
marinade of a tablespoonful or
more
chopped
an
you're
of vinegar, a little
clove
of
chopped garlic and a chopped green pepper (seeds
re-
moved).
tarragon,
Lay
and serve on
if
epicure,
the pork in this for
two hours, then broil

This was used in
mashed potato.
hills of
the South " befo' de wâh," and I reckon you-all

relish
it
some cold night when the wind
Is
'11
whistling
round the corners.
Even a bachelor may

CREOLE
GRILLADES occasionally and sigh
is
the time for
this
way
loin
will
him
New
in
do
pieces
Cut
porterhouse
for a change.
to test the Grillades,
Oleans:
into
tire of a
a thick steak
about
four
Then
which they do
inches
tendersquare.
Pour a little olive oil over each piece and let stand a
few minutes, then broil over hot coals if you have them,
otherwise under a fine hot gas flame just enough to
sear the outside.
Then
place in a baking pan, sprinkle
with one chopped onion, one green pepper, a tablespoonful
of
tomato sauce, juice of a lemon and a
quarter cupful of
turn.
Add
oil.
Cover
closely
and when brow^n,
a bit of hot water to the gravy, boil up and
serve.
HOT
Suppose youVe just seen a Bernard Shaw
BIRDS
play; isn't that an excuse for something to
follow, a bit out of the ordinary?
Well, while the
champagne is nicely cooling In Its nest of shaved Ice,

you will let one of your guests read Shaw's " On
Going to Church " to the others while you are cutting
83
BACHELOR'S CUPBOARD
Devils and Grills

up three or four pigeons
and mari-
in four pieces each
nating them in a half cup of olive
for ten minutes.

Drain the oil into the blazer and while " Jeems " is
laying the plates
bachelor
you
take
it
oil
you're not an impecunious
are chopping an onion, a clove of garlic,
a green pepper and some parsley.
them
nice
Fry
in the oil until
then add the pieces of pigeon and sear
transparent,
This is preliminary. Next get out the

all over.
brown French casserole and put all of this in it
together with a can of
cayenne to
tomatoes,
salt,
paprika and
a tablespoonful of finely minced salt
taste,
pork, half a cupful of sliced olives, and a can of bouil-
lon or a pint of good stock.
mer an hour;
it
takes time, but
Cover tightly and simit's worth the waiting.
Five minutes before serving, moisten a tablespoon of
browned
flour
when
thickens
it
Parmesan
it,
with a
cheese,
little
or,
of the gravy, stir in and
ready.
it's
if
Pass with
you're sure they
sprinkle over the casserole while
as red as
while
it
Shaw's w^hiskers and
it's
this,
all
on the
as fine as "
grated
care for
fire.
will disappear almost as quickly as did "
Warren's Profession."
It's
Candida,"
Mrs.
CHAPTER X
"
New
disbes beget
new
San Francisco was
rants
rants
the
in
appetites."
a city of restau-
most wonderful restauall
With
America.
the
passing of the old city one shudders

to think of the fate of Zinkand's, the
Techau Tavern with
its
sweet-voiced
Hawâiian singers and sadly beautiful
mammoth
native music, Tait's
un-
derground palace, the Palace of Art

with
its
wonderful
collection
of
paintings, including a Rosa Bonheur,

"
the new and the old " Poodle Dog
the latter one of the
Then
show
places of
was the
the Coast.
newly opened Oyster Grotto, where
nothing but
delectable
served.
of one
there
shellfish,
California
including the
crabs,
was
There was the Italian cafe

Coppa on Montgomery Street
that had been decorated by the fa-
85
BACHELOR'S CUPBOARD
mous San Franciscan

sicians,
artists
and painters met
spaghetti, ravioli,
and
to
frittura,
and where writers, mudrink Chianti and
and through
their
eat
smoke
wreaths admire the wônderfully suggestive frescoes

calling Gelett Burgess
and other
celebrities
his " goops,"
and
re-
Jack London,
whose names were
upon
lettered
the border together with those of " Maisie," " Isabel,"

" Murger," " Verlaine," and other good Bohemians
who know how

of
in
to live
and to die. The restaurants
Chinatown passed by, there was that of one Matias
the Telegraph Hill region which was unique of all
For
eating places in the West.
taurant
which
over
Matias,
it
an
was a Mexican
Austrian,
res-
presided
proudly, and served his few^ patrons in the two clean,
shabby
little
rooms that smelled of
decorated with colored prints
showing glorious bull
all
the
garlic
and were
way from
fights in every stage
Spain,
from a hand-
some, lone matador, calmly awaiting the onslaught of
Taurus, to the gory
finish
with rivers of blood; and
from without, coming through the open windows,
all
the clattering tongues of Italian and Greek, Mexican

and Portuguese, denizens of the " Barbary Coast."
In the
little
alcove kitchen in the rear of the
first
room stood Matias's wîfe, a handsome, liquid-eyed

Mexican woman of thirty, busily cooking the " Albundigos," " Tamales," stirring the " Chili con carne,"
and rolling the " Enchiladas " for the Senor who sat
in the next
room drinking
of the heavy, puckery
can wine.
86
Mexi-
BACHELOR'S CUPBOARD

With
the second course of delicious
with a sauce
fish,
even hotter than the soup, Matias brought the
register,
or guest book, which reminds one of a similar one at

the " Cheshire Cheese " In London.
Filled with au-
tographs of famous people and drawings by artists and

verse by poets and pen pictures by descriptive writers,
It
was a worthy tome, and
interested one for
more than
an hour's time.
The
which form
delicious enchiladas
Mexican
dinner
part of every
si
or
tortillas
German pancake and
over like a
rolled
simply
are
corn
cakes
filled
with
grated cheese and sliced onion with chili sauce poured
over
It,
and a soup(;on of garlic grated on
make
Impossible to
as the corn
not
Is
tortillas as
made
between stones Into a
Into
soft,
eaten some very good ones

artist
in
his
studio
they are
meal
made by
little olive oil,
He
is
it
little
Mexican
of
not
artist
recipes
least
have
an
like
wheat
flour
fried his onions In a
deftly,
It
the chili sauce, which as everyone
generosity by
the
then put a spoonful on each enchilada'
made from tomatoes and hot Mexican
The same
is
rubbed
Is
but
on Russian Hill, made
brittleness.
It
Mexico,
a San Francisco
and grated some cheese over, rolled

poured over
In
but
there,
pulpy mass
ordinary corn griddle cake with a
added to prevent
top.
made
gave to
me some
peppers.
of
his
which had been given him
Madame
delectable
of
f ashion
87
Matias.
these,
Chili
and
and
knows
is
choicest
in a burst
chicken
made
is
so-
BACHELOR'S CUPBOARD

CHILI
Boil a chicken until tender, let cool, and
CHICKEN
chop
It
into a pot
fine.
Wash
and dry a cup of
put
rice,
which contains equal portions of melted lard
and butter and fry a few moments, then add chopped

tomatoes, onions,
be
bought
blended and the
some
salt,
any
at
which
wonder
fresh
powder, which can
chili
When
this
Is
well
has swelled, add the chicken and
rice
of the broth In
HOT
TAMALE
and some
purvejôr's.
if
hot
it
has been boiled.
any of you have ever eaten a
and
tamale,
you have ever
if
essayed the canned substitutes offered occasionally on

buffet cars of the vintage of
ning factories?
a
new-laid
respect
to turn
to
Armour
or the Libby can-
There's just the difference between
egg and a very bad one

the
who
canners,
certainly
out the real Mexican
article.
^with
due
all
do their best
But a
fresh
tamale with the corn husks smoking hot can only be

prepared properly by a Mexican
not attempt to
tell
woman
you how they are done.
so
will
They can
be had in their perfection In the City of Mexico, and
from there on up the coast to Portland, Oregon, where

they are very good Indeed.
By
wây of a change, some day
when you
chicken or chili con carne, try with
It
are having
some genuine
Boil some rice rather soft, with a trifle

SOPA
DE ARROZeach of chili sauce and onion juice or
chopped onion, and eat

It will
It
with
salt,
pepper and butter.
be found a vast Improvement over the plain
boiled " Carolina head."
BACHELOR'S CUPBOARD

CHILI RElittle
the most delicious of
is
LLENOS
pepper,
stuffed
be
to
Mexican
sure,
of the ordinary hotel product.
To
dainties
savoring
but
some
finely-
chopped boiled beef, one-half that amount, each, of
chopped
nuts,
is
and chopped almonds, pecans or wal-
raisins
The
added.
scraped
thin
pepper pods are prepared by being
thinner
than
usual
and
after
being
stuffed with this mixture, the rellenos are fried in egg
batter in
smoking lard and served with or without

fancy dictates.
chili sauce, as the
ican cookery
To
almost any
a substantial shaking of chili
added before the
chilis are
There may be many
Mex-
powder
is
done.
lovers of chili peppers
who
are
unable to gratify their taste for the toothsome things.
To
such people, like the ranchman in his desert of
cacti
and sage brush, the canned sweet peppers or
pimientos put up in
oil
are a luxury, and an inexpensive
one at
that,
places,
and contain enough of the peppers for three or
four meals.
15 cents in most
since the cans are but
Colorado ranch
favorite dish prepared

is
POTATOES
O'BRIEN
with
half cup of lard
some
bacon to give the proper

toes are sliced
with them
in a
called
sliced
flavor.
is
put in the frying pan
onion
and a
strip
Then some raw
and cut across very
thin,
of
pota-
and three or
four pieces of the canned peppers are also cut in tiny
The whole is mixed, and when the lard is

smoking hot put in the pan with salt, pepper, and a
dash of chili powder, or " sweet chili pepper," as it
pieces.
89
BACHELOR'S CUPBOARD

is
Covered
labeled.
poured
with a
closely
after they have
in
begun
hot water
little
to get tender,
they
should cook for ten minutes, and then chopped with a

knife and stirred.
Care should be taken not
enough lard to make them soggy.
Ask Buffalo
Not
have
Are they good?
Bill.
the wôrst salad
the world
in
is
made from
romaine or lettuce with these same peppers
sliced in
and a French dressing poured over them.
strips
it
to
and
Try
see.
These " pimiento morrones " are delectable additions 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
BISQUE
Boil six large sweet red peppers until tender.
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 wîth 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
and
slowly one-half cupful of thick cream into
stir in
boil,
then remove from the
which has been blended the yolks of two
90
eggs.
fire
The
BACHELOR'S CUPBOARD

may
Pimientos Morrones or canned peppers
Have
fresh ones are out of season.
tons
you
If
can make them by sauteing tiny cubes of
bread in olive
lips
be used
ready some crou-
oil until
golden brown
and smack your
over the hottest and most delicious of Mexican
soups.
Put three tablespoonfuls of
CODFISH
MEXICAN
Sierra
Madre
moment a clove of chopped garlic, then add

two cupfuls of raw potatoes which have been peeled
and cut in thin slices, until brown. Then add one
pound of picked salt codfish it should have been soaked
oil
and fry
in the blazer
in
for a
it
STYLE
for several hours previous
of strained toma-
a soupgon of marjoram, a cupful of vinegar, and
toes,
the
one can
pulp
of
four
luscious
Pimiento
use
fresh,
red
soaked and rubbed through a
two
peppers
Morrones
the
failing
have
^W'hich
been
Cook slowly
sieve.
for
hours.
KIDNEYS
Suppose
that, after this rich
ALAMEX-
petizing
fish,
ICAINE
^^^ substitute an
one
soup and ap-
elects to
omit the roast
entree.
Can
he find a
more tempting morsel than the kidney in Mexican

style?
At all events, let him give the dish the benefit
of the doubt until
it's
Now
tried.
for
it:
Slice three
veal kidneys, removing the skin and hard membrane.
Have
this
until
in the blazer
saute
four
brown.
two tablespoonfuls
sliced
of lard, and in
medium-sized
onions
Then add
thickly, six green peppers
ones
half a dozen tomatoes sliced
from which the

91
seeds have
BACHELOR'S CUPBOARD
been removed, finely chopped, and four
Cook
bacon.
toes that have been peeled
and
of
course
can stand;
and,
enough water
as
and cut
to cover.
raw
fat
pota-
in thick slices, salt,
much Tabasco
lastly,
of
slices
minutes, then add four
five
the sliced
as
your
kidneys
guests
and just
Stew until the kidneys are

skimmer all the mixture.
tender, then take out with a
Thicken the
liquid
remaining with the yolks of
hard-boiled eggs rubbed
Add
sherry and a teaspoonful of Worcestershire sauce.

the whites of the eggs chopped, and,
be extremely local in
with
rice
six
a paste with a glass of
to
its flavor,
serve
if
you want
it
to
some nicely boiled
it.
FEU-
One must
JOLES
before his guests without frijoles.
cooking takes time
not think of setting this feast
but
one
Mexican beans
is
Their
well repaid.
pint
Cover
with two quarts of water and boil slowly.
Drain
them, cover again with cold water and boil, and then
again, " three times and out."
Then, when the water
of small red
has boiled nearly away, add

lard,
lic
will be sufficient.
tv\ô
one large Spanish onion
large tablespoonfuls of
sliced, the Inevitable gar-
two Chili peppers (don't remove the seeds

want the temperature lowered), and five
of bacon.
Simmer slowly on the back of the
all day, stirring occasionally with a wooden spoon
clove,
unless you
slices
stove
to
thicken
the
gravy.
broken when done.
The
beans should
be
partly
Half an hour before serving, pour
the desired quantity into a
Mexican earthenware
92
pot,
BACHELOR'S CUPBOARD

pour over a tablespoonful of Sierra Madre
simmer
SALADEDEThis
RONES
come
With
shall be the salad.
be
PIMIENTOS Mexican wine

too much
and
live in
and
oil,
until needed.
the clear strong coffee to

.,,
alter,
the heady
sure you do not drink
you will have a
feast that should
your recollection many a day.
Drain the contents of a small can of red peppers.

After drying
amount
tiny
of
balls
in a towel, slice in rings, cut fine
celer}^
Add
and mix.
an equal
one teacupful of
made from MacLaren's Imperial
which should be
cheese,
Rub
rolled in fine cracker crumbs.
two hard-boiled eggs to a. paste with the

oil drained from the peppers.
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
the yolks of
What
your dinner.
Nowhere
of
New
else in
Orleans.
You know!
liqueur?
America
The
there a cuisine like that
is
delicate blending of the
and Spanish schools with a sublime

touch of negro cookery gives
flavor, to be
compared perhaps
French spoken by the darkies
The
artistic
it
salient
it's
French
nothing
else
a particularly unctuous
to the musical
Gumbo
in the kitchen.
points of this Creole cookery are the
manipulation of the onion, which gives to cook-
ing the same suggestion of diablerie to be found in the

coquettish smile of a pretty
gible
wôman
nothing more
the uses of roux, and the coffee.
93
One who
tan-
has
BACHELOR'S CUPBOARD

tasted
New
Orleans coffee will give
Turkish, Dutch, or the cafe au
Nowhere have housewives

than in
New
lait
precedence over
La
Belle France.
labored more devotedly
Orleans, where they have striven for gen-
erations to preserve their
own
peculiar cooking, and in
most households one will be served

at least
it
of
one dish
t^^pical of
at every
meal with
Among
the Creole cuisine.
few that will bear

And the first is from
the most famous of these plats are a
trying in the bachelor kitchen.
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
OYSTERS
A LA
critical.
For each person
to be served select half a
dozen large oysters
DOROTHY thei^^ When
in the shell
and roast
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
in
Pour
while blending.
and
Some
serve.
thrown
sizzling hot over the oysters
toasted saltines will
accompany
this,
and one's favorite brand of imported beer, or perhaps

a bottle of Scotch
Have you
will
want
to
ale.
eaten Creole bisque?
make
Then
of course
you
that for your formal dinner, for
94
it
BACHELOR'S CUPBOARD
Mexican Creole Cooking

Is
a delight, and will surely be a success
ing rule
Is
CREOLE
Half a dozen
BISQUE
canned
wash and
slice.
onion,
sliced
green
spice
slices
the follow-
of okra or half a can of
okra should
Add
three
pepper,
and
If
carefully followed.
be
used.
half
a can
of
whole
cloves,
teaspoonful
half
one
finely-chopped
each
of
all-
Cover
and a tablespoonful of butter.
salt
fresh,
If
tomatoes,
Chese Ingredients with a quart of cold water and place
on the
fire in
point.
an enamel kettle and bring to the boiling
Add more
wâter,
if
needed, then strain and set
on the back of the stove where
In a
will not boil.
it
double boiler heat one pint of milk and thicken with

a small teaspoon of corn starch blended with a
cream and
let
come
soup into a tureen,
to a boil.
stir in
Then pour
little
the prepared
a pinch of baking soda to
prevent curdling, and pour over the cream sauce,

ring all the while.
and serve very
Stir in croutons of toasted
stir-
bread
hot.
CREAM
This
OF PEA
SOUP
instant favor.
is
another Creole soup that will find
peas, drain
Have
a can of small French
and wâsh
carefully.
Place in
a small saucepan, adding a sprig of fresh mint, a
little
onion juice, a pinch of sugar, a dash of cayenne, and

a generous saltspoonful of
of cold water
salt.
Cover
and cook until the peas w^ll
and press through a
sieve.
Return
wîth a pint
easily
to the fire
mash
and grad-
ually stir in a half-pint of cream and a small cup of
95
BACHELOR'S CUPBOARD
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.
should
BOUILLA-
IS
BAISSE
be made on the Gulf, where the red snap-
per
Is
just
another typical Creole dish
from the water, where the
and then only can
who
live
It
redfish
be know^n In perfection.
on the Gulf know how^ to make
do not cannot obtain the Ingredients

so I will simply say
^but
it's
delicious.
96
It
is
fresh,
Those
those
who
In their perfection,
feACfleUORT
mcy^g BOUCH:S
CHAPTER
XI
" Every animal but one keeps to
The Spectator.
one dish."
Every
bachelor
thinks he
an epicure
Is
According
is.
to time
or
and
season and environment, the single
man who
has dabbled in cooking at
you that he has
will tell
all
best
ever "
thing
proceeds to
*'
then
show you,"
you wêre straight from
Even the
New
" the
promptly
as
St.
though
Louis.
England farmer
has his specialties, which are apt, in
summer,
to include a
famous dish of
pepper grass, lettuce, and mustard

leaves tossed together with salt, pepper, vinegar,
and sugar, as a salad
Reuben " up to
Marquis de Dion, with his suc-
course; and from

the
*'
culent snails or " Escargots de Bor-
deaux," he runs the gamut of edibles.
The cowboy on
the
Western
97
plains
BACHELOR'S CUPBOARD

show you how to do a
never seen on the Emerald
will
home from Hefdelberg
" Mulligân " such as wâs

Isle,
and the student just
will tell
you that no German
restaurant ever serves sauerkraut with such delicious
brown gravy
as he learned to
Tony Faust
even
make
Germany
in
who
of St. Louis,
not
certainly has this
The
continent beaten on the food of the Fatherland.
American Art Student home on
his vacation will deftly
prepare a Chateaubriand by grilling a thick
tween two
slices of
rump
steak,
but are thrown aside while the
juices,
delicately
browned over the hot
on the hot
platter.
Among some
bachelors
of
and
these
some
choice that they
eats
and
tell
is
being
good things collected from

too
benedicts,
must be mentioned
FU
fillet
be-
their
coals before popping
are
you what he
few
so
as a part of the
" Tell
stock of the Bachelor's Cupboard.
man
fillet
which contribute
is
"
is
me what
generally a
pretty good rule to follow, but have jôu ever tried to
what
tell
man
by what he
eats
difficult psychological
problem to
is?
That
is
the
more
solve.
There's David Belasco, for instance.

One would
"
imagine that the writer of " Zaza " and " DuBarry
and
all
want
the rest
would be something of an epicure, and

As he affirms, there's
his dishes highly seasoned.
many
a dish with excellent constituents that
lack of skill in combining them, just as
play
may
is
ruined in the building, though the
be excellent.
An
fails
many
for
a good
raw material
artistic proportion should be
98
BACHELOR'S CUPBOARD

maintained between Ingredients, he
tween
his favorite entree,
Cut
SALMI
OF
them down
is
how
he has
the water
until
Add
previously
Simmer
in the
is
tender.
gris-
reduced to a cup of
to this a carrot, a
young
together
parboiled
all
for
turnip, a
cut in dice
minutes.
ten
gravy until they will go through a vege-
table press, then put the

til
It
Is
the bones and scraps and boil
tomato, an apple, and a stalk of celery,
and
be-
prepared
removing the skin and
pieces,
Take
^jg^
strong stock.
this
as
the remains of a roast goose In small
oblong
GOOSE
and
just
says,
His Salmi of Goose
the characters of a play.
meat
In the stock
and cook un-
Thicken the stock with browned
flour,
put
the goose on some slices of toast, and pour the gravy
over and surround with the vegetable puree.
This
is
guaranteed to please.
FINNAN
HADDIE
Henry Miller
contribution
but, as he says.
Its
The
plebeian
transformation makes
of divine, especially
peppers.
selected for his gastronomic
the
finnan
it
haddle;
nothing short
when accompanied by
fried green
actor-manager w^ho prepares them does
" For finnan

a chafer with no fuss at all.
"
haddle," he says,
have the fish thoroughly washed,
them
in
and after standing
in cold
water about an hour put
in
boiling v/ater for five minutes, then wipe dry.
Rub
butter and lemon juice well Into the fiber of the
fish,
then broil over a clear

the clear
fire is
fire
for fifteen minutes; or
if
not handy, put in the blazer in some
99
792352A
BACHELOR'S CUPBOARD

with the cover on
butter,
Serve either with
tight.
hot butter sauce or tartare sauce
although
incline
to the former.
"
For the
them and remove
fried green peppers, split
When
the seeds, then lay in salted ice water.

feel
wipe them
crisp,
with a
off
when smoking
butter in the blazer, and
peppers in
KARTOF-
De Wolf Hopper
PEL
admit that
"
There
(Wishes,
are too
they
One
German
others."
hesitate
to
his favorite
would no longer be
many good
favorites.
things to eat," he says,

it
in preference to
Kartoffel-Kloesse him
dumplings only
This
of his favorite dishes
restaurant
American potato
not
does
he were to cook
if
" to pick one special dish and label
in
hot fry the
until tender."
it
KLOESSE
they
Melt some
cloth.
was served
to
"
"
different.
like
is
how:
Pare, boil, and
Take
mash potatoes and put
aside to cool.
three cups of potatoes, one cup of bread,
beaten eggs, beaten separately,
nutmeg
inevitable
to taste,
which has been heated
in
pepper,
salt,
two welland the
and some chopped parsley
The
butter.
bread should
be prepared as for croutons, and crushed after being
browned
be very
butter in the oven.
in
stiff,
into salted
The
mixture should
then molded into small balls and dropped
water which
boils very
fast.
The water
when the
should be kept boiling for fifteen minutes,
" Kloesse " should be puffed about twice the original

size
and done through
to the center.
anyone think himself transported

100
to "
These will make

Happyland."
BACHELOR'S CUPBOARD

Kyrle Bellew paraphrases the old maxim, and
"
When
France, eat what the
In
Frenchmen
says,
"
eat
and goes one better by adapting his tastes to the cookery of the country in which he happens to be eating at
moment. He admits, however, preferences for

Hungarian Goulash, as served in Buda Pesth, and a
Spanish Omelette from a Madrid cuisine.
the
may
THE
GOULASH may
Irish stew\
be easily prepared, and the ranchman

find
it
a delightful change from his
pound of beef
is
cut Into
squares
little
and stewed gently an hour, without coming

boiling point,
Also,
in.
the "
first
done add two potatoes and celery
and more
the
is
put
dice.
in
Half an hour before the meat
paprika.
When
paprika.
to
dose of paprika "
two onions cut
carrots and
tv^'O
Then more
is
when
stalks cut fine
all is tender,
serve on a hot
platter, with the vegetables surrounding the meat.
THE
OMELETTE
ESPANOL
make
is
of
built
as
follows: from a tablespoonful
butter and
Aq^^ braided
a
in
tablespoonful
a
frying-pan
or
brown
or blazer,
a sauce by stirring in a cup of canned tomato,
half a cup of thinly-sliced mushrooms, and half a cup

of
Season with red pepper, onion juice,
chopped ham.
and
salt.
After simmering about ten minutes,
four beaten eggs, stirring carefully as
w^hen the eggs are
set,
stir in
thickens,
and
serve on buttered toast.
SHAVIAN Arnold Daly

RABBIT
chafing-dish,
dares to avail
it
likes to
but
himself of poetic
lOI
experiment with the
admits
that
license,
he
never
and always
BACHELOR'S CUPBOARD
adheres strictly to the letter of the recipe, for he doesn't
dare depend upon his
own judgment.
That he
He
Lied to
"
Her Husband."
My
re-
How
serves for histrionic effects in " Candida," or "
favorite recipe for
a hot bite after the performance," he says, "
is
to
mix
three tablespoonfuls of grated cheese, one tablespoonful of butter,
and some onion
finely
chopped and
on, a sprinkle of salt and paprika, and the

into the
chafing-dish
melted.
Then
and
pour
stirred
in six eggs
the cheese
until
and
sifted
whole popped
stir until
is
they
are cooked, blending carefully with the other mixture.
This, served on toast, makes an after-theater dish

which has won me the envy of some of my fairest
friends and a good many nuisances among the fellows,
for somehow actors never seem to have enough of anything."
CRAB
Robert Edeson shines equally as a football
MEAT AND
artist
MUSH-
dainties,
and
concoctor
chafing-dish
of
among which none perhaps
is
ROOMS
more acceptable than crab meat and mushrooms in the manner he prepares them.
He says:
*'
Take two cups of crab meat cut in dice and half
a can of mushrooms, also cut up in the same size. Braid
together a heaping tablespoonful of flour and two
tablespoonfuls of butter stirred until smooth then mix
the crab meat and mushrooms together, season with
;
paprika, salt, and a soupcon of onion juice.

the hot sauce and cook three minutes-, then
the flame.
Add
Turn
into
remove from
quickly three tablespoonfuls of cream,
102
BACHELOR'S CUPBOARD

heated with a pinch of soda, set over the flame a
mo-
ment, add a glass of sherry, and serve hot.
DAVID
Hungry men who want something more
HARUM
substantial, just
POT
ROAST
while William H. Crane

^
two
slices of
onion, cover closely, and for every
Then
rub with butter,
ping-pan,
in
pan seasoned with

boil
meat.
It's
and
flour,
removing the
salt,
put in a sauce-
fat,
and a
pepper,
little
browned
of
kitchen
flour
not a bad idea to put some potatoes that
over around the meat and
all
in the oven.
fresh horseradish,
this
pound
and
up once, and serve poured around the
have been peeled
them cook
do
transfer to a drip-
dredge with
Thicken with a roux
butter,
to
Strain and cool the gravy left
a hot oven.
in the pot, and, after
bouquet.
how
Harum Pot Roast: " Lay a round

pot.
Add a cup of boiling water and
meat cook ten minutes.
brown
take notice
tells
Dnvld
of beef in a deep
of
wake up and
good
little
and something cold
let
salad, plenty of
to drink,
make
an ideal feast for the jaded palate that turns at
truflJles
and mocks
SCRAMBLED EGGS
AND
at
mushrooms."
Raymond Hitchcock
transforms himself in
the twinkling of an eye from a " Yankee
Consul " into a maitre
d'hotel,
and
his
scrambled eggs and cheese deserve a place

in the
and
galaxy of stars recipes.
them
generous lump
slips
into
of
He
the blazer,
butter and
breaks three eggs
beats
two
grated cheese, wîth salt and pepper to
103
them with a
tablespoonfuls
taste.
It
of
cooks
BACHELOR'S CUPBOARD

when
minutes over a brisk flame, and
five
thickness
right
some
is
fried toast,
poured
and
deep
in
hot
minutes
in three
just the
over
dish
only
the dish
is left.
POMMES
It
CASTEL-
invented the potato which bears his name;
LANE
jf }^g
possible that
than mild praise.
It
Counte Boni de Castellane
ought to have proper
^jj^ j^g
a mouthful that
is
it
is
is
a potato baked in
is
center
cut out until
is
it is
with some good, plain potato

Into
side.
there
it
is
stuffed a
still
closed with
the
of hard-boiled eggs,
then
served
Imagine the immaculate Count,

this
its
legume.
More
is
if
" en
the hole
put back
is
surprise."
you can, preparing
likely Paillard or Frederick
cachet by honoring
Boni
Then
a piece of the skin, the potato
oven to heat
but
clinging to the in-
with plenty of good cream and seasoning.
into
done,
shell,
farce " of crayfish, the
''
mashed yolks and chopped whites
is
is
it
something of a
more
jacket
its
Then, when
and should be a sizeable one.

its
credit, for
certainly deserving of
him with
its
gave
it
Count
naming.
indeed an epicure of the younger French school,
which includes Marcel Fouquier, the Due de Morny,

Santos-Dumont, and, if you please, our own James
Hazen Hyde, who has nothing less than a " poached
peach a la James
Durand's
in Paris.
Hazen Hyde
The
peach
is
"
named
poached
for
like
him
at
an egg
and then has kirsch poured over it and ignited. This

completes its cooking, and the burnt kirsch really
makes a most
delicious sauce.
104
BACHELOR'S CUPBOARD
Bachelor Bonnes B
QUAILS
The Marquis
A LA
dishes.
MARQUIS
DE MASSA
Capus.
o u c
Massa
de
e e s
really does Invent
Recently he gave to the world a
delicious morsel in a piquant dish of quails

.
name
that he has wished to bear the
The
quails
" poached "
are
of a
a saucepan,
in
which means " completely cooked at slow ebullition,"

together with a good quantity of Muscatel grapes that
are yet green.
added
in a
When
nearly done a finishing touch
Madeira wine
only a
little,
is
but
remember
ah! what fascination!
There is a " school " of

to which the great chefs
latter-day epicures in Paris

cater,
" Lobster Alexander," the " John

''
Poulet a la Dr.
Stanhope,
and
and the result
Osy Zegwôart
Pendergast," the
Lowther,
Rathbone,
Mackey, and General Williams eggs
fish
vol-au-vent
Tuck,
in
is
veal,"
J.
W.
named by
all
one Frederick, the only impressionist chef
in
whose specialties are sky-blue sauces, purple

and nile-green potages and the naming of
stuffings,
nary masterpieces after favorite customers
Paris,
his
the
Parisian wine merchants from Bercy, and the
culi-
rich
Amer-
icans.
SAM-
Although sweets have not a large place on

bachelor menus, there is one
a Milanaise
BAYON
X
.^V".^^
LANAISE
which
delicacy
1
the dead
level
raises the entire

f
or
d'hote, and, as prepared by
the usual
meal from
1.
Italian
table
Caruso and Sgbrilia and
other Italians with silver voices, enraptures the eater

quite as
much
as those
mellow high
105
notes.
Just try
BACHELOR'S CUPBOARD

a " zabajone a la Milanaise," and fancy eating
Enrico sings an impassioned love song from

tore " or "
Carmen
"
''
by
itself.
while
Trova-
But of course the two don't
go together, so the average person will have

either
it
II
Take
to
sample
for six persons five yolks of
eggs and beat them, with a Dover egg beater until they
are thick, adding for each egg one and one-half tea-
Cook
spoonfuls of powdered sugar.
Then add drop by drop one
and
fluffy.
full
of Marsala wine for each
once in cups or punch

not to cook this until
glasses.
it
two
double
this in a
beating constantly, until the mixture
boiler,
light
is
half egg-shell
eggs.
Serve at
Care should be taken
much
curdles, or to put in too
It
should be of the consistency of whipped
NORWE-
Superintending the building of an Irriga-
wine.
cream.
GIAN BUT- tion ditch

TERED
ming has
in the
Mid
" for short.
est dye,
"
Wyo-
been a young Norwegian
engineer, one
''
Big Horn Basin of
O.
Mid
civil
J.
Midthun by name, and
is
an epicure of the deep-
"
and patrons of the hotel Irma
at
Cody
will not
forget the sanguinary struggle between the clerk and

and all because "Mid " inaugurated the custhe chef
tom
of cognac
with coffee after dinner
in Buffalo Bill's
But this is digressing, for I was about to

give " Mid's " recipe for buttered eggs as served in
his Norwegian home at high tea, but which may be
big hotel.
served as a luncheon dish or a snack after the play.
Four new-laid eggs
are required, and

1
06
two ounces
of
BACHELOR'S CUPBOARD
and chopped
butter, a small onion,
The
parsley.
eggs,
well beaten, are poured into the blazer. In which the

butter has been melting, together with chopped onion
and the
way
Keep
and pepper.
parsley, salt,
until the mixture
is
thick,
stirring
and serve hot
and
one
there
you have the favorite bonne bouchee from Christiania.
SAUSAGES When
AND
CELERY
breakfast
was
which
served
still
by
of
sausages
and
Prussian
palate
this dainty that
him on
do them, prick
New
feted In
him more than a
His
dish
being served
To
yacht.
pleased
him.
tickled so delightfully
less
Henry was
Prince
York nothing
as
it
is
celery
Highness's
his
many
was
doubtroyal
small sausages as
you think the appetites of your party demand. This

prevents them from bursting.
Put in the blazer and
cover with a quarter-cup of boiling water, and cook
until all the
adding a
Two
Uncover and brown,

some bacon fat.
minutes before they are done add two
water
little
or three
is
evaporated.
butter, or better
still,
tablespoonfuls of chopped celery and cook just long
enough
to be tender, but not
enough
ery taste. Serve either on slices of
to lose the fresh cel-
brown bread or
toast.
SUBLIME Out in the Canadian Rockies, not many

SANDmiles from Banff the Beautiful, there is a
WICH
member
of
the
Northwestern
Mounted
Police force, the scion of a titled English family, with a
house In Belgravia and a superb estate In Cumberland,
who
loves the free, wild life of the hills in the
try,
and
lives
it
In preference to the
107
new coun-
hothouse existence
BACHELOR'S CUPBOARD

London Club and
of the
No,
is
won't
tell his
concocted after his day's ride
plunge
In
the hot springs
shanty with his
*'
of
sister serves
over; and after a
Is
and a gallop home
own
his
and with
particular
on her house-boat
at
as
it
Work
Is
much
as
possible, then flavor
with old Jamaica rum and nutmeg until

''
his
Henley or during the
needed Into a bowl of butter until
is
the butter has absorbed all that
desired
a sublime
which
variety,
shooting season at their Scottish castle.
brown sugar
his
to
bunkie," a handsome six-footer from
Sheffield, he has his dish of tea,
sandwich
Park Lane.
the functions of
name, but many a delicious morsel
bouquet."
Spread on thin
It
has the
whole
of
slices
wheat bread which have been thinly buttered, and make

Into
triangular
tea,
with
This,
sandwiches.
smoking-hot Ceylon
would
reconcile a
cup
man
the " pink " variety of afternoon teas, especially

is
allowed a dash of the
rum
menu
SALADE
Salad
should be considered a penal offence
the one thing on the
out two continents:
It
he
If
that
Im-
This salad was devised by
properly served.
Alexandre Dumas, and
If
In his teacup.
A LA
DUMAS
Is
of
to even
has become famous through-
"Put
In
a salad bowl the yolk
of a hard-boiled egg; add a tablespoonful of oil and
make
a paste of
chopped
paste,
fine,
It;
then add a few stalks of chervil
a teaspoonful each of anchovy and
tunny
a soupgon of French mustard, a small pickled
cucumber chopped
w^hole well with
fine,
and a
little
two tablespoonfuls
io8
soy.
of white
Mix
the
wine vln-
BACHELOR'S CUPBOARD
Bachelor Bonnes Bouehees

egar, then
add two or three cold potatoes
some
slices of beet,
pepper
Hungarian variety
the
sliced, a few-
and rampion,
of celeriac
salt
and
to taste; toss gently
with a wooden spoon and fork for twenty minutes;

then serve.
SAUCE
is
A LA ITAL-
it,
lENNE
To make
a savory addition to a salad.
chop one or two anchovies quite
^j^j y^^j
smoothly
in
mustard and a tablespoonful of
fine
one teaspoonful made

oil
then add by de-
more tablespoonfuls of oil, one of garlic

vinegar, and one of good wine vinegar; stir until
smooth and creamy and serve in a bowl, to add sepgrees three
arately to the salad at table.
D'Albignac of Limousin,
London through
in
his skill
who was
mixing
a favorite in
made a
salads,
This
great fortune there through his matchless art.

is
his
Melt
SAUCE
MAITRE
D HOTEL
It
pound
of butter; strain into

salt,
pep-
cayenne, and parsley to suit the taste.
pgj.^
SAUCE
half a
the juice of one lemon, and add
Put
into a dish the yolks of
two
eggs, a
TATARE teaspoonful of vinegar, and a little salt.

Mix this quickly into a cream, then add a teaspoonful of
mixed mustard, cayenne, and a pinch of
spoonfuls of
oil
SAUCE
for
ROBERT
in
ter,
dredge a
should
now
parsley.
Two
be added, drop by drop.
chops and cutlets.
Cut two onions

brown in but-
small pieces, fry light

little
flour in the pan,
109
and add a
tea-
BACHELOR'S CUPBOARD
spoonful of vinegar and a

boil up,
and after
little salt
stirring half
and pepper.
an hour mix
spoonful of mustard and one of anchovy.
Let
in a tea-
Stir for a
few moments before pouring over the chops.
SAUCE FINANCIERE
of
mushroom
of glaze.
brown
pint of rich stock, an ounce of
thickening, one glass of Madeira, one glass
ketchup, a pinch of cayenne, and a piece
Boil the stock well up with the thickening,
then add other condiments.
Simmer
and add the glaze, straining for
MOCK
is
VENISON
is
a famous dish, and when the real thing

" out of season," a man can generally
succeed in convincing his friends that he
game warden
minutes
fifteen
use.
if
is
dodging the
he follows this recipe well: Into the
blazer put a heaping teaspoonful of butter and
with a spoon until
some
it
thick, rare slices
creams and foams.
Then
from a wêll-hung leg
of
work
cut in
mutton,
turn in the hot butter once or twice, season with cayenne,

port,
two tablespoonfuls of currant

and simmer a few minutes
jelly,
longer.
gill
of old
There
is
nothing better to serve with this than crisp lettuce

hearts and plain French dressing.
KIDNEYS
How
AND
with a bottle of Dog's
MUSH-
snack
would kidneys and- mushrooms go

after
the
play?
Head for a little

Have ready six
lamb's kidneys, halved and skinned.

a can of French button
mushrooms
Put a tablespoonful of butter
no
Half
will also be needed.
into the blazer
and brown
BACHELOR'S CUPBOARD
Bachelor Bonnes B
a minced onion in
it,
then
ness,
some
salt
e e s
and
stirring carefully
Next goes
that brown
leaf.
spoonful of kitchen bouquet to give
Throw
a tablespoonful of flour
stir in
and add half a can of bouillon,

not forgetting to add a bay
o u c
and cayenne, and a
it
In
rich-
bit of chile pepper.
and mushrooms, and when they
in the kidneys
have heated thoroughly, and the edges of the kidneys

are deliciously curled
A COMMODORE
is
good
generous
"CRAB"
accompaniment
the
If
the ale.
with vin.
and pepper until smooth
and spread on toasted crackers of the

has the
It
ornament
This
A LA
who
MESSINA
genuine crab
Commodore,
to the
EGGS
who
palate
Mash up
slice of soft, ripe cheese
egar, mustard, salt,
variety.
for
eat them.
craves cheese with
GbRRY
paste
is
in
flavor,
and
saltine
an
is
truth.
the chef d'ceuvre of a
Marchese
does not disdain to roll back his im-
maculate cuffs and go into the kitchen
else
could he entrust with his famous bonnes
The
boucheesf
recipe has been
handed down
in
the
house of this Sicilian nobleman for no one dares say
how many
generations.
remove the
shells.
Boil six eggs until hard, then
Roll them
in flour,
then in a beaten
egg to which has been added one-half teaspoonful of

oil
and the same of vinegar, a few drops of onion
juice,
a dash of grated nutmeg, salt and pepper, and chopped

parsley.
When
quite well covered, roll again In ver-
micelli broken into fine bits,
and put
III
in the frying bas-
BACHELOR'S CUPBOARD
ket and plunge in deep lard, iry'mg until golden brown.
Arrange on a deep
in
butter
and
into
which
should
braid
gently
and cayenne.
it
tablespoonful
brown.
Add
few stoned
it
olives,
of
Bring to a
hot with Chianti, or, better
still,
or Lachrima Christi.
112
boil
cup-
of bouillon,
fifteen
chives,
minutes
parsley, a
and as many mushrooms
will stand.
flour,
one-half
After boiling about
add a teaspoonful each of chopped

think
fol-
the blazer a tablespoonful of
wine and a half-can
ful of Italian white

salt,
and pour over them the
platter
lowing sauce: Put
as
you
and serve piping
Brachetto SpumantI
BACHELOR'S CUPBOARD
drinks too
little
the truly temperate mariner
the middle course

his
conduct
What
fits
Is
the only one
worthy
who
of the
steers
name;
the word.
mental lubricator can equal a choice drink?
and song,
It calls forth jest
It
stimulates eloquence and
awakens wholesome mirth.
Then
we die."
let
us eat, drink, and be merry, for to-morrow
who
painter
many
lacks skill In mixing his colors spoils
a good canvas.
Be
drinks.
If
''
he lacks
mar good
So
his materials
skill as
Is
with the concocter of
compounder; for he will not only
To
company.
Ingredients, but disappoint a
avert so sad a calamity

In
It
never so numerous and pure,
the mission of this chapter,
Is
which divers delectable drinks are given, with
direc-
tions for their mixing.
''Drink
Then
ABSINTHE
COCKTAIL
in
all
the
morning staring
Into a goblet of shaved
The
Ice
put two dashes
of maraschino, one dash of orange bitters,
and one pony of absinthe.

''
day be sparing."
Stir well, strain,
lead a pleasant
fish
life
they drink
and
serve.
when
they
like/'
ALE
Three
FÎP
spoonful
cloves,
pints of ale, draught or bottled, a
of
sugar,
a piece
and a small piece of butter.

134
Let
of
mace, six
this boll,
and
BACHELOR'S CUPBOARD
then beat the white of an egg and the yolks of three

eggs in a
cold ale, add to the boiling ale, and
little
pour the whole swiftly from one vessel
few minutes, then

''Ale
PUNCH
serve.
sellers
One
ALE
to another for a
should nae be tale tellers/*
quart
Burton
of
Niersteiner,
ale,
a wineglassful
one quart
of
of
brandy,
wineglassful of capillaire syrup, the juice of a lemon

;
grate a bit of
nutmeg and add
toast;
mix well and
let it
and a piece of the peel

a piece of
for
brown
two hours before straining and

" Good ale
meat and drink and
is
Heat
WALTER
sherry,
RALEIGH
sugar to
POSSETT
j|.
add
one quart
taste,
should stand in a
two
WOOL
warm
eggs, then beat well
If you brew well, you
LAMB'S
of
boiling
Heat a
nutmeg
place for an
and serve
may drink
well/*
to
taste,
then lemon peel and a
Put
In a
bowl with three
roasted apples sliced and three pieces of toast.

It's
hot.
pint of good ale, add sugar and
pinch of cloves and ginger.
very hot.
milk,
and some grated nutmeg.
hour, and just before serving add the yolks

of
''
cloth.'*
a half-pint of ale and a half-pint of
gj^
RECIPE
stand cold
serving.
a prime nightcap.
135
Serve
BACHELOR'S CUPBOARD
To good
^'
belongs good drinking."
eating
SCOTCH
Mix
HOT
spoonfuls of
PINT
fourth pint of Scotch w^hisky.
with one well-beaten egg two table-
pints of boiling-hot ale
from
some nutmeg, and oneStir in two
ale,
and add sugar
Pour
to taste.
one pitcher into another until frothy, and serve
at once.
''
Good
drink drives out bad thoughts.'*
BROWN
Melt one pound
BETTY
water;
^^
pounded
cloves, a dash of
^^^^
^ brandy,
DRTNK
P^*"^
Add
ale.
serve ice cold in
of sugar in one pint of
while
boiling
Rub
let
pinch
water go
and one quart of good
to the mill.''
of loaf sugar; squeeze their juice
oranges on
it,
pound
and that
carefully removing the
add four pounds of loaf sugar,
two quarts
Italian.
the peel of six lemons on one
PUNCH
seeds,
and
in winter.
ICAN
gj-j^
of
cinnamon, one-
a little ginger and nutmeg,
summer, boiling hot
''Drink wine and
AMER-
add
of wâter.
keep for the punch.
Skim
well,
fill
five cloves,
and
into bottles,
and
Then mix one and
one-half pints
of green tea, a pint of brandy, a quart of rum, a quart

of
champagne, and a cup of well-swêetened chartreuse

punch bowl, add a lump of ice, three oranges and
into a
136
BACHELOR'S CUPBOARD
a
lemon cut
in slices.
Let stand two hours, after stirring
in the bottled mixture, stirring repeatedly that
may
it
be well blended.
" Only what I drink
BRAIN
DUSTER
Squeeze into
of sherry.
''
Fill
make
and
appetite
rules,
serve.
obeys."
To
a ladylike beverage, indeed.
is
it,
put a large lump of sugar in a
^îneglass nearly filled with shaved
the intervals with champagne.
little
and two dashes
ice, stir, strain,
reason
This
COBBLER
a
Polish.
tumbler the juice of a lime
of vino vermouth,
up with
Where
CHAMPAGNE
fill
and add two dashes of gum, a pony of ab-
two dashes
sinthe,
si
mine/'
is
vanilla or strawberry ice cream,
a straw and a spoon.

" younger sister."
It
" Of wine and
is
sure to
ice,
Stir slowly,
and serve with
make
love, the first
and
adding
is
a hit with the
best.''
CHAT-
One
ARTIL-
quarter bottles rum, the same quantity of
LERY
PUNCH
Allow
bottle of
Catawba wine, one and
whisky, one and a half pineapples, and sufficient
strawberries
liquid to stand
under
to
seal
flavor
and
over night.
ready to serve add three quarts of champagne.
137
color.
When
BACHELOR'S CUPBOARD
''
CHAMPAGNE
^^
Drink nothing without seeing
Mix
one bottle of champagne, two bottles
Cura-
of soda, a glass of brandy, a glass of
some
gao,
into cups the
Another
cucumber
slices of
Moselle or Sauterne
juice of a lemon.
are.
it.''
may
made
be
same way, and alluring decoctions they

"
cup "
is
made
in this fashion
glass each of benedictine, brandy,
put in a quart jug.
Filling
makes a champagne cup that

Rhine wine,
and the
peel,
cider, or claret
up with champagne
it
is
may
a cordial
and maraschino are
not to be sneezed
at.
be used with felicitous
result.
''
Drink upon salad
ducat"
costs the doctor a
Make
CIDER
This
BOWL
an extract of a spoonful of green tea
is
a favorite English beverage.
half-pint of boiling water,
and after
letting
it
in a
stand a
quarter-hour, put in a punch bowl and add six ounces

of
lump
sugar,
a bittle of cidar,
two wineglasses of
brandy, half a pint of cold water, and place the bowl
on
ice
''
for further orders.
He who
CLARET
CUP
likes
drinking
is
ever talking of
wine"
Into a punch bowl put half a pony each

of
benedictine,
yellow chartreuse, maras-
chino, and Curasao, the juice of six limes,
two
bottles
of claret, one bottle of Moselle, one bottle of Apol-
138
BACHELOR'S CUPBOARD
linaris, half a
pound of sugar, a little

few sprigs of mint.
sliced
and add some
pieces of
orange and
Stir thoroughly
pineapple, and a
Ice.
" Eat and drink measurely and defy the mediciners"
Half a glassful of
CLUB
COCKTAIL two-thirds of gin,
Ice,
two dashes
one-third
of
of vino
gum,
ver-
mouth, two dashes of orange
bitters,
and one dash of
green chartreuse.
strain,
and
Stir
well,
" Drink the wine and don't inquire
serve.
of the vine."
and beat
well
COFFEE
Break an egg Into a
AND
add a spoonful of sugar and a wineglassful

jy/[{^ ^j^jg ^p ^yell, pour Into a
Qf j.yj^_
RUM
cup of the best
Mocha
piece of butter.
This
''
Bacchus loves freedom."
medium
EARTH-
In a
QUAKE
CALMER
of benedlctlne, brandy,
^.}^j.gg
''
It
and add a small

hot
a famous " blue chaser."
coffee
Is
glass
wineglass put one-third each
and Curagao, and
dashes of Angostura.
Conviviality reveals secrets."
EGG NOGG
Beat In a bowl the yolks of four eggs with
PUNCH
six
ally
ounces of powdered sugar; add gradu-
one pint of brandy, one-fifth of a pint of rum, a
139
BACHELOR'S CUPBOARD
pony of maraschino, and two quarts
of milk; beat the
whites of the eggs until they are snowy, and sweeten
wîth a bit of vanilla or

float
''
lemon sugar.
Let the
w^hltes
on top of the punch and serve cold.
The
best
brewer sometimes makes bad beer**
ENGLISH
Rub
PUNCH
pound
the
rind
squeezing the juice over

water.
of
Stir well;
two lemons on half a

In the punch bowl,
and put
of sugar
with a quart of boiling
It
add three
pint of brandy; grate a little
of
gills
rum and
nutmeg over
half a
the top and
heat before sei-vlng.

''
Esteemed without but loved within
Tom
London's mellow Old
Is
Mix
GIN
SLING
gin'*
one pint of sugar syrup, a glass of
brandy, and the same of gin, a
lemon, and a pint of soda.
"
He
that sips
Rub
many
slice
of
Serve cold.
arts, drinks
none."
pound
ENGLISH
MILK
of sugar and put In a bowl; squeeze the
PUNCH
juice of the
the peel of three lemons on one
lemons over, and grate half a
nutmeg and add with a

oughly and
let
bottle
of
rum.
Mix
thor-
stand over night, then add one quart
each of boiling water and milk.
140
Allow
the mixture
BACHELOR'S CUPBOARD
to stand covered
Filter through a flannel
two hours.
bag until the punch
is
absolutely clear, and serve ice
cold.
" The beers of your own brewingj and you must

drink
it/*
two
HOL-
Into a goblet put some shaved
LANDS
COCKTAIL
dashes of gum, one of absinthe, two dashes
and
Strain
"
orange
When
bitters,
and
little
ice,
Hollands.
serve.
Bacchus pokes the
fire,
Venus
sits
by the oven."
SPICED
Here's a hot drink for a zero night.
CLARET
half a dozen
lumps
of sugar, four
Have
whole
two whole cloves, the juice of half a lemon,

and half a teaspoonful of ground cinnamon in a saucer.
Mix well and put in the bowl and pour over half a
allspice,
pint of claret and let
ring
all
the while.
it
the top of each grate a

*'
The
devil
is
boil for just
two minutes,
stir-
Strain into hot glasses, and over

little
nutmeg before
serving.
not in the quality of wine, but in the

quantity/'
DANFORTH
Into a cocktail glass squeeze the juice of

quarter of an orange, add a wineglassful
APPETIZER
zer.
QJ.
French vermouth and
fill
up with
good change for an avant diner from the
ditional cocktail.
141
selt-
tra-
BACHELOR'S CUPBOARD
A Dissertation on Drink
"
He
earns a farthing
WASSAIL This
is
and has a pennyworth
of thirst.'*
a famous old English Christmastide
recipe,
and dates back
and
earlier.
To
to the time of
good Queen Bess
a pint of ale add one-half ounce
of grated ginger, one-half ounce of grated nutmeg, a
pinch of cinnamon, and one-half pound of brown sugar.
Heat and
stir,
but do not
boil.
of ale, one-half pint of sherry or
Add two more

Malaga, the
a lemon rubbed on a lump of sugar, and,

cored and roasted apples.
pints
zest of
finally, six
In serving hot, in bowls,
serve a piece of apple to each.
*'
Gods!
What
wild folly from the goblet flows!
Homer.
IMPERIAL
Peel one pineapple and four oranges; cut
PUNCH
the
first
in
small slices and separate the
oranges into pieces, putting

boil in a quart of
all in
water two
a punch bowl.
sticks of
stick of vanilla cut in small pieces;
Then
cinnamon and a
strain the water
through the sieve Into the bowl, and then rub the rind
of a
lemon on one and one-half pounds of lump sugar,
put the sugar In the water, and squeeze over the juice
of three lemons.
After
It
cools, place
on
Ice
and add
a bottle of Rhine wine, a quart of rum, and, just before serving, a bottle of
champagne and
of seltzer.
142
half a bottle
BACHELOR'S CUPBOARD
''A big head has a big ache/*
MINT
Dampen
JULEP
powdered sugar, bruising
over a
a small bunch of mint, dust with
Allow
boiling water.
little
and pour
slightly,
this to
draw, then
strain Into tall glasses quite filled with finely-shaved ice.
Dress the glass with sprigs of mint and pour
brandy
to
Do
fill.
not
stir,
but
in
set in the ice
enough
box until
thoroughly cool, and serve with straws.
"
He
is
an
ill
guest that never drinks to his host/'
SHANDY
Mix
GAFF
Pale Ale.
equal parts of ginger ale and Bass's
temperate libation approved
of by the very youthful Londoners.

''
Claret for boys, port for men, and brandy for heroes."
SHERRY
COBBLER
sherry,
Into a large glass put a spoonful of sugar,
a dash of White Rock, a wineglassful of
and a dash of
ment with
Fill
port.
fruits in season,
of Ice cream of desired
up with
and top
flavor.
off
fine ice, orna-
with a spoonful
Serve with a straw
and spoon.
''I will drink life to the lass/'
THE ONLY Put
in a tall goblet
ONE
Tennyson,
some shaved
ice,
two
dashes of gum, half a pony of creme de

menthe, a pony of gin, and a dash of orange bitters.
143
BACHELOR'S CUPBOARD
Squeeze into
it
the juice of a lemon-peel, stir well and
serve.
''
The three-hooped
make
will
it
STOUT
PUNCH
pot shall have ten hoops, and /
felony to drink small beerj"
Shakespeare,
Boil a quart of stout with a quarter-pound
of
lump sugar and a stick of cinnamon;

foam and mix with a wineglassful of
stout from the fire and add, while contin-
beat four eggs to a
rum
take the
ually stirring, to the egg mixture.
APPETI-
Two
ZER OF
(Italian), one-third of Fernet branca,
ANGELO
North End
cafe of Angelo, in Boston, and
ite
lumps of
ice,
Qf orange.
gjj^g
one-third vino vermouth
This
and
served at the
is
is
the favor-
Italian aperitif.
'*
'Twill make the widow's heart
Though
AN IMMORTAL
SOUR
'
pf apple-jack, half of peach brandy,
In vino Veritas
WEEPER'S To
up with
Fill
' is
all
lit-
and a spoonful of sugar, half
seltzer,
when you suppose
JOY
Burns,
Into a goblet put the juice of a lime, a

tie
the white of an egg.
"
to sing.
the tear be in her eye."
ice,
strain
and
and
serve.
an argument for drinking only
men
Dr. Johnson.
to he liars."
a goblet two-thirds full of fine ice add
three dashes of
gum,
144
half a
pony of ab-
BACHELOR'S CUPBOARD
pony of vino vermouth, half a pony of
kummel, and one dash of Curagao. Stir and strain
sinthe, half a
before serving.
''Never lend a man money after youve been drinking; never try to borrow from one before he's had a
drink'*
WHISKY
Into half a glassful of shaved
COCKTAIL
dashes of gum,
sinthe,
lemon
little
two dashes
and a small
peel,
to
ice
squeeze
which add three
of bitters, one dash of ab-
For whisky sling,

two dashes
glass of whisky.
put into a goblet containing a little fine ice,

of
gum and
a wineglassful of good whisky.
Stir
and
strain.
''
Come, gentlemen, drink down
VELVET
Half a
bottle of
White Rock, and two

jug, and add a lump of
of
" Then
it's
When
ROYAL
SHANDY
GAFF
un kindness/*
Shakespeare,
champagne, half a bottle
ponies of brandy.
Mix
in a
ice.
always fair weather
good fellows get together/*
Mix champagne and
brandy, a quart of
Anamount
the former to a pint of the latter.
other recipe calls for a third the
of brandy, and lest
ment
all
until he has
it
it
be too strong one should experi-
exactly to his
145
own
taste.
BACHELOR'S CUPBOARD
''
There
LORD
is
a devil in every berry of the grape."
The
Koran.
lump
Peel one lemon fine; add some white
SALTOUN'S sugar and pour over it

CLARET
Then add a bottle of
CUP
J'U
taste; also a bottle of soda
Strain and ice well.
and serve piping

is
even
and sugar
plain
claret
ordinaire will answer
vin
''Sweet
a glass of sherry.
A
water and nutmeg,
If
to
liked.
mulled, strain, heat,
If preferred
hot.
old wine in bottles, ale in
barrels.''
Byron.
MISSISSIPPI One glass of brandy, half glass Jamaica
PUNCH
rum, and a tablespoonful of whisky, quar-
ter of a lemon,
and water
For
'*
and a tablespoonful of powdered sugar,
Mix
to taste.
well and
in the tall glass in

''
A New
which
it is
Wine and youth

Yorker,
Tom
ice
drawn
linked sweetness long
with shaved
ice.
out," use a straw
served.
are fire upon
fire.'*
Lynch by name, and
said to
be " one of the best," has a few words to say in regard

to drinks in general
and cocktails
in particular.
"
The
only really decent drinks," he says convincingly, " can
good im-
ported Scotch with the peat-smoke perfume,
Medford
rum
be counted on the fingers of one hand.
and
what
a pity
it's
no longer made!
a dry,
very dry, Martini cocktail, a Gordon gin rickey, and
146
BACHELOR'S CUPBOARD
the best Irish whisky
man
can take in
And,
as a
matter of
a cocktail that
**
is
on the other
else
those are the best drinks that a
this country, or the old
London or anywhere
a cocktail in
side.
They
Bottled cocktails?
are a snare and a delu-
Perfect cocktails are only
sion.
country either.
next to impossible to get
fact, it's
made with scrupulous

A good many men
care in measuring the ingredients.
think after a time that they can measure drinks with

their eye; but that
man
is
what does
the mischief, for no
can do that and have his cocktails absolutely uni-
In mixing cocktails
form.
measuring glass which
always use a graduated
invented myself, and in doing
have earned the reputation of always giving a
that
man
the same cocktail he had yesterday, or last week,
The most
or a year ago.
York
popular drink to-day
in
New
H. P. W.' cocktail, which was introduced by Harry Payne Whitney at the Ardsley Club,
and later at his Adirondack camp; and the good felis
the
lows who were
initiated
then and there that
it
popular host, so here
we
''
There's a drink
'
into
its
seductiveness agreed
should be christened after their
have
"
it
on the beam
for you, lady!*
Pratt,
THE
"H.
P.
Mix
carefully
in
a measuring
glass
one
COCK- part of Italian vermouth and one part of

TAIL
jj.y Gordon gin. Add the peel of an orange
W."'
and frappe.
147
BACHELOR'S CUPBOARD
" There
is
new
cocktail served in
New York
at
Sherry's and Martin's and the Cafe des Ambassadeurs
which
This
is
is
appropriately
how
it is
known
mixed
as
'
the Perfect Cocktail.'
"
:
PERFECT Mix one part Italian vermouth, one part

COCKTAIL French vermouth, and one part Gordon
gin.
Add
a slice of orange, and frappe.
soon see wherein
lies its
perfection.
148
You
will
Seffift
CHAPTER XV
The
cost of wines
is
is
an important
Many
factor in entertaining.
man
forced to entertain friends of ex-
pensive tastes on the proverbial

" champagne taste and beer income "
plan.
who
person
reason to economize
wishes for any
may
substitute,
in almost every case, California or
other American wines,

far less than imported.
have known a
self
man who
w^hich
In
cost
fact,
called
him-
a connoisseur of wines to be de-
ceived by Cook's Imperial Extra
Dry
to such an extent that he acknowl-
edged
it
to
be
Mumm's when
quite
as
good
as
told the difference.
Prices are given here by the case

of one dozen bottles, as in ordering
wines for home use most people buy

in
dozen
lots.
The
price per bottle
149
BACHELOR'S CUPBOARD
What
at
Pay for Wines
to
not vary greatly from the
a restaurant will
prices,
which are taken from one of the
largest
porting houses in America.
Champagnes.
DOZEN
Pommery
sec
(dry)
London Pommery, 1893

Vin Nature, brut
Veuve Cliquot dry, Gold Label
London Special, ditto
Heidsieck Dry Monopole Extra
Pol Roger Brut Special
Baron R de Luze Dry Comet
Perrier Jouet dry creaming
Runiart P. et Fils
Piper Heidsieck, extra brut
G. H.
American Bee Hive dry
Cook's Imperial extra dry
Great Western extra dry
Mumm
$31-50
48.00
31-50
31-50
35-oo
30.00
35-oo
25.00
30.00
32-10
36.00
32.00
15.00
13-00
12.00
Burgundies.
Pommard
red
burgundy
(sparkling)
medium Hock
Chauvenet's White Cap
Ditto Red Cap
Ditto White Cap
Bee Hive Burgundy
Leiden's
$24.00
21.00
27.00
27.00
27.00
5.00
Sherries.
Amontillado, very pale

Centennial Medal
Oloroso, many years in
Generoso, pale
and dry
wood
Manzanilla Pasada
$30.00
25.00
i7-50
10.00
14.00
150
list
im-
BACHELOR'S CUPBOARD
What
Pay for Wines
to
DOZEN
$12.00
Picarillo
Bee Hive
4.50
A De
Luze et
Fils Clarets.
Chateau Margaux, 1877

Chateau Lafite, 1898
Chateau Larose
Chateau Pavell
S.
S.
P.
Medoc
St.
Julien
St.
Estephe
in
$42.00
17.00
15.00
9.50
wood
5.50
4.50
5.00
Bee Hive Claret
5.00
Sunset Claret
4.00
Sauternes.
Chateau Yquem
Chateau Latour Blanche
Haute Sauterne, 1878
Barsac
Bee Hive
Sunset Sauterne
$26.00
19.00
i5-50
8.00
500
4.25
Burgundies.
Clos de Vougeot, 1874
Chambertin, 1885
Chablis (white) 1893
White Cap ultra sec sparkling
Red Cap sparkling
Pink Cap Oeil de Perdrix sparkling
Bouchard's Chambertin
Chablis, 2 doz. pints
$47.00
27.00
10.00
27.00
27.00
27.00
26.50
11.50
Leiden's Hoch.
Johannisberger Cabinet yellow seal
Rudesheimer
Niersteiner
Bodenheimer
$24.00
14.00
10.00
8.0Q
151
BACHELOR'S CUPBOARD
What
Pay for Wines
to
DOZEN
Sparkling Hoch
$21.00
Bee Hive Hoch
5.00
Moselle.
Berncasteler Doktor
Zeltinger
$17.00
9,00
Brauneberger
7,75
Sparkling Moselle
21.00
Italian.
ChiantI
$ 6.50
Port Wines.
Old London Dock, 27 years
Vintage
in
wood
$25.00
30.00
12.50
7.50
4.50
1887
"Old White"
Port
Tarragona
California
Madeiras.
Lord Nelson
Duke
of
$60.00
40.00
Wellington
Old South Side

Woodhouse Marsala
5.00
8.00
Tokays (Hungarian).
Tokayer Imperial, 1866
Tokayer Cabinet, 1868
Tokayer Ausbruch dry
Riesling Ausbruch, American
Bee Hive
In cordials there
ner liqueurs that
is
warm
come from many
great variety.
$30.00
20.00
15.00
12.00
4.50
These
our hearts, even
lands,
to
after-din-
our enemies,
and are made from various
fruits of the earth.
152
BACHELOR'S CUPBOARD
What
Of
Pay for Wines
to
all liqueurs,
brandy or eau de
vie
the founda-
is
tion, various ingredients coloring and flavoring
Some
suit the taste.
to
it
of the additions have the merit
of being great aids to the digestion, as w^ll as being
Especially
pleasant to the palate.
de menthe, which
is
King
is
Mint
of the
Dr.
family.
the Harvard
a young Professor of Pathology in

S
Medical School, has a particular fondness for
,
which several years of university
dial,
creme
this true of
has only served to strengthen.
Martin's
liqueur
in
New York
after
his
One
life
this cor-
in
Europe
day, dropping into
for dinner, he ordered the usual
The
coffee.
minded man, and was deep
doctor
in
is
a reverie
an
absent-
when
the
waiter interrupted:
"
*'
Plain or f rappee, sir?
" Let me think," mused the doctor, resting his chin
in his
*'
hand and gazing reflectively into space.

means with ice, sir," volunteered
Frappee
the
waiter kindly, thinking this silence only the result of
He
unfamiliarity with the French language.
had
it
frappeed.
Benedictine
aschino
is
way, that the

pits?
is
equally good for digestion, and
not to be despised.
The
latter
secrets
made from
is
of
Do
the
cloisters
cherries
of
Benedictine, and Carthusian monasteries

interesting
monks
Mar-
you know, by the

the
and
would make
reading on the question of liqueurs,
possessing secrets
their
Trappist,
the
that have been handed down
for centuries.
153
BACHELOR'S CUPBOARD
What
Kirchenwasser
of
Black
the
Fruit "
is
Pay for Wines
to
is
made from
The
Forest.
the wild black cherry

" Forbidden
seductive
nothing more than grape-fruit cordial, while
Curasao gains
from orange
taste
its
From
peel.
nearly
every corner of the globe are gathered flavorings for

cordials.
While
the formulas are unnecessary to the
knowledge of the diner-out, he must be familiar with

the tastes and
know
just
portant one, and
it
which
The
tain sort of dinner.

is
is
best to follow a cer-
question of color
scheme of a dinner with the various

greens, yellows,
To
is
an im-
possible even to follow the color

roses,
violets,
and other shades of liqueurs.
the richness and smoothness and other engaging
qualities of
the cordial,
cream contributes much.
should be rich and heavy, and the glass should be
It
filled
to within an eighth of an inch, then topped off with
cream.
cacao,
Try
with eau de vie de Dantzic, creme de
this
or even wÎth Benedictine.
charm that
will
make you
Insist
It
has an elusive
upon having one, per-
haps even two to follow.

SIrop de Grenadine
pomegranate, and
the "
Ward
Is
Is
made from
the juice of the
used notably In the concoction of
Eight " of Boston's Winter Palace Hotel,
perhaps better know^n locally as " Frank Locke's."
Old Medford
Rum
will soon be but a
memory, for
the manufacture of this famous old throat-tickler has
ceased after
many
generations,
and the price
Is
cor-
respondingly high, that of 1858 being $3.00 the bottle,
and the 1875 bottling $1.40.

154
Jamaica rum
is
sub-
BACHELOR'S CUPBOARD
drinks too
little
the truly temperate mariner
the middle course

his
conduct
What
fits
Is
the only one
worthy
who
of the
steers
name;
the word.
mental lubricator can equal a choice drink?
and song,
It calls forth jest
It
stimulates eloquence and
awakens wholesome mirth.
Then
we die."
let
us eat, drink, and be merry, for to-morrow
who
painter
many
lacks skill In mixing his colors spoils
a good canvas.
Be
drinks.
If
''
he lacks
mar good
So
his materials
skill as
Is
with the concocter of
compounder; for he will not only
To
company.
Ingredients, but disappoint a
avert so sad a calamity

In
It
never so numerous and pure,
the mission of this chapter,
Is
which divers delectable drinks are given, with
direc-
tions for their mixing.
''Drink
Then
ABSINTHE
COCKTAIL
in
all
the
morning staring
Into a goblet of shaved
The
Ice
put two dashes
of maraschino, one dash of orange bitters,
and one pony of absinthe.

''
day be sparing."
Stir well, strain,
lead a pleasant
fish
life
they drink
and
serve.
when
they
like/'
ALE
Three
FÎP
spoonful
cloves,
pints of ale, draught or bottled, a
of
sugar,
a piece
and a small piece of butter.

134
Let
of
mace, six
this boll,
and
BACHELOR'S CUPBOARD
then beat the white of an egg and the yolks of three

eggs in a
cold ale, add to the boiling ale, and
little
pour the whole swiftly from one vessel
few minutes, then

''Ale
PUNCH
serve.
sellers
One
ALE
to another for a
should nae be tale tellers/*
quart
Burton
of
Niersteiner,
ale,
a wineglassful
one quart
of
of
brandy,
wineglassful of capillaire syrup, the juice of a lemon

;
grate a bit of
nutmeg and add
toast;
mix well and
let it
and a piece of the peel

a piece of
for
brown
two hours before straining and

" Good ale
meat and drink and
is
Heat
WALTER
sherry,
RALEIGH
sugar to
POSSETT
j|.
add
one quart
taste,
should stand in a
two
WOOL
warm
eggs, then beat well
If you brew well, you
LAMB'S
of
boiling
Heat a
nutmeg
place for an
and serve
may drink
well/*
to
taste,
then lemon peel and a
Put
In a
bowl with three
roasted apples sliced and three pieces of toast.

It's
hot.
pint of good ale, add sugar and
pinch of cloves and ginger.
very hot.
milk,
and some grated nutmeg.
hour, and just before serving add the yolks

of
''
cloth.'*
a half-pint of ale and a half-pint of
gj^
RECIPE
stand cold
serving.
a prime nightcap.
135
Serve
BACHELOR'S CUPBOARD
To good
^'
belongs good drinking."
eating
SCOTCH
Mix
HOT
spoonfuls of
PINT
fourth pint of Scotch w^hisky.
with one well-beaten egg two table-
pints of boiling-hot ale
from
some nutmeg, and oneStir in two
ale,
and add sugar
Pour
to taste.
one pitcher into another until frothy, and serve
at once.
''
Good
drink drives out bad thoughts.'*
BROWN
Melt one pound
BETTY
water;
^^
pounded
cloves, a dash of
^^^^
^ brandy,
DRTNK
P^*"^
Add
ale.
serve ice cold in
of sugar in one pint of
while
boiling
Rub
let
pinch
water go
and one quart of good
to the mill.''
of loaf sugar; squeeze their juice
oranges on
it,
pound
and that
carefully removing the
add four pounds of loaf sugar,
two quarts
Italian.
the peel of six lemons on one
PUNCH
seeds,
and
in winter.
ICAN
gj-j^
of
cinnamon, one-
a little ginger and nutmeg,
summer, boiling hot
''Drink wine and
AMER-
add
of wâter.
keep for the punch.
Skim
well,
fill
five cloves,
and
into bottles,
and
Then mix one and
one-half pints
of green tea, a pint of brandy, a quart of rum, a quart

of
champagne, and a cup of well-swêetened chartreuse

punch bowl, add a lump of ice, three oranges and
into a
136
BACHELOR'S CUPBOARD
a
lemon cut
in slices.
Let stand two hours, after stirring
in the bottled mixture, stirring repeatedly that
may
it
be well blended.
" Only what I drink
BRAIN
DUSTER
Squeeze into
of sherry.
''
Fill
make
and
appetite
rules,
serve.
obeys."
To
a ladylike beverage, indeed.
is
it,
put a large lump of sugar in a
^îneglass nearly filled with shaved
the intervals with champagne.
little
and two dashes
ice, stir, strain,
reason
This
COBBLER
a
Polish.
tumbler the juice of a lime
of vino vermouth,
up with
Where
CHAMPAGNE
fill
and add two dashes of gum, a pony of ab-
two dashes
sinthe,
si
mine/'
is
vanilla or strawberry ice cream,
a straw and a spoon.

" younger sister."
It
" Of wine and
is
sure to
ice,
Stir slowly,
and serve with
make
love, the first
and
adding
is
a hit with the
best.''
CHAT-
One
ARTIL-
quarter bottles rum, the same quantity of
LERY
PUNCH
Allow
bottle of
Catawba wine, one and
whisky, one and a half pineapples, and sufficient
strawberries
liquid to stand
under
to
seal
flavor
and
over night.
ready to serve add three quarts of champagne.
137
color.
When
BACHELOR'S CUPBOARD
''
CHAMPAGNE
^^
Drink nothing without seeing
Mix
one bottle of champagne, two bottles
Cura-
of soda, a glass of brandy, a glass of
some
gao,
into cups the
Another
cucumber
slices of
Moselle or Sauterne
juice of a lemon.
are.
it.''
may
made
be
same way, and alluring decoctions they

"
cup "
is
made
in this fashion
glass each of benedictine, brandy,
put in a quart jug.
Filling
makes a champagne cup that

Rhine wine,
and the
peel,
cider, or claret
up with champagne
it
is
may
a cordial
and maraschino are
not to be sneezed
at.
be used with felicitous
result.
''
Drink upon salad
ducat"
costs the doctor a
Make
CIDER
This
BOWL
an extract of a spoonful of green tea
is
a favorite English beverage.
half-pint of boiling water,
and after
letting
it
in a
stand a
quarter-hour, put in a punch bowl and add six ounces

of
lump
sugar,
a bittle of cidar,
two wineglasses of
brandy, half a pint of cold water, and place the bowl
on
ice
''
for further orders.
He who
CLARET
CUP
likes
drinking
is
ever talking of
wine"
Into a punch bowl put half a pony each

of
benedictine,
yellow chartreuse, maras-
chino, and Curasao, the juice of six limes,
two
bottles
of claret, one bottle of Moselle, one bottle of Apol-
138
BACHELOR'S CUPBOARD
linaris, half a
pound of sugar, a little

few sprigs of mint.
sliced
and add some
pieces of
orange and
Stir thoroughly
pineapple, and a
Ice.
" Eat and drink measurely and defy the mediciners"
Half a glassful of
CLUB
COCKTAIL two-thirds of gin,
Ice,
two dashes
one-third
of
of vino
gum,
ver-
mouth, two dashes of orange
bitters,
and one dash of
green chartreuse.
strain,
and
Stir
well,
" Drink the wine and don't inquire
serve.
of the vine."
and beat
well
COFFEE
Break an egg Into a
AND
add a spoonful of sugar and a wineglassful

jy/[{^ ^j^jg ^p ^yell, pour Into a
Qf j.yj^_
RUM
cup of the best
Mocha
piece of butter.
This
''
Bacchus loves freedom."
medium
EARTH-
In a
QUAKE
CALMER
of benedlctlne, brandy,
^.}^j.gg
''
It
and add a small

hot
a famous " blue chaser."
coffee
Is
glass
wineglass put one-third each
and Curagao, and
dashes of Angostura.
Conviviality reveals secrets."
EGG NOGG
Beat In a bowl the yolks of four eggs with
PUNCH
six
ally
ounces of powdered sugar; add gradu-
one pint of brandy, one-fifth of a pint of rum, a
139
BACHELOR'S CUPBOARD
pony of maraschino, and two quarts
of milk; beat the
whites of the eggs until they are snowy, and sweeten
wîth a bit of vanilla or

float
''
lemon sugar.
Let the
w^hltes
on top of the punch and serve cold.
The
best
brewer sometimes makes bad beer**
ENGLISH
Rub
PUNCH
pound
the
rind
squeezing the juice over

water.
of
Stir well;
two lemons on half a

In the punch bowl,
and put
of sugar
with a quart of boiling
It
add three
pint of brandy; grate a little
of
gills
rum and
nutmeg over
half a
the top and
heat before sei-vlng.

''
Esteemed without but loved within
Tom
London's mellow Old
Is
Mix
GIN
SLING
gin'*
one pint of sugar syrup, a glass of
brandy, and the same of gin, a
lemon, and a pint of soda.
"
He
that sips
Rub
many
slice
of
Serve cold.
arts, drinks
none."
pound
ENGLISH
MILK
of sugar and put In a bowl; squeeze the
PUNCH
juice of the
the peel of three lemons on one
lemons over, and grate half a
nutmeg and add with a

oughly and
let
bottle
of
rum.
Mix
thor-
stand over night, then add one quart
each of boiling water and milk.
140
Allow
the mixture
BACHELOR'S CUPBOARD
to stand covered
Filter through a flannel
two hours.
bag until the punch
is
absolutely clear, and serve ice
cold.
" The beers of your own brewingj and you must

drink
it/*
two
HOL-
Into a goblet put some shaved
LANDS
COCKTAIL
dashes of gum, one of absinthe, two dashes
and
Strain
"
orange
When
bitters,
and
little
ice,
Hollands.
serve.
Bacchus pokes the
fire,
Venus
sits
by the oven."
SPICED
Here's a hot drink for a zero night.
CLARET
half a dozen
lumps
of sugar, four
Have
whole
two whole cloves, the juice of half a lemon,

and half a teaspoonful of ground cinnamon in a saucer.
Mix well and put in the bowl and pour over half a
allspice,
pint of claret and let
ring
all
the while.
it
the top of each grate a

*'
The
devil
is
boil for just
two minutes,
stir-
Strain into hot glasses, and over

little
nutmeg before
serving.
not in the quality of wine, but in the

quantity/'
DANFORTH
Into a cocktail glass squeeze the juice of

quarter of an orange, add a wineglassful
APPETIZER
zer.
QJ.
French vermouth and
fill
up with
good change for an avant diner from the
ditional cocktail.
141
selt-
tra-
BACHELOR'S CUPBOARD
A Dissertation on Drink
"
He
earns a farthing
WASSAIL This
is
and has a pennyworth
of thirst.'*
a famous old English Christmastide
recipe,
and dates back
and
earlier.
To
to the time of
good Queen Bess
a pint of ale add one-half ounce
of grated ginger, one-half ounce of grated nutmeg, a
pinch of cinnamon, and one-half pound of brown sugar.
Heat and
stir,
but do not
boil.
of ale, one-half pint of sherry or
Add two more

Malaga, the
a lemon rubbed on a lump of sugar, and,

cored and roasted apples.
pints
zest of
finally, six
In serving hot, in bowls,
serve a piece of apple to each.
*'
Gods!
What
wild folly from the goblet flows!
Homer.
IMPERIAL
Peel one pineapple and four oranges; cut
PUNCH
the
first
in
small slices and separate the
oranges into pieces, putting

boil in a quart of
all in
water two
a punch bowl.
sticks of
stick of vanilla cut in small pieces;
Then
cinnamon and a
strain the water
through the sieve Into the bowl, and then rub the rind
of a
lemon on one and one-half pounds of lump sugar,
put the sugar In the water, and squeeze over the juice
of three lemons.
After
It
cools, place
on
Ice
and add
a bottle of Rhine wine, a quart of rum, and, just before serving, a bottle of
champagne and
of seltzer.
142
half a bottle
BACHELOR'S CUPBOARD
''A big head has a big ache/*
MINT
Dampen
JULEP
powdered sugar, bruising
over a
a small bunch of mint, dust with
Allow
boiling water.
little
and pour
slightly,
this to
draw, then
strain Into tall glasses quite filled with finely-shaved ice.
Dress the glass with sprigs of mint and pour
brandy
to
Do
fill.
not
stir,
but
in
set in the ice
enough
box until
thoroughly cool, and serve with straws.
"
He
is
an
ill
guest that never drinks to his host/'
SHANDY
Mix
GAFF
Pale Ale.
equal parts of ginger ale and Bass's
temperate libation approved
of by the very youthful Londoners.

''
Claret for boys, port for men, and brandy for heroes."
SHERRY
COBBLER
sherry,
Into a large glass put a spoonful of sugar,
a dash of White Rock, a wineglassful of
and a dash of
ment with
Fill
port.
fruits in season,
of Ice cream of desired
up with
and top
flavor.
off
fine ice, orna-
with a spoonful
Serve with a straw
and spoon.
''I will drink life to the lass/'
THE ONLY Put
in a tall goblet
ONE
Tennyson,
some shaved
ice,
two
dashes of gum, half a pony of creme de

menthe, a pony of gin, and a dash of orange bitters.
143
BACHELOR'S CUPBOARD
Squeeze into
it
the juice of a lemon-peel, stir well and
serve.
''
The three-hooped
make
will
it
STOUT
PUNCH
pot shall have ten hoops, and /
felony to drink small beerj"
Shakespeare,
Boil a quart of stout with a quarter-pound
of
lump sugar and a stick of cinnamon;

foam and mix with a wineglassful of
stout from the fire and add, while contin-
beat four eggs to a
rum
take the
ually stirring, to the egg mixture.
APPETI-
Two
ZER OF
(Italian), one-third of Fernet branca,
ANGELO
North End
cafe of Angelo, in Boston, and
ite
lumps of
ice,
Qf orange.
gjj^g
one-third vino vermouth
This
and
served at the
is
is
the favor-
Italian aperitif.
'*
'Twill make the widow's heart
Though
AN IMMORTAL
SOUR
'
pf apple-jack, half of peach brandy,
In vino Veritas
WEEPER'S To
up with
Fill
' is
all
lit-
and a spoonful of sugar, half
seltzer,
when you suppose
JOY
Burns,
Into a goblet put the juice of a lime, a

tie
the white of an egg.
"
to sing.
the tear be in her eye."
ice,
strain
and
and
serve.
an argument for drinking only
men
Dr. Johnson.
to he liars."
a goblet two-thirds full of fine ice add
three dashes of
gum,
144
half a
pony of ab-
BACHELOR'S CUPBOARD
pony of vino vermouth, half a pony of
kummel, and one dash of Curagao. Stir and strain
sinthe, half a
before serving.
''Never lend a man money after youve been drinking; never try to borrow from one before he's had a
drink'*
WHISKY
Into half a glassful of shaved
COCKTAIL
dashes of gum,
sinthe,
lemon
little
two dashes
and a small
peel,
to
ice
squeeze
which add three
of bitters, one dash of ab-
For whisky sling,

two dashes
glass of whisky.
put into a goblet containing a little fine ice,

of
gum and
a wineglassful of good whisky.
Stir
and
strain.
''
Come, gentlemen, drink down
VELVET
Half a
bottle of
White Rock, and two

jug, and add a lump of
of
" Then
it's
When
ROYAL
SHANDY
GAFF
un kindness/*
Shakespeare,
champagne, half a bottle
ponies of brandy.
Mix
in a
ice.
always fair weather
good fellows get together/*
Mix champagne and
brandy, a quart of
Anamount
the former to a pint of the latter.
other recipe calls for a third the
of brandy, and lest
ment
all
until he has
it
it
be too strong one should experi-
exactly to his
145
own
taste.
BACHELOR'S CUPBOARD
''
There
LORD
is
a devil in every berry of the grape."
The
Koran.
lump
Peel one lemon fine; add some white
SALTOUN'S sugar and pour over it

CLARET
Then add a bottle of
CUP
J'U
taste; also a bottle of soda
Strain and ice well.
and serve piping

is
even
and sugar
plain
claret
ordinaire will answer
vin
''Sweet
a glass of sherry.
A
water and nutmeg,
If
to
liked.
mulled, strain, heat,
If preferred
hot.
old wine in bottles, ale in
barrels.''
Byron.
MISSISSIPPI One glass of brandy, half glass Jamaica
PUNCH
rum, and a tablespoonful of whisky, quar-
ter of a lemon,
and water
For
'*
and a tablespoonful of powdered sugar,
Mix
to taste.
well and
in the tall glass in

''
A New
which
it is
Wine and youth

Yorker,
Tom
ice
drawn
linked sweetness long
with shaved
ice.
out," use a straw
served.
are fire upon
fire.'*
Lynch by name, and
said to
be " one of the best," has a few words to say in regard

to drinks in general
and cocktails
in particular.
"
The
only really decent drinks," he says convincingly, " can
good im-
ported Scotch with the peat-smoke perfume,
Medford
rum
be counted on the fingers of one hand.
and
what
a pity
it's
no longer made!
a dry,
very dry, Martini cocktail, a Gordon gin rickey, and
146
BACHELOR'S CUPBOARD
the best Irish whisky
man
can take in
And,
as a
matter of
a cocktail that
**
is
on the other
else
those are the best drinks that a
this country, or the old
London or anywhere
a cocktail in
side.
They
Bottled cocktails?
are a snare and a delu-
Perfect cocktails are only
sion.
country either.
next to impossible to get
fact, it's
made with scrupulous

A good many men
care in measuring the ingredients.
think after a time that they can measure drinks with

their eye; but that
man
is
what does
the mischief, for no
can do that and have his cocktails absolutely uni-
In mixing cocktails
form.
measuring glass which
always use a graduated
invented myself, and in doing
have earned the reputation of always giving a
that
man
the same cocktail he had yesterday, or last week,
The most
or a year ago.
York
popular drink to-day
in
New
H. P. W.' cocktail, which was introduced by Harry Payne Whitney at the Ardsley Club,
and later at his Adirondack camp; and the good felis
the
lows who were
initiated
then and there that
it
popular host, so here
we
''
There's a drink
'
into
its
seductiveness agreed
should be christened after their
have
"
it
on the beam
for you, lady!*
Pratt,
THE
"H.
P.
Mix
carefully
in
a measuring
glass
one
COCK- part of Italian vermouth and one part of

TAIL
jj.y Gordon gin. Add the peel of an orange
W."'
and frappe.
147
BACHELOR'S CUPBOARD
" There
is
new
cocktail served in
New York
at
Sherry's and Martin's and the Cafe des Ambassadeurs
which
This
is
is
appropriately
how
it is
known
mixed
as
'
the Perfect Cocktail.'
"
:
PERFECT Mix one part Italian vermouth, one part

COCKTAIL French vermouth, and one part Gordon
gin.
Add
a slice of orange, and frappe.
soon see wherein
lies its
perfection.
148
You
will
Seffift
CHAPTER XV
The
cost of wines
is
is
an important
Many
factor in entertaining.
man
forced to entertain friends of ex-
pensive tastes on the proverbial

" champagne taste and beer income "
plan.
who
person
reason to economize
wishes for any
may
substitute,
in almost every case, California or
other American wines,

far less than imported.
have known a
self
man who
w^hich
In
cost
fact,
called
him-
a connoisseur of wines to be de-
ceived by Cook's Imperial Extra
Dry
to such an extent that he acknowl-
edged
it
to
be
Mumm's when
quite
as
good
as
told the difference.
Prices are given here by the case

of one dozen bottles, as in ordering
wines for home use most people buy

in
dozen
lots.
The
price per bottle
149
BACHELOR'S CUPBOARD
What
at
Pay for Wines
to
not vary greatly from the
a restaurant will
prices,
which are taken from one of the
largest
porting houses in America.
Champagnes.
DOZEN
Pommery
sec
(dry)
London Pommery, 1893

Vin Nature, brut
Veuve Cliquot dry, Gold Label
London Special, ditto
Heidsieck Dry Monopole Extra
Pol Roger Brut Special
Baron R de Luze Dry Comet
Perrier Jouet dry creaming
Runiart P. et Fils
Piper Heidsieck, extra brut
G. H.
American Bee Hive dry
Cook's Imperial extra dry
Great Western extra dry
Mumm
$31-50
48.00
31-50
31-50
35-oo
30.00
35-oo
25.00
30.00
32-10
36.00
32.00
15.00
13-00
12.00
Burgundies.
Pommard
red
burgundy
(sparkling)
medium Hock
Chauvenet's White Cap
Ditto Red Cap
Ditto White Cap
Bee Hive Burgundy
Leiden's
$24.00
21.00
27.00
27.00
27.00
5.00
Sherries.
Amontillado, very pale

Centennial Medal
Oloroso, many years in
Generoso, pale
and dry
wood
Manzanilla Pasada
$30.00
25.00
i7-50
10.00
14.00
150
list
im-
BACHELOR'S CUPBOARD
What
Pay for Wines
to
DOZEN
$12.00
Picarillo
Bee Hive
4.50
A De
Luze et
Fils Clarets.
Chateau Margaux, 1877

Chateau Lafite, 1898
Chateau Larose
Chateau Pavell
S.
S.
P.
Medoc
St.
Julien
St.
Estephe
in
$42.00
17.00
15.00
9.50
wood
5.50
4.50
5.00
Bee Hive Claret
5.00
Sunset Claret
4.00
Sauternes.
Chateau Yquem
Chateau Latour Blanche
Haute Sauterne, 1878
Barsac
Bee Hive
Sunset Sauterne
$26.00
19.00
i5-50
8.00
500
4.25
Burgundies.
Clos de Vougeot, 1874
Chambertin, 1885
Chablis (white) 1893
White Cap ultra sec sparkling
Red Cap sparkling
Pink Cap Oeil de Perdrix sparkling
Bouchard's Chambertin
Chablis, 2 doz. pints
$47.00
27.00
10.00
27.00
27.00
27.00
26.50
11.50
Leiden's Hoch.
Johannisberger Cabinet yellow seal
Rudesheimer
Niersteiner
Bodenheimer
$24.00
14.00
10.00
8.0Q
151
BACHELOR'S CUPBOARD
What
Pay for Wines
to
DOZEN
Sparkling Hoch
$21.00
Bee Hive Hoch
5.00
Moselle.
Berncasteler Doktor
Zeltinger
$17.00
9,00
Brauneberger
7,75
Sparkling Moselle
21.00
Italian.
ChiantI
$ 6.50
Port Wines.
Old London Dock, 27 years
Vintage
in
wood
$25.00
30.00
12.50
7.50
4.50
1887
"Old White"
Port
Tarragona
California
Madeiras.
Lord Nelson
Duke
of
$60.00
40.00
Wellington
Old South Side

Woodhouse Marsala
5.00
8.00
Tokays (Hungarian).
Tokayer Imperial, 1866
Tokayer Cabinet, 1868
Tokayer Ausbruch dry
Riesling Ausbruch, American
Bee Hive
In cordials there
ner liqueurs that
is
warm
come from many
great variety.
$30.00
20.00
15.00
12.00
4.50
These
our hearts, even
lands,
to
after-din-
our enemies,
and are made from various
fruits of the earth.
152
BACHELOR'S CUPBOARD
What
Of
Pay for Wines
to
all liqueurs,
brandy or eau de
vie
the founda-
is
tion, various ingredients coloring and flavoring
Some
suit the taste.
to
it
of the additions have the merit
of being great aids to the digestion, as w^ll as being
Especially
pleasant to the palate.
de menthe, which
is
King
is
Mint
of the
Dr.
family.
the Harvard
a young Professor of Pathology in

S
Medical School, has a particular fondness for
,
which several years of university
dial,
creme
this true of
has only served to strengthen.
Martin's
liqueur
in
New York
after
his
One
life
this cor-
in
Europe
day, dropping into
for dinner, he ordered the usual
The
coffee.
minded man, and was deep
doctor
in
is
a reverie
an
absent-
when
the
waiter interrupted:
"
*'
Plain or f rappee, sir?
" Let me think," mused the doctor, resting his chin
in his
*'
hand and gazing reflectively into space.

means with ice, sir," volunteered
Frappee
the
waiter kindly, thinking this silence only the result of
He
unfamiliarity with the French language.
had
it
frappeed.
Benedictine
aschino
is
way, that the

pits?
is
equally good for digestion, and
not to be despised.
The
latter
secrets
made from
is
of
Do
the
cloisters
cherries
of
Benedictine, and Carthusian monasteries

interesting
monks
Mar-
you know, by the

the
and
would make
reading on the question of liqueurs,
possessing secrets
their
Trappist,
the
that have been handed down
for centuries.
153
BACHELOR'S CUPBOARD
What
Kirchenwasser
of
Black
the
Fruit "
is
Pay for Wines
to
is
made from
The
Forest.
the wild black cherry

" Forbidden
seductive
nothing more than grape-fruit cordial, while
Curasao gains
from orange
taste
its
From
peel.
nearly
every corner of the globe are gathered flavorings for

cordials.
While
the formulas are unnecessary to the
knowledge of the diner-out, he must be familiar with

the tastes and
know
just
portant one, and
it
which
The
tain sort of dinner.

is
is
best to follow a cer-
question of color
scheme of a dinner with the various

greens, yellows,
To
is
an im-
possible even to follow the color

roses,
violets,
and other shades of liqueurs.
the richness and smoothness and other engaging
qualities of
the cordial,
cream contributes much.
should be rich and heavy, and the glass should be
It
filled
to within an eighth of an inch, then topped off with
cream.
cacao,
Try
with eau de vie de Dantzic, creme de
this
or even wÎth Benedictine.
charm that
will
make you
Insist
It
has an elusive
upon having one, per-
haps even two to follow.

SIrop de Grenadine
pomegranate, and
the "
Ward
Is
Is
made from
the juice of the
used notably In the concoction of
Eight " of Boston's Winter Palace Hotel,
perhaps better know^n locally as " Frank Locke's."
Old Medford
Rum
will soon be but a
memory, for
the manufacture of this famous old throat-tickler has
ceased after
many
generations,
and the price
Is
cor-
respondingly high, that of 1858 being $3.00 the bottle,
and the 1875 bottling $1.40.

154
Jamaica rum
is
sub-
BACHELOR'S CUPBOARD
How
Cleanse Clothes
to
sometimes remo*sêd mre effectually by one applica-
Only
may be
tion than another.
the most simple rules will be
given here, that
followed by any
minimum
A
box
if
bachelor might
fashion
" containing various
himself
for
emergency
he makes his wants known, some
take
pity
man with
of patience and time.
on
helplessness
his
"
handy
or possibly
tools,
woman
friend will
and get together the
Besides the preparations mentioned
things for him.
should be a fine sponge for spong-
in this chapter, there
ing spots, a nail brush with fine bristles, a piece of
Ivory soap, a
flannel pieces,
roll of linen
or cotton rags, another of
and a box of prepared French chalk, some
clean pieces of blotting paper, a bottle of oxalic acid,
one of
salts of
lemon, one of turpentine, and one of
ammonia.
In these motor-mad days, what bachelor
'j'Q
REMOVE has not suffered at some time from machine

WHEEL OR grease and oil, w^hile wrestling with a
MACHINE stalled motor or choked carburetor? To
remove
fabric,
take cold
this,
rain
or wheel
oil,
a washable
if
water and washing or baking
rub
the soda into the spot and
wash out wuth cold water.
Repeat the operation until
soda
either wîll do
the grease
is
gone.
stains
MUD
after the
the
it
is
wet.
man
Frequently a
TO
REMOVE
mud
first place,
Allow
is
it
to
even
his trousers,
has been brushed
never try to brush
dry slowly, then
198
mud
bothered with
on the bottoms of
if
off.
mud
In
while
a fine horse
BACHELOR'S CUPBOARD
How
Cleanse Clothes
to
hair brush fails to remove the stain, cut a potato In
two and rub
raw surface on
the
the spot.
This will
generally remove
it.
ALCOHOL One
of the most effectual agents for the
AND SALT
removal of grease
the proportion
of
one tablespoonful of
salt
is
to soak in
in
to
shake until the
woolen
warm water
ammonia has been
but
salt
alcohol
rag.
ever get on one's handkerchiefs, put them
OIL
STAINS
IF
oil,
Mix and
salt.
dissolved and apply with a
ful of
alcohol and
is
four tablespoonfuls of
turned.
which a spoon-
This removes the
once washed by ordinary methods, the stain
if
will never
come
out.
TO
REMOVE
the grease spot.
GREASE
brown paper and then
CARPETS
in
Put powdered French chalk thickly over
P^Pî"?
cool,
^ hot
when
it
flat
Cover
set
wÎth
a sheet of
smoothly on the
iron and let remain until
will be found that the chalk
all grease.
The chalk is easily brushed
The same method may be used in removing grease
has absorbed
up.
from clothing,
Many
times
if
desired.
a grease spot that
is
thought to have
been removed will gather dust and betray
itself
wêeks
after the original application of cleansing agents.

this case, the spot will generally respond to hot
In
alum
water applied with a sponge.

Heat a cup of water
and in it put sufficient powdered or lump alum to make
a strong solution and
let get
alum before applying.

199
very hot, dissolving the
BACHELOR'S CUPBOARD
How
to
Cleanse Clothes
BENZINE,
are all excellent for removing grease and
NAPHTHA
^^^
other spots from clothing, but should never
GASOLENE
until
it
Apply any of these

be used near a fire.
^^
kk"
.u
n
the spot. k
briskly
rag, rubbing
with a cotton
.
disappears.
garment up
If
possible,
afterward hang the
what-
In the sunlight until the gasolene, or
ever has been used, has evaporated.
CLEANING This
MIXTURE
cleaning mixture
any druggist,
hand something a
bit stronger
ounce
One-half
mentioned.
may
man
If
be put up by
wishes to keep on
than any of the above

of
and
sufficient
warm
water
let
cool
make
to
Scrape the soap and dissolve
It
castile soap,
a quart of mixture.
In the
warm
water, then
and add the other ingredients.
bottle well corked
one-half
glycerine,
ounce of sulphuric ether, one-half ounce of
and apply with a
Keep
in
rag or
flannel
sponge.
CLEANING
Ivory brushes and knife handles
IVORY
nicely
by using
cleaned
may
prepared
be
chalk
moistened with equal parts of ammonia and olive
oil
Rub
of?
made
when
into a paste and rubbed on the Ivory.

dry.
may be
necessary.
be wiped with a cloth wet
in alcohol.
second application
Piano keys
may
PAINT
may
STAINS
spirits
remove
generally
of
paint, but leaves
Its
powdered French chalk and let stand over

The chalk brushes out easily from any fabric,
that, apply
night.
removed by applying
Benzine will also
own stain. To remove
be
turpentine.
so do not hesitate to use
it.
200
BACHELOR'S CUPBOARD
How
Cleanse Clothes
to
BLOOD
one
STAINS
quickly,
generally most desirous of removing
is
and
this
is
how
do
they
in
it
Heidelberg, where the duels are of such frequency that

it
seems someone
is
always running for a basin of
water and ammonia,

bedclothes are soaked.
to dry, then procure
have been allowed
If the stains
some
This will
to the stains.
warm
which curtain, table cover, or
in
and apply
scales of pepsin
digest the blood,
and
can
it
then be easily washed out.
This they vouch for

where the Herr Doktor is nothing
Berlin hospitals
In
If
not resourceful.
KEROSENE As
STAINS
corn meal,
soft
soon as
oil
if
you have
it.
brown paper on the
Iron.
Is
Apropos of
Irons,
If not, lay several layers of
spot and press with a
boast an electric Iron which
may
be attached by
It heats quickly
warm
a valuable asset, for the uses of a
man
is
ACID
STAINS
doing these
little
In laboratory
work one
is
clothing occasionally with
monia will generally destroy
It
Should the color not be restored
flatiron. If
apt to stain the

acids,
in
used on any save fast colors.

or white wines or lemons
goods as follows
wash
If
may
applied
at
spite
Amonce.
in its original bright-
Ammonia
apply chloroform.
Its
and
things for Wmself, are legion.
of the care taken to prevent such a misfortune.
ness,
warm
now
most bachelor menages
tube to the fixtures of any room.

is
on a carpet or
spilled
table cover, sprinkle the spot thickly with
Stains
should never be
made by vinegar
be removed from white
the article in clear water, then
20
BACHELOR'S CUPBOARD
How
In
Cleanse Clothes
to
chlorine water.
will
STAINS
rubbed
after,
water and
into a thin paste with
when
apply to the spot, brushing off
VARNISH
make
the colors are delicate,
If
some prepared chalk
readily
respond
dry.
to
kerosene
oil
If
Wash,
in until the varnish is soft.
This removes varnish
with soap and water.
from the hands very quickly.
An
INK
STAINS
overturned Ink well
hap even
in
Is
a frequent mls-
bachelor
regulated
the best
apartments, and nothing causes his lordship so
much
consternation as to see the Inky fluid trickling over

his papers
and running
or table cover.
of salts of
In a little rivulet
The handy box
lemon for
over the carpet
should contain a bottle
just such emergencies as these.
Cover the ink spots with this and let remain a few
moments, when the stain will disappear. Wash the
article with a brush and soap, rinse with clear water
and wipe dry.
Dry
salt
may
be used, in case
Apply
lemon are not procurable.

fresh,
wetting the
salt slightly
salts of
and
as soon
brush off and apply
the salt becomes discolored,
as
at once,
on the second applica-
Continue until the spot has disappeared.
tion.
In
case the Ink has run on the carpet or rug, apply salt
and wet with milk.

then rub
To
acid
off.
remove any kind of

Is
this
remain until dry, and
stains
if
any stain remains.
from red
Ink, tartaric
For white goods, make

water and rub the acid Into
necessary.
damp with
clear
wôolens and
it
Let
Repeat the process
colored cottons, dilute the acid
spot
it.
For
and apply
cautiously until the spots have disappeared.
202
the
BACHELOR'S CUPBOARD
How
Cleanse Clothes
to
INDELIBLE One would suppose
INK
that stains
from
Indell-
ble ink could not be removed, but they are
A saturated
by no means hopeless.
of potassium and water will
solution of cyanuret
remove such
carefully with a camel's hair brush.
stains.
The
Apply
cyanuret
is
a poison and should be handled with care.
INKY
The
FINGERS
by inky
toiler
over the ledger
fingers,
and
if
is
often annoyed
he does not keep in
the office lavatory a piece of pumice stone or

sapolio, he
may remove
all traces
hand
of his trade by simply
moistening the head of an ordinary sulphur match and
rubbing the ink spots with

for removing stains,
first
it.
In using pumice stone
rub the stone on soap, then
apply.
203
"Expect not at another's hand what you

hy your own."
can do
AIRING A woman who, as the

THE BED mother of several sons,
has many young men as guests at
her large country house,
Invariably judge
can
says
the care he takes of his rodm.
young
man who
brought up, she
has
says,
been
never
sheets
and
all,
A
well
falls to
turn back his bedclothes upon

ing In the morning.
she
man from
aris-
If the clothes,
are
turned
back
smoothly over the footboard and the

pillows placed near the open
in
a convenient
chair,
she
window
decides
young man's mother

him that good breeding which
makes neatness and cleanliness and
instilled
that the
into
care Imperative to his comfort and

that of his hostess.
She further adds
205
BACHELOR'S CUPBOARD
Handy Hints
on Housekeeping
a few remarks on the " fine husband that man is going

to make " who remembers the little things, but they
would be out
are,
however,
Many
of place In a bachelor book.
who
never pay attention to such
there
details,
but leave the bed rumpled and tumbled as they jump

out of
it
always
In the
airs
his
The
morning.
well-bred young
bed with the same care
In
man
which he
takes his morning tub, putting the pillows, If possible,

where the sunlight may fall upon them. Falling this,
the air at least keeps the feathers fluffy and light and
the ticking fresh and clean.
TO CLEAN Hair brushes and clothes brushes need

BRUSHES constant care to keep them In proper condition.
Comb the loose hair and dust from them every
Once
week Is not too often to

Pour In the wash basin
some tepid water and add ammonia to make strong.
Hold the brush In this a few moments, taking care not
time they are used.
clean the brushes In dally use.
to let the
a whisk
them.
water go above the
makes a brush
like
new
the sun or In the open
way.
then take
a clean cloth.
To
Dry
in
If not, lay
on
after such treatment.

air.
a papef over the radiator.
with
bristles' top,
broom and brush the bristles out as If dusting

The ammonia cuts the dirt and grease, and
If
It
possible.
should be
Combs may
first
wiped dry
be cleaned In the same
clean sponges, squeeze the juice of a
lemon
into the sponge and thoroughly work It Into the fiber.

Then rinse in warm water. This makes It sweet and
206
BACHELOR'S CUPBOARD
Handy Hints
Housekeeping
on
Horn combs, by
clean as new.
the way, should not be
One
cleaned in water, which causes them to
split.
may buy
almost any
drug
for
store
or twenty cents
fifteen
small
at
come
brushes which
stiff
for
the
purpose of cleaning combs.
TO
Nowadays, with the prevailing craze for

copper and brass, most houses
contain at least a few pieces, and they re-
SCOUR
collecting
COPPER
quire special care
if
To
they be kept bright.
scour
copper take two tablespoonfuls of bath brick dust and
one tablespoonful of baking soda and mix thoroughly.
Dampen
ture
a cloth in gasolene or coal
and polish with
chamois
that.
One young
skin.
collection of copper
dip in the mix-
oil,
Afterward
polish with
who
boasts a fine
bachelor
bought most of
it
from Russian
Jews, and some pieces were almost hopeless at
But
this
treatment and a
patience
little
first.
made them
shine like new.
TO
Take
putty powder and add to
BRIGHTEN
sweet
oil to
liRAbb
is
|.|^g
removed.
make
a paste.
it
sufficient
Rub with
this
brass or copper until all foreign matter
Then wash
the
article
water and rub dry with a clean
cloth.
with soap and

Brass
may
also
be cleaned with lemon or orange juice thickened with

whiting.
To
Apply with a chamois
remove verdegris from
one lemon a teaspoonful of

with a soft flannel.
skin or a flannel rag.
brass,
salt,
add
to the juice of
mix well and apply
Rinse and rub well with chamois
207
BACHELOR'S CUPBOARD
Handy Hints
Be very
skin.
careful
hand, as verdegris
is
Housekeeping
on
you have a scratch on your
if
a poison.
Some
brass without the use of paste,
ammonia water.
monia
Rinse
directly
in clear
Or, better
collectors brighten
simply applying hot
pour the aqua am-
still,
on the brass and scrub with a brush.
The
water and wipe dry.
result will be
a beautiful polish.
TO
Scour with powdered borax and a damp
BRIGHTEN
rag, rinsing off
NICKEL
PLATE
colored,
to
make
Rub
make
with clear water.

a paste
of
equal
If dis-
parts
thin, applying
of
ammonia and
alcohol and enough whiting
with a piece of chamois
skin.
the nickel with a piece of clean chamois or flannel
until bright.
and
This will keep the chafing-dish bright
The smoke from
clean.
the alcohol
first
be washed off in hot soap suds.
wipe
off first
lamp should
If very thick,
with a piece of newspaper before washing.
TO
Silver flasks and other articles
may
be kept
KEEP
SILVER
bright by wrapping from the
air,
in blue
Never place near rubber,

which quickly discolors it. A rubber band
or a sulphur match will work havoc with silver in no
tissue
paper.
time.
CHIFFONlER
OR
BUREAU
DRAWERS
that stick or " creak "
when opened
annoyance to anyone, especially

hurried.
,,.
rubbmg
This may be
,
I,
are an
he
easily avoided
J
J
is
by
drawer and the

with a piece of soap, which
the edges or the
part on which it slides

makes it slide easily and
if
noiselessly.
208
BACHELOR'S CUPBOARD
Handy Hints
A FEW
Pictures
HINTS
that
on Housekeeping
should
never be
order to see them.
HANCINC
'^^
PICTURES
^'^^^
hung
high
so
becomes necessary to mount a chair
it
^^ ^^ ^
^^"^^^
Hang
so the center
^^^ ^^"^ ^ vision
^^'^^^
of the person of average height, or about

five
and one-half
one
feet
from the
Never hang from
floor.
Let the cord be carried over two
nail.
nails or
come squarely down to the corners

of the frame.
That gives an impression of carefulness
Everyone must consult his own
and completeness.
picture hooks, so to
taste as to the
grouping of pictures.
In hanging pictures the stock
hand should be
in
Some
looked over and a general scheme decided upon.

pictures
*'
go well together," others should be ruled
out of the companionship of the
select.
Every man
has some decided preference in pictures; one

to
may
elect
have nothing but old English sporting prints, another
may have photographs

Artists may pass this
of the old masters for a hobby.

over,
studio
for in
holds sway, and far be
artistic license
it
suggest to the embryonic Meissonier or
choose or
how
to
hang
decoration
from anyone
to
Gerome what
to
it.
Oil paintings and water colors should never be

lowêd to
become intimate companions, but the
may hobnob with
etchings, pastels,
al-
latter
drawings, photo-
graphs, and even engravings without losing their dignity.
An
oil
painting of exceptional excellence should
be given a special corner and preferably
more
exclusive by being
hung
209
in
made
still
a black box, with
BACHELOR'S CUPBOARD
Handy Hints
on Housekeeping
immunity from contrast with or contact with pictures

By the same token, there should be
no indiscriminate mixing of figure pieces and landof another order.
scapes
at least, they
although they
Water
may
must not be
at too close quarters,
appear in the same room.
colors and pastels in delicate tints and black
and whites and

in wall spaces
soft etchings should properly be placed
where the
light
The
strongest.
is
darker
and more heavily shaded pictures should hang farther
away from
the light.
From
the faintly colored pictures
in the clearest light, the glance
should be involuntarily
but skilfully led to the deeper toned pictures farther
back
in the
room.
Sometimes, however, a dark corner that needs bright-
may demand a lighter

brilliant coloring may be risked.
ening
with white mat^ along Gibson

such a
case.
Harmony must
or
picture
lines,
picture with broad,
never be hung next to a carbon
The
eye
another.
must
be led,
spot
of
fills
in
well in
be studied and the posi-
tions of a picture well considered before
decided.
pen-and-ink sketch
in
its
position
is
white mat should
heavy black frame.
not jerked, from one picture to
Cl)e
Series
;fooU6i|)
sold. Its 700

witty definitions are quoted in every walk of life wherever
the English language is spoken.
book for everybody who
loves fun in words
in fact "
Dictionary of Humor."
Over 50
Illustrations by
Wallace Goldsmith
$
Regular Edition, Cloth,
Bound in Red
iFOOltSJl iFlnante a
Levant,
book
mirthful
trated by
Wallace Goldsmith.
Cloth,
iFoolfjîl iSttquette By o
jesting
on
branches of finance.
.J S
I
net,
25
an
Illus-
.1 C
hawe.
on
be-
treatise
havior under all possible and impossible circumstances.

Over 100 Illustrations by Wallace Goldsmith
Bound in Purple
iFoolf St)
ffifte
Ooze Calf,
almanac
2nti
.'75
I '2
net,
itisrareiy
that so
much
of fun, keen wit, and satire is found between two covers.

Very
All the regular Almanac features jestingly treated.
attractively printed in thrae colors.
Over 100
illustrations
by
Wallace Goldsmith.
Cloth,
NO TE
Our
favor in 1905,
1 Any
I .75
Foolish Almanac, which met with such pronounced

also be had at the same price.
first
may
of the above books
may be found at your
bookseller'' s ,
or
will be sent by the publishers, postage prepaid, on receipt ofprice.
fol^tt W,
31
iLuce anti Company

BEACON STREET, BOSTON
atitiittoiial
Cities from
W, met & company'^ U^t
31o^n
archi~
By
gi^g CS^lrl in gaaafting

A very unusual novel "
?I50
"
^11
Move
tip ZlZlfir^
episode told in
telegran:is
gfje
Misfit
lltlfltiS
I^y the
oof ac-simile
j^l.OO
entjgtfflai^ aûti=
Consolation Club.
beautifully illustrated Christmas Story
With over 20 Sketches by Wallace Goldsmith ^1.25
cranteybiUe
grt)g
and grotesquely amusing.

Illustrated by
most
fjJ^rsJ:,
Wallace Goldsmith
Everything a bachelor should
know
Genuine copies, exquisitely bound
in full leather
^
^ I.OO
Î.OO
Î-S^
CKgorge 13ernayg Siâto; %fia

39laPfii
critical
analysis
IBff{0trafflS anir
Sparks from a
brilliant
mind
by
Henry
L.
^pt)ori6tn6
....
Mencken
ll.OO
^ô^^^*"
$1.50
of the above books will be sent by the publishers, postage

prepaid, on receipt of price.
H Any
fo|)n
31
1^. iLuce anti Company

BACHELOR'S CUPBOARD
Correct Wines for
all
Occasions
Ferme Durable; unlikely to change.

Event In France, dead wine.
Vino Morto In Italian, the same.
FiNiR BiEN
^Wines
past probability of a change.
Lasting.
Pateux
thick,
clammy wine.
Plat Flat.
Seve
Âpplies to flavor in tasting, as
smell.
bouquet to the
ViN BouRRU ^Thick, unfermented wine.

CuvEE Contents of a vat at the vintage.
ViN CuiT French
^
> Boiled wine.
Vino Cotto Italian
Vino de Color Spanish J
Vino Seco Dry wÎne.
Vino Brozno Harsh wine.
ViNS DE Liqueur Sweet, luscious wines.
Vino Passado ^The best wine that has passed mus-
or examination.
Vinotero A wine
ter
seller.
176
CHAPTER XVII
There
are
many
occasions
which one does not wish

alcoholic
guests
drinks,
who do
out of
from
to
may him-
their use.
substitutes
delicious drinks
such as ginger
offer
not indulge in them
There are many

which
upon
respect
or possibly because the host

self abstain
to
ales,
may
from
be mixed,
mineral waters of
various sorts, grape juices, and concentrated fruit syrups.
become
ble drinks
as
the
One may
soon
as expert in concocting palata-
from various combinations
white-coated lad
soda-fountain.
behind
the
quarter or a shin-
ing half dollar slipped in his hand

often
bring suggestions for
parlor mixtures " that will aid the
will
*'
novice considerably in preparing his
menu.
Besides mineral waters, carbonated
177
BACHELOR'S CUPBOARD
Temperance Drinks
or plain, as preferred, there are domestic and Imported

ginger
lemonades
bottled
ales,
of
pineapple,
claret,
orange, and raspberry flavors to be bought, as well as
Green Ginger Cordial, Montserrat Lime

raspberry vinegars,
flavor.
with
Combined with
fruit
Iced tea, coffee, or cocoa,
Root beer
of these fruit flavors are delicious.
summer beverage
that
is
and
Juice,
syrup of any desired
is
some
a mid-
not only refreshing, but pos-
sesses medicinal powers; and
ginger ale served
Iced
with a cream rabbit makes a temperate combination

that
Is
almost as toothsome as the ale-mixed variety.
" Water, water everywhere, nor any drop
GINGER
LEMON^^^
lemon and
Is
it.
a mild drink that
Have
little
drink!
known;
in a glass a teaspoonful of
dered sugar, add to

fill
Is
to
It
**
try
pow-
the juice of half a
the glass with ginger ale that
is
well
Iced.
SODA
This
COCKTAIL
its
Is
a most Innocent drink, despite
name, and one that a twô-year-old may
not hesitate to Imbibe. Fill up a long glass, then, with
lemon soda, the bottled variety, and in it dash a little
raspberry syrup, and top off with a thin
slice of
orange.
FARMER'S Mayhap you may be going to have a real,

DELIGHT old-fashioned country picnic, at which
rural dainties are served. They deserve to be washed
down with the delight of the farmer, who swallows
copious drafts of this In the hayfield on a hot July
178
BACHELOR'S CUPBOARD
Temperance Drinks
afternoon.
nothing
It's
than
less
" sweetened
the
water " with which Plupy Shute regaled
up
Exeter
in
famous
that
flavor,
diary.
and molasses
which
to taste in a great stone jug,

In a convenient
LEMONADE
''
brook to keep
Pooh! "
is
corked and
may
being told." But as this book
a Hottentot or
Malay
of bachelor,
will set
As
lemon
the hands of
fall into
or some other hot-house variety
down
the proportion of the
to twô tablespoonfuls of sugar
one-half pint of water as being a desirable one.
may
"
hear you say in disgust.
set
cool.
any man couldn't make lemonade without
if
juice of a
friends
his
when the " Real Boy " penned

Water is the basis, ginger the
They are mixed
the sweetener.
days
in the
and
This
be varied by using the juice of orange, lime, or
which
grape-fruit, in
other sort of
An
Ade
abuse of
case,
ice at
is
far
in w^hich ice
admit
more
to be
but
floats,
this truth.
will be the
it
once destroys the effect desired,
besides being dangerous.

chilled
of course,
(not Hoosier).
Than
A liquid
set on ice and slowly

recommended than the drink
it
is
not everyone
who
will
made from
plain lemonade,
the juice of the lemon, sweetened sparsely with sugar
and diluted with water, and

is
finally cooled
no drink more acceptable and cooling
the day.
It ranks before the
long
list
drinks and gaseous mineral waters, but

into disrepute
when
on
there
of acidulated
it,
too liberally imbibed.
179
ice,
in the heat of
too,
falls
It
said
is
BACHELOR'S CUPBOARD
Temperance Drinks
to be lowering in
its
nonsense, unless, as
Is
Taking the average,
effects,
said,
it
it
but such an assertion

is
drunk too
would seem
is
freely.
the plainer drinks
have a larger share of popularity, and soda and milk

is
one of the very
first favorites.
To
be perfect
It
re-
quires a can of Ice to be placed In the milk and that the
soda should have lain for some time on the
These are the
cheapest of the drinks
Ice bloc^.
perhaps best, and certainly
simplest,
made
amateur.
80
at
home by
the unskilled
CHAPTER
XVIII
" Costly tKy tabit as thy purse can buy.
But not expressed
in
fancy
not
rich,
gaudy
For the apparel oft claims a man.'

Shakespeare.
Once
It
" took nine tailors to
make
a man," and no less a person than

Byron vouched for this ancient He.
Nowadays,
It
Man to make
Bank Account
It
to
Is
takes a
Man
as
Is
a Tailor, and a Fat

to pay him.
not the province of the writer
presume
to lay
down hard and
fast
rules for the dress of the bachelor.

It
Is
granted that he knows best
he would dress, according to

tion.
As
a "
how
his sta-
London tradesman
In a
dress suit reminds one of a doyley
on
a stove lid," clothes have un-made the
man
him.
quite as often as they've
King Edward, who
Is
made
taken as a
i8i
BACHELOR'S CUPBOARD
Correct Clothes
model of
plays
may do
sense and
" Rarely does the king
finger ring," says a
London
profusion of jewêlry
even though
is
may
it
wear more than one
haberdasher's journal.
indicate wealth.
happy medium between Frenzied Fashiom
hit the
of one of the fine
ill-fitting
it
To
and manner.
to your bearing
apparel that
unequivocally vulgar in a man,
and Moldy Modes, adapt the prevailing

ter
to Sitka, dis-
judgment that every bachelor
well to emulate, especially in the matter of
jewelry.
To
from Singapore
civilized dress
common
may
coat
Is
be
do
style of dress
this is to
be mas-
Study, therefore, your
arts.
for function and form.
fit
a crime against good taste.
An
First,
fit you; then fit your clothes, that

"
they " shall not make a false report." *' Mark Twain
has said that " one cannot tell from the looks of a
have your clothes
frog how^ far
man
is
It
can jump," but more often than not a
judged by the clothing he wears.
Rue
they are built in the
de la Paix,
Whether
New Bond
Street,
Fifth Avenue, or Sutter Street, does not particularly

matter,
long
so
butchers of the
a
man
as
they
West End
fit.
of
The
unskilled
cloth
London have made many
look like a suit of pajamas on an umbrella
stand.
Togs
that
become one man may make another reAs plaids were

in a fancy blanket.
semble a mongrel
Invented for the rail-bird, stripes for the jail-bird, and
tweeds for
Tammany
Hall, so do various other less
182
BACHELOR'S CUPBOARD
Correct Clothes
pronounced
styles
adapt themselves to the various pur-
as important as the
fitness of
clothes
is
quite
and the bachelor w^ho devotes a
as possible.
"
"
fit,
time and thought to his apparel will soon be as
little
fit
The
and professions.
suits
of thy covering," and remember that

beneath the clothes " that counts wîth
Be not vain
the
it's
man
man who, like

what he wears." But cusclimate combine to give him a certain respon-
One
most people.
Adam, "
tom and
meets occasionally a
doesn't give a fig
sibility in the
matter, although he's generally the sort
of fellow w^hose apparel doesn't concern people so long

as he wears something.
medium between
There's a happy
*'
Dirty Dick," and he w^ho strikes
it is
a dandy and a
to be congratu-
for none shall dare say, like Coriolanus,

are " a fool in good clothes."
lated,
you
"
smart coat
is
that
a good letter of introduction"
BUT
*'
slovenly dress betokens a careless
" Fashion
is
mind"
more powerful than any tyrant"
The Londoner has the reputation of being the best

man in the world. Search for him not in the
dressed
City,
where
silk hats
and tan shoes are

183
at either
end of
BACHELOR'S CUPBOARD
Correct Clothes
man, with a short-tailed coat and a bulldog

Rather in Mayfair, the Pall Mall
pipe between.
this glass* of
clubs, and the Piccadilly promenade
the same
fashion
to be found.
is
Mrs. Dr. Grundy has prescribed the following tablets which are taken by the patient before each funcIt may be added that any attion with good result.
tempt to keep up
in
motoring fashions will result in^
or inebriety.
insanity
Fashion shows herself
indeed in this raiment, and what
For other
to-morrow.
lated
form
"
occasions,
is
new
to-day
fickle
is
old
however, the tabu-
sufficiently correct, regardless of seasons.
is
and drink and scheme and plod

to church on Sunday;
church on Sunday;
But more of Mrs. Grundy."
They
eat
And go
And go to
" There
is
fashion in all things, as in dogs going to
church/'
MOURN-
ING FOR
ter,
^^^
man wears mourning
for a parent,
sis-
or brother for six months or a year, as
he prefers.
The
for this dress, but should be
crape hatband
adopted
is
much narrower than
that of
a widower. First mourning consists of complete suits of

black, dull black leather shoes, black gloves,
links of
black enamel.
and cuff-
Second mourning should be
gray or black clothes, black and white
silk ties,
gray or
Men
do not,
black gloves, and black and white linen.
184
BACHELOR'S CUPBOARD
Correct Clothes
as
a rule, carry black-bordered
men wear mourning for

tives.
The wearing of a
Few
handkerchiefs.
grandparents or other rela-
black band on the coat sleeve

condemned by the best people. It is a custom borrowed from England, where it was originally introduced for liveried servants whom it was not thought
is
necessary to
fit
out in complete black
wôrst thing about a
since a
band
is
that
it
The
liveries.
is
unclassifiable,
man may wear it for a near or a distant relaman cannot afford or does not approve of
If a
tive.
mourning, then he should abjure the entire livery of

for the compromise of a black
grief,
band betrays a
painfully economical mind.
After mourning, a
in
from three weeks
man may resume

to
his social duties
two months.
While wearing
a broad band on his hat for a near relative a
not attend the theater, opera, or a
THE
TUXEDO
"
The Tuxedo
coat
is
man
should
ball.
no longer used
as a
dinner coat except at a stag dinner, at a
club or hotel, or at an informal at-home dinner
when
only the members of one's family attend, or at the
house where one boards.

ter or for
In
met.
an evening
fact, it is
may be worn at the

when women are not
It
call,
theato be
considered a lounging jacket, only
one degree removed from a smoking jacket, and should
worn when women are present except at home.

worn with a Tuxedo should be of light
gray linen." As this is from a noted English author-
not be
The
waistcoat
185
BACHELOR'S CUPBOARD
Correct Clothes
ity,
it
may
be regarded by a
man who
wishes to be
thoroughly English In his dress; but In America the
Tuxedo
Is
very generally worn, especially In hotels,
informal family dinners, and to the theater
upon
is
all
occasions
when
the
not strictly demanded.
86
regulation
in
fact,
clawhammer
CHAPTER XIX
*'Tlie first thing a
for of a morning
ia
"His lordship
poor gentleman
a needle
calls
and thread."
Scotch
finds the valet de
chambre
a necessary evil.'
"As
Happy
man
dresses, so is he esteemed."
man who, having
the
a valet,
has no care of his clothes, and
*'
takes
no heed to his raiment " save to be

thoroughly
up-to-date
in
every
re-
spect.
The man
care of his
w^ho knows
own
clothes
how
is
vantage; for even though

necessary for
occasional
which,
he
may
if
him
to
emergency
to take
at
an ad-
it
be not
economize, an
may
arise
in
he knows just what to do,
rescue his apparel from cerAs " a stitch in time saves
tain ruin.
nine," so does
prompt attention
to a
chance stain or splash from the ink

bottle save a suit
from being
187
spoiled.
BACHELOR'S CUPBOARD
How
Man May Valet Himself
The impecunious bachelor generally cares for his

own clothing during his spare time, and often looks
quite as well groomed as the man who pays his valet
There are various
forty a month and " found."
devices on the market to assist him, notably the "
handy
ward-
robe chair," which provides for keeping the trousers
well creased and disposing of his business suit over

night, as well as furnishing a boot-black stand.
little
care only
He
well set up.
when
Is
necessary to
make
man
look^
should keep his hats In separate boxes
not wearing them.
upon being taken
off.
creased through the
is
nicely brushed
trousers are
carefully kept
If a coat
If
medium of
may be purchased for a few
carefully smoothed when taken off,
the wardrobe chair or
the patent hangers which

cents,
and
if
linen
if
gloves are
a watchful care
to
frayed and ragged
room may be
"
He who
old proverb.
coat that
is
lavished
upon buttons and
prevent the one's being lost and the other
even
nicely
the bachelor of the hall bed-
groomed and always
has but one coat cannot lend

It
many
is
for the benefit of the
neat.
it,"
goes the
man with
one
of the following rules for cleansing are
given, in the hope that they
may
aid the Impecunious
bachelor In keeping himself tidy.
For a dime the bachelor may buy a box

trousers buttons that are warranted
These are attached

has
little
down on
In various
of patent
not to pull
off.
ways, but one of the best
prongs that push through the cloth and bend

the Inside.
i88
BACHELOR'S CUPBOARD
How
box couch
If one has little room, a
may
ience, for clothing
out wrinkling. It
closet,
is
It
is
in
it
is
a great conven-
and
laid flat with-
thus better kept from dust than in a
and may serve
ter clothing.
be kept
in
summer
economy
as a receptacle for
end
in the
to
win-
have one's fur
cap or fur-lined coat stored by a furrier,
who
will in-
sure and prorect against moths for a trifling sum.
one
in case
care for
it
lives miles
himself,
from a furrier and
directions are
clothes will keep
cedar chest, so
Men
own
much
But
obliged to
included for stor-
Cedar branches
ing such clothes with camphor.
among
is
away moths, or
if
laid
one has a
the better.
never seem to be very handy in mending their
underclothing and linen.
It
is
nearly always pos-
arrange with one's laundress to do the weekly
sible to
mending before
the laundry
is
put in the water.
If
makes great headway, and sometimes ruins the article beyond mend-
this
neglected, the tear generally
is
ing.
couple of ticking laundry bags are great conven-
One may
iences.
send his laundry away in one while
the other hangs on the closet door and serves during

the
week
One
is
''
as a receptacle for soiled clothes.
of the average bachelor's greatest expenditures
for hosiery.
Oh,
Have any
of
you ever heard a man
say,
never bother about having stockings mended
throw 'em away " ?

Changing the hose once a day or every other day and
keeping them nicely mended means a great saving in
when
they are too bad to wear
189
BACHELOR'S CUPBOARD
How
And mending stockings Isn't half so difficult

Try and see.
"
CLEANING With many a man the " tyranny of ties
the end.
as
It
sounds.
TIES
is
men hang
so
Some
great as to be all-absorbing.
and stocks on the nickel rods that

come for the purpose all ready to screw Inside the
closet
their ties
Who
a drawer of the chiffonier.

ite tie
almost as good as
tie
weak
with
that.
new
Many
If
has not had a favor-
a worn
may
tie
be
or
made
these directions are followed:
solution of borax and carefully sponge the
Sponge moderately lengthwise,
against, the grain, then press out with a
the w^rong side only.

ties that
are
laid flat in
which he hated for some reason, sentimental
otherwise, to discard?
Take
who
Others,
door or beside the chiffonier.
mindful of the ravages of dust, keep them
wÎth,
not
iron
on
warm
White or cream
silk
or satin
have been cleansed and are yet too good to
throw away may be dyed any desired shade at a

Any grease spots on silk or satin wôuld
cost.
removed by benzine.
but either
Is
Some
trifling
best be
use chloroform or ether,
likely to leave a ring
has been sponged, so benzine
Is,
around the spot that

on the whole, more
satisfactory.
TO
Often an overcoat, that
RENEW A
good condition,
VELVET
COLLAR
shabby by
its
Is
otherwise
is
collar.
If
It
^^jjy ^^^ wrinkled, heat the
put bottomside up on the
in
rendered unsightly and
table.
Over
It
be
crushed
flatiron,
and
put a clean
rag wet in cold water and lay the velvet collar right
190
BACHELOR'S
How
should,
If
IT
P B O AR D
be hung out for a day In the air
possible,
To
and sunh'ght before packing away.

ing and wrinkling, w^hich
Is
prevent creas-
so annoying, take old
papers and lay them, without opening,
few things
If there are
folds.
between the
In the
trunk or chest,
filled
with crumpled
remaining space should be
the
news-
newspapers.
TO
Purchase from a druggist some soap-bark,
CLEAN
and
A COAT
^Q 2 quart of
an ounce of bark
in the proportion of
water steep the bark and
let
Then strain and add an equal

amount of gasolene. Rub this mixture on the wristbands and collar of the coat, using a new clean brush.
It
stand over night.
Go
over
all
the grease spots, and
wet the brush
mixture and go over the entire coat.
any
*'
way
right
of
If the
rub wîth the
the cloth,"
In the
goods has
twill.
Stretch the sleeves and pocket holes and collar, and be

careful to keep the entire coat In proper shape.
out smooth and

available,
coat,
an
flat
on a clean cloth on the
Lay a towel over
ironing board.
and with a hot Iron press
desired shape.
move any
lint,
After
It
Is
and hang
Spread
table, or, if
It
the
carefully Into the
dry, brush carefully to reIt,
buttoned,
over a coat
hanger.
TO
REMOVE
GLOSS
COAT
Many
a good coat has been discarded be-
cause of the persistent shine on collar, from
leaning
Make
against
saturated
chair
or
solution
on
of
elbows.
powdered
borax and water, and apply to shiny places

192
BACHELOR'S CUPBOARD
How
May Valet Himself
IVIan
Rub on
with a sponge.
thoroughly, then wipe off with
same manner.
clear water in the
TO
Sponge on the wrong
RENEW
and press with a
SILK
'pj^jg
MUFFLERS
should
side
warm
make
with cool water
Iron until smooth.
the
silk
and
stiffer
brighter.
While every man, however anxious he may be to

may balk when It comes to doing his
own boots, a few " how to do's " along this line may
not come amiss.
For there are times when the ranchman or prospector or camper wants to ride to town
valet himself,
with Immaculate shoe leather, or perhaps he elects to

" go to a dance," and Is fifty miles from a bootblack.
Then
let
fine
him read
ointment for boots which keeps the leather
from cracking and preserves

fashion:
oil,
Take
well
it
made
is
in
this
four ounces of lard, four ounces of olive
and one ounce of caoutchouc, and melt together
over a slow
fire
sole of the boot
Moisten the
until thoroughly mixed.
with water and
Then smear
this
of the boot.
This,
warm
It
before the
fire.
ointment over the sole and the top
when exposed
snow or
to
rain, will
be absolutely Impervious to dampness, and makes the

life of
To
a boot that
remedy
Is
used in
mud
tight shoes, one
or
may
snow twice
as long.
adopt either of the
two following plans: After lacing
the
shoe,
wet a
folded cloth in boiling hot water and put over the part
of the shoe that pinches.
Or
pour into a wash basin
water as hot as can be borne and put the foot

193
in
it,
BACHELOR'S CUPBOARD
How
working the
form
and making
toes about In the shoe
con-
it
to the shape of the foot as the leather expands.
This will not injure patent
leather, but
it
a good
is
plan to rub over with vaseline or petroleum jelly on a

flannel
This nearly always gives
rag after wetting.
instantaneous relief from pinching shoes.
For tan
shoes,
banana peelings
possess
some coloring
matter and tannic acid that seems essential
Rub
ing red leather.
in polish-
the inside of the peel on the shoe
and polish with a flannel
rag.
This gives the best
of results.
To
tree,
dry wet shoes quickly
when one
is
far
from
a shoe-
put some small pebbles or gravel in a pan and heat,
not too hot, and
fill
the shoes wîth them.
It
may be
necessary to repeat the process.
To
restore the softness of leather that has been wet,
rub the shoes with kerosene
and working
oil,
pinching the leather
between the fingers
it
as
you do
so.
Rubber boots should be dried carefully, and when

they become wet inside they need heroic treatment.
Have
a peck of oats, or, failing these, coarse sand, or
Heat
even old rags.

boot,
Allow mud
in
to dr>^
Then rub
off.
equal parts.
alone
quite hot,
and repeat until the boot
may
is
then put inside the

quite dry.
on the shoes before brushing
over with kerosene

If glycerine
be used.
is
oil
it
and glycerine
not available, the
Even tallow or melted
lard
oil
may
be used in emergencies.
For creaking
shoes, put in a shallow
194
pan or
pie tin
BACHELOR'S CUPBOARD
How
some melted lard and stand the shoes In it over night.

This not only removes the creak, but makes them impervious to water.
When
a leather belt has been exposed to the
during a hard, rainy
ride,
underbrush on a hunting
Rub
easily cracked.
oil.
Put the
through
cloth.
it
oil
It
wet
or a tramp through the wet

trip, it will
become hard and
well with kerosene or another
on a rag and draw the belt rapidly
a few times, then wîpe dry with another
Tallow,
good sub-
lard, or even vaseline are
stitutes.
The
in
white canvas or leather shoes so
summer
rubbed
in
much worn now
are easily cleansed, either with pipe-clay well
and allowed
to dry, or
with boxes of specially
prepared paste that comes for the purpose.

bootblacks
shoes, the
now make
average man
to patronize this
''
As most
a specialty of cleansing white

will find
it
cheaper in the end
skilled labor " than to
shoes.
195
do
his
own
It
is
who
bachelor
his
own
reduced to cleansing
is
Emergencies are
clothing.
quite likely to arise at any time, in
which prompt action may save

aid to the injured "
is
cloth-
" First
ing from becoming ruined.
quite as nec-
essary in case of an overturned soup
on the
plate or a carving accident as
battlefield or in a street brawl,
fortunate
knows
indeed
just
how
is
to cope
and
man who
the
with a grease
spot or a stain.
There
cious
are
many
employed,
and
familiarize
himself
them
simple but
cleansing agents that
every
man
with
effica-
may
be
should
few of
to be used in case of emergency.
common
Grease spots are the most

injuries
to
clothing;,
and
these
197
are
BACHELOR'S CUPBOARD
How
Cleanse Clothes
to
sometimes remo*sêd mre effectually by one applica-
Only
may be
tion than another.
the most simple rules will be
given here, that
followed by any
minimum
A
box
if
bachelor might
fashion
" containing various
himself
for
emergency
he makes his wants known, some
take
pity
man with
of patience and time.
on
helplessness
his
"
handy
or possibly
tools,
woman
friend will
and get together the
Besides the preparations mentioned
things for him.
should be a fine sponge for spong-
in this chapter, there
ing spots, a nail brush with fine bristles, a piece of
Ivory soap, a
flannel pieces,
roll of linen
or cotton rags, another of
and a box of prepared French chalk, some
clean pieces of blotting paper, a bottle of oxalic acid,
one of
salts of
lemon, one of turpentine, and one of
ammonia.
In these motor-mad days, what bachelor
'j'Q
REMOVE has not suffered at some time from machine

WHEEL OR grease and oil, w^hile wrestling with a
MACHINE stalled motor or choked carburetor? To
remove
fabric,
take cold
this,
rain
or wheel
oil,
a washable
if
water and washing or baking
rub
the soda into the spot and
wash out wuth cold water.
Repeat the operation until
soda
either wîll do
the grease
is
gone.
stains
MUD
after the
the
it
is
wet.
man
Frequently a
TO
REMOVE
mud
first place,
Allow
is
it
to
even
his trousers,
has been brushed
never try to brush
dry slowly, then
198
mud
bothered with
on the bottoms of
if
off.
mud
In
while
a fine horse
BACHELOR'S CUPBOARD
How
Cleanse Clothes
to
hair brush fails to remove the stain, cut a potato In
two and rub
raw surface on
the
the spot.
This will
generally remove
it.
ALCOHOL One
of the most effectual agents for the
AND SALT
removal of grease
the proportion
of
one tablespoonful of
salt
is
to soak in
in
to
shake until the
woolen
warm water
ammonia has been
but
salt
alcohol
rag.
ever get on one's handkerchiefs, put them
OIL
STAINS
IF
oil,
Mix and
salt.
dissolved and apply with a
ful of
alcohol and
is
four tablespoonfuls of
turned.
which a spoon-
This removes the
once washed by ordinary methods, the stain
if
will never
come
out.
TO
REMOVE
the grease spot.
GREASE
brown paper and then
CARPETS
in
Put powdered French chalk thickly over
P^Pî"?
cool,
^ hot
when
it
flat
Cover
set
wÎth
a sheet of
smoothly on the
iron and let remain until
will be found that the chalk
all grease.
The chalk is easily brushed
The same method may be used in removing grease
has absorbed
up.
from clothing,
Many
times
if
desired.
a grease spot that
is
thought to have
been removed will gather dust and betray
itself
wêeks
after the original application of cleansing agents.

this case, the spot will generally respond to hot
In
alum
water applied with a sponge.

Heat a cup of water
and in it put sufficient powdered or lump alum to make
a strong solution and
let get
alum before applying.

199
very hot, dissolving the
BACHELOR'S CUPBOARD
How
to
Cleanse Clothes
BENZINE,
are all excellent for removing grease and
NAPHTHA
^^^
other spots from clothing, but should never
GASOLENE
until
it
Apply any of these

be used near a fire.
^^
kk"
.u
n
the spot. k
briskly
rag, rubbing
with a cotton
.
disappears.
garment up
If
possible,
afterward hang the
what-
In the sunlight until the gasolene, or
ever has been used, has evaporated.
CLEANING This
MIXTURE
cleaning mixture
any druggist,
hand something a
bit stronger
ounce
One-half
mentioned.
may
man
If
be put up by
wishes to keep on
than any of the above

of
and
sufficient
warm
water
let
cool
make
to
Scrape the soap and dissolve
It
castile soap,
a quart of mixture.
In the
warm
water, then
and add the other ingredients.
bottle well corked
one-half
glycerine,
ounce of sulphuric ether, one-half ounce of
and apply with a
Keep
in
rag or
flannel
sponge.
CLEANING
Ivory brushes and knife handles
IVORY
nicely
by using
cleaned
may
prepared
be
chalk
moistened with equal parts of ammonia and olive
oil
Rub
of?
made
when
into a paste and rubbed on the Ivory.

dry.
may be
necessary.
be wiped with a cloth wet
in alcohol.
second application
Piano keys
may
PAINT
may
STAINS
spirits
remove
generally
of
paint, but leaves
Its
powdered French chalk and let stand over

The chalk brushes out easily from any fabric,
that, apply
night.
removed by applying
Benzine will also
own stain. To remove
be
turpentine.
so do not hesitate to use
it.
200
BACHELOR'S CUPBOARD
How
Cleanse Clothes
to
BLOOD
one
STAINS
quickly,
generally most desirous of removing
is
and
this
is
how
do
they
in
it
Heidelberg, where the duels are of such frequency that

it
seems someone
is
always running for a basin of
water and ammonia,

bedclothes are soaked.
to dry, then procure
have been allowed
If the stains
some
This will
to the stains.
warm
which curtain, table cover, or
in
and apply
scales of pepsin
digest the blood,
and
can
it
then be easily washed out.
This they vouch for

where the Herr Doktor is nothing
Berlin hospitals
In
If
not resourceful.
KEROSENE As
STAINS
corn meal,
soft
soon as
oil
if
you have
it.
brown paper on the
Iron.
Is
Apropos of
Irons,
If not, lay several layers of
spot and press with a
boast an electric Iron which
may
be attached by
It heats quickly
warm
a valuable asset, for the uses of a
man
is
ACID
STAINS
doing these
little
In laboratory
work one
is
clothing occasionally with
monia will generally destroy
It
Should the color not be restored
flatiron. If
apt to stain the

acids,
in
used on any save fast colors.

or white wines or lemons
goods as follows
wash
If
may
applied
at
spite
Amonce.
in its original bright-
Ammonia
apply chloroform.
Its
and
things for Wmself, are legion.
of the care taken to prevent such a misfortune.
ness,
warm
now
most bachelor menages
tube to the fixtures of any room.

is
on a carpet or
spilled
table cover, sprinkle the spot thickly with
Stains
should never be
made by vinegar
be removed from white
the article in clear water, then
20
BACHELOR'S CUPBOARD
How
In
Cleanse Clothes
to
chlorine water.
will
STAINS
rubbed
after,
water and
into a thin paste with
when
apply to the spot, brushing off
VARNISH
make
the colors are delicate,
If
some prepared chalk
readily
respond
dry.
to
kerosene
oil
If
Wash,
in until the varnish is soft.
This removes varnish
with soap and water.
from the hands very quickly.
An
INK
STAINS
overturned Ink well
hap even
in
Is
a frequent mls-
bachelor
regulated
the best
apartments, and nothing causes his lordship so
much
consternation as to see the Inky fluid trickling over

his papers
and running
or table cover.
of salts of
In a little rivulet
The handy box
lemon for
over the carpet
should contain a bottle
just such emergencies as these.
Cover the ink spots with this and let remain a few
moments, when the stain will disappear. Wash the
article with a brush and soap, rinse with clear water
and wipe dry.
Dry
salt
may
be used, in case
Apply
lemon are not procurable.

fresh,
wetting the
salt slightly
salts of
and
as soon
brush off and apply
the salt becomes discolored,
as
at once,
on the second applica-
Continue until the spot has disappeared.
tion.
In
case the Ink has run on the carpet or rug, apply salt
and wet with milk.

then rub
To
acid
off.
remove any kind of

Is
this
remain until dry, and
stains
if
any stain remains.
from red
Ink, tartaric
For white goods, make

water and rub the acid Into
necessary.
damp with
clear
wôolens and
it
Let
Repeat the process
colored cottons, dilute the acid
spot
it.
For
and apply
cautiously until the spots have disappeared.
202
the
BACHELOR'S CUPBOARD
How
Cleanse Clothes
to
INDELIBLE One would suppose
INK
that stains
from
Indell-
ble ink could not be removed, but they are
A saturated
by no means hopeless.
of potassium and water will
solution of cyanuret
remove such
carefully with a camel's hair brush.
stains.
The
Apply
cyanuret
is
a poison and should be handled with care.
INKY
The
FINGERS
by inky
toiler
over the ledger
fingers,
and
if
is
often annoyed
he does not keep in
the office lavatory a piece of pumice stone or

sapolio, he
may remove
all traces
hand
of his trade by simply
moistening the head of an ordinary sulphur match and
rubbing the ink spots with

for removing stains,
first
it.
In using pumice stone
rub the stone on soap, then
apply.
203
"Expect not at another's hand what you

hy your own."
can do
AIRING A woman who, as the

THE BED mother of several sons,
has many young men as guests at
her large country house,
Invariably judge
can
says
the care he takes of his rodm.
young
man who
brought up, she
has
says,
been
never
sheets
and
all,
A
well
falls to
turn back his bedclothes upon

ing In the morning.
she
man from
aris-
If the clothes,
are
turned
back
smoothly over the footboard and the

pillows placed near the open
in
a convenient
chair,
she
window
decides
young man's mother

him that good breeding which
makes neatness and cleanliness and
instilled
that the
into
care Imperative to his comfort and

that of his hostess.
She further adds
205
BACHELOR'S CUPBOARD
Handy Hints
on Housekeeping
a few remarks on the " fine husband that man is going

to make " who remembers the little things, but they
would be out
are,
however,
Many
of place In a bachelor book.
who
never pay attention to such
there
details,
but leave the bed rumpled and tumbled as they jump

out of
it
always
In the
airs
his
The
morning.
well-bred young
bed with the same care
In
man
which he
takes his morning tub, putting the pillows, If possible,

where the sunlight may fall upon them. Falling this,
the air at least keeps the feathers fluffy and light and
the ticking fresh and clean.
TO CLEAN Hair brushes and clothes brushes need

BRUSHES constant care to keep them In proper condition.
Comb the loose hair and dust from them every
Once
week Is not too often to

Pour In the wash basin
some tepid water and add ammonia to make strong.
Hold the brush In this a few moments, taking care not
time they are used.
clean the brushes In dally use.
to let the
a whisk
them.
water go above the
makes a brush
like
new
the sun or In the open
way.
then take
a clean cloth.
To
Dry
in
If not, lay
on
after such treatment.

air.
a papef over the radiator.
with
bristles' top,
broom and brush the bristles out as If dusting

The ammonia cuts the dirt and grease, and
If
It
possible.
should be
Combs may
first
wiped dry
be cleaned In the same
clean sponges, squeeze the juice of a
lemon
into the sponge and thoroughly work It Into the fiber.

Then rinse in warm water. This makes It sweet and
206
BACHELOR'S CUPBOARD
Handy Hints
Housekeeping
on
Horn combs, by
clean as new.
the way, should not be
One
cleaned in water, which causes them to
split.
may buy
almost any
drug
for
store
or twenty cents
fifteen
small
at
come
brushes which
stiff
for
the
purpose of cleaning combs.
TO
Nowadays, with the prevailing craze for

copper and brass, most houses
contain at least a few pieces, and they re-
SCOUR
collecting
COPPER
quire special care
if
To
they be kept bright.
scour
copper take two tablespoonfuls of bath brick dust and
one tablespoonful of baking soda and mix thoroughly.
Dampen
ture
a cloth in gasolene or coal
and polish with
chamois
that.
One young
skin.
collection of copper
dip in the mix-
oil,
Afterward
polish with
who
boasts a fine
bachelor
bought most of
it
from Russian
Jews, and some pieces were almost hopeless at
But
this
treatment and a
patience
little
first.
made them
shine like new.
TO
Take
putty powder and add to
BRIGHTEN
sweet
oil to
liRAbb
is
|.|^g
removed.
make
a paste.
it
sufficient
Rub with
this
brass or copper until all foreign matter
Then wash
the
article
water and rub dry with a clean
cloth.
with soap and

Brass
may
also
be cleaned with lemon or orange juice thickened with

whiting.
To
Apply with a chamois
remove verdegris from
one lemon a teaspoonful of

with a soft flannel.
skin or a flannel rag.
brass,
salt,
add
to the juice of
mix well and apply
Rinse and rub well with chamois
207
BACHELOR'S CUPBOARD
Handy Hints
Be very
skin.
careful
hand, as verdegris
is
Housekeeping
on
you have a scratch on your
if
a poison.
Some
brass without the use of paste,
ammonia water.
monia
Rinse
directly
in clear
Or, better
collectors brighten
simply applying hot
pour the aqua am-
still,
on the brass and scrub with a brush.
The
water and wipe dry.
result will be
a beautiful polish.
TO
Scour with powdered borax and a damp
BRIGHTEN
rag, rinsing off
NICKEL
PLATE
colored,
to
make
Rub
make
with clear water.

a paste
of
equal
If dis-
parts
thin, applying
of
ammonia and
alcohol and enough whiting
with a piece of chamois
skin.
the nickel with a piece of clean chamois or flannel
until bright.
and
This will keep the chafing-dish bright
The smoke from
clean.
the alcohol
first
be washed off in hot soap suds.
wipe
off first
lamp should
If very thick,
with a piece of newspaper before washing.
TO
Silver flasks and other articles
may
be kept
KEEP
SILVER
bright by wrapping from the
air,
in blue
Never place near rubber,

which quickly discolors it. A rubber band
or a sulphur match will work havoc with silver in no
tissue
paper.
time.
CHIFFONlER
OR
BUREAU
DRAWERS
that stick or " creak "
when opened
annoyance to anyone, especially

hurried.
,,.
rubbmg
This may be
,
I,
are an
he
easily avoided
J
J
is
by
drawer and the

with a piece of soap, which
the edges or the
part on which it slides

makes it slide easily and
if
noiselessly.
208
BACHELOR'S CUPBOARD
Handy Hints
A FEW
Pictures
HINTS
that
on Housekeeping
should
never be
order to see them.
HANCINC
'^^
PICTURES
^'^^^
hung
high
so
becomes necessary to mount a chair
it
^^ ^^ ^
^^"^^^
Hang
so the center
^^^ ^^"^ ^ vision
^^'^^^
of the person of average height, or about

five
and one-half
one
feet
from the
Never hang from
floor.
Let the cord be carried over two
nail.
nails or
come squarely down to the corners

of the frame.
That gives an impression of carefulness
Everyone must consult his own
and completeness.
picture hooks, so to
taste as to the
grouping of pictures.
In hanging pictures the stock
hand should be
in
Some
looked over and a general scheme decided upon.

pictures
*'
go well together," others should be ruled
out of the companionship of the
select.
Every man
has some decided preference in pictures; one

to
may
elect
have nothing but old English sporting prints, another
may have photographs

Artists may pass this
of the old masters for a hobby.

over,
studio
for in
holds sway, and far be
artistic license
it
suggest to the embryonic Meissonier or
choose or
how
to
hang
decoration
from anyone
to
Gerome what
to
it.
Oil paintings and water colors should never be

lowêd to
become intimate companions, but the
may hobnob with
etchings, pastels,
al-
latter
drawings, photo-
graphs, and even engravings without losing their dignity.
An
oil
painting of exceptional excellence should
be given a special corner and preferably
more
exclusive by being
hung
209
in
made
still
a black box, with
BACHELOR'S CUPBOARD
Handy Hints
on Housekeeping
immunity from contrast with or contact with pictures

By the same token, there should be
no indiscriminate mixing of figure pieces and landof another order.
scapes
at least, they
although they
Water
may
must not be
at too close quarters,
appear in the same room.
colors and pastels in delicate tints and black
and whites and

in wall spaces
soft etchings should properly be placed
where the
light
The
strongest.
is
darker
and more heavily shaded pictures should hang farther
away from
the light.
From
the faintly colored pictures
in the clearest light, the glance
should be involuntarily
but skilfully led to the deeper toned pictures farther
back
in the
room.
Sometimes, however, a dark corner that needs bright-
may demand a lighter

brilliant coloring may be risked.
ening
with white mat^ along Gibson

such a
case.
Harmony must
or
picture
lines,
picture with broad,
never be hung next to a carbon
The
eye
another.
must
be led,
spot
of
fills
in
well in
be studied and the posi-
tions of a picture well considered before
decided.
pen-and-ink sketch
in
its
position
is
white mat should
heavy black frame.
not jerked, from one picture to
Cl)e
Series
;fooU6i|)
sold. Its 700

witty definitions are quoted in every walk of life wherever
the English language is spoken.
book for everybody who
loves fun in words
in fact "
Dictionary of Humor."
Over 50
Illustrations by
Wallace Goldsmith
$
Bound in Red
iFOOltSJl iFlnante a
Levant,
book
mirthful
trated by
Wallace Goldsmith.
Cloth,
iFoolfjîl iSttquette By o
jesting
on
branches of finance.
.J S
I
net,
25
an
Illus-
.1 C
hawe.
on
be-
treatise
havior under all possible and impossible circumstances.

Over 100 Illustrations by Wallace Goldsmith
Bound in Purple
iFoolf St)
ffifte
Ooze Calf,
almanac
2nti
.'75
I '2
net,
itisrareiy
that so
much
of fun, keen wit, and satire is found between two covers.

Very
All the regular Almanac features jestingly treated.
attractively printed in thrae colors.
Over 100
illustrations
by
Wallace Goldsmith.
Cloth,
NO TE
Our
favor in 1905,
1 Any
I .75
Foolish Almanac, which met with such pronounced

also be had at the same price.
first
may
of the above books
may be found at your
bookseller'' s ,
or
will be sent by the publishers, postage prepaid, on receipt ofprice.
fol^tt W,
31
iLuce anti Company

atitiittoiial
Cities from
W, met & company'^ U^t
31o^n
archi~
By
gi^g CS^lrl in gaaafting

A very unusual novel "
?I50
"
^11
Move
tip ZlZlfir^
episode told in
telegran:is
gfje
Misfit
lltlfltiS
I^y the
oof ac-simile
j^l.OO
entjgtfflai^ aûti=
Consolation Club.
beautifully illustrated Christmas Story
With over 20 Sketches by Wallace Goldsmith ^1.25
cranteybiUe
grt)g
and grotesquely amusing.

Illustrated by
most
fjJ^rsJ:,
Wallace Goldsmith
Everything a bachelor should
know
Genuine copies, exquisitely bound
in full leather
^
^ I.OO
Î.OO
Î-S^
CKgorge 13ernayg Siâto; %fia

39laPfii
critical
analysis
IBff{0trafflS anir
Sparks from a
brilliant
mind
by
Henry
L.
^pt)ori6tn6
....
Mencken
ll.OO
^ô^^^*"
$1.50
of the above books will be sent by the publishers, postage

prepaid, on receipt of price.
H Any
fo|)n
31
1^. iLuce anti Company

,<^<?
0^%^^
<>^

A Bachelor's Cupboard, Phillips A. Lyman PDF

Uploaded by

Document Information

Original Description:

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

A Bachelor's Cupboard, Phillips A. Lyman PDF

Uploaded by

Copyright:

Available Formats

1W^

Digitized by the Internet Archive

2007 with funding from

By John W. Luce & Co.

Electrotyped and Printed by C. H. Simonds

THE FIVE BACHELORS OF

The Impecunious Bachelor

Carving and Game

" All ! drink if

you -will to tbe Kandsome

drink to the strong and handsome

But lift your glasses higher

For the man that men admire."

there's the hitch!

that's another story.

be a bachelor, but to be a thoroughbred, unless

inbred and the single

patience and education as well as a

" correct " bachelor

must not only know howj

but he must know why.

and adapt himself

These, above everything, he must have

and given them,

be easily acquired by study

Any man may

and the weakling

relegated to his rightful sphere in

to the bachelor the

world looks for

enjoyment and inspiration and gayety.

as a matter of course, fall

to bear them, are speedily transformed into

not some of the world's greatest

writers led the solitary life from preference rather than

a bachelor," says one gallant, " because I love

cannot discriminate in favor

Bachelors are the most charming of entertainers.

ever refuses an opportunity to chaperon

at a bachelor dinner or studio tea?

does not feel secretly ecstatic at the very idea of look-

ing behind the scenes and peeping into the corners of

some famous bachelor menage?

be a more perfect host than a bachelor?

the absence of that feminine proprietorship which al-

graceful compliments, his most tender glances and his

the bachelor who. makes society; without

would indeed be tame and

adds just the right touch of piquancy to

house existence and furnishes husbands for

flirtations for its

the latest novelty of the

makes him a valuable

the correct thing in dress,

London haberdasher and what

familiar with the

European courts and American drawing-

rooms and can

of the little peculiarities of social

functions in Washington, Boston, Baltimore, Charleston,

and does not scorn

can valet himself