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Copyright, igo6

By John W. Luce & Co.

Entered at
Stationers'

Hall

*6

Colonial ^ress
Electrotyped and Printed by C. H.
Boston,

Simonds

&

Co.

U.S.A.

TO
tEit

&oU
OF

^ttrbibor

THE FIVE BACHELORS OF " THE SHACK,'

I

AFFECTIONATELY DEDICATE
THIS BOOK.

CHAPTER
I.

PAGB

11.

III.

IV.

V. VI.
VII.
VIII.

IX.

X.

XL
XII.
XIII.

XIV.

XV.
XVI. XVII.
XVIII.

Being a Bachelor 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 Hov^^ to

On

The

9
19

29

49
5/

67

n
85
97

125

XIX.

XX.
XXI.

Choose Them Correct Wines for All Occasions Temperance Drinks Correct Clothes Hov^ A Man May Valet Himself How TO Cleanse Clothing Handy Hints on Housekeeping

.... ....

149
161

177
181

187

197

205

ON BING

CHAPTER
"

At

drink if you will to tte

handsome

man.

Or the proud attlete And toast him, too, the

And

undaunted.

husband true,

AVhose faith has long been vaunted. 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

Clarence Harvey.
Is

Being

a bachelor

easy.

Staying a

bachelor

ah!

there's the hitch!

But

that's another story.

Yes,

it's

easy to

be a bachelor, but to be a thoroughbred, unless

It is

Inbred and the single

Is

man

Is

" to the

manner born,"

more

fe?7>

difficult.

It requires

unlimited time,

patience and education as well as a

store of

myriad

bits

of

information

on a multitude of

subjects.

BACHELOR'S CUPBOARD
On Being
The
" correct " bachelor

Bachelor

must not only know how,

be a woman's

but he must

know why.

He must

man

and a man's man, an all-round " good fellow." must " fit " everywhere and adapt himself to all
of
society

He
sorts

under

all

sorts

of

circumstances.
are
;

Good

breeding and

kindliness

of

heart

the

essentials.

These, above everything, he must have

the other attributes

and given them,

may

be easily acquired by study

and observation.

Any man may

time in their

be a bachelor

most men are

dude

at

some

lives.

The day
is

of the "

" has passed

and the weakling

short order.
its

relegated to his rightful sphere in

But

to the bachelor the

world looks for

enjoyment and inspiration and gayety.

Upon
These,

him,
if

as a matter of course, fall

many

burdens.

he

knows how
blessings

to bear them, are speedily transformed into

as privileges.

and counted

Have
lives

not some of the world's greatest

single-blessedness?

men

enjoyed
of
its

of

Have not some

artists,

greatest

bon-vivants,

epicures,
life

musicians,

and

writers led the solitary

necessity
?

from preference rather than

" I
all

am

a bachelor," says one gallant, " because I love

so well
I

womankind

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
a

Bachelor

Ing behind the scenes and peeping into the corners of

some famous bachelor menage?

equally gracious and devoted to

And who,
all

indeed, can

be a more perfect host than a bachelor?

He

can be

women

because of

the absence of that feminine proprietorship which al-

ways tends

to

make

the married

man withhold

his

most

graceful compliments, his most tender glances and his

most winning smile.

It
it
is

the bachelor

who makes

society;

without him

would indeed be tame and

a hot-bed of

find itself
satiety

dwindling down

into

discontent,

and monotony.
its

He

adds just the right touch of piquancy to

hot-

house existence and furnishes husbands for

tantes and flirtations for
its

its

debu-

married women.
to

His

versatility

makes him a valuable acquisition

any gathering.
the

He knows

the correct thing in dress,

the latest novelty of the

London haberdasher and what

King

is

wearing to Ascot.

He

is

familiar with the

etiquette of

European courts and American drawingtell

rooms and can

ton,

of the little peculiarities of social

functions in Washington, Boston, Baltimore, Charles-

London or Vienna.
to,

He

can valet himself

if

he

has

and does not scorn

to clean his

own

boots in an

emergency.

He
and

can quote that prince of epicures, Brillat-Savarin,

tell
it

how

Billy Soule broils trout over the coals.

tell

When
devils

comes to condiments, he can

by the aroma

of a dish

what

its

seasoning
is

is;

at

mixing toothsome

and curries he

a past master.

He

is

an au-

BACHELOR'S CUPBOARD
On Being
a

Bachelor
to

thority on wines and

knows how
fill

judge them;

or,

possibly eschewing alcoholic beverages, he can offer satisfactory substitutes that

the

bill,

and

Is

sufficiently

broad to take

his lime

and

seltzer or Apolllnaris

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
to " turn

It

like a

gentleman and knows when

If he has a hobby,

down

the empty glass."

he rides

It

decently without coming a cropper at every

high gate.

The
tively.

correct bachelor

knows
is

all

these things intuiartistic.

He may

be Impecunious, but he must be

The

" artistic

temperament "

more

easily

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
intuition
is

becoming more largely a matter of

flourishes
in

and environment than study.

artistic

The
Land

temperament
"

that

real

Bohemia where many are called, but few are chosen." There " every man is manly, every
of

woman
ways

Is

pure " and the

spirit of

bon camaradle

is

al-

old Greek maxim, " Know thyself," and that other, " To thine own self be true,"
in the air.

The

build a creed of greater worth than tomes of ancient " The hand clasp firm of those who dare and lore.

do

half

way meets

that of those

who

bravely do and

dare."

BACHELOR'S CUPBOARD
On Being
The
"

Bachelor
the

men who do
form

things,"

most

talked-of

bachelors,

brilliant coteries in different parts of

in

the world.

The Lambs' Club

its

New

York, the Boitself

hemian Club in San Francisco, bravely pulling

together after
great disaster, the Savage
in

London, the

St.

Botolph Club

Boston

all

Club show

in in

a glance over their

membership

rolls the

names of men

who

not only do things, but do them well.

Renowned

artists,

famous composers, maestros, millionaires, auof their fellow

thors and all-round good fellows gather to applaud the

work

joy the spirit of

members and are eager Bohemian brotherhood.

past

to

en-

Many
find

bachelors, after an early life of uncertainty,

themselves

the

threshold

of

success,

but

through money and character they

in society.

may

attain a place

Many
ticker,

have slaved over ledgers and bent over the

have had no time
life

who

In the bustle

and worry
success
to

of

their

business

and

struggle

for

gather the odd

etiquette,

bits

of

miscellaneous

knowledge of
" Be-

arts

and

letters,

epicurism, habiliment, and

so on, that are required of a successful bachelor.

ing a bachelor " becomes a business, even as keeping a

set of

books or making investments.

Any

bit of
is

knowlgood
si

edge that will add to his accomplishments

business

as

investment as a bond or mining

certificate.

The

latter
Is

may

be taken away, but his knowledge, once

gained.

always his " to have and to hold."

Even

as " a little

knowledge
5

is

a dangerous thing,"

BACHELOR'S CUPBOARD
On Being
a

Bachelor
to be

how much more dangerous

one
Is

Is It

without

It.

No

so wise that his

wisdom may not be

Increased.

One

bachelor

may

be able to win at poker or break a

his will,

broncho Into quivering submission to

shop, in a fashionable drawing-room,

but will

be quite out of place, like the proverbial bull In a china

and

all

for

want
cook

of a little knowledge of the etiquette of afternoon teas

or evening receptions.

Another may be able

to

and serve a French dinner of eight

fully

courses, but be piti-

wanting

In the lore of

camp cookery and

" rough-

Another may be an authority on colonial furniture and a connoisseur of wines, yet wonder why peoing
It."

ple try to hide an Involuntary expression of surprise

when he
waistcoat.

appears at dinner In a

Tuxedo and a white

of a passion for
to

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-

liners " In

Sunday newspapers, and from " JIu Jitsu In twenty lesslons " to " what to name the baby " and
"

how

to

make your canary

bird sing," these expert

writers have condensed their stores of knowledge Into printed page or paragraph and have set forth In concise
*'

or exhaustive Information,

how

as the case may be, " almost everything under the sun. to do Even

David Belasco has been tempted

into telling

how

to

write plays, and Bernard Shaw instructs one upon " going to church." " Bossie " Mulhall shows how to

BACHELOR'S CUPBOARD
On Being
a

Bachelor
tells

rope a steer and Theodore Roosevelt

how
still

to lead

a strenuous

life

but In

all this

great store of condensed

instruction one field at least has remained

ered.

uncov-

No
the

one has w^rltten on

" how^ to be a bachelor,"

all

for

spinsters

seem to have appropriated

the

For them there has been advice a-plenty on how to select a husband and how to keep on the sunny side of thirty, and so on through the gamut of womanspace.
lore.

Why
cient

has
Is

the

bachelor

been

neglected?

Possibly
self-suffi-

because he

popularly supposed to be quite

and omniscient.
to tell

An

occasional paragraph on

why

clocked socks are better form than embroidered ones, or

how
to "

when
;

the girl of one's choice loves him,

creeps Into print

but for the bachelor

is

who

really

wants

know how

" there

no royal road to learning save

daily

the rocky, steep thoroughfare that each one must needs

climb by himself on
Experience.

his

journey In quest of

There
tious

is

no " complete compendium " for the ambi-

bachelor

who

wishes

to

become bon
and
"

vivant,

epicure, " connoisseur de vins "

little

up

" on all the

things that combine to

make him an

authority on

the things of single men of the world. But his proverbial 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

may

be welcome.

From

these

crumbs from many bachelor

7

BACHELOR'S CUPBOARD
On Being
a

Bachelor

cupboards, then,

may

he find an occasional " crumb of

over some hard place along
herein,
'*

comfort " and a

the road.
If

little lift
it

he finds

the purpose of

Bachelor's Cupboard

" will have been fulfilled.

"

"In teat of youth, poor Jack engaged a

wife

Whose

tongue, he found, might prove a

life
;

scourge for
Perplexed, he

still ^jut

off the evil day.

Grew

sick at

length,

and

just

expiring

lay.

To which
To wed

sad

crisis,

having hrought the

matter
or die

he

wisely chose

the

latter.

Of
thy.

all

bachelors,
Is

the

Impecunious

bachelor

most deserving of sympahe

Is

In
It.

fact,

the only one

who
a

needs

No

one ever asks a mill-

ionaire

bachelor

why
Is

he

leads

single life; the reason

too obvious.

But

too often, alas!

It Is

from

neces-

sity rather

than choice that the Imfellow

pecunious

remains
"

single.

That

Is

the Irony of Fate.

It

To

those

who would wed,

shall be denied."

BACHELOR'S CUPBOARD
The Impecunious Bachelor
Possibly
It

may

be the invasion of

woman

Into all

the trades and professions of

dollarless portion of

men

that accounts for this

they reigned

supreme, they are

many young men. Where once now dethroned and

at

doomed
of

to

grow round shouldered over a ledger

fresh

twelve dollars a week, while a gay, Irresponsible miss

seventeen

from the Business College runs from the temperature

to "

everything In the

office

The
Its

Boss," and draws eighteen or twenty dollars from

coffers every

Saturday night.

man of good family and enviable social connections who may be obliged to work for a meagre stipend, has to forego many pleasures that rightfully belong to him. He may not afford his club, his favorite military
organization must be stricken from his
of accepting social obligations which he
list;

he

is

chary

may

not return,

therefore

is

obliged to miss

many
is

a pleasant evening.
if

He
for

Is

too proud to become

a " hanger on," and

then
his lot

he

has had

money and
Is

lost

it,

even harder,

he
a

often

patronized
has lost his

by

his

one-time friends.

Only

man who

money knows how many

his

of his friends

went with It. The strictest economy Is

not indulge In

allotment; and even

with a salary of twenty-five or thirty dollars a week, he

may

many

social pleasures.

If he has

been accustomed to the good things of

life. It Is

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
The Impecunious Bachelor

occasionally to the agonies of a public dining-room with

its

poor ventilation, mixed company and hurried serv-

ice.

These would combine

to

make

a perfect dinner

unendurable.

And
from

the average dinner of the boarding

house

is

far

perfection.
is

But

after all, there

compensation in this

state, as

in all things.

The Impecunious
They
is

Bachelor has his true

and loyal friends, and he can always depend upon them

in

any emergency.

are his friends for friend-

ship's sake,

not for what he

if

may

possess in worldly

goods.

And

he

inclined to be philosophical, he

may

extract

from

his dull routine

many

pleasures that

are denied his more fortunate brothers.

The
if

Bachelor

who
if

earns about

$1000 a

year,

may,

he does a

little

careful thinking, live comfortably,

even luxuriously,

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 is poor is by no means a reason why he should be commonplace. His one room may be as artistic as he deHere, his individuality
sires,

and

if

he

is

willing to sacrifice a

little

of his time
Its

and thought, the

decorations
riding,
sports.
is

result will soon be in evidence.

reflect his tastes,

may

whether they be for

athletic
;

fishing

and hunting, good pictures or

not be a bachelor from choice

He may

but

it

far easier to put

money by
if

for the

home which he

expects to have one day,

he has com.fortable bachelor

quarters in which to spend his evenings.

II

With

his

BACHELOR'S CUPBOARD
The Impecunious Bachelor
his

books,

pipe,

all

his

treasures

about him, and

few
club

loyal friends to drop in

now and

then to keep him

company, he will soon cease to regret the absence of

than

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
life,

things.

Ordinarily, a
in a

man would pay

no
less

good

locality

room than $5.00 a week. For

for a furnished

$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

from $150

with the privilege of the bath on the same

however, he
others.
If he takes
is

floor

^which,

likely to

have to share with two or three

an unfurnished room at $150,

Perhaps he will
feel
it

this leaves

a margin of $100 with which belongings.

to

to purchase his

own
first

that he can aiford

spend another $50, since

is

only for the

year that this additional expense of furnishing will be

had.

Upon
order.

taking

It

by the

year, the proprietors of the

it

house or apartments are supposed to put

in perfect
it

Generally they are willing to paper

If he can induce
feet

for a

permanent tenant, allowing him

himself.

to choose the paper for

to put

them
floor,

up a plate

rail

about

five

from the

so

much

the better.

12

BACHELOR'S CUPBOARD
The Impecunious Bachelor
figured paper in

There may be a
the

warm

crimsons, cool

dark blues or sage greens, according to the exposure of

room and its allowance of sunlight, below the Above it, plain cartridge paper of the same plate rail. prevailing shade will make an excellent background for
his pictures

and other decorations.

be done over and nicely waxed,
to be furnished.

The

floor will also

and window shades are supposed

heat and hot and cold w^ater.
are generally extra

Also

The

gas or electric lights

si

and each room provided with

case,

meter.
If

one has no book

and there

is

a corner In the
a carpenter

room where bookshelves could be

will, for a

built,

comparatively small amount, fashion shelves

to

fit

that particular space and deliver

them painted

or stained to match the

will also

woodwork

of the room.

He

make
seat

for three or four dollars, a

frame for a

window
if

which the bachelor may upholster himself

seat

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 in simple brass rod upon which

he be inclined.

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

may

pick up great
his taste

bargains and
antiques.

for

half

more

gratify

for

13

BACHELOR'S CUPBOARD
The Impecunious Bachelor
If he decides

upon weathered oak, a

fair idea of the

expense

may

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
Chiffonier,
eight feet long with National springs,

may
In

be bought

with mattress for $7.00; a Morris chair

weathered
colonial

oak with cushions at from $12.00 (leatherette cushions)

to

$20.00

(with

real leather)

two

chairs at $1.85 each, $3.70; an

arm

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 For from $15.00 to seat to match will be $4.00 more. $20.00, cabinets for chafing dish and " Bachelor's CabDoubtless inets " for bottles and glasses may be had. he will want but one, and if so, let this be for the bottles. A settee at $6.00 with a back which forms a
table
is

a convenient piece of furniture for a bachelor.

seat,

In the
things,

he

may

keep his overshoes, gloves or any-

thing he chooses.

Some

bachelors use them for tea

free

which are thus kept

size,

from

dust.

This

is

admirable to use for chafing dish cookery, because of

its

ample

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

may

be

hired for $40.00 a year or purchased upon the instal-

14

BACHELOR'S CUPBOARD
The Impecunious Bachelor
for about the

ment plan
If the

same sum,

this will

be sufficient

furniture for a

room

of ordinary size.
alcove, so

room has an

much

the better.

In

this his chiffonier

may be set, and portieres may screen He may sleep upon his couch, and the it from sight. If the man is alcove might serve as a dressing-room.
handy with
tools,

he might make for himself from old

packing boxes a cupboard for his boots, shoes, blacking

brushes, etc., to be kept here.
across one side of the alcove,

shelf could be put

to keep hat

upon which

boxes, with hooks beneath; a curtain tacked along this

shelf
it.

would cover

his clothing

and keep the dust from

be used for
If

With

this provision,

his closet could

the storage of his eatables or as a " kitchenette."

it

be fitted with running water, as

many

closets are in

old-fashioned houses, so
If the bachelor

much
to

the better.

wants

pay a particular compliment

to one of his

women

friends, then let

him ask her

at the

to

help select the curtains.

For $2.00 a paif

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 with

the curtains before the bookshelves, be of

silk.

raw pongee

If the lady

is

a very particular friend, perhaps

for him.

she'll offer to

make them

As
some

for

rugs

that's

a delicate question.

But
come

let

us suggest that for temporary use the bachelor purchase

of the pretty Japanese cotton rugs that
in

pleasing

designs

and

rich

colorings.

These may

be

15

BACHELOR'S CUPBOARD
The Impecunious Bachelor
at

had 3x6

$1.50 each, and look as well as

many

a ten-

dollar rug.

Then, when he
strikes
his

sees a special bargain in

good Persian, Turkish or Afghanistan rug, he may

buy whatever

fancy;

excellent

books on

rugs with beautiful illustrations are available at the

Public Libraries, and a few evenings' study on the subject will

give a

man an
In

insight into rug buying that

stead, provided

will stand

him

good

he

is

not

al-

ready a connoisseur.

The

furniture

already mentioned will

cost

about

$104.00.

Then

there will be the additional expense

of couch and table covers, curtains

linen,

and sash

curtains,

and pillows or cushions.

this

For
a

room the bachelor

will need six sheets and

six pillow slips, half a

dozen bath towels, a dozen and

half

of

hand towels, a couple of scarves for the

dozen glass towels and three or four duswill cost as follow:

chiffonier, a
ters.
slips,

These
$1.50.

sheets,

$3.00; pillow

Three

slips

may

be

sufficient.

Bath

towels,

$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

in his laundry,

cotton and $10.00 for down.

This linen he will Include

and

it

will

probably average a dozen and a half pieces a week, for

which he will pay

at the rate of $.50 the dozen.

The

lights

will

probably average about $1.50 to

16

BACHELOR'S CUPBOARD
The Impecunious Bachelor
is

$2.00 extra a month and the service of a maid

erally ten cents an

genin-

hour or $1.00 a week, which

cludes giving the

room
it

thorough cleaning once a

week and
left

" doing

up

" on other days,

making the

bed, dusting and airing, washing

what

dishes

may

be

from breakfast or the night before and putting

things to rights generally.

of the

Thus

the actual expense

room and laundry

will average about $5.00 to

$5.25 a week.
retrench, he

If the bachelor particularly wishes to his

may, as many men do, care for

own

room.

17

"

*^Vllen

was
tKe

bactelor,

lived

by

myself.

And.

all

bread and cKeese

had, I

put upon the

Mother

shelf.

Ooose.

How

"The Fate of Nations Depends upon " They Are Fed.

Brillat-Savaeij?^.
there

In stocking

the cupboard

is

much
a

to be considered: whether the

bachelor sports his

own menage with

and
valet,

cook

and butler

or
flat

whether he has simply a humble

sided over by a
ster age,

which he shares with other men, pre-

New

England
of

spin-

maid-of-all-work

uncertain

a capable Chinaman, a joyful " Jap," a " greaser," or a " cullud

its

gen'leman," according to

locality.

Whether

it

be a single

man

of

means
a

whose hotel furnishes him with

19

BACHELOR'S CUPBOARD
Stocking the Cupboard

kitchenette and a cold storage box in his apartment, or one of " the ballroom boys " who has his larder in

a shoe box, nailed to the

is

window

ledge, a mental process

essential.

In the process of elimination

the bachelor with his

own menage may

wants

be " cut out."

and

He knows what

he

if

he doesn't, then his butler does.

For

the others, and the impecunious bachelor mentioned in

another chapter, a

little

gratuitous advice
it

may

not be

amiss, particularly since

is

contributed by scores of

bachelors

who

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 down pat. " Blessed be nothing " so far as possessions are con-

cerned; for there

slate," as
it

is

nothing like starting on a ''clean

were.

The

bachelors

who
it

live in a flat are

hard people to

deal with

when

comes to furnishing the kitchen, for

pet ideas, culled from nothing in
the furnishings of kitchen, diningInclude.

each one has his

particular, as to

own
what

room and pantry should

My
To

sympathies are with the " ballroom boy "

who

has limited space, limited means, limited acquaintance.

him, stocking his cupboard often becomes a tragedy,

because of his inability to distinguish in his blessed inexperience

there are
sities

between

necessities

and

luxuries.

Some

who

decide that they can do without neces-

but must have luxuries.

" the bachelor impecunious "

Supposing then, that

he

is

who

has his quarters

20

BACHELOR'S CUPBOARD
Stocking the Cupboard
fitted

nicely

up for permanent occupation, save the

things necessary for that closet which he will have for his " kitchenette and pantry " and is going to stock

up on the
spread or

utensils

and supplies necessary for

breakfast,

his use in

providing his

own

and an occasional Sunday

little

supper for his friends.

The

stocking

of the cupboard

may

be divided into three classes: the

service, the utensils for cooking, etc.,

and the

supplies.

In ordinary cases

the following

list
if

will be sufficient.
first

The

bachelor should remember

it

the

cost seems
in his

a bit large, although

eats a

tremendous hole

week's salary, that

dishes will last,

that counts ; for the likewise the condiments " and sich,'*
It Is

the

first cost

most of which will keep

Indefinitely.
use, he
it

THE
SERVICE
trifle

For ordinary
more
in getting

may
is

follow his

own
and

taste in china; but

well to expend a
is

something that

artistic,
is

will always be In good taste.

In perfect taste,

Willow ware
is

always

and, being heavy, has the added ad-

vantage of

''

toughness," which

a good point.

Sup-

posing then that one decides upon this:

dozen large plates dozen small plates ^ dozen bread and butter
i
h.

z covered vegetable i sauce boat i salad bowl

1

dishes

plates
i

cream pitcher

dozen cups and saucers

platters

dozen sauce plates i dozen soup plates

2 bowls

This will be enough of the Willow ware.

sert or fruit, a half

For

des-

dozen china plates will be needed,

jelly plates as well.

and half a dozen glass

For

his

21

BACHELOR'S CUPBOARD
Stocking the Cupboard
would
better have

tumblers, he

them uniform and may

If he elects to

have inexpensive ones of blown glass, or beautiful cut

glass ones at a

wide range

in price.

have liquid refreshments, then he will get the correct

thing In wine, cocktail and lemonade glasses, with the

beloved steins of his college days answering for such

beverages as beer, ale and stout.

Then
service

In addition

he will need for his table the usual

glass

which would better be of

It
Is

as

good as he

can afford.

really

surprising

good glassware
list
I

may

be bought for

what pretty and a mere song. The

Includes:
cruet

vinegar

BACHELOR'S CUPBOARD
Stocking the Cupboard
is

cracker

useful for breaking lobster as well as nuts,

fruit

and the picks of course will be Included, also knives and orange spoons and after-dinner
spoons.
If

coffee

he can afford them.

With

the

list

as above,

the bachelor

may
If

entertain very nicely on a small scale.

He

may,

he has the time and Inclination, pick up

old

veritable

treasures at
In

auction rooms and

second

hand shops

solid silver

and quaint old china that

will give his dining service an individuality as strong

as his pocketbook will stand.

FOR THE COOKING

I

utensils

and "
list

articles

de cuisine," the

folall

lowing

will be found to

the things needed for a very small

embrace menage:

BACHELOR'S CUPBOARD
Stocking the Cupboard
also

must
plies

have a large

tin

bread box for bread and

biscuits.

closet fitted

with high shelves for the supthe dishes all be kept pro-

might have either drawers or low shelves for the

cooking utensils.
tected

Then

let

from dust

in a cabinet

with a glass door, which

If that
is

may
the
his

be purchased very reasonably.

question,

out of

surely

the

handy bachelor may make

in front.

own

china cupboard, and have some fair friend fash-

ion a curtain for

him

to

hang

THE
SUPPLIES
necessities

Now
in

for the supplies

which he must keep

includes,

on hand.

This

list

beside

the

one column, the luxuries in 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. Then the vegetables, fruit, meat and fish will be bought as he requires them.
It
is

always well to have a few canned things on hand

in case of emergencies.
Necessities
Salt

Biscuits

in

variety,

includ-

ing

sweet

biscuits

Pepper, black and red Soup herbs or poultry soning

water
sea-

biscuits,

as

and wished

Oil

Vinegar
Worcestershire Tabasco sauce Rice Laundry soap
Coffee

Mustard
Sugar, cut and powdered

sauce

Ginger Macaroni

Wheat

flour

Spaghetti

Tea
Cocoa Condensed
desired

Indian meal Onions Cereal whatever

milk

or

cream

Olives

24

BACHELOR'S CUPBOARD
Stocking the Cupboard
Chow chow
Macedoine
in

Lard Eggs Lemons Bacon and salt pork Tinned soups Tinned fish Tinned vegetables Cheese, American or Luxuries
Pickles

glass

Mango
in jars

pickles

English relishes

in

jars

Cooking sherry and wines Rum and brandy Bottled Mayonnaise

Noodles

white

Parmesan cheese
Soy

Curry powder Chutney and Anchovies

essence

Tinned

Truffles

Anchovy

Pate de Foie Gras tinned or

in jars

Kitchen bouquet Tarragon vinegar Tinned French vegetables

Asparagus

in

glass

German
Jellies

sausages in jars

Tinned
rooms

or

dried

mush-

Tinned red peppers Marmalade

Jam
Potted

for use with game Foreign cheeses Preserved fruits in glass Irish bacon Virginia ham Garlic

meats

Caramel
Essences
Cocktail
in
of
vanilla,

Capers Caviare
Celery salt

lemon,

and pistachio
olives

and cherries has

to

The
space

bachelor

an

apartment,
his

who
cookery

limited

and wishes to confine

few

chafing dish dainties,

may

invest properly in one of the

so

handy chafing dish cabinets that are

thing."
will

attractively

fashioned in mission style with a " place

for every-

Perchance he

may

also

have

and

probably

cabinet In which to keep his bottles, mixing

styled

glasses, shakers, etc., which Is enough " the Bachelor Cabinet."

appropriately

25

BACHELOR'S CUPBOARD
Stocking the Cupboard
He may
get

on nicely with a half dozen

plates, his

steins,

some

silver knives, forks,

and spoons, and possibly

These,

some small plates for toast, bread, or biscuits.

olives, celery

wath some small dishes of cut glass for salted almonds,

and such
In

relishes, w^ill

be quite sufficient

for ordinary use.

his cabinet
salt,

with the chafer he

should have the alcohol,

cesterhire

pepper, mustard,

Worbicar-

or

Harvey
oil

sauce,

chutney,

paprika,

bonate of soda,

and vinegar, and possibly some an-

chovy essence, which so improves many chafing dish

specialties.

These, with some saltlnes and a jar of

potted cheese

unless he desires

ishable varieties

some

of the

more

per-

^wIU 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 bachelor needs

surely ought to have a

The

other things
to be

shown
bottles
as

what

to

buy?
a
a
little

He

few

of carbonated water
w^ell as

and some limes always handy,

Imported ginger ale in case he

may

en-

tertain

teetotaller.

Ginger

ale

is

not

the

worst

beverage In the world with a good rabbit, while lime

and
year.

seltzer

is

a refreshing drink at any time in the

The

poor hall bedroom laddie with his pathetic

makeshift on the

window
But

ledge

may

not afford su-ch

an elaborate layout.

for a dollar he

may

invest

either In a little alcohol stove with a quart skillet In

which

to

cook

his cereal or boll w^ater for his tea, or

26

BACHELOR'S CUPBOARD
Stocking the Cupboard
feet of tubing

buy a few
bachelor

and a tiny gas

stove.

One
for

who

earned a scanty $15 a week

made

himself a really attractive cupboard from a tall shoe

box, perhaps four feet in height and half as wide and
deep.
It

was

stained,

row

of

brass headed

nails
in,

driven around the edge, some shelves nicely fitted

a few hooks added and a denim curtain, and in
his
it

was

whole

outfit nicely concealed

if

from

inquisitive eyes.

And
he

he had some feasts too,

they were cooked in a

little

ten-penny frying pan on his

gas stove.

That

woman's afternoon tea kettle with an alcohol lamp was his affair; and it was nectar. His tastes were simple, at the same time he had a variety. In the morning, a cup or two of delicious coffee with condensed cream, one or two English muffins

made

his coffee in a

nicely toasted

and buttered, a couple of eggs,

fried,

boiled, or scrambled, as he elected, or perhaps

poached

on a

bit of toast,

and a

bit of fruit,

made

a splendid
life.

breakfast for a chap leading

a sedentary

The

down-town luncheon and dinner were more

and
if

elaborate,

he wished a bite in the evening

in,

when

a friend

dropped

or he came in late from his weekly night

at the theatre, there

were

all sorts of

appetizing things

to be concocted in the tiny frying pan, in

which a basin

was
dish.

set

and surrounded with water

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
27

usual thing culled from a

cookery book dedicated to the chafing dish

and some

BACHELOR'S CUPBOARD
Stocking the Cupboard

concoctions of his own, which appear in another chap-

But no one clams and crabs

ter.

ever

knew could do up
as
coast,

oysters

and
his

as

nicely

he; sea food

was

specialty, and, living

this
taste,

on the

he was able to gratify

even to the extent of serving on his one

table for

some admiring chap

roasted

as delicious a Lobster

Newberg,
pepper

devilled crab, or oysters panned, California

or fried, as

ever were tasted.

Finelli used to

His

oysters, fried in oil, as

Minico

do them

in Philadelphia,

were luscious. His weekly bill was very small

best of butter, eggs,

but he never made

else

the mistake of buying cheap things and always insisted

upon the
bought.
" I
*

and whatever

he

have generally found that in buying so-called

'

bargains

in
it

edibles,"

he

said,

" there

is

so

much

waste that
thing.

invariably pays to buy the best of everysatisfaction of

The

more than makes up

for

knowing that it is the best the few extra pennies spent."

28

CHAPTER
tJtJ
"

IV
x^^^

"Manners are of more importance than Burke. law^s. "

What

is

a gentleman

" a

young

debutante naively asked of her uncle,

a club
old

man and " gentleman of the The world-old query school."

provoked the following reply from

the man,

who was

too wary,

how-

ever, to fall into the pitfall laid for

him.
"

My

dear, I can't tell j^ou in set

It
is

terms.

a condition of being
definable

that is no more woman's charms.

isn't

than a
is

Either one
that's all."

or

a gentleman

it

"

Has

birth anything to do with

it?"
" It

has

and

.hasn't.

There

are

men

of the bluest blood

who

are

hopeless bounders and cads, and, on

the other hand,

some of the most

29

per-

"A

BACHELOR'S CUPBOARD
Bachelor Etiquette
gentlemen
I

feet

have ever met have come of obscure

origin and plain beginnings.

The mere

fact of not be-

ing well-born, however, has never kept a

a club or society, nor
give the
entree.

man

out of

would a long pedigree

affiliations

necessarily

Social

are indispensable^

however inherited or acquired.

actly

No

one can

tell

ex-

what makes a gentleman; still, everyone recognizes one the moment he comes upon the scene." " A man's a man for a' that," says Bobby Burns
all,
it's

and after
to

the little things that count

is

that go

show whether a man

a gentleman or no.

One who

wishes further information upon this interesting subject

may do

well to read " John Halifax, Gentleman," after

etiquette.

which he may brush up on

tionaries of etiquette in the

But

all

the dic-

world will not make a

loyal,
is

man

a gentleman,
in love

if

he be not kind, brave, and honorable

and business, truthful,

and reverent.
a good imitation

Someone has
upon

said that courtesy

of Christianity, since most rules of etiquette are based

unselfishness

and a proper regard for the feelings

of other people.

Most
was

people have heard of the French king

who

so well bred that

when one

of his friends dropped

a priceless

wine

glass,

immediately, as though through

inadvertence, broke one himself to prove that such a

mischance, which might happen to anyone,

special consequence.

was

of no

There

is,

of course, a distinction

between good man-

ners and good form.

The

one comes to a

man through

30

BACHELOR'S CUPBOARD
Bachelor Etiquette
is

innate good breeding, the other

acquired by careful

study and a close observance of the forms of conduct

that at the moment are en regie, " He is gentil," says Chaucer,

"

who

does gentil
is

deeds."
nature.
ance,

And

it

has been proven that habit

conciliation,

second

Courtesy,

kindliness,

forbear-

which are the essence of

Paul,

politeness,

were taught

by

St.

who was

the

very

model of a gen-

tleman.

Society has

agreed,

here and abroad, upon

certain conventions

which have through countless gen-

erations resolved themselves into a code

decalogue

of good behavior.
is

The

present social code in America

patterned largely after usages in favor

classes,
is

English upper

although occasions

among the may arise in

which a man
once
ness there

a law unto himself.

Daniel Webster

said, after
is

visit in

London,

" the rule of polite-

to be quiet, act naturally, take no airs, and

make no
great
deal

bustle.

This perfect breeding has

cost

of

drill."

Bonaparte studied deportment

his court

with Talma, a great French actor, and

itary tactics.

was

as carefully drilled in etiquette as w^as his

army

in mil-

manners inspired by good principles, prompted by goodfellowship, polished by good form, will admit a man to good society anywhere," says Mrs. Burton Harrison, who is one of the highest authorities

"

Good

on

etiquette.

The

cultured

manner

of to-day

is

simple, cordial, and free

from

all affectation.
is

As

it is

assumed that the bachelor of to-day

31

well

BACHELOR'S CUPBOARD
Bachelor Etiquette

versed in savoir faire, only a few general rules and a

few miscellaneous hints will be given here

etiquette of bachelor entertainments.
r^

as to the

AT

The American man,

tions of business,
is

because of the exac-

permitted to pay calls

in

the

evening and

on Sunday afternoons.

In the

large cities he

may
limit

present himself with propriety as

late as nine in the

evening; in the country, half-after

generally
set,

eight
arrives

is

the
earlier

while

one seldom
after-

than half-after seven.

not be

Sunday

noon

calls

may

made

earlier

than three o'clock.

In the country, morning

calls are often

made, and a
a

man may
home,
if

always, of course, call on a lady's day at

so.

he can arrange to do

dinner call

is

and a man must " duty call " after receiving any hospitality, also pay a
matter of paramount importance,
within a fortnight of the invitation, whether the invitation
is

accepted or not.

He

must

also call

upon the

bride whose cards he has received, directly after she returns from the honeymoon.
as pall bearer at a funeral

man who
call

has served

upon the beshould reaved family within three weeks, though this call rarely means more than the leaving of a card with a
After a

kindly inquiry.

man

has paid a duty

call,

he
or

should not call again, unless requested to do

so,

unless his hostess extends further hospitality to him.

A
do

man may
so.

not take another

first

man

friend to call

upon

a lady unless he has

received her permission to

man who

wishes to

make

the acquaintance

32

BACHELOR'S CUPBOARD
Bachelor Etiquette
young lady through a
first

of a

friend

must

call

in

comif

pany of the friend the

time, after which,

call alone.

she

wishes to receive him, he

may

When

woman

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
if

take his hat

and

stick

drawing-room

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
tory.
is

not obliga-

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 and w^hen anyone

is

presented to him.

When

he

rises

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.

A
**

man

calling

on Sunday afternoon should ask for

the

the ladies "

" the

when

mother has extended an

After the
or
the
first call

invi-

tation for

for

him to young
is

call.

he

may
one

ask
for

ladies,"

particular

whom

his visit

intended.
less

very formal afternoon call should occupy not

than fifteen minutes and not more than half an hour.

33

BACHELOR'S CUPBOARD
Bachelor Etiquette
the hostess' day at

On

home one may

calls,

linger an hour

or longer.

Concerning business

In

which a

woman
his

calls

upon a man

In

his office,

he need not offer to shake

hands unless she be an old friend.

Should

time be

limited or other people be In his private

office,

he

may

meet her
be brief,

In the public office or even the corridor.

his hat,

He

must always remove

and

If

he wishes her to
In his
rises

may

courteously explain that pressing affairs

necessitate his

Immediate attendance.

office,

man
and
her.
office,

rises
if

also

when

woman

caller

to

leave,

the

Interview has taken place In his private

convention demands that he open the door for

He
If

need not go beyond the door with her,

she
Is

al-

though

a friend or relative he will doubtless

wish to see her safely to the elevator.

A
may
his

business address should never appear on a visit-

ing card, although his

home

address or that of his club

appear In the corner, his permanent address ap-

pearing In the right-hand corner.

Not

Infrequently

home

address appears In the right-hand corner and

his favorite club in the corner opposite.

BACHELOR It
HOSPITALITIES
his

Is

quite the fashion

nowadays for the

If

well-to-do bachelor, even

he has no near

women

relatives to assist him, to entertain

women

friends In his ow^n apartments, at his club, or

at a hotel.
less

The city man whose life Is

and

bachelor of to-day

is

not a home-

divided between his house of busi-

ness

his boarding-house

bedroom.

If he

is

pros-

34

BACHELOR'S CUPBOARD
Bachelor Etiquette

perous in his profession, he lives in a suite of pretty

rooms

in

a studio

or

in

a small

suite

in

bachelor

apartments, or possibly in a hotel.

And

even a

man

of

average salary

may

afford a large, tastefully-decorated

room

in

which

to set

up

his

Lares and Penates, v^here

he can entertain in a small way.

sdme matron to act as chaperone, and the easiest and safest form of entertainment is an At this he may repay some of afternoon reception.
course he has
the

Of

many

hospitalities

which

eligible bachelors

always

receive.

Just a
popularity

word from a

clever hostess of international

may

not be amiss.
is

Apropos of the

prevail-

ing impression

which
is

generally correct

that the
is

unmarried

man

so persistently certain that he

wel-

come everywhere, and

"

that

when

he lunches or dines

at a house he confers a favor, this

grande dame says:

lunch or dine
all

The

bachelor

is

the most ungrateful of guests, as a

rule.

He

will accept

my

invitation,

at

my

house three or four times in a w^eek

still

the year

round, and

continue to speak of those

who

lib-

erally entertain

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-

card at Christmas
Possibly
this
it

"
!

founded

woman's indignation may be wellis

for

a fact that bachelors are in such

to realize their

demand

that they

come

own

social

im-

portance perhaps better than

their

hostesses

do.

35

BACHELOR'S CUPBOARD
Bachelor Etiquette
of tact

man

may

express his appreciation of continued

courtesies
sional
gift,

and

entertainments

by

sending

an

occa-

such as a book,

or some roses, or even

his hostess

matinee or concert tickets for

ters or

and her daugh-

some friend

whom

she

may

be entertaining.

36

CHAPTER V
rr tr
" Give
"
ness.

11

me

a lodge in some vast wilder-

Life

in

camp, from the Atlantic to

the Pacific, in the mountains and by

the sea or inland lakes and rivers, has a peculiar charm,

not the least of

which
entrees

is

found

in the

camp

cookery.

Epicures whose palates are tired of

and game

in city restaurants,
if

who
steak

fret
is

and fume

their planked
if

not to their liking, or

the

after-dinner coffee has not the desired

soupgon of chicory, will eat

fed

like

lumbermen when
tions,

upon camp

ra-

with never a word save of

praise for the

camp

cook. Possibly
;

it's

a matter of environment

for

Mother
tired

Nature has a way of soothing

to

nerves and of tickling jaded palates

such an extent

that

the

hum-

BACHELOR'S CUPBOARD
Around
the

Camp Fire
and the muddiest camp
just in

blest

fare

is

fit

for a king,

coffee nectar to the tired,

hungry man

from

a day's fishing or hunting in the wilds.

Most men who camp do not need to be told the little things that combine to make camping comfortable: how to dig a trench around the tent and how to make a stone fireplace or a stove from rocks and an old stove-top; or how to shave off fir boughs for a hard
but fragrant bed.

They
distance
debris,

all

know

that a deep hole should be

in

from camp
covering
it

daily

dug some which to throw refuse and with fresh earth, which so
the staple rations

quickly kills
to be taken

all odors.

They know
it; salt

prepared flour for griddle-cakes and hot

pork,

bread, with rising already in

smoked ham
of all

and bacon, dried

fail

beef, salt fish in case the fresh ones

to bite;

pilot-bread,

crackers,

and

biscuit

sorts,

potatoes,

beans, onions, canned fruit

and vege-

tables
salt,

where

fresh cannot be obtained;

Indian meal,

sugar, pepper, mustard, molasses, vinegar, butter,

tea, coffee,

chocolate

powdered
oil.

and sweet

rice,

oat-

meal, baking soda, ginger, spice, soap, paraffin candles,

matches, and kerosene

as milord

These and such luxuries

demands compass the culinary needs. But lest he forget and it's so easy to do that in the excitement of going into camp a list of other necessities may not come amiss, and it includes tin kettles

w^ith 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,

bags

(paper

and

^'

gunny

"

sacks),

strings,

thread,

needles,

matches,

shovel,

axe

and hatchet, hammer,

tacks and nails, sticking plaster, Jamaica ginger, towels

and bath

tovi^els,

dishpan, dish towels and cloth, pins,

oil

mosquito netting,

of pennyroyal

if

in

fly

season,

plenty of old newspapers, fishing tackle, guns,

tion,

ammuni-

and

last of all,
is

extra stockings and flannel gar-

ments.

If flannel

worn, one should never take cold

ranch, beware
Parties scorning

even after a thorough soaking; but of cotton and linen,

for use in

camp or on

the idea of bothering with all these things

ing-it will find

when roughin

camp

life

quite rough enough, even with

the

things provided

that

are

mentioned

the

list.

The

need of a match or a pin or string can never be

realized until one has

had

to

do without them

in

camp
in

or on the water.

Every man

who

cooks shines at his best

when

camp or being
half-breeds of

chef in the open.

The

guides in the

Rangeleys can cook a trout to perfection, while the

Canadian jungles could show a New York chef a thing or two about cooking a partridge. A

cowboy out on a round-up can concoct as toothsome a stew or " Mulligan " as was ever served up as ragout in a Broadway restaurant or French '' Bouillon '* kitchen.

lonely prospector can

show one a

little

about broilit

ing bacon and frying flap- jacks, and

when

comes

to

broiling a beefsteak or grilling a chop, a

New

York

club

man

is

generally a past master at the art, espe-

39

BACHELOR'S CUPBOARD
Around
the

Camp Fire
famous Beefsteak Club.

cially

if

he

is

member
let

of the

And when

New

Yorker

gets into

camp and wants

or

to

do the cooking

him; he knows.
broiled
fish,

THE VALUE OF
BASTING

in

camp cooking,
has

roast

birds,

been

demonstrated long since

Billy Soule, for
fire,

^y famous Maine guides.

instance, broils his trout before a clear, brisk

with

thin strips of bacon or salt pork fastened with toothpicks so that the fat trying out will run continually

down
same

over the

fish,

basting

it

as

it

broils.

In roasting

a bird, pieces of bacon or pork are skewered on in the

fashion.

A NOTED ^^^ ^^
BOSTON BON VIVANT
of
ggj ^j^j
''

^^^" fishing the streams in the

vicinity of Colebrook,
years, tells of a

N. H.,
is

for several

camp dinner cooked by himreally

comrades which
of

worthy
*'

repetition.
to a

One

the boys,"

he says,

went

down

farmhouse near the river at noon, after a

fishing,

morning's

and for a quarter bought a dozen

eggs and a couple of quarts of potatoes with a handful

of salt

thrown

in.

We

made a hot
in

down.

Then one

of us cleaned

fire, and let and washed the

it

die

trout,

and after wrapping them

several

thicknesses

of

green leaves, coated them on the outside with mud.

We
in

also

coated each egg thickly with

like

mud, making
the
fire

them look
the

giant

wasps'

nests.

After

had died down

ashes,

sufficiently

we

laid the fish

and eggs

also
ashes.

the potatoes,

covering them well

with the hot

This done,

we

then built another

40

BACHELOR'S CUPBOARD
Around
the

Camp
When
sticks,

Fire
the edibles were

hot

fire

over the original one.

done,

we

raked them out with

and stripping
fish,

ofE

the outside layer of

leaves

mud from
off

the
It,

the charred

and skin came

with

leaving a delicious,

perfectly-cooked,

salmon pink or white meat.

The
they

mud was

cracked off the eggs and they tasted like the

variety.

hard-boiled

And

as

for

the

potatoes,

were quite good enough, even with salt as the only The meal was fit for an epicure and best seasoning.

of

all,

there

were no
in

dishes to wash."

FOR A CAMP DINNER

on

autumn, when the deer has not been

or the

sighted,
qj.

grouse prove too

nimble
like

amateur hunters, a camp dinner

the following one

may

be relished and put the

men

their mettle for the

coming sport:

Hard-boil as

and then

as

many eggs as there are to be guests many more as they agree to eat. Boll
them dry and
of

potatoes until nearly done, then drain

slice

into a skillet in

which thin

slices

bacon are
cod, cover
is

crisping.

In another dish shred a

little salt

w4th boiling water, and cook until the

fish

tender

and the water has evaporated.

Add

a cup of sweet
is

worth tramping after. Then when the potatoes are browning nicely, turn the fish and cream over them and add a
to this
if

cream

and

near a farm this

little

pepper.

The

eggs should be put in cold water

when

done, and peeled.

sufficient

The

salt of

fish

and bacon
pile

will be

for

seasoning.

To

serve,

the

potato mixture on a large hot platter and surround

41

BACHELOR'S CUPBOARD
Around
the
is

Camp Fire
Evaporated
condensed

with the eggs.

but
it's

This

called a " Shaker " dinner

good

an}^^here.

or

cream may be used instead of fresh cream.

den brand
is

The

Bor-

best, as

it

is

less

sweet than most others.

ROASTED
BIRDS
Pick
all

In camp, birds, either small or large, are

commonly

roasted,

broiled,
slit

or

stewed.

the feathers off, cut a

and draw them.

If for roast-

Wash
with

and wipe carefully with a towel. and place

ing, tie the legs together

flour.

in the pan,

dredging

Cover the bottom of the pan with water. Grouse and partridge require about thirty minutes and

most wild ducks the same, notwithstanding the epicures protest that they should have but from twelve to
fourteen minutes.

Small birds will require only about

half that time, but the oven

must be very them

hot.

guides
it is

who cook

partridges in their feathers

Maine know that

the only real

is

way

to do

at their best.

The
it

bird
is

opened and drawn in the usual manner; then

covered with wet clay and buried in hot coals and

cooked for forty minutes.

peel off the clay,
skin.

Draw from
it

the coals and

feathers

and with
prefer

will

come

and
the

ing

and

Most men

them
is

to the regulation roastit

where an oven

not obtainable,

Is

best method.

BROILED BIRDS
fifteen

are

split

and

cleaned,

wiped
fire.

dry,

and
or

broiled either on a wire broiler or forked

stick over the clear coals,

from a wood

Ten

minutes

is

generally sufficient for

this.

42

BACHELOR'S CUPBOARD
Around
the

Camp

Fire

TO STEW
PARTRIDGE
give
a

grouse, or wild pigeons, place the birds In

a small kettle and dredge with

pgj.^ flour,

salt,

pep-

and,

if

liked,

mace and

cloves, to

true epicurean

touch.

After simmering two

hours, thicken with three spoonfuls of flour and stir In

longer,

two spoonfuls of tomato and serve.

Here
Is

catsup.

Simmer an hour

AN OLD
CAMPER'S
RECIPE
them

an old camper's recipe for cooking

it

partridge and grouse, and

can't be beaten.

Q^^ yp

^j^g

birds as for a fricassee.

Fry
This

In a frying-pan In butter or salt

flour,
salt,

pork

fat until

brown, dredging with

and pepper.

makes them a
of toast.

delicious golden

brown.

When

tender,

take out the pieces and put

Then

turn Into

them on a platter on pieces the brown fat a cup of sweet

It

cream,

stir quickly,

and when

crinkles with scalding,

turn over the platter of meat.

A GOOD
SAUCE
flour

for birds,

when

broiled,

is

made by putting

a large spoonful of butter in a frying-pan.

When

It

has melted, add a tablespoonful of

and

stir until

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?
how^, or ninety

Of

course almost every bachin

knows

and nine

an hundred. But

for the hundredth

man, here goes:

wipe,

Split the trout nearly

to the tail to clean, leaving heads off or on, as preferred.

Wash

and

drain,

and

dip

In

mixture

of

43

BACHELOR'S CUPBOARD
Around
the

Camp Fire
salt.

half flour

and half Indian meal and a little For a dozen good-sized trout, fry six slices of

salt

pork. the
the

When
trout

brown, take out the pork and put

fry,
first

in

and
until

on
be

one
cooked

side,

then

on

other,

golden

brown.

Serve the pork

in

with

them.

Smelts

may
split

the

same

fashion.

SALMON TROUT
oil

should be

down

the back,

when

large

enough, cleaned, w^iped, and rubbed with

or butter, then broiled over clear coals.

When

small, cook the

same

as

brook trout.

SALT
FISH

Sometimes, even in camp, there are times

of a miorning when, for

some

special rea-

son, a piece of salt fish

would
fish

taste good.

Cut from
size.

the thickest part of the

squares of desired

Remove
Excellent

skin,

wash, and broil over clear coals ten

" that

minutes, then dip in boiling water, butter, and serve.

in

cold

gray

dawn,"

don't

you
the

know.

FRYING SALT

" Spoff " Flint

was a famous guide on

to

Magalloway River who used

batter

fry salt
it

PORK
with.

pork in batter, when he had milk to do

was made with a cup of flour to a cup which was added a little salt and a beaten egg. Fry some thin slices of pork slightly, then dip in the batter and fry in pork fat to which two spoonfuls
of milk, to

of drippings or lard have been added.

With

potatoes
that

roasted in the hot ashes that

is

fit

for any

King

ever sat a throne.

44

BACHELOR'S CUPBOARD
Around
the

Camp
is

Fire
camp
dish

BEEF-

smothered in onions

a good

STEAK
in

and venison or bear steak may be cooked the same manner by way of variety. Fry brown
slices of salt

four

pork;

when brown

take out the pork

and

slice in thinly six

good sized onions.

Fry about
all

ten minutes, stirring

all

the while, then take out

this lay the sliced steak,

save a thin layer.

On

then

a layer of onions, then steak, and cover thick with

Dredge each layer with salt, pepper, and Pour over this a cupful of boiling water flour. Simmer over a hot fire half an and cover tight.
onions.

hour.

wash a quart of dry pea beans the CaliPut in a pan with six fornias are best. quarts of cold water and let them soak Qygj. night. In the morning wash again and put them on the fire with cold water and a pinch

FOR BOSTON BAKED BEANS

of baking soda.
off the

When

the skins begin to crinkle drain

water and put

salt

in the bean-pot.

Have

a gener-

ous piece of put

it

pork, gashed through the rind, and

on top of the beans with tw^o tablespoonfuls of

molasses, one each of salt and pepper,

and a pinch of

mustard,

and cover with boiling water.

if

An

onion

may

be added

desired.

Bake ten hours,

either in

the oven or in the ground.

large enough for the pot,

If the latter, dig a hole

which should be surrounded

cover and build
a hot
fire

with hot stones.

over them.
if

Then

They

should be watched carefully, and

they become dry, pour in

more water.

45

BACHELOR'S CUPBOARD
Around
the

Camp Fire

CORN
DODGERS

Somehow, corn dodgers seem particularly Take three teato belong to camp fare.
salt,

cups of Indian meal, one teaspoonful of

one table-

spoonful of sugar, and pour on enough boiling water

to
flat

wet

It

nearly

one quart.

Then make
and fry
fry

Into small

cakes, about one Inch thick,

In boiling fat in
fifteen

until

golden

brown.

They

will

or

twenty minutes.

FRIED

Would you
with
the

fancy some fried

mush

MUSH

game?
stir

Well,

then,

camp into two

In

quarts of boiling water

a tablespoonful of salt and

one cup of flour mixed with a quart of Indian meal, or

more,
if

needed to make
bo'Il

stiff

enough.

Beat

It

well to

remove lumps and

slice

gently

turn Into deep bread tins to

off
fat,

two hours, and then cool. In the morning

thick slices

pork

and fry golden brown in salt serving slices of pork with It, and syrup, if

desired.

FOR
SPIDER

which are made with mix one pint flour with

Qj.

the prepared flour,

half a pint of milk

CAKES

water.

Have

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.

Then turn the Take up, grease

cake and cook four minutes

the pan again, and cook the

balance.

If preferred, the batter

can be fried in small

cakes instead of two large ones.

46

BACHELOR'S CUPBOARD
Around the Camp Fire
Every camp cook should know how
gingerbread.
fill

GINGER-

to

make
in

BREAD

Somehow,
the
bill like

nothing

else

the cake line seems to

hot gingerbread.

To make
saleratus, lard,

it,

take a cup of molasses, one teaspoonful of

one of ginger, a tablespoonful of butter or

if

and,

lard

is

used, a pinch of salt.

Stir to-

gether and then pour over half a cup of boiling water

and a pint of
on

sifted flour.

Bake about one inch deep

a tin sheet in a quick oven.

It
is

WILD DUCKS

well to remember that wild ducks

that have a fishy odor

may

be improved by
of onion

rubbing the breast lightly with a

putting into the bird,
cranberries.

slice

and

when

cooking, half a dozen

cranberries

raw

The mountain
Cape
berries.

may

be used

instead of the

handful of the small

mountain variety will be

sufficient.

TO COOK
VENISON
ameter.
pieces

Cut

the tenderloins of a buck that has been

properly
pieces

hung

for at least five days, into

di-

^n jnch thick and two inches in

these

Skewer
of

on a small willow
strung

stick,

with
line.

bacon

judiciously

along

the

Sprinkle the whole with finely-chopped onion, red pep-

per and
to

salt,

and roast over the

coals.

Do

not hesitate

make

this

a full yard of lusciousness, for the morsels

will melt in the mouth, and one seems never to have

enough.
greatest

Some men
delicacy,
salt

affirm that the deer's liver

is

the

and

indeed
if

it

is,

when
is

properly
left over,

cooked with

pork; and

there

any

47

BACHELOR'S CUPBOARD
Around the Camp Fire
is

which

quite

unlikely,
liver,

just

try

making

liver

hash

with the chopped

fine,

cold boiled potatoes chopped

and a suspicion of onion.

fat.

Cook

the w^hole to-

gether In salt pork or bacon

BAKED

If

you are

CORN AND
BEANS

after

camp during sweet corn time, you have become tired of boiled corn
In
ears, try

and roasted
in

baked corn and beans

Prepare a

your Saturday night meal.

pot of Boston baked beans in the usual way.

About
stir

half an hour before serving time, have plenty of the

corn cut from the cob, and, removing the pork,

the

cut corn well Into the beans and cook half an hour
longer.

This

Is

delicious

and

will bear repetition.

48

"A

man kath

often

more trouble

to

get food tKan to digest it."

Wne^as
knife
is

said

that

" the

carving
?

mightier than the sword "

But
of

in spite of that fact,

how few
number
to

there are in proportion to the

diners
it!
is

out

who know how

wield
"

There

no sight more delightIrwin, " than to see a

ful," says

May

man

carve at table.

The

dexterous

grace with which the expert carver

slices of?

a bit of breast from a bird

or disjoints a fowl makes

me
is

hold

my

breath in admiration and awe."

like a poet,

Truly, a carver,
not made
;

born,

yet any

man

with practice
difficult

may
art,

acquire this

somewhat

and

it is

an accomplishment that

every

man

should enjoy, for he never

knows where or when he may be

49

n A

c:

ir
(

i-:

i.

o nv s
i

en
<l
(
<

v n
t

|{

/I

r V

/^

ti

n.

n in

rilird

upon
lor

to

do

ilic

honors.

It

Is

quite

tin*

f.-isliloii

now
J{ijt

woiMcn
Is

lo

Icnrn

r.'irvlnp;,

and

at tin* rooklfij!;

schools thenfor Mien,

special insl ruction ^.Mven ladles In tint art.

who

arc deprived of

sii(

h Insl ruction, the

best school

Is

experience, which (onplcd

li|)

with an ocis

casional judli ions

(o a lir.id w.iiler,
(.'nvin}.!;,

who

sup|)osc(l
liini

to he a past ^naod m.i.lcr of

Kufllclenlly

should make

dexterous
sendin|i;

in
it

a short
Ifito

time

to negotiate

joint without

the lap of his vis-a-vis or

splashin^j; the festive

I*'irst,

hoard

witli

hrown

jj:ravy.

the carver should learn to p;au)^e his cuts to a

Il-

ni(ely.

mil

.1

measure

satisfactorily

tlie

appetites
liis

of those

whom

he serves, and

not

judi^e

them hy

own.

Tills jud)i;ment, coupled with a sharp knife and

trusty steel and a measure of con/idciKr! in his ahility

to wield both,
is all

that

is

necessary.
nicely.

MSII,

IS

difli(ult

to serve

In carvln^c

ii

W \M)\\.\'A))
^-^'^

(,m|,

halihiit, lake trout,

or other
it

lar^^e lish

BAKHD
tin-

that are served

,

one cut irom the

11, head

whole,

is
1

hest to maker

to the tail

11 down

to

hone, and then cut slices across from this line to

the sides.

As

(odfish
In

is

a|)t

to break

Into (lakes, (are

fish

should he l.iken
spill

servlnj^

from the

knile not to
In carviii}^

the Hakes on their

fish

way

to the plate.

salmon, draw the

fish
(III

knife across the center of the

down
.li(s

to

the

bone
the

from
part
5<>

head

to
a<ld
is

tail.

Then
eai h
:i

Irom
oi

center,

and

to

Miiall

.Ikc

the

thin

which

not

(piite

so

BACHELOR'S CUPBOARD
Carving and Game
In flavor.

pronounced

sole of ordinary size

may

be
is

divided, like Gaul, into three parts.

small sole

cut across in half, and a very large sole, like those

served au grating
Is

generally cut in slices like a salmon,

and the

slices

lifted

on each

side,

thus avoiding the

fish.

small bones that edge each side of the

GROUSE

Thin
after

slices

should be

first

cut off the breast,

AND

w^hich

the wings

and

legs

are

re-

PHEASANT j^Q^g j^

In cutting off a wing the carver

should also try to get a strip of the breast (though a

thin one) to attach to
It.

DUCK
upon
its

A
size

great deal depends, in carving a duck,

and

fatness.

large,
is

fat

duck, with

plenty of meat on the breast,

carved like a goose.

Thin

slices are

cut off

its

breast,

and then the duck

Is

turned endways toward the carver, the wings nearest

and the

legs farthest

from him.

Remove

the wings,

leaving a thin strip of breast attached to each.

requires considerable dexterity.

This

and afterward the neck bone.

Is

Next remove the legs The whole breast-bone

now separated from the rest by cutting through the sides, when the backbone can easily be divided In two
by pressing downwards.
fing should be served

small quantity of the stuf-

with each portion.

a guest at a dinner where
to get

FOWL

wag who was

the host, an ostentatious

man, allowed the fowl

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
Never mind your gilding

said impatiently, "

give us a

taste of your carving! "

Boiled and roasted fowls are

to cut ofE plenty of

carved

alike.

Care should be taken

the white meat of the breast with the wings, the knife

being slowly drawn and

as the boiled white flesh
is

downward

pressure avoided,

apt to crumble.

The

front
Insert

end of the fowl should be toward the carver.

the fork in the leg with the knife underneath in re-

moving the leg and from the remainder

by a piece of
will

thigh,

and then

raise the leg

away

of the bird.

The

leg adheres only

skin, so this is simple.

The

thigh bone

now

leave the socket,

and with very

set free.

little assistance

from the knife the leg will be

is

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

choicest parts in America,

and everyone

who

has trav-

eled in

Europe

is

familiar with the extra charge for

is

a portion of fowl with which a wing

served.

QUAIL,

are best carved by being cut in half right

PARTRIDGE

through the breast and back, cutting

down

AND
PIGEONS

^jQgg ^Q ^Y\e breast-bone. Each half is sufr hcient, with the accompanymg toast, cress,

.11

and

jelly, for

a portion.

TURKEY

In carving these, endeavor to obtain as

AND
duck.

many
This

slices

as

possible
in

from the
bone

breast.

also

obtains

carving a domestic

Cut

off the

meat

close to the breast

down

52

BACHELOR'S CUPBOARD
Carving and Game
wing bone.

to the

When

the thigh

is

eaten hot, the

drumstick can be separated from the thigh and the

meat on the thigh cut off. is better removed whole.

But when not wanted,

it

SIRLOIN OF BEEF

''

Ply me, try me, prove ere you deny me!

Apollo.
If

"

sang

sirloin

is

properly

roasted there

may

be a portion served to the liking of

each guest from the crisp brown top of the roast to the
blood-rare,

juicy

center

for

the

epicure.

sirloin

may
first

be divided in two parts, the under-cut of

It
is

fillet

and

the top or rump.

usual to carve the under-cut

and not
is

to begin

on the upper part until the other

cut

finished, for the reason that the joint presents a

far better

appearance
is

when

sent

to

the

table

cold.

Often the under-cut

pany
dish.

sufficient to dine a

small comis

say
The

four or five; then the remainder

served

cold, and, nicely garnished,

makes a handsome luncheon

slices

under-cut

is

carved in rather thick

top or upper-cut
is

down

to the bone.

The

carved in
it

thin slices,

and care should be taken

to keep

straight

and not to cut out the tender part

in the middle.
slices parallel

A LEG OF MUTTON
SADDLE OF U ION

is

best carved

by cutting
it

with

the bone, which gives

is

the appearance of
thing.
slices

a haunch, and

practically the

same

should be car\^ed in thin

side of the center bone.

on either
the relays

Have

q j^q^ gravy served separately, as this joint

cools quickly.

Plates should be very hot.

53

BACHELOR'S CUPBOARD
Carving and Game
Separate the shoulder from the other part

FORE-

QUARTER
OF LAMB
ribs

by cutting round
brisket.

its

outer edge.

Place the

shoulder on another dish and separate the

from the

The

shoulder

is

rarely cut

when

hot, as

most people prefer the other portions.

"

HAM
turkey
nicely.

Ob
to

down

all de meat dat's fit ter eat, f 'm ham," ham is the most difficult to carve

It should be cut in slices as thin as a

wafer

and from the extreme end of the knuckle, thus gradually cutting into the meat and leaving the knuckle

bone bare.

TONGUE
slices off

Cut

the tongue in half, and then cut thin

each half.

A
Do

little

fat

should be cut from

the root of the tongue and served with each slice of lean.

A
amiss
is

word

as to the etiquette of carving will not be

this
is it
:

and

not talk to the carver. For he

his attention in hand.

like the

motorman and should not have

from the very important business
in soup stock," says Sir

distracted

"RABBITS, except
if
it

John

Bailey,

But must be served, let it be whole, and treat it as Apollo did Midas let its ears be apparent." Theodore Hook was a famous carver, and when with his

" ought never to appear on a gentleman's table.

intimates he frequented some country inn outside

Lon-

don he was

in the habit of acting as his

own

caterer

and selecting from the poulterers and butchers whatever he desired. The " Eel Pie House," Twickenham, the " Green Man," Blackheath, and the " Anglers " on

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 world-famous once exclaimed aloud at the large house
the

party of a fellow-nobleman in Worcestershire, "

this aw^ay! it's

Take
it,

a very bad help."

This must have been

mortifying to the carver, but he doubtless deserved

for

some carvers destroy everything that falls under their careless, clumsy hands; they never think of
" diving for green fat, sounding for cod sound, dividfin and liver in equal portions, and they will woodcock and snipe without trail, turkey without stuffing, and plover without toast."

ing the

serve

Every bachelor epicure knows that

tal to the delicate flavor of fish,

steel is

detrimen-

and should
serving
it.

insist

upon

being given a silver

fish knife for

55

CHAPTER
XJXJ
"
cat his

VII
monkey
XDight

Witk suet cooking, own fatter."

Don't
ask

ESCAtry
it

me what
won't
tell.

that

BECHE means
when

But
time,

for your fish course

some

the mercury goes up into the

eighties,

and

if

a better

name occurs
it.

to you, you're at liberty to use

Parboil

two

pounds

of

halibut,

schrod, or any firm white

in fillets

fish.

Cut

and place

in a salad bowl.

Mix

in a small

bowl a tablespoonful
oil,

of vinegar, three of olive

salt,

cayenne, bits of orange peel cut thin

as thin can be, a teaspoonful of onion
juice, a sliced

green pepper, and,

leaf

if

you have them handy, a bay

bouquet.
fillets,

and

a sprig of thyme to give an added

Mix

well, pour over the

garnish

with
ice

sliced

orange,

and pop into the

serving.

box

to await the

57

BACHELOR'S CUPBOARD
Snacks of Sea Food
These two particular sauces were invented especially for bachelors, and they're quite
chile sauce,

FISH

SAUCES
new.

For

one must mash to a paste a clove

of garlic, finely minced, and

have been softened in boiling water

a sieve.

Add

a bit of

two red peppers which and rubbed through the water, salt, and one tablestir the

spoonful of vinegar.
cupful of olive
oil

In the blazer have sizzling hot a

and

pepper pulp into

this.

Whatever

fish

you

elect to have, cut in fillets

and cook,

closely covered,

in this sauce.

For the

other,

which

we

will call after Pittsburg Phil, take a cupful each of

tomatoes, onions, and green peppers from which the

seeds have been removed.
toes,

Scald and skin the tomablistering

and skin the peppers by

all together,

on a hot

stove.

Chop
ment
with

adding

salt

and enough

olive oil to

moisten.

This

is

not to be despised as an accompaniit is

to cold beef, although

fish.

perhaps at

its

best

on Barracuda, Spanish mackerel, Ouananiche, or even the plebeian cod, and report the
it

Try

result in

your Sunday newspaper's

Woman's

Page.

SARDINES would make a man bow down before a A L'INDI- Hindu god. This is how M. Mooker-

ENNE
lish

jgg

Qf

Calcutta serves them to his Engthe the

friends.

Into
in

chafer

put

pat

of

buteggs,

ter
salt

and
and

stir

yolks
taste,

of

four
a

beaten

cayenne to

and

teaspoonful
paste,

of

chutney.
it

When

it

forms a smooth

mash with
oil

some trimmed sardines from which the

has been

58

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

Should a
sent

man

be so fortunate as to have
his birds a

up from Maryland with

small terrapin, then shall he call himself blessed and

ask In three or four of his iniimes for a quiet game.

No

matter what the

losses, this turtle steak will

amply

repay the loser and

make

the smile of the whinner ex-

pand
the

like

Sunny

Jim's.

After melting two spoonfuls

of butter in his blazer, the host,

who meanwhile
plates

has
w^ill

champagne cooling and the

heating,

stir Into

the chafing dish a tablespoonful of

mushroom
gill of

ketchup, tw^o tablespoonfuls of currant jelly, a

port,

a
?

dash of cayenne

" dash " until

and

why
In

do they always say

this

some

salt.

simmer the steak

stir

tender,

and, as a crowning touch,

In

the

juice of half a lime.

Piping hot should be the plates,

the inevitable toast, and the steak.

With

the cham-

pagne of the right coolness and the steak of the prescribed

hotness,

even

Sam Bernard wouldn't know,

cry "Sufficiency!"

ril wager, just

when one should

CANNED SALMON

Who

would ever dream that the plebeian

It

canned salmon could be transformed Into

w^as Im-

a morsel of such surpassing richness that

mortalized by no
self ?

a person than Thackeray himYes, canned or " tinned " salmon was In style
less

as

long ago as that,

my
it

friends.

And
and

this

Is

how

the jo-

vial litterateur did

for himself

his gifted friends

59

BACHELOR'S CUPBOARD
Snacks of Sea Food
be popped Into the blazer with

A gill of olive oil should

a tablespoon of chopped onion, a minced clove of garlic, two cloves, six peppercorns, and, when browned, a

can of canned salmon In

Its

liquid.

Now

add

salt,

bay

leaf,

a few

slices of

lemon, a pinch of curry powgill

der, a pint of

tomato pulp, a

of Nierstelner,

and

water enough
utes, then
toast,

to cover the fish.

Simmer twenty min-

pour Into a deep dish that has been lined with and call It " Bouillabaisse/*

CRABS A LA CREOLE
per,

Melt

In the hot

water pan a large spoonful

it

of butter and cook In

for five minutes a

small onion and a small sweet Spanish pepfine.

minced

Stir

while frying and add half a

gill

pint of strained tomato juice, a

of chicken broth or
salt,

canned chicken bouillon, some celery

soft shelled crabs nicely cleaned

and four
Simdelicately

and cut

in half.

mer seven minutes

browned
toast.

no longer

and serve on

BOSTON CLAMS
but
this
is

Did they
or the

originate at the Somerset

It's

Club

Puritan?

immaterial which,

how

they're done:

Cut

in dice three or four In the chafer.

salt

slices of fat salt

pork and fry crisp

Add
and

some
on

soft clams,
taste,

freed from the tough part,

In the

pepper to

and saute them

pork

fat,

serving

slices of

hot Boston

brown

bread.
in

FINNAN HADDIE The skin

as served at the
its
is

Hotel Essex
its

Boston owes
Ziitter.

reputation to

creator,

Rudolf

removed from the finnan haddie and the

60

BACHELOR'S CUPBOARD
Snacks of Sea Food
it is

bones removed, after which

It is then cut in pieces

parboiled in salt water.

about an inch square.

Equal
finely

quantities

of

leeks,

celery,

and green peppers

chopped are sauted

of fish

in butter till tender,

then the pieces

and two

sliced boiled potatoes are

added and the

If

whole covered with cream.

used
little

Salt
it

and white pepper are

boils

for seasoning,

and

all
it

together.

cream sauce

is

at hand,

may

be thickened with

that.

If not, the beaten yolk of an egg stirred in

it

improves

and thickens

it

slightly.

Finish with small

dots of butter and a sprinkle of chopped parsley.

HERRING OMELETTE

Speaking of

fish,

did you ever eat a savory

It's

herring omelette?

a specialty of the

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

stifiF

quarter-cup thick cream and four egg yolks; then take

off the stove.
all

Beat the four egg whites

and mix
in a

together, then shuffle

and fold

as

an omelette

buttered pan, place in a hot oven three minutes, and

then serve.

A UNION
GRILL
of oysters

would not go badly on

and
this is

a yachting trip or
It
is

for a hot bite after the theater.

sim-

plicity itself,

how

it

is

done: Clean a pint

and drain

off all the liquor possible.

Put

the oysters in the chafing dish, and as the liquor 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.

pepper and serve on whatever biscuit you fancy.

don't forget to add

And

two tablespoonfuls of melted butter

when
DIKE

seasoning them.

THORNOYSTERS

The Thorndike Hotel

really a delicacy.

in

Boston has an
its

oyster recipe invented by

chef which

is

Two

tablespoonfuls of

butter are melted in the chafer, and a pint of oysters,

drained of the liquor,

to bursting point.

is

added to cook until plump

over them
is

Then

poured a quar-

ter-cup of thin cream and

two egg yolks are stirred in to thicken it. With salt, black and cayenne pepper, and a slight grating of nutmeg, the trick is done, and
zephyrettes

on hot plates are brought on

for

the

serving.

CLAMS A LA
^^^^^^
let either

Who

pleads guilty to

Clams a

la Rialto?

William Faversham or Francis Wilson?

Upon my word,
fine three

I can't

remember, but don't

neck clams.

say he hasn't received proper credit, and here

goes:

Chop

dozen

little

tablespoonful of butter in

the chafing-dish,

Put a add the

and

clams with their juice and season them with a teaspoon

of minced chives,

two teaspoons

of chopped parsley,
five

little

pepper.

After boiling about

minutes add
stir in soft

one tablespoon of walnut catsup and then

spoon of butter, and serve very hot.
ranted to

bread crumbs to absorb the liquor, add another table-

This

is

war-

make any

leading lady sweet tempered, even

62

BACHELOR'S CUPBOARD
Snacks of Sea Food
name
in

after failing to find her

foot-high letters on

the billboards.

LOBSTERS

It

was a benedict from

told

New

Orleans

who

WITH
MUSH-

first

me
,

about lobster with mushrooms.

ROOMS
for

jjg

^^
.

^ hopeless bachelor
1

when

a girl
f
1

who
all

mitiated

him

into the mysteries oi this

luscious bonne bouchee promised to forsake splnsterhood

him

and
is

because she could cook.

So

If

you are

anxious to be won, just give this recipe to the only

girl,

and

see w^hat follows.

quart of finely-cut lob-

ster

meat

the

first requisite.

To

follow, have a cup

of sweet cream, a sweet green pepper with seeds re-

moved and
sliced,

the

pulp
ripe

finely

minced,

teaspoon

of

minced onion, a
cut up small.

tomato peeled, quartered, and

and a pint of

large, fresh

mushrooms peeled and

Put in the chafing dish a tablespoonful of butter and add the pepper and onion and cook two or three minutes over a brisk flame. Add tomato and mushrooms and
tender.
lobster.
toss

about until the mushrooms are dark and

Then

turn in the cream, and

salt,

Season to taste with

when hot add the and when as hot

lady bakes
up. In a baking

as can be serve

up on

toast.

The same
gills

mushrooms, the large campestrls,

dish.

The

up-turned cups are

salt

filled

with butter and

Is

a slight sprinkling of
the baking dish
Is

and pepper

added before

tightly covered.

After baking about

ten minutes there should be plenty of juice to form the

finest possible sauce for the

mushrooms.

63

BACHELOR'S CUPBOARD
Snacks of Sea Food
finishes

SHRIMPS

trio of

recipes

from the Bayou.

A LA
CREOLE

Melt

one-half tablespoon of butter with the

same quantity of lard in a stewpan, then add a tablespoon of brown flour and stir until smooth. A dozen large shrimps boiled and shelled and a large chopped onion are fried for five minutes, after which
a cup of chopped tomatoes, thyme, and parsley to taste
are added and the whole
Is

simmered half an hour.

Then come

three chopped green peppers, salt and cay-

enne, and a half-hour

more of cooking.

The Orlean
and

serves the dainty with plenty of nicely cooked rice,

it is

a dish

fit

for the

King

of the Carnival.
Is

AN
OYSTER

A young pathologist, whose name

equally
quite
Is

well known In Boston and Berlin, Is SPECIALTY 2^g devoted to his chafing dish as he

to

his laboratory,

and he has generally something quite

recherche to offer his guests

when

they drop Into his

rooms for an evening.

is

enjoying fame in his

One of his oyster specialties own circle at present and small

wonder.
per,
if

For
size

it is

a toothsome morsel for a

little

sup-

ever there

Butter the
this
is

was one. of two eggs

How
Is

is it

done?

Listen:

melted

in a dish

and Into

poured a quart of oysters and their liquor.

By
and
mixthen

way

of seasoning he combines paprika, salt, pepper,

a dash of Tabasco.

This
of
Is

Is

stirred w^ell into the

ture and the flame left high under the chafer.

three

About
Is

tablespoonfuls

thinly

sliced

celery

added, and

when

it

tender and the oysters are bub-

bling hotly, two tablespoonfuls of sherry and the juice

64

BACHELOR'S CUPBOARD
Snacks of Sea Food
lemon are added.
if it is

of half a
utes,

Cook then about

ten min-

and

to be especially appetizing, half a pint

is

of rich coffee
it

cream

stirred in.

If this be heated first

will be better, as the sherry

and hot oysters are apt

slices

to curdle the cold cream.

Serve on hot toast or

it

of

brown bread and drink with

just

what you seem

Rhine wine
I've nothing

to crave at the

moment

supposing,
if

of course, that a
w^ay,

cocktail has preceded.

And, by the

and
dish,

seltzer doesn't go half badly

with

this particular

although of course

you prefer beer

to say.

SHAD ROE

When

the shad

is

smiling in the market

place, the festive bachelor bethinks himself

of the succulent roe.

if

they be large

For four people a

pair of shad roe

^will

be sufficient. Scald them in the

gill of

hot water pan w^ith a pint of hot water, a

gar, a bit of mace,

vine-

and some lemon

peel,

not forgetting
Boil

three peppercorns for the final touch of mystery.

fifteen minutes, then spread

with butter blended with

chopped parsley and the juice of a lemon.

"

The gentleman who

Is in

dines the

latest

our street esteemed the greatest; But surely greater than them all, Is he who never dines at all."

OYSTER TOAST
and
dish.

a la Sir John Bayley: "Bruise one small

anchovy

fine

and take two dozen oysters

cast off their beards.

Chop

the oysters fine with a

in

silver knife

and put with the anchovy

the chafing

Mix

both together with sufficient cream to give

65

BACHELOR'S CUPBOARD
Snacks of Sea Food
a pleasing consistency.

It

Heat
Eat

well, stirring all the

time.

Have ready some

buttered toast, and serve the

In

hot oysters on these rounds.

solemn

silence,

and

wash down with brown

Sir John,

sherry."

by the way, stipulates always that the dinIt

is

ner hour be adhered to with military exactness.

related of

Cambaceres that Napoleon kept

In

his

dinner

waiting half an hour, and In despair he sent for his

cook
"

and
!

true

military

phraseology

exclaimed,

Henri
!

Save the entremets!

The

entrees are anni-

hilated
self

"

The

late

Dr. Kitchener,

who
go

prided himhis side-

upon
the

his punctuality,

had written over

at

board

motto,

"

Come
it

seven,

at

eleven."

Theodore Hook, who always

best,

liked the

added the word "

" to the

wee sma' hours above, and great was

that by alteration
it

the doctor's surprise

when he found
''

the notice advised his guests to

this

go

at eleven."

To

might be added the advice of Baillle Nicol Jarvie: " Don't accept a man's hospitality and abuse the scoundrel behind his back."

CHAPTER
rrrr
*'

VIII
itself."

Cheese

is

but a peevish elfexcept

It digests all

Cheese
as

is

one of the most valuable

of foods, and contains, in one pound,

much nutriment
of beef.
is

as

is

contained in
its

two pounds
it

In

raw

state

rather difficult of digestion to

it

some, but this

somewhat overcome
small amount of bi-

by cooking.

carbonate of soda should always be

added to cooked cheese.

of this,
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
take

popular brands of

their

names from the

where they are made.

Many

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 cheese has been made here, and Is really quite as good as the original French cheese, while there is made In
portatlon unnecessary.

Connecticut alone a very large quantity of so-called " Camembert cheese " which supplies the leading markets of the large cities of America.

The

favorite skim-milk cheeses are

and Parmesan. Holland is the which is generally served here in

condition.

Edam, Gruyere, home of the Edam,

Its

hard or ripened

But

in

Holland the usual breakfast served

besides

the traveler includes,

the

delicious

cocoa or

coffee, rolls, thick slices of

plum
Is

bread, and great pieces

of fresh

Edam
In

cheese,

which

a dark golden color,

is

and melts

one's

mouth.

The Gruyere

Swiss

and the Parmesan an

Italian cheese, the latter princi-

pally used for grating over macaroni

and served

In this

form w4th soups and on dishes au

gratin.

The
shire,

favorite milk cheeses are the Gloucester,

Che-

English and the latter Italian. The milk and cream cheeses include Stilton and Double Gloucester from
Cheddar, and Gorgonzola
the
first

three

England, the favorite

Dairy of
Cheese

*'

the

States,"

Young America and New York and the Canadian Cream

Townships
of

from

the

Eastern

Canada.

Cream
bert,

cheese Includes Brie, Neufchatel, and

varieties served in

CamemAmerica.

which are the popular

a
taste

Anyone who has

acquired

lived In Paris, however, has doubtless

for

the

Port

de

Salut,

the

Pont
cheeses

I'Eveque, both similar to Brie, but with a

more pun-

gent flavor, and the luscious

little

Coeur Creme

68

BACHELOR'S CUPBOARD
A Chat on Cheese

which, with the Fromage d'Isigny and the Gervais

Creme, are served with Bar

berries,
fruit.

le

Due

currants or goose-

or with various comfitures and compotes of

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, w^hich

is

ripened in dark caves in France

and allowed
preserves

to

mold

until ripe.

There

is

a fashion of

loading a Roquefort cheese with brandy, which not only

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
if

kept in a cool place.

Pineapple cheese
ferred,

is

similar to
is

Edam

and seldom pre-

while Sap Sago

a well-known competitor.

The

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,

where the "

full
is

cream country cheese

"

made by

the farmers' wives

far-famed.

Who
''

has not eaten the luscious " Cottage Cheese,"

Dutch Cheese," or " Schmier Kase," made from sour milk and worked smooth with 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

entirely

upon the preceding courses and the

taste

of

the
bit

dIners-out.

While English people

ripe
Stilton,

often

take

of

Gorgonzola or

Americans generBrie,

ally order Roquefort,

Camembert, or
to the

and Ameri-

can cheese
as

Is

generally relegated to the noon luncheon

inevitable

an accompaniment
of
pie.

American

tri-

angle

A
is

French dinner usually terminates

confiture, unless a bit

with a

bit of

cream cheese and a

of Roquefort

taken with the cognac and coffee.

dinners, a canape, in
is

CHEESE

At some

which cheese

CANAPE
at

forms a part,
being

frequently served, the Ca-

nape Lorenzo of cheese and crab meat, which originated

Delmonlco's,
is

world-famed.

An

ordinary

cheese canape

made by browning

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
is

Is

set

in

a hot oven and baked

until the cheese

melted.
In

CHEESE

run the gamut from Schweitzer Kase

rye bread with

SANDWlLHEb
receptions,

German mustard down

to

^ dainty affair served at afternoon teas or

which

is

made

slice of

white bread,

brown bread and between which is a filling made

of a slice of

from minced green peppers, English walnuts, and olives, blended with Neufchatel cheese and softened with mayonnaise. Grated Gruyere cheese mixed with chopped walnut meats seasoned with cayenne is a
70

BACHELOR'S CUPBOARD
A Chat on Cheese
English sandwich, while fresh whole wheat
slices of

favorite

bread with

American cream cheese and English

mustard

is

" not to be sneezed at."

" Cheese

and bread make the cheek red."

is

German.

Cheese, like tobacco,

literature of
its

at last being dignified

with

own.

The

daily papers are cartooning

the

" Cheshire

Cheese,"

that

delightful

old

inn

in

the "

Dreams
Office

of a

Welsh Rabbit,"

and,

if

you

please,

Wine
his
this,
its

Court

off Fleet Street in

London, where

Dr. Johnson ate toasted cheese and pudding and drank

musty

ale,

has published an Interesting history of

the most perfect old tavern existing In London, Goldsmith, title being " The Book of the Cheese."
lived nearby, used to
sit

who

there with Dr. Johnson,

and there are many souvenirs shown of the two famous

litterateurs.

And

the cheese?

Was

there ever anything to comIt's

pare with the toasted cheese one has there?

Idealized sort of rabbit, served

an

up

in little square tins

on

slices of toast

and brought

in sizzling

and

set

before

one on the rough board bench with a

mug

of

musty
like

or a pitcher of ale and porter mixed and frothing over

dellciously.

The
man

secret of the toasted cheese

it

Is,

that of the pudding, jealously guarded, and

that but one
just
In
is

is

said

London ever knows

done.

at

one time
is

how

the trick

But

it's

a morsel that

well worth crossing the Atlantic

satisfied

for,

provided one

isn't

with

his

own

chafing dish cheese stunts.

71

BACHELOR'S CUPBOARD
A Chat on Cheese

Why
dinner.

is

not cheese used more,

and,

wonder?
in

It

is

nutritious,
If

eaten

properly,

aids

digesting

one always drinks plenty of good old ale

its

or beer with his rabbit and includes in

a

ingredients
there's

pinch of soda there's no

reason,

unless

chronic indigestion to contend with,

why

a rabbit need

not digest as easily as a new-laid egg.

In foreign countries cheese

diet as bread.

is

as staple an article of

One

reads of the husky English laborer

with

his pail of beer

and mid-day

tiffin

of bread

and

cheese.

The German
his

considers no luncheon complete

without

Schweitzer Kase or Schmier Kase, while

Norwegian reindeermilk cheese, the Italian cheese, and the hundred and one variety of French cheeses are equally famous staple
the Swiss goat-milk cheese, the
articles of diet,

APPE- Take equal parts of MacLaren's RoqueTIZER fort cheese and sweet dairy butter and melt
in the hot

AN

water pan, using a very low flame.

to
stirring

When
Crisp

of cream-like consistency
shire

add cayenne and Worcesteruntil

it

sauce

taste,

foams.

crackers and the beer that

made Milwaukee famous

a favorite

complete a

trio of

famous

palate-ticklers.
is

FROMAGE

-^

Gruyere cheese appetizer

A LA FLORIAN
ROBERT

with the students of Geneva and Lausanne.

Florian Robert brought the recipe into his
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 on Cheese
" this dainty:

*'

Bock

Melt

in a

copper saucepan over

will

the

charcoal

brazier

over here

chafing-dish

be

used

quarter-pound of grated Gruyere cheese

with a teaspoonful of butter, some chopped onion and

parsley,

a cup

of

chicken broth

chicken soup strained

or

half

can

of

salt,

pepper, and a suspicion of

nutmeg.
eggs,

When

well blended,
it

add four w^ll-beaten

looks just good enough

and

after stirring until

to eat, serve on triangles of toasted bread.

FONDUE

delicate

fondue

au

fromage

AU FROMAGE
(I'm

quickly
^.-^j^

made

may

be

of the sort that one serves

ginger ale or Apollinaris lemonade.

Melt with a

piece of butter the size of

two chestnuts
melted.

tired of saying " a

walnut

") in the blazer, a halfstir until

pound of broken or grated cheese, and

Add

a cupful of thin cream, a bit of salt,

and a sprink-

ling of pepper.

Serve on any biscuit or toast you fancy

but
VIC-

try toast
distinct

want a

made from Boston brown bread if you novelty to connect two continents.
not a
be
recipe

QUEEN
TORIAS TOASTED
CHEESE

Would Good
Bull?
^j^g

from Victoria
to

the

acceptable
let it

Royal Lodge

done in

...

Then

be toasted cheese
at

this fashion:

John from Windsor, which is Grate half a pound

the
loyal

of cheese very fine, and add three tablespoonfuls of ale

and a small

glass of

champagne.
good

Mix

well in a silver

dish over the hot water pan for ten minutes and serve

on

toast.

It's

almost as

not

quite

as

that

served at "

Ye

Cheshire Cheese."

73

BACHELOR'S CUPBOARD
A Chat on Cheese
I

ONION
^^-^^^^'^

have no time to waste In the

idle discus-

sion of

whether

It's

Rarebit or Rabbit.

If

you must know, consult the Encyclopaedia Brittanica

while two large Spanish onions are boiling in the hot

water pan.
at rest,

When

they are

soft,

your mind will be

in

and you will chop the onions and put them

the blazer together with a small piece of butter, milk,

salt,

cayenne, as

much Tabasco
" short,"

as

you

like,

a teaspoon-

ful of
It

made mustard, and

it

a half-cupful of grated cheese.

should be very

and,

with a steinful of

Wurtzburger,
do

will be so delectable that

bless

gone you'll doubtless

It

me

for telling

when It's you how to

then make
:

another.

ppjj)

ONIONS

WITH

These odorous but wholesome vegetables take on a new savor when friend In this fashion Fry a quarter-pound or salt pork until
quite brown,

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

them

In frying.

simmer slowly, and do not break up the cheese This comes from Pierre Lavigne, a prominent young artist In Paris, who says he learned It of
to

peasants In the valley of the Loire.

OYSTER
RABBIT
cannot

deviation from the time-worn rabbit

la

Is

an Oyster Rabbit a

Frank Harris, which

Clean and remove

fail to tickle

some
74

palates.

BACHELOR'S CUPBOARD
A Chat on Cheese

the hard muscles from half a pint of oysters and let

them heat
of their

until their edges curl in a chafer

liquor, finally

with some

own

removing

to a hot bowl.

Then
half

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,
with a suspicion of bicarbonate of soda,
if

desired.

While
in the

the cheese

is

melting, beat tw^o eggs slightly,

adding them to the oyster liquor and pouring gradually

melted cheese.

Add

the oysters, cook a

moment,

and serve up on

hot toast or crackers.

A "BEDSPREAD

Herman
''

Oelrichs

occasionally
this,

created

bonne houchee'' and

which he called
another oyster
Stir six eggs

FORTnVO

j^jg

"bedspread for two,"

is

is

concoction that

worthy

of the name.

together in a soup plate, and in another plate cut up

a dozen

medium Blue

Points moderately

fine.

Rub

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.
in the oysters

Just

as

they are turning,

throw

and
paste.

stir until

wtU

blended and

cooked through, then serve on toast lightly spread with

some of the anchovy

Will you brave insomnia and indigestion? Then listen: H^ve some sardines broiled and placed on squares of buttered toast, then make in the chafer a thin rabbit, using milk in lieu of ale, and
a

SARDINE RABBIT

dash

of

Tabasco.

Stir

in

one

direction,

adding

75

BACHELOR'S CUPBOARD
A Chat on Cheese
when
the consistency of
*'

cream, and

cold molasses

"

pour over the broiled sardines.

CHILELY
cheese

gay bachelor from 'Frisco

his

who
trick

is

too

modest to give

name taught me
Dairy.

this

with

New York
of
it

Break

in pieces a quarter-

pound

and rub to a paste with a tablespoonful of

butter, a teaspoonful of

made mustard, two

tablespoon-

fuls of thick cream, a dash of

Tabasco, and some cay-

enne.

Stir until nearly

stir in

melted in the hot water pan,

and then
of

quickly this sauce which has been cook-

ing in another chafer: Scald and skin three tomatoes

medium

size;

add one small white onion and one

fine,

bell

pepper with seeds removed and chopped

fire.

and

cook ten minutes over a hot

Pour

off

super-

fluous tomato juice before adding to the cheese. Mix " Bock is in season," then you'll thoroughly, and if

need no passport to the Land of Delight.

76

"

CHAPTER
"

IX

One

Devil Drives out Anotlier

Deviling
cookery

is

particular

form
at

of

that

was doubtless devised

bachelor;
all

by some

inventive

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
at Sherry's,

is

a subtlety in Jack's concoctions that

makes the chefs

ico's,

Rector's,

Delmonand Martin's throw

in the face of his in-

up
of

their

hands
than

comparable mixture.

The

" devils "

club,

more

one

London

but particularly the Junior Carlton

and the
the

Army
Club

and Navy, are famed

while
even
the
in

world

over,

Somerset

Boston

by

no

means

lags behind in the preparation

of deviled kidneys.

77

BACHELOR'S CUPBOARD
Devils and Grills
The
distinction
grills

between

deviling

and

grilling?

Well,
of

need not be deviled, but devils

MUST
is

be

grilled.
Its

The

proper dressing of a good devil

It

one

chief requisites.
taste,

must be pungently

spiced,

hot to the

cooked

In a sizzling fry-pan,

and served

smoking

hot.

Kidneys and chops are especially well

also, are

adapted to deviling, but anything In the tinned meat

line,

and sausages

improved by the dressing,

while rare
of

slices of roast

beef and

mutton and

all sorts

game may be made tempting

is

as well.

JACK'S RECIPE

Walter MacQueen of the famous Club " gives one that Is so like it as to be its twin brother. (Are sauces masculine? This one should be, at any rate.)
jealously

guarded,

but

" Broiler

Stir in the chafing dish

enough

olive oil to flood the

bottom, a spoonful of mustard, half a teaspoonful of

paprika, a
little

salt

and some black pepper.

required,

When
Is

thoroughly blended, pop in the kidneys or whatever

to be deviled,

and

if

an added zest

Is

throw

in

a few olives and heat thoroughly.

bit of toast

or a

crusty end off a French loaf and a glass of musty ale

add

just the proper touch to this Satanic morsel.

INDIAN
DEVIL

Admiral Ross of the English navy handed

down

MIXTURE
This
Is it:

posterity a )g^-i Mixture " that

to

recipe
Is

for

" Indian

not to be Ignored.

Four tablespoonfuls
paste,

of cold gravy, one of chutney

one of ketchup, one of vinegar, two teaspoon-

78

BACHELOR'S CUPBOARD
Devils and Grills
made mustard, two
of salt and

fuls of

two

of butter.

Mix

these all thoroughly in a soup plate, then heat in

the chafer.

DEVILED

is

a favorite dish in the menage of a

bachelor,

New

DUCK

York

piece de resistance of his

who always makes it the meal. The skin having been

in

removed from a cold roast duck and the bird cut

pieces

of

a convenient size, he proceeds as follows:

The

livers are

mashed with a spoonful

salt,

of dry mustard, of

a teaspoonful of

two tablespoonfuls
to a

lemon

juice

and a dash of cayenne,

in

smooth paste

in the blazer,

which two
gill of

tablespoonfuls of butter have been meltof water

is

ing.

The same amount

added, and finally,

this
is

good old Madeira.

When

smoking

hot,

the pieces of duck are added and left to simmer until

smoking

hot, too.

"A
DEVILED KIDNEY,

says an English bachelor

his

whose suppers

at

Jermyn
is

Street

chambers are

famous

feasts, "

the most delicious morsel ever Sheep's kidneys of course are

enjoyed by an epicure."

used, and split in half with the skin

and white memin a sauce-

brane removed.
pan, and
salt

Put two ounces of butter

when

hot throw in the kidneys, dust with

and pepper and cook quickly.

juice,

Throw

over them a

tablespoonful of onion
cestershire

tablespoonful of

Wor-

sauce

and four tablespoonfuls of sherry.

Have your plates hot and the ale tankards brimming. With a bit of bread and some ripe old Stilton to follow, these make a supper fit for a saint or sinner.
79

BACHELOR'S CUPBOARD
Devils and Grills
requires a different treatment.

DEVILED

For

this,

LOBSTER
oil.

dash of curry powder

salt,

Is

stirred Into a paste

with some dry mustard,

black pepper and olive

In

Spread over the pieces of lobster, then lay them

a dish and In an ounce of melted butter; cook ten

minutes
lobster.

if

fresh

and

no epicure ever wants canned

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,

and
grilled.

salt,

and

cayenne are mixed with soft butter to make a paste,

then rubbed In the scored
slices

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
off.

tablespoon-

of butter

Is

heated In the chafing dish, and the

sardines are laid in this and heated thoroughly before

serving on toast or crackers.

Toasted Uneeda

biscuit

make

a delightful accompaniment to these.

If deviled

sardines are wanted,

mash

the sardines w^Ith a silver

little
Is

fork and after sauteing In melted butter or a

the
oil,

of

a generous quantity of tomato ketchup

if

added,

with a dash of tabasco,

usual seasoning of

wanted very
pepper, etc.

hot,

salt,

and the other few drops of

Is

lemon

juice furnish the final touch, as the mixture

served piping hot on toasted crackers.

80

BACHELOR'S CUPBOARD
Devils and Grills
makes a
fine

DEVILED LIVER
pound of

morsel for a snack or even

for a sandwich filling.

Take
It

three pounds

of uncooked liver and chop together with a quarter

salt pork.

Mix

well with

half a pint of

bread crumbs, three tablespoonfuls of

salt,

a teaspoon-

ful of pepper, half a teaspoonful of cayenne,

and half

a teaspoonful of
dish

mace and

cloves.

Put

in a covered

and

kettle and place on the

done, let
setting.

Cover the two hours. When the steam escape by removing the cover before
set

in

a kettle of cold water.

fire to boil

DEVILED EGGS

speaking warmly, are not half bad and deserve

to

be better know^n.

Put a large
half a

spoonful of butter in the blazer and

stir into it

teaspoonful of dry mustard, two tablespoonfuls of to-

mato

sauce, one of

mushroom and one

hot,

of Worcester-

shire sauce.

When
toast,

put in four hard boiled eggs,

nicely quartered, salted

and peppered.
and
see

When

heating,

make some
mustard."

spread with butter and anchovy paste,

this
if it Isn't

and serve the eggs on

" just the

One more
wit:

bachelor,

who

remains modestly incognito,

gives herewith, his famous rule for deviled bones, to

DEVILED

Melt
ter,

in a chafer
I

two tablespoonfuls
catsup,
i

of but-

BONES

add

tablespoon each of Chili sauce,

Worcestershire sauce.

Walnut

tablespoonful
the

made mustard and

sticks,

a dash of cayenne.

second joints, and wings of

druma cooked chicken and

Take

8i

BACHELOR'S CUPBOARD
Devils and Grills
Sprinkle with salt and

cut small gashes In each piece.

pepper, dredge with flour and cook In the ceasoned butter until well brow^ned.

Then add

half a cup of hot

five

stock In which the chicken

was cooked, simmer

minutes and sprinkle with chopped parsley the

thing before serving.

last

DEVILED

as cooked in a
rant,

famous San Francisco restau-

CRABS

the

most people strongly.

Techau Tavern, w^ill appeal to Tw^o tablespoon fuls of flour was

was added
to

braided Into two tablespoonfuls of melted butter and

two-thirds of a cup of white stock

make

a sauce, Into which w^as stirred smoothly the yolks of

two
of

eggs,

two tablespoonfuls
finely

of sherry, salt and pepper,

one-fourth cup

chopped mushrooms, and a cup

After
cooking
this

chopped

crab

meat.

three

minutes, a teaspoonful of finely chopped parsley was

sifted over.
shells,

The

mixture was then cooled and the crab

brushed with melted butter,

which had been washed and trimmed, were filled with the crab meat
stale

and sprinkled with

bread crumbs that had been

mixed with a

little

melted butter.

Then

the shells

were popped into a hot oven and baked a golden brown, after having scored the tops in three creases with a
case knife.
" Fresh pork

and new wine

kill

man
in

before his time."

BROILED

If ever you've lived

the land of "

hog

PORK
CUTLETS

and hominy," you won't despise a dish of

'<

f j.g5J^

pq'i^

"

^Q

5g|.

before

your guests. pork loin into

Ever try this?

Cut two pounds

82

of fresh

BACHELOR'S CUPBOARD
Devils and Grills
pieces of a portion each.

flat

In a deep

dish,

make a
little

marinade of a tablespoonful or more of vinegar, a

chopped tarragon,
if

you're

an

epicure,

clove

of
re-

chopped garlic and a chopped green pepper (seeds

two hours, then broil and serve on hills of mashed potato. This was used in the South " befo' de wah," and I reckon you-all '11 relish it some cold night when the wind is whistling
moved).

Lay

the pork in this for

round the corners.

CREOLE
GRILLADES
is

Even a bachelor may

him
into

tire of

a porterhouse

occasionally and sigh for a change.

to test the Grillades,

Then

the time for

which they do

this

way
will

in

New

Oleans:
pieces

Cut a
about

thick steak

loin

do

tender-

four inches square.

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

oil.

quarter cupful of
turn.
serve.

Cover

closely

and when brown,

and

Add

a bit of hot water to the gravy, boil up

HOT
BIRDS

Suppose you've just seen a Bernard

Shaw

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
in four pieces each
oil

up three or four pigeons

Drain the
bachelor
oil

and mari-

nating them in a half cup of olive

into the blazer

for ten minutes.

is

laying the plates

and while " Jeems "

take

it

you're not an impecunious

you

are chopping an onion, a clove of garlic,

a green pepper and some parsley.

transparent,

Fry

in the oil until

then add the pieces of pigeon and sear

them
nice

This is preliminary. Next get out the all over. brown French casserole and put all of this in it
salt,

together with a can of tomatoes,

paprika and

cayenne to

taste,

a tablespoonful of finely minced salt

pork, half a cupful of sliced olives, and a can of bouil-

lon or a pint of good stock.

mer an hour;
browned
flour

it

takes time,

Cover tightly and simbut it's worth the waiting.

of the gravy, stir in and

Five minutes before serving, moisten a tablespoon of

with a
it's

little

when
ft,

it

thickens

ready.
if

Pass with

this,

grated

Parmesan

cheese, or,

you're sure they

it's

all

care for
fire.

sprinkle over the casserole while

on the

It's

as red as Shaw's whiskers and as fine as " Candida," while it will disappear almost as quickly as did " Mrs.

Warren's Profession."

CHAPTER X
" Ne'w
dislies

beget

new

appetites.'*

San Francisco was

rants

a city of restau-

the

most wonderful restauall

rants

in

America.

With

the

passing of the old city one shudders

to think of the fate of Zinkand's, the

Techau Tavern with its sweet-voiced Hawaiian singers and sadly beautiful
native music, Tait's

mammoth
collection

un-

derground palace, the Palace of Art

with
its

wonderful

of

paintings, including a

Rosa Bonheur,

the

new

and the old " Poodle

Dog "

the latter one of the

show

places of

was the newly opened Oyster Grotto, where

the

Coast.

Then

there

nothing but
delectable
served.

shellfish,

including the

of

California crabs, was There was the Italian cafe one Coppa on Montgomery Street

that had been decorated by the fa-

8s

BACHELOR'S CUPBOARD
Mexican and Creole Cooking
artists

mous San Franciscan

sicians,

and where writers, mudrink Chianti and eat

and painters met

to

spaghetti, ravioli,

and

frittura,

and through

their

smoke
re-

wreaths admire the wonderfully suggestive frescoes

calling Gelett Burgess and his " goops," Jack

London,

and other

celebrities

whose names were

lettered

upon

the border together with those of " Maisie," " Isabel," *' Murger," " Verlaine," and other good Bohemians

who know how

of
in the

to live

and

to die.

The

restaurants

Chinatown passed

by, there

was
it

that of one

Matias
all

Telegraph Hill region which was unique of

eating places in the West.

For

was a Mexican
Austrian,

res-

taurant

over

which

Matias,

an

presided

proudly, and served his few patrons in the two clean,

shabby

little

rooms that smelled of

all

garlic

and were
Spain,

decorated with colored prints

the

way from

showing glorious bull

Taurus, to the gory

fights in every stage

from a handand
all

some, lone matador, calmly awaiting the onslaught of

finish

with rivers of blood

from without, coming through the open windows,

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 wife, a handsome, liquid-eyed Mexican woman of thirty, busily cooking the " Albundigos," " Tamales," stirring the " Chili con came,"
and rolling the " Enchiladas " for the Senor who
in the next
sat

room drinking

of the heavy, puckery

Mexi-

can wine.

86

BACHELOR'S CUPBOARD
Mexican and Creole Cooking
With
the second course of delicious
fish,

with a sauce

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
rolled

delicious enchiladas

which form a part of every

tortillas

Mexican

dinner

are simply

or

corn
filled

cakes

over like a

German pancake and

with

grated cheese and sliced onion with chili sauce poured

over

it,

and a soupgon of garlic grated on

top.

It

is

impossible to
as the corn

make
not

tortillas as

they are

made

in

Mexico,
rubbed
I

is

made

into
soft,

meal

there, but

is

between stones into a

studio

pulpy mass

but

have

eaten some very good ones

artist

in

his

made by a San Francisco on Russian Hill, made like an

little

ordinary corn griddle cake with a

wheat

flour

added

to prevent brittleness.

He

fried his onions in a

little olive oil,

then put a spoonful on each enchilada

it

and grated some cheese over, rolled

poured over
is it

deftly,

and

the chili sauce, which as everyone

knows

made from tomatoes and hot Mexican

peppers.

The same
Mexican
of

artist

gave to

me some
Matias.
these,

of his choicest
in a burst
is

recipes

which had been given him

generosity by

Madame
of

Chili chicken

not

the

least

delectable

and

is

made

so-

f ashion

87

BACHELOR'S CUPBOARD
Mexican and Creole Cooking
Boil a chicken until tender, let cool, and

CHILI

CHICKEN
it

chop

fine.

Wash

and dry a cup of

rice,

put

into a pot which contains equal portions of melted lard

and butter and fry a few moments, then add chopped tomatoes, onions, salt, and some chili powder, which can
be

bought

at

any

purveyor's.

When

this

is

well

blended and the

rice has swelled,

add the chicken and

some

of the broth
I

in

which
if

it

has been boiled.

HOT TAMALE

wonder

any of you have ever eaten a

and
if

fresh

hot tamale,

you have ever

essayed the canned substitutes offered occasionally on

buffet cars of the vintage of

Armour

or the Libby can-

ning factories?
a

There's just the difference between

new-laid egg and a very bad one

to

^with

all

due
fresh

respect
to

the

canners,

who

certainly
article.

do their best

turn out the real Mexican

But a

tamale with the corn husks smoking hot can only be

prepared properly by a Mexican
not attempt to
tell

woman

so

will

you how they are done.

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 way

of a change,

chicken or chili

some day when you are having con carne, try with it 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."

88

BACHELOR'S CUPBOARD
Mexican and Creole Cooking
is

CHILI RE-

the most delicious of

Mexican
sure,

dainties

LLENOS
little

stuffed

pepper,

to

be

but

savoring
finely-

of the ordinary hotel product.

To

some

chopped boiled beef, one-half that amount, each, of

chopped
nuts,
is

raisins

and chopped almonds, pecans or wal-

added.
thin

The

pepper pods are prepared by being

than
usual

scraped
stuffed

thinner

and

after

being

with

this mixture, the rellenos are fried in

egg

batter in

smoking lard and served with or without

fancy dictates.

chili sauce, as the

To

almost any

Mexis

ican cookery

a substantial shaking of chili

powder

added before the chilis are done.

There may be many

lovers of chili peppers

who

are

unable to gratify their taste for the toothsome things.

To
cacti

such people, like the ranchman in his desert of

and sage brush, the canned sweet peppers or

oil

pimientos put up in

are a luxury, and an inexpensive

one at
places,

that, since the cans are

but 15 cents in most

and contain enough of the peppers for three or

four meals.

A A

favorite dish prepared

is

with them

in a

Colorado ranch

called
is

POTATOES
O'BRIEN

half cup of lard

put in the frying pan

with

some

sliced
flavor.

onion

and a

strip

of

bacon to give the proper

toes are sliced

Then some raw

thin,

pota-

and cut across very

mixed, and

and three or
the lard

four pieces of the canned peppers are also cut in tiny

pieces.

The whole

is

when
salt,

is

smoking hot put

in the

pan with

pepper, and a
it

dash of chili powder, or " sweet chili pepper," as

89

BACHELOR'S CUPBOARD
Mexican and Creole Cooking
labeled.
in

is

Covered

closely

with a
to

little

hot water

poured

after they have

begun

get tender, they

should cook for ten minutes, and then chopped with a

knife

and

stirred.

Care should be taken not

soggy.

to

have

enough lard

to

make them
salad
in

Are they good?

is

Ask Buffalo Bill. Not the worst

strips
it

the world

made from
sliced in

romaine or lettuce with thes6 same peppers

and a French dressing poured over them.

Try

and 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
boiled.

skin

and

seeds

and

rub

through a colander with a few spoonfuls of the water in

which they were

While they

are boiling, put a

half-cup of rice in a double boiler with 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

boil,

very hot.

Bring to a

then remove from the

fire

and

stir in

slowly one-half cupful of thick cream into

of

which has been blended the yolks

two

eggs.

The

90

BACHELOR'S CUPBOARD
Mexican and Creole Cooking
may
be used
if

PImientos Morrones or canned peppers

fresh ones are out of season.

Have

ready some crou-

tons

you can make them by sauteing tiny cubes of

oil until

bread in olive
lips

golden brown

and smack your

over the hottest and most delicious of Mexican

soups.

Put three tablespoonfuls of Sierra Madre MEXICAN oil in the blazer and fry in it for a moSTYLE ment a clove of chopped garlic, then add two cupfuls of raw potatoes w^hich have been peeled

CODFISH

and cut

in

thin slices,

until
it

brown.

Then add one

of strained

pound
toes,

for several

the

fresh,

should have been soaked hours previous one can tomamarjoram, a cupful and a soupgon red peppers pulp four the Pimiento Morrones have been
of picked salt codfish of

of vinegar,
failing

of

luscious

use

^which

soaked and rubbed through a

sieve.

Cook slowly

for

two

hours.

KIDNEYS

Suppose
petizing
^j^j

that, after this rich

fish,

soup and ap-

ALAMEXICAINE

one

elects to

omit the roast

substitute an entree.

Can

he find a

style?

more tempting morsel than the kidney in Mexican At all events, let him give the dish the benefit
of the doubt until
it's

tried.

Now

for

it:

Slice three

veal kidneys, removing the skin and hard

membrane.
ones

Have
this

in the blazer

two tablespoonfuls
onions

of lard, and in

saute

four

sliced

medium-sized

until

brown.

Then add

half a dozen tomatoes sliced

thickly, six green peppers

from which the seeds have

91

BACHELOR'S CUPBOARD
Mexican and Creole Cooking
slices

been removed, finely chopped, and four

bacon.

of fat

Cook

five

minutes, then add four

raw

pota-

toes that have been peeled

and cut
sliced

In thick slices, salt,

as

and
can

of

course

as

much

Tabasco

your

guests

stand;

and,

lastly,

the

kidneys

and just

enough water
tender,

Stew until the kidneys are then take out with a skimmer all the mixture.
to cover.

Thicken the
hard-boiled

liquid

remaining with the yolks of

to

sLx

eggs rubbed

paste with

glass

of

sherry and a teaspoonful of Worcestershire sauce.

the whites of the eggs chopped, and,
If

Add
It

you want

to

be extremely local In
rice

Its flavor,

serve

some nicely boiled

with

it.

FRI-

One must

not think of setting this feast

JOLES

before his guests without frijoles.

Their

cooking takes time

of small red

but

one

Is

well repaid.

pint

Mexican beans

will be sufficient.

with two quarts of water and boil slowly. them, cover again with cold water and boll, and then
again, " three times

Cover Drain

and out."

Then, when the water

sliced, the Inevitable gar-

has boiled nearly away, add two large tablespoonfuls of

lard,
lic

one large Spanish onion

two Chili peppers (don't remove the seeds unless you want the temperature lowered), and five Simmer slowly on the back of the slices of bacon. stove all day, stirring occasionally with a wooden spoon
clove,

to

thicken

the

gravy.

The

beans should be partly

broken when done.

Half an hour before serving, pour

the desired quantity into a

Mexican earthenware

pot,

92

BACHELOR'S CUPBOARD
Mexican and Creole Cooking
oil,

pour over a tablespoonful of Sierra Madre

and

simmer

until needed.
shall be the salad.

SALADEDEThis

With

the heady

PIMIENTOS Mexican wine ^^^' and too much

be

sure you do not drink

the clear strong coffee to

feast that should

come
live in

after,

you will have a

your recollection many a day.

of a small can of red peppers.
slice in rings,

Drain the contents

After drying in a towel,

cut fine an equal

amount
tiny

of

celery,

and mix.

Add

one teacupful of
cheese,

balls

made from MacLaren's Imperial

in fine cracker

which should be rolled

the yolks of

crumbs.

Rub

two hard-boiled eggs to a paste with the Rub the salad bowi oil drained from the peppers. with garlic and put in the salad, over which pour a
good French dressing.
your dinner.
Serve on crisp lettuce leaves,

and then pat yourself on the back over the success of

What
else in

liqueur?
is

You know!
there a cuisine like that

Nowhere
of

America

New

Orleans.

The

delicate blending of the

French
else

and Spanish schools with a sublime

touch of negro cookery gives
flavor, to be
it

It's

nothing

a particularly unctuous
to the musical

compared perhaps
points of
this

Gumbo

French spoken by the darkies

in the kitchen.

The
artistic

salient

Creole cooker>^ 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

woman

nothing more
One

tan-

the uses of roux, and the coffee.

w^ho has

93

BACHELOR'S CUPBOARD
Mexican and Creole Cookin g
New
Orleans coffee will give
it

tasted

precedence over
Belle France.

Turkish, Dutch, or the cafe au hit of

La

Nowhere have housewives

than in

labored more devotedly

New

Orleans, where they have striven for gen-

erations to preserve their

own

peculiar cooking, and in

at every

most households one will be served

at least

meal with

one dish typical of the Creole

cuisine.

Among
from

the most famous of these plats are a few^ that will bear

trying in the bachelor kitchen.

And

the

first is

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

critical.

with the most

OYSTERS

For each person

them.

to be served select half a

in the shell

A LA

dozen large oysters

and roast

When

done, remove the upper shell,

leaving the oyster in the lower, and serve

on hot oyster

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 while blending.

thrown
this,

Pour

sizzling hot over the oysters

and

serve.

Some

toasted saltines will

accompany

and one's favorite brand of imported

a bottle of Scotch
ale.

beer, or perhaps

Have you eaten Creole bisque? Then will want to make that for your formal
94

of course

you
it

dinner, for

BACHELOR'S CUPBOARD
Mexican Creole Cooking
a delight, and will surely be a success
is

is

if

the follow-

ing rule

carefully followed.

CREOLE
BISQUE
wash and
sliced

Half a dozen
canned
slice.

slices

of okra or half a can of

okra should

be

used.

If

fresh,

Add
half

half

a can of tomatoes,
cloves,

one

onion,

three

whole
a

finely-chopped

green
spice
'.:hese

pepper,

teaspoonful

each

of

all-

and

salt

and a tablespoonful of butter.

Cover

Ingredients with a quart of cold water and place

fire In

on the
point.

an enamel kettle and bring to the boiling

water,
If

Add more

needed, then strain and set

It

on the back of the stove where

will not boll.

In a

double boiler heat one pint of milk and thicken with

a small teaspoon of corn starch blended with a
little

cream and

let

come

to a boll.
stir In

Then pour

the prepared

soup Into a tureen,

a pinch of baking soda to

stir-

prevent curdling, and pour over the cream sauce,

ring all the while.

Stir In croutons of toasted bread

and serve very

hot.
is

CREAM
OF PEA SOUP

This

another Creole soup that will find

Instant favor.
peas, drain

Have

a can of small French

and wash carefully.

Place In
little

a small saucepan, adding a sprig of fresh mint, a

onion juice, a pinch of sugar, a dash of cayenne, and

Cover with a pint of cold water and cook until the peas will easily mash and press through a sieve. Return to the fire and grada generous saltspoonful of
salt.

ually stir in a half-pint of cream and a small cup of

95

BACHELOR'S CUPBOARD
Mexican and Creole Cooking
it

milk, and just before

comes

to the boiling point

add

a tablespoonful of butter blended to a roux with a tea-

spoonful of flour.
this.

Pulled bread should be served with

BOUILLABAISSE
per
is

IS

another typical Creole dish

^but

should

be

made on
it

the Gulf,

where the red snapredfish

is

just

from the water, where the

fresh,

and then only can

who

live

on the

known Gulf know how

be
it's

in perfection.

Those

to

make

it

those

who

do not cannot obtain the ingredients

so I will simply say
delicious.

in their perfection,

96

BACHeUOP^
BONNGS BOUCHS
CHAPTER
one disk'"

XI

" Every animal but one keeps to

The Spectator.
Is

Every

bachelor
Is.

an epicure

*'

or

thinks he

According

to time

and

season and environment, the single

man who
all

has dabbled In cooking at

win

tell

you that he has

ever "

the

thing then promptly proceeds to " show you," as though

best

you were straight from

St.

Louis.

Even the
summer,

New

England farmer
famous dish of

has his specialties, which are apt, In

to Include a

pepper grass, lettuce, and mustard

leaves tossed together with salt, pepper, vinegar,

and sugar, as a salad

course

and from " Reuben " up to

the Marquis de Dion, with his succulent snails or " Escargots de Bor-

deaux," he runs the gamut of edibles.

The cowboy on

the

Western
97

plains

'A

BACHELOR'S CUPBOARD
Bachelor Bonnes B
o u e

he

e s

will

show you how to do a never seen on the Emerald

"

Mulligan " such

as

was

Isle,
tell

and the student just

home from Heidelberg will

brown gravy
even

you that no German

in

restaurant ever serves sauerkraut with such delicious

as he learned to
St.

make

Germany

not
The
be-

Tony

Faust of

Louis,

who

certainly has this

continent beaten on the food of the Fatherland.

American Art Student home on

tween two
juices,
slices of

his vacation will deftly

fillet

prepare a Chateaubriand by grilling a thick

rump

steak,

which contribute
fillet
is

their

but are thrown aside while the

being

delicately

browned over the hot

of

coals before popping

on the hot platter.

Among some
bachelors

these

good things collected from

too

and
and

some

benedicts,

are

few

so

must be mentioned as a part of the stock of the Bachelor's Cupboard. Tell me what a
choice that they
''

man
tell

eats

I'll

tell

you what he

is

"

is

generally a

pretty good rule to follow, but have you ever tried to

what a man

eats

by what he

is ?

That

is

the

more

difficult psychological

problem

to solve.

There's David Belasco, for instance.

One would

" imagine that the writer of " Zaza " and " DuBarry

and

all

the rest

want

his dishes

would be something of an epicure, and highly seasoned. As he affirms, there's

combining them, just as many a good

many
play
is

a dish with excellent constituents that fails for

skill in

lack of

ruined in the building, though the

raw material

may

be excellent.

An

artistic

proportion should be

98

BACHELOR'S CUPBOARD
Bachelor Bonnes Bouchees
says,

maintained between ingredients, he

just

as beis

tween the characters of a

his favorite entree,

play.
is

His Salmi of Goose

and

this

how

he has

it

prepared:

SALMI OF

Cut
|.jg^

the remains of a roast goose in small

pieces,

oblong

removing the skin and

gris-

GOOSE
them down

Take

the bones and scraps and boil

is

until

the water

reduced to a cup of

strong stock.

Add

to this a carrot, a

young
all

turnip, a

tomato, an apple, and a stalk of celery,

cut in dice

and

previously
in the

parboiled

together

for

ten

minutes.

Simmer
til

gravy until they will go through a vege-

table press, then put the

meat

in the stock

and cook unflour,

tender.

Thicken the stock with browned

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
its

selected for his gastronomic

the

plebeian

finnan
it

haddie;

but, as he says,

transformation makes

nothing short

of divine, especially
peppers.

The

actor-manager

when accompanied by fried green who prepares them does

at all.

them

in a chafer

with no fuss
in cold

"

For finnan
in

haddie," he says,

" have the fish thoroughly washed,

and after standing

water about an hour put

boiling v/ater for five minutes, then wipe dry.

Rub
fish,
if

butter and lemon juice well into the fiber of the

then broil over a clear

the clear fire
is

fire

for fifteen minutes; or

not handy, put in the blazer in some

99

BACHELOR'S CUPBOARD
Bachelor Bonnes Bouchees
with the cover on
tight.

butter,

Serve either with

I

hot butter sauce or tartare sauce

to the former.
*'

although
cloth.

incline

For

the fried green peppers, split

them and remove

the seeds, then lay In salted Ice water.

feel
crisp,

When

they

wipe them

off

with a

Melt some
hot fry the

butter in the blazer, and

when smoking
does

peppers In

it

until tender."

KARTOF- De Wolf Hopper

PEL
admit that
dishes, they
if

not

hesitate

to

he were to cook his favorite

favorites.

KLOESSE
*'

would no longer be
it

There

are too

many good

things to eat," he says,

in preference to

" to pick one special dish and label

others."
in

One German

of his favorite dishes

restaurant

American potato how:

Pare, boil, and

was Kartoffel-Kloesse him dumplings only This

"
different.

served to " like

is

mash

potatoes and put aside to cool.

Take

three cups of potatoes, one cup of bread,

two welland the

beaten eggs, beaten separately,

inevitable

pepper,

salt,

nutmeg

to taste,
in

and some chopped parsley

butter.

which has been heated

The
The

bread should

be prepared as for croutons, and crushed after being

browned
be very

In butter In

the oven.

mixture should

stiff,

then molded Into small balls and dropped

boils very
fast.

Into salted

water which

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. to "

These will make

Happyland."

anyone think himself transported

lOO

BACHELOR'S CUPBOARD
Bachelor Bonnes Bouchees
Kyrle Bellew paraphrases the old maxim, and
says,

"

When

fn

" France, eat what the Frenchmen eat

his tastes to the cook-

and goes one better by adapting

the

ery 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.

may THE GOULASH rnay

Irish stew.

be easily prepared, and the ranchman

find
it

a delightful change from his

is

pound of beef
the "
first

cut into

little

squares
to
is

and stewed gently an hour, without coming

boiling point,

the

when

dose of paprika "

put

in. Also, two carrots and two onions cut in dice. Then more paprika. Half an hour before the meat is done add two potatoes and celery stalks cut fine and more paprika. When all is tender, serve on a hot

platter,

with the vegetables surrounding the meat.

is

THE OMELETTE ESPANOL

make

built

as

follows: from a tablespoonful a tablespoonful

in

of

butter and

or

brown

i^Q^j.

braided

frying-pan

or blazer,

a sauce by stirring in a cup of canned tomato,

half a cup of thinly-sliced

of chopped

mushrooms, and half a cup

stir in

ham.

Season with red pepper, onion juice,

and

salt.

After simmering about ten minutes,

it

four beaten eggs, stirring carefully as

thickens,

and

when

the eggs are

set,

serve on buttered toast.

likes to

SHAVIAN Arnold Daly RABBIT chafing-dish,

dares to avail

experiment with the

that

but

admits

he

never

himself of poetic license,

and always

lOI

BACHELOR'S CUPBOARD
Bachelor Bonnes B
o u c

e e s

adheres strictly to the letter of the recipe, for he doesn't

dare depend upon his

own judgment.
"

That he

re-

serves for histrionic effects in " Candida," or "

How
mix

He

Lied to

Her Husband."

My

favorite recipe for

is

a hot bite after the performance," he says, "

to

three tablespoonfuls of grated cheese, one tablespoonful of butter,

and some onion and

finely

chopped and

sifted

on, a sprinkle of salt and paprika, and the

into the

whole popped
the cheese
is

chafing-dish

stirred

until

melted.

Then
served

pour

in six eggs

and

stir until

they

are cooked, blending carefully with the other mixture.

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 anyThis,

on

toast,

thing."

CRAB
MUSH-

Robert Edeson shines equally as a football

MEAT AND artist

ROOMS
rooms

and

concoctor

of

chafing-dish
is

dainties,

among which none perhaps

more acceptable than crab meat and mushmanner he prepares them. He says: " Take two cups of crab meat cut in dice and half
in

the

a can of mushrooms, also cut up in the same

together

size.

Braid

a heaping

tablespoonful

of

flour
;

and two
then mix

tablespoonfuls of butter stirred until smooth the crab meat and

mushrooms

together, season with

paprika, salt, and a soupqon of onion juice.

Turn

into

the hot sauce and cook three minutes, then remove from

the flame.

Add

quickly three tablespoonfuls of cream,

1

02

BACHELOR'S CUPBOARD
Bachelor Bonnes Bouchees
mo-

heated with a pinch of soda, set over the flame a

ment, add a glass of sherry, and serve hot.

DAVID

HARUM
POT ROAST
two
of

Hungry men who want something more substantial, just wake up and take notice while William H. Crane tells how to do ^ David Harum Pot Roast: " Lay a round

of beef in a deep pot.

slices of

Add

a cup of boiling water and

onion, cover closely, and for every

pound
and

meat cook ten minutes.

rub

Then

transfer to a drip-

ping-pan,

with butter,

dredge

with

flour,

brown

in

a hot oven.

Strain and cool the gravy left

in the pot, and, after

removing the
pepper,

fat,

put in a saucelittle

pan seasoned with

bouquet.
butter,

salt,

and a

kitchen

Thicken with a roux of browned flour and boil up once, and serve poured around the
not a bad idea to put some potatoes that
all

meat.

It's

have been peeled

over around the meat and

let

them cook

in the oven.

little

good

salad, plenty of
to drink,

fresh horseradish,

and something cold

at

make

this an ideal feast for the jaded palate that turns at

truflSes

and mocks

mushrooms."
transforms himself in
eye from a "
d'hotel,

Raymond Hitchcock SCRAMBLED EGGS the twinkling of an

Yankee
and
his

AND
CHEESE
in the

Consul " into a maitre

galaxy of stars recipes.
into

scrambled eggs and cheese deserve a place

He

breaks three eggs

and

them generous lump

slips

the blazer,

beats

them with a
of
It

of

butter and

two tablespoonfuls

grated cheese, with salt and

pepper to taste.

cooks

103

BACHELOR'S CUPBOARD
Bachelor Bonnes Bouchees
minutes over a brisk flame, and when just the
thickness
fried toast,
is

five

right

poured

In

deep

hot

dish

over

some

and

in three

minutes

only

the dish

is left.

POMMES
CASTEL-

It

Counte Boni de Castellane invented the potato which bears his name;
is

possible that

LANE
it
Is

jf j^g

jjj^

j^g

ought to have proper

is

credit, for

a mouthful that
It
Is

certainly deserving of
its
it

more
done,

than mild praise.

a potato baked in

jacket
is

and should be a sizeable one.

its

Then, when
something of a
still

center

is

cut out until

it is

shell,

but

with some good, plain potato

side.

clinging to the in-

Into

it

there

Is

stuffed a " farce " of crayfish, the

of hard-boiled eggs,

mashed yolks and chopped whites

with plenty of good cream and seasoning.

Is

Then

the hole

closed with a piece of the skin, the potato

Into

the

oven to heat

Is put back " en surprise." then served

Imagine the Immaculate Count,

this
its

If

you can, preparing

gave
It

legume.

More

likely Paillard or Frederick

cachet by honoring
is

him with

its

naming.

Count

Boni

indeed an epicure of the younger French school,

which Includes Marcel Fouquier, the

Santos-Dumont, and,
If

Due
our

de Morny,

you

please,

own James
a " poached
for

Hazen Hyde, who has nothing less than peach a la James Hazen Hyde " named
Durand's
in Paris.

him

at

The

peach

is

poached

like

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 Bouchees
The Marquis
dishes.

QUAILS

de

Massa

really does invent

A LA
MARQUIS DE MASSA
Capus.
vi^hich

Recently he gave to the world a

.

delicious morsel in a piquant dish of quails

that he has w^ished to bear the

quails

name

of a

The
means

are

" poached "

in

a saucepan,

" completely cooked at slow ebullition,"

together with a good quantity of Muscatel grapes that

are yet green.

When

nearly done a finishing touch

is

added

in

a Madeira wine
fascination!

only a

little,

remember

but
is

ah! what

There is a " school " of to which the great chefs

" Poulet a
la

latter-day epicures in Paris

cater,

and the

result

in

" Lobster Alexander," the " John

Osy Zegwoart
fish

veal,"

Dr. Pendergast," the

vol-au-vent
J.

Stanhope,

and

Lowther,

Rathbone,

Tuck,

Mackey, and General Williams eggs

W.

all

named by
in

one Frederick, the only impressionist chef

Paris,

whose

specialties are sky-blue sauces,

purple stuffings,
of his culi-

and nile-green potages

and

the

naming

nary masterpieces after favorite customers

the rich

Parisian wine merchants from Bercy, and the

icans.

Amer-

SAM-

Although sweets have not a large place on

bachelor menus, there
delicacy
is

BAYON A LA MlLANAISE

one

Milanaise

which
level

raises the entire

meal from
table

the dead

of the usual

Italian

d'hote, and, as prepared

by 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
Bachelor Bonnes Bouchees
It

a " zabajone a la Milanalse," and fancy eating

while

Enrico sings an impassioned love song from "

tore " or "

II

Trova-

Carmen

"

But

of course the

two don't

go together, so the average person will have to sample

either

by

itself.

eggs and beat

Take them with

for six persons five yolks of

Dover egg

beater until they

are thick, adding for each egg one and one-half tea-

spoonfuls of powdered sugar.

boiler,

Cook

this in a

double
is

beating constantly, until the mixture

light

and
full

fluffy.

Then add drop by drop one

two
glasses.

half egg-shell

of Marsala wine for each

eggs.

Serve at

once in cups or punch

not to cook this until
wine.
It
it

Care should be taken

curdles, or to put in too

much

should be of the consistency of whipped

cream.

NORWE-

Superintending the building of an irrigain the

GIAN BUT- tion ditch TERED ming has

"

Big Horn Basin of

Wyocivil

been a young Norwegian

Mid

engineer, one O. J. Midthun by name, and " for short. " Mid " is an epicure of the deep-

est dye,

and patrons of the hotel Irma

at

Cody

will not

forget the sanguinary struggle between the clerk and the chef and all because " Mid " inaugurated the cus-

tom

of cognac

with coffee after dinner

in Buffalo Bill's

big hotel.

But this is digressing, for I was about to give " Mid's " recipe for buttered eggs as served in
Norw^egian home at high
tea,

his

but which

may

be

served as a luncheon dish or a snack after the play.

Four new-laid eggs

are required, and

1

two ounces of

06

BACHELOR'S CUPBOARD'
Bachelor Bonnes Bouchees
and chopped
parsley.

butter, a small onion,

The

eggs,

well beaten, are poured into the blazer, in which the butter has been melting, together with chopped onion

and the

parsley, salt,

and pepper.
is

Keep

stirring

one

way

until the mixture

thick,

and serve hot

and

there

you have the

favorite

bonne bouchee from Christiania.

SAUSAGES When

Prince

Henry was
pleased
of

feted in

New
celery

AND
CELERY
which

York nothing
breakfast
dish

him more than a

and
palate
it
is

sausages

was

served

him.

His on
as

Prussian

was
royal

tickled so delightfully
less
still

by

this dainty that

doubt-

being served him

his

Highness's

yacht.

To

do them, prick
appetites of

many
Put

small sausages as

you think the

your party demand.

in the blazer

This
and

prevents them from bursting.

cover with a quarter-cup of boiling water, and cook

until all the

water

adding a

little

Two

or three

Uncover and brown, butter, or better still, some bacon fat. minutes before they are done add two
is

evaporated.

tablespoonfuls of chopped celery and cook just long

enough

to be tender,

but not enough to lose the fresh

cel-

ery taste. Serve either on slices of

brown bread or

toast.

SUBLIME Out in the Canadian Rockies, not many SANDmiles from Banff the Beautiful, there is a wii^n 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
try,

loves the free, wild life of the hills in the

new coun-

and

lives

it

in preference to the

hothouse existence

107

BACHELOR'S CUPBOARD
Bachelor Bonnes Bouchees
London Club and
won't
tell his

of the

the functions of

Park Lane.

No,
is

name, but many a delicious morsel

is

concocted after his day's ride

over; and after a

his

plunge in the hot springs and a gallop home to

shanty with his " bunkie," a
Sheffield,

handsome
tea,

six-footer
it

from

he has his dish of

of
his

and with

a sublime

sandwich

own

particular
at

sister serves

on her house-boat

variety, which his Henley or during the

shooting season at their Scottish castle.

Work

as

much

brown sugar

as

is

needed into a bowl of butter until

is

the butter has absorbed all that

possible, then flavor

it

with old Jamaica rum and nutmeg until

desired
*'

has the

bouquet."

Spread on thin
This,

slices

of

whole
cup
of

wheat bread which have been thinly buttered, and make

into

triangular

sandwiches.

with

tea, would reconcile a man to even " pink " variety of afternoon teas, especially if he the

smoking-hot Ceylon

is

allowed a dash of the

Salad
is

rum

in his teacup.

SALADE

the one thing on the

menu
if

that

A LA DUMAS

should be considered a penal offence

properly served.
it

im-

This salad was devised by

in a salad

Alexandre Dumas, and

out two continents:

has become famous through-

"Put

of a hard-boiled egg; add a tablespoonful of oil

bowl the yolk and

tunny

make
paste,

a paste of
fine,

it;

then add a few stalks of chervil

chopped

a teaspoonful each of anchovy and

a soupgon of French mustard, a small pickled cucumber chopped fine, and a little soy. Mix the whole well with two tablespoonfuls of white wine vin-

io8

BACHELOR'S CUPBOARD
Bachelor Bonnes Bouchees
add two or three cold potatoes
sliced, a

agar, then

few
and

slices of beet,

some of

celeriac

and rampion,

salt

pepper

the

Hungarian variety

to taste; toss gently

with a wooden spoon and fork for twenty minutes;

then serve.

SAUCE

is
it,

a savory addition to a salad.

To make
fine

A LA ITAL-

chop one or two anchovies quite

in

and rub smoothly

grees three

one teaspoonful made

oil;

mustard and a tablespoonful of

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 separately to the salad at table.

D'Albignac of Limousin,

who was
mixing

a favorite In
salads,

London through
is

his

skill

in

made a
This

great fortune there through his matchless art.

his

SAUCE

MAITRE D HOTEL
SAUCE

pound of butter; strain Into It the juice of one lemon, and add salt, peppgj.^ cayenne, and parsley to suit the taste.
half a

Melt

Put

into a dish the yolks of

two

eggs, a
salt.

TATARE
Mix

teaspoonful of vinegar,

and a

little

this quickly into a

cream, then add a teaspoonful of

parsley.

mixed mustard, cayenne, and a pinch of

spoonfuls of
oil

Two

should

now
and

be added, drop by drop.

cutlets.

SAUCE

for
in

chops

ROBERT
ter,

small pieces,
little

fry

Cut two onions light brown in butand add a

tea-

dredge a

flour in the pan,

109

BACHELOR'S CUPBOARD
Bachelor Bonnes Bouchees
little salt

spoonful of vinegar and a

boil up,

and pepper.

Let

and after

stirring half

an hour mix

in a tea-

spoonful of mustard and one of anchovy.

Stir for a

few moments before pouring over the chops.

SAUCE FINANCIERE
of
of glaze.

pint of rich stock, an ounce of

brown

thickening, one glass of Madeira, one glass

mushroom

ketchup, a pinch of cayenne, and a piece

Boil the stock well up with the thickening,

then add other condiments.

Simmer
use.

fifteen

minutes

and add the glaze, straining for

MOCK
VENISON

is is

a famous dish, and when the real thing " out of season," a man can generally
is

succeed in convincing his friends that he

dodging the

game warden

if

he follows this recipe well: Into the

blazer put a heaping teaspoonful of butter and

woVk
cut in

with a spoon until

it

creams and foams.

Then

some
enne,
port,

thick, rare slices

from a well-hung leg of mutton,

jelly,

turn in the hot butter once or twice, season with cay-

two tablespoonfuls of currant and simmer a few minutes

French dressing.

gill of

old
is

longer.

There

nothing better to serve with this than crisp lettuce

hearts and plain

KIDNEYS

How
snack

would kidneys and mushrooms go

little

AND
MUSH-

with a bottle of Dog's Head for a

after

the

play?

Have ready

six

lamb's kidneys, halved and skinned.

a can of French button

Half

mushrooms

will also be needed.

Put a tablespoonful of butter into the blazer and brown

no

BACHELOR'S CUPBOARD
Bachelor Bonnes B
o

e e s

minced onion

in

it,

then

stir in

a tablespoonful of flour
stirring carefully

and add half a can of bouillon,

not forgetting to add a bay

and
in

leaf.
it

spoonful of kitchen bouquet to give

ness,

Next goes that brown

rich-

some

salt

and cayenne, and a

bit of chile pepper.

Throw

in the kidneys

and mushrooms, and when they

eat them.

have heated thoroughly, and the edges of the kidneys

are deliciously curled

A COMMODORE
GERRY
"CRAB"
paste

is

good

accompaniment
the ale.

If

the

palate

craves cheese with

Mash up

iprenerous slice of soft, ripe cheese

with vin-

egar, mustard,

salt,

and pepper until smooth

saltine
is

and spread on toasted crackers of the variety. It has the genuine crab flavor, and

an

ornament

to the

Commodore,
is

in truth.

EGGS

This

the chef d'ceuvre of a

Marchese

A LA
MESSINA
for

who
else

does not disdain to roll back his im-

maculate cuffs and go into the kitchen

could he entrust with his famous bonnes
recipe has been

who

boucheesf

The

handed down

in

the

house of

this Sicilian

nobleman for no one dares say

Boil six eggs until hard, then
flour,

how many
remove the
oil

generations.
shells.

Roll them in

then in a beaten

egg to which has been added one-half teaspoonful of

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

in the frying bas-

III

BACHELOR'S CUPBOARD
Bachelor Bonnes Bouchees

ket and plunge in deep lard, frying until golden brown.

Arrange on a deep
lowing sauce: Put
butter

platter
in

and pour over them the

a
tablespoonful
of

fol-

the blazer a tablespoonful of

it

and

braid

into

flour,

which

should

gently

brown.

Add

one-half

cup-

ful of Italian
salt,

white wine and a half-can of bouillon, After boiling about

fifteen

and cayenne.

minutes

add a teaspoonful each of chopped chives, parsley, a

few stoned
think
it

olives,

and

as

many mushrooms
to a boil

as

you

will stand.

Bring

and serve piping

hot with Chianti,

or, better still,

Brachetto Spumanti

or Lachrima Christi.

112

CHAPTER

XII

"Good living is due to tliat action of tte judgment by which things that please our
taste are preferable to all others." SAVARrN",

In the Bachelor's Cupboard there

are

many
tell

condiments.

The

epicure

has so cultivated his taste that he

can
just

in the

twinkling of an eye
are used in the prep-

what ones

aration of a dish, just

or, perchance,
if

what

it

lacks,

there be too

much

of one seasoning.

By

his

knowledge and appreciais

tion of condiments

the epicure rec-

ognized

insipidity of taste goes

with

lack of character, and the greatest of

dullards

satisfies

himself

with the
that a

simplest of foods.

To

be an epicure

does not necessarily

mean

man

must be possessed of means;

Savarin
tells

for, as

us,

" the pleasures of

to all ranks

the table are

common

and

ages, to all countries

and times;

113

BACHELOR'S CUPBOARD
Concerning Condiments

they not only harmonize with other pleasures, but re-

main
a

to console us for their loss."

dish, he says, does

The

discovery of
of a

new

more than the discovery

planet for the happiness of the

human

race.

The
taste.

true

epicure
tell

has

an intuitive knowledge of
is

He
And
is

can

immediately as the cover

lifted

from a
are.

dish,

by the aroma, just

what the seasonings

all

his

knowledge of the condiments of

nations

positively uncanny,

and suggests more than

on
curries,

one reincarnation.
serter

An

authority

dis-

on culinary arts of the time of Confucius and

Pliny, he can tell of the last feast served in Pompeii

and what Nero

at St. Helena.

last

drank and how Napoleon fared

can recite a
tell
it,

He

list

of the dishes at a

feast of Lucullus,

and

precisely

how many

orto-

lans

were

sacrificed for

the age of a ripe oilve,

its

and

the vintage of a claret, by

tion of each seasoning

bouquet.

The
its

deriva-

and the country of

;

discovery

are as simple to

him

as the rule of three

in dissecting
is

him

the

same delight
on
its

and there is to a dish and in rem-

iniscing

origin as there

to the Egyptologist in

deciphering some graven stone found in a long-closed

tomb.

The bachelor who is or expects may begin with a few simple facts
and

to

be an epicure

about condiments,
for
self-

from

this

knowledge

cull

an appreciation

things epicurean that will enable

him

to

become a

taught Sybarite of the deepest dye.

of France teach us that
it is

The

bourgeoisie

not the quality of the meat,

114

BACHELOR'S CUPBOARD
Concerning Condiments
Its

but

seasoning, that gives

It

that perfection

we

recog-

nize.

five-penny soup bone

may

attain

by judicious
cuisine

seasoning at the hand of the French

femme de

the dignity of a plat at the Cafe Royale.

In stocking the cupboard, then, do not forget the

value that
dish
is

lies in

the condiments, for without

them no

palatable.
is

The

simplest of

beian

salt,

the most necessary,

impossible.

them all, the pleand without it the

finest feast

would be
is

Pepper

another essential, and the varieties that

should be included are black pepper and white pepper,

each obtained from a plant both wild and cultivated,

growing
variety,

in

India.

Cayenne pepper

is

the

sharpest

and the sweet chile pepper of New Orleans and Mexican cities, which is much milder, is also desirable.

The

pimientos belong to the pepper family,

fail to

and no one should

peppers put up in

include in his condiment cup-

board a few cans of the Pimientos Morrones, or sweet

oil.

Chile pepper occupies the same

place in Creole cookery that curry

that of India and Ceylon.

powder holds

in

Paprika
Is

is

the national sea-

soning of Hungary, and

perhaps a shade stronger

than the chile pepper, and vastly better for use in

dishes containing cheese.

Here
little

is

a fact that should

If

be remembered

It

Is

said

by a famous physician that

a person eats every day a

food, he will never

red pepper with his

become a paralytic. But by the same token, there is danger In eating too much, as one's stomach may easily become burned by it.
115

BACHELOR'S CUPBOARD
Concerning Condiments
When
Louis

XV.

at

the request of

Madame Du
''

Barry conferred the order of " cordon bleu

cook
In recognition of her perfect cooking,

upon the
its

he was quite
sea-

overcome
soning.

at

the perfection of each dish and

The French

as a race are past masters at the

art of seasoning food,

and devote the same attention to

these culinary masterpieces that a poet or painter does

to his art.

list

of condiments

and their uses may and from

it

aid the bachelor in preparing his feasts,

he

may

select

whatever

suits the Individual taste.

ANCHOVY A
ESSENCE
anchovy
caught
In

British

firm

practically
in

controls

the
of

world's
essence,

market
Is

the

manufacture
little

which

made from a
It

sea fish

the

Mediterranean.

can

be

bought

for use as hors d'oeuvres In little kegs or In bottles

as

packed In

Italy.

The

essence

Is

used In flavoring

sauces, and the anchovy paste or anchovy butwhich comes in small jars Is used spread upon canapes and on hot toast, while It Is used in England
fish

ter

in

sandwiches

served

at

afternoon

tea.

Anchovy

eggs are appetizers

made from

hard-boiled eggs, the

yolks mashed with anchovy paste and returned to the

cavities.

AROMATIC SALT

is

a fine salt having mixed with

use
pepper,

It

for

ready

mace,

bay

leaf,

rose-

mary, sage, thyme, celery seed, and perhaps other ingredients.

It saves

time and trouble in mixing the varietc.

ous seasonings necessary for soups,

Ii6

BACHELOR'S CUPBOARD
Concerning Condiments

BEARNAISE

A
<

Swiss sauce

named from King Henry,

SAUCE
and
fillet

Yhe

Bearnalse," In his Swiss home.

popular sauce for serving with beefsteaks

of beef.

CAPERS

Pickled green berries from a shrub, an old-

time relish to eat w^Ith mutton.

Caper sauce is made from butter sauce mixed with capers and the caper
Capers are used as well
In

vinegar.

certain salads.

The
CA-

pods of the nasturtium flow^er are often used as

a substitute.
Is

a relish beloved of gourmands the world

VIARE
London,
served as
as
"^

over.

In Berlin a favorite supper

dish,

served w^Ith cayenne and lemon, bread and butter.

In

a sandwich,

and

In

canapes a la Russe/^

America commonly It Is the salted and

smoked roe of the sturgeon, and generally branded as Russian, although It is coming to be made In this
country to some extent.

CELERY SALT
CHILI

Is

ground celery seeds added to common

salt,

and a very necessary adjunct to the

bachelor's cupboard.

COLO-

made from Mexican sweet peppers, finely minced In vinegar pickle. Can be bought
is
'j^

RADO
SAUCE
CHILI

bottles

and excellent for oysters or cold ^

meats.
is

a sauce or relish
peppers,

made from
spices.

tomatoes,
favorite

SAUCE

green

and

sauce for cold meats in America.

117

BACHELOR'S CUPBOARD
Concerning Condiments
is

CHOW CHOW
CHUTNEY

made from mixed

mustard.

pickles thickened with

scalded
is

an East Indian sweet pickle, similar to

Bengal Chutney.
with curry.

One may

also

buy mango chutney,

a characteristic Singhalese condiment, particularly good

CURRY

is

a yellow
is

powder

of

which the principal

POWDER
When
such

ingredient

turmeric, a species of ginger.

one speaks of Ceylon and of India, his thoughts

naturally revert to curries, which are served there in

delicious
variety.

Many

of

the

London

clubs

having their culinary

in at

specialties,

notably the Oriental

are served
grill

Hanover Square, where curried prawns

their best;

the Garrick,

and the

little

over

Toole's Theater, where the curries are flavored with

tamarinds.

Every bachelor menage should be supplied

with curry, and the making of the various kinds will

give the cook a wide knowledge of dry curry, Singhalese curry,

and

so

on through a long
^^^

list.

ESTRA-

^^^

same

garden

herb

used

for
is

GON AND
TARRA^^^
FINE

flavoring vinegar.

necessary ingredient in the

cial salads

Tarragon vinegar making of

spe-

and

sauces.

may
is

HERBS
the same,

be purchased already mixed in tins, and poultry seasoning, which is practically

excellent for stuffing, the Bell's Poultry

Seasoning being the best

known
brown

variety.

FINANCIERE

consists

of

sauce

with
of

sherry,

cocks'

combs,

livers,

pieces

sweet-

GARNISH

breads, etc.

Il8

BACHELOR'S CUPBOARD
Concerning Condiments
is

FRENCH
DRESSING
pepper,
oil,

an indefinite name for a variety of salad

dressings, but

commonly made from

v^ith perhaps

salt,

and vinegar,
it.

a bit of

red

wine to color

GARLIC
licious,
If

is

member

of the onion family,

Italian
it,

and de-

used with great care.

cooks are masters in the art of using

of garlic "
is

and Spanish and a " clove

menage,

simply one of the divisions of the bulb,

It should be in every
if

not a head of garlic.

for nothing but to rub a salad bowl,

delicious flavor to the salad.

which imparts a

HARVEY'S is an English relish. SAUCE is the root of a plant bottled In vinegar. HORSERADISH German horseradish sauce is grated horseradish boiled either in gravy or water, to which yolks

beaten up in cream and vinegar are added, but not

allowed to

boil.

English horseradish sauce

is

simply the

root grated Into vinegar, preferably

Tarragon vinegar.
grated horse-

Horseradish mustard
beef,

is

an excellent condiment for cold

Is

and horseradish butter

made from
at

radish,

lemon

juice,

and butter kneaded together for a

the famous Beefsteak

beefsteak sauce,

and served

Club

in

London.

MACEDOINE
VEGETABLES
of color,

A
jj^

French product used for soups,

steaks.
glass, fe
'

salads,

and garnishing planked

'

They come
,

with carrots, turnips, string beans,

.

and green beans, a delightful melange and delicious when served with a plain French
peas,

dressing as a salad.

119

BACHELOR'S CUPBOARD
Concerning Condiments
are
stuffed

MANGO
PICKLES

young melons or cucumbers,

relish

and an admirable
is

with cold

cuts.

MAYONNAISE

an uncooked salad dressing made from

oil

and the yolks of eggs, mustard, lemon

juice or vinegar,

and

salt.

MINT
SAUCE
ton.

is

chopped green mint, vinegar, and sugar,

w^ith

mixed and served cold

lamb or mut-

Also served in America w^ith hot roast lamb,

are

but never in England.

MUSH-

tinned,

a necessity for use in

in

many
in

ROOMS
themselves.
oil,

entrees, or cooked

the chafing-dish by

Cepes are large mushrooms preserved

is a-

and mushroom catsup

dried, can be

delicious relish.

Mushused

rooms

bought at Italian groceries and are

better as to flavor than the tinned variety,

for sauces

when

and garnishes for

is

steaks.

MUSTARD
cupboard.

one of the

essentials, like salt, in

every

Epicures in Shakespeare's time ate mustard

Several varieties of mixed mustards
glass,

with pancakes.

may
is

be bought in

notably the

German mustard
in

and English mustard.

plasters

Mustard mixed

warm water
this

a valuable emetic in case of poisoning, and mustard

and hot mustard-water foot-baths make

the American, French,

condiment an especially valuable one.

NOODLES, are respectively NOUILLES German names

^

and

for a yellow paste similar

, ,

NUDELN

to

macaroni, but containing the yolks of

eggs.

^ Delicious
,.
.

as

cooked

,.,

like

macaroni,

and much used

also in clear soups.

120

BACHELOR'S CUPBOARD
Concerning Condiments
is

OIL

one of the most important of condiments,

in their

and used by the Latin races

ence to butter.

cookery in prefer-

Olive

oil is

obtained by crushing and

pressing the olives in sacks, after

to

which

it

is is

subjected

a refining process.

vast

quantity

produced

annually in France, Italy, and Spain, and in California

it
is

coming

to

be one of the staple products.

There
is

are

many

varieties,

but in Italian

oil

the Lucca

considered the best, and can best be had from Italian

grocers in bulk.
is

Most

epicures, however, prefer

said to be the finest oil

made, the French

*'

what Veuve
is

Chaffard," which has a slight greenish tinge, and

carefully bottled.

The two

distinct schools of cookery in

France are

the " langue d'Oil'' which is distinct from the " langue d'Oc" In the Northern cuisines and in

Paris

butter

is

the

principal

vehicle,

but

in

the
**

sunny Riviera and the Midi

oil is

the chief assimilator.

French authorities hold that the " cuisine au beurre

is

more conducive

to

digestion

than the

''

cuisine

Vhuile/*

A thoroughly

educated palate
oil

may

soon learn

to distinguish the

French

from the

Italian.

OLIVES
this
ties,

are the most popular of hors d'ceuvres in

country and in Europe.

the best the

There are many varieSpanish Queen olives of mammoth

with red peppers and ancho-

size; then the Sicilian olives, the ripe olives of Cali-

fornia,
vies, as

and

olives stuffed

well as pickled olives.

No

well-regulated cup-

board should be without them.

121

BACHELOR'S CUPBOARD
Concerning Condiments
is

OSCAR'S

the

chef

d'oeuvre

of

Oscar

of

the

SAUCE

Waldorf-Astoria.
is

PARMESAN
CHEESE
from

an Italian cheese which comes grated in

bottles,

and an indispensable accompanimost Italian

dishes,

ment

to

such as macaall

roni, spaghetti, ravioli,

onion soup, and

soups

made

Italian pastes.
is

PIMIENTO
PIMIENTO

allspice.

are canned sweet peppers.

MORRONES
SAGE
goose,
is

the best herb flavoring for pork, sausage,

and tame duck.

Can

be bought in

pressed

packages or ground in

tins.

SAVORY
varieties

is

another soup herb that comes in two

summer
is

and winter savory.

in

Better bought
the

green
state.

from the green-grocer than

powdered

SOY

a bottled sauce of high flavor, imported

from China and India.

TABASCO
SAUCE
TRUFFLES
in

is

the

" hottest "

sauce

known.

Indis-

pensable.

fungus growing underground, and

in

es-

teemed as a great luxury

Europe.

Principally used
dishes,

game

pates,

boned capon, and other made

the Perlgord variety being the most choice.

TARTARE
SAUCE
and

is

mayonnaise mixed with chopped onion

fish.

and parsley and served with

Olives

pickles are also added,

when

desired.

122

BACHELOR'S CUPBOARD
Concerning Condiments
is

VINEGAR
by

best

bought bottled, unless one

is

sure

of getting the finest cider or maple-sugar vinegar

made
is

New

England farmers.
and

White-wine vinegar
with the

also

delicious for salads,

this,

common

variety,

a bottle of Tarragon vinegar, and a small jug contain-

ing vinegar into which the dregs

may

be emptied from

wine
found

bottles
in

and kept for French dressing, should be

every cuisine.
oil,

Many
vinegar,

condiments
salt,

may

be

dis-

pensed with, but

pepper, and mus-

tard are the essentials with which a

man

of moderate

means may get on nicely

repasts.

in the preparation of simple

WORCESTERSHIRE SAUCE

is

an English
for

relish

of world-wide fame. rabbit

Essential

Welsh

and has a

variety of uses.

123

"He

ttat -waits upon fortune

is

never

sure of a dinner."

At
for

times there seems to be a craving

vegetables
the

that

is

irresistible.

Possibly

hungry bachelor may

have a Sunday luncheon in progress,

or mayhap a more than usually substantial supper at

which he wishes to some succulent form a vegetarian snack. For him, then, let
serve up in
these

few chafing-dish

recipes be set

down.

BROILED

Does

it

seem

possible

TOMATOES that

the luscious tomato

was ever considered poisonous and

that sure death awaited the eater?
fact
it
is,

though, but most of us

would
ble
as

prefer to think of this vegetathe one-time

it
is

^'love-apple";

surely

name

that conjures up

more

delightful thoughts

when

the

125

"

BACHELOR'S CUPBOARD
Variations with Vegetables
red tomatoes are broiling.

juicy

Put
it

in

the blazer

a tablespoonful of butter, and while

thick slices
salt,

melts cut in

some large
if

ripe tomatoes.

Dust them with

pepper, and,

the tooth be sweet, a bit of sugar;

then dip in cracker dust and lay in the blazer, turning

frequently until

they look " just right to eat."

They make
PEAS

a delightful accompaniment for a chop or

a deviled kidney.

A LA

This

shall be the

name

for a dish of peas,

Cafe Boudet on the corner of the Boulevard Raspail and the Rue Leopold Robert,
for at the little
in Paris,
is

BOUDET

a quaint

little

cafe with a

^'

cuisine bour-

geoisef'

where the

jovial

"

cuisiniere

des

legumes
deli-

kindly favored

me

with her recipe for the most

cious peas I ever tasted.

A
is

slice

or two of fat bacon

or

salt

pork

is

cut in dice and put in the blazer to fry

sliced into the fat

gently,
is

and a small onion

hot and sizzling.

When
is

the onion

is

when it brown and

tender and the bacon

pois
is

crisp,

a can of French petits

drained of the liquid and turned into the mixsalt,

ture, with

pepper, and a bit of butter.

Two

or

three spoonfuls of thin cream

may

be added a discretion,

and

this

is

a dish

fit

for

Napoleon himself.

CREAMED A small can of French mushrooms, which MUSHmay be bought for fifteen or twenty cents,

ROOMS
mushrooms.
select his

makes from four

to six portions of

creamed

Happy

be the bachelor

who

is

an authority

on Mycology; he may go

into the fields or

woods and

own mushrooms,

rings,

and prepare them

buttons, puff-balls, or fairy But " in de as best suits him.

126

BACHELOR'S CUPBOARD
Variations with Vegetables
when
the market price of fresh

vinter time,"

mushrooms

puts them beyond

stituted

the pale, the

result.

canned ones may be subtablespoonful

stir into it a
if

with good
of

Into the blazer put a tablestir

spoonful
(level)

butter

and

into

it

of flour;

when

this

has blended,

cup of thin cream, or even a cup of milk,

to be economical.

you

desire

When

this has heated,

turn in the

mushrooms, and serve v/hen hot on

are
crisp

slices of toast that

and well-buttered.

Creamed
in dice

potatoes

are

prepared in the same way, substituting for the mush-

rooms cold boiled potatoes cut

suspicion of chopped parsley.

and perhaps a

POMMES
SAUTE
likes oil.

The
lific

Latin races are famous for their prouse of olive oil

;

and

truly,

it

imparts a

delicacy that

makes even

fried food palatable

if

one

It's said to

be an acquired taste, and

it
;

many
is

people are unable ever to like

but as this book

sup-

posed to cater to epicures, and to be an epicure one

must done

like olive oil.

I'll tell

you how saute potatoes are

little

as they

do them in a queer

restaurant in the

Rue

de la Grande Chaumiere, in Paris.

it is

The

Russian

exile w^ho keeps

anarchistic in his conversation, but

his saute potatoes will cover a multitude of anarchistic

tendencies.

Slice

very thin

raw potatoes

that

have

been peeled and laid in very cold water for a few minutes.

Have
it

in the blazer a liberal quantity of fresh

huile
after

d^oliveSj
is

the

''

Veuve Chaffard
salt

"

variety,

and

smoking
oil,

hot,

dry the potatoes in a towel

and put

in the

with

and pepper.

Saute gently

with a fork every

now and

then until quite done.

127

BACHELOR'S CUPBOARD
Variations with Vegetables
Shall these

HASHED

accompany the

grilled

steak?

BROWN
POTATOES

Put then
Qjf

in the blazer

butter and one of

two tablespoonfuls flour, salt and pepper.

is

Mix

well and turn In sufl^cient cold boiled potatoes

fine for the meal.

chopped

Stir the potato until it

It

thoroughly heated through, then allow

out stirring until
in a hot dish,
It
Is

to

cook with-

a golden brown.

Turn

out

brown

side up.
it

Oil

may

be used instead

of butter, and gives

''

a delicate flavor.

Many

dig their graves with their teeth"

said

Ben Franklin
!

but what a glorious

way

to

dig

them
die

If eating

and drinking were taken from

living,

us, life

wouldn't be worth the

and there are more who

from

insufficient

food than from good living.

Good

livers

who
Is

take the proper

amount

of exercise are rarely

Ills

troubled with gout and the kindred

the flesh of the

gourmet

heir to.

Then

ho! for the next delicacy,

which

shall

be a hitherto-unnamed dish of
I call it

my own
table-

invention.

MACEDOINE

Into the blazer put

spoonfuls of butter or
^j^g

two generous
oil,

and then a can of

in
this

CHAUD
ferred.
pois,

delicious

French vegetables that come

a glass of them,
if

such tempting form

or

be pre-

There

will be succulent French beans, petits

carrots, turnips,
all

and tiny cubes of

mayhap a
you may

bit

of parsnip or salsify,

and with

this

like
stir-

a suspicion of onion, which

may

be had by gently

ring in the melted butter for a

moment

tw^o or three

128

BACHELOR'S CUPBOARD
Variations with Vegetables
onion, which are afterw^ard removed.

slices of

When

the vegetables are hot, they are good enough to eat

w^Ith almost anything;

but

If

there

Is

cream handy, a
Is

spoonful or two stirred through the vegetables

tainly an Improvement.
It

cer-

has a very Frenchy bou-

quet, this dish,

and suggests one of Verlalne's spring

poems.

Try

It.

BRUSSELS Suppose you are SPROUTS man and want

" homey."
If

entertaining an Engllshto

give

him something
slices of rare

you are perchance deviling

roast beef In one chafer, then give him some Brussels

sprouts In the other, and he will

truth.
rice is

For Brussels sprouts are Wash a quart to a Chinaman.

beam upon you In to Johnny Bull what

of sprouts

and

take off any decayed leaves, then boll until tender In

salted water.

They cook very

quickly.

Take out and

and

drain, then melt

some good butter

in the blazer

saute the sprouts lightly in the pan, dusting lightly with

salt

and pepper. And no matter how hot your " devil," don't neglect to have English mustard handy
for your Briton.

SPA-

This may properly come under the head of

vegetables,

GHETTI

and do you know that

it

can be

dellclously cooked In a chafing-dish?

Have

boiling In

the hot-water pan some salted water, and take as

spaghetti as required, a
slide

much

few

sticks at a time,

and gently

Into

the boiling water without breaking.

Is

The
as

secret of

good spaghetti

In not

overcooking

it,

Joe

of the Cafe

Angelo

in Boston's Little Italy told

me;

129

BACHELOR'S CUPBOARD
Variations with Vegetables
When
it

and he knows.
blazer

is

done, which will be in

about fifteen or twenty minutes, drain and put in the

some
a
little

butter
flour,

two
and,
if

tablespoonfuls.

Into

this

work

you want
salt

spaghetti with
taste,

cream, put in a cup of milk and

and pepper to

and when
Pass
If,

It

is

smooth and

thick,

add the spaghetti.

it

grated

Parmesan cheese with

it

when

served.

however, you want

in true

Italian fashion, put

in a

cup of strained tomato

either

juice instead of the milk,

some button mushrooms cut in slices or some of the dried mushrooms that can be bought at any
and
Italian grocery

and soaked out

be stirred
in,

in cold water,

little

grated cheese
as well.

may

but

it

should be passed
If

Lastly, add the spaghetti.

you have any

pieces of cold

ham, cut

fine

and add them.

They

give

a delicious flavor.

ASPARAGUS
cream
tips

Shall

it

be canned asparagus tips or asparais

gus on toast ? Either

is

an excellent chafing-

dish dainty that

improved vastly by a cup of thin

in the cooking.

Have

the asparagus heated, with

possibly a little melted butter poured over the stalks, or

if

you

like

it

and

who

doesn't?

Then
chili

in
it

your
with

blazer put the aforesaid cup of cream and season

salt

and pepper and a

slight

soupcon of

pepper.

Have ready some

this sauce
is

triangular slices of toast, and

It

when

hot, dip each slice of toast in

plate.
all

quickly

with a fork, and put on a hot

Lay on

the toast

some

of the asparagus,

and when

the plates are filled

pour over each some of the hot cream sauce,

130

BACHELOR'S CUPBOARD
Variations with Vegetables
In
Pliny's
It

ASPARAGUS FROID

time,

when asparagus grew

learn of the
;

wild,

may

not have been considered as

great a delicacy as

now; and one does not

It

variations of serving that

w^as treated to then

Is

but

now,
little

In

the high places

where one
this
Is

miles from a

neck or an oyster,

a substitute that
inviting

well begin a dinner

lone-tree cocktail.
nicely cooled of

may
a

It's

especially

after

Have some

boiled

asparagus tips
a dressing

and served on shaved

Ice w^Ith

lemon

juice, horseradish, salt,

and pepper; and don't

forget to pass the Tabasco.

You'll be surprised at the

appeal this tidbit makes to you.

CUCUMBERS
^

Don't
bers;

tell
If

me

that you never fried

It's

cucumyou

you haven't,

quite time

SAUTE

learned.

Put

In the blazer a tablespoonful

of butter, and slice your cucumbers, nicely peeled. Into

quarter-Inch slices; dip In beaten egg, then In cracker

crumbs, and fry In that same butter a delicate brown.

Serve with broiled chicken, or any game
that mock-venison which I've already told

even

with

how

to do In

the chafing-dish.

It's

a welcome change from cucum-

bers with French dressing, and not at all indigestible,

though some may say

so.

CHAPTER
"

Ttey

tliat

love mirtli.

Let them heartily drink

'Tis the only receipt

To make sorrow aink." Ben Jonson.

Why
To
row?

do men drink?
quench thirst?

To drown

sor-

Both are good reasons; but there

are

many

other reasons why, for cen-

turies,

drink has been a synonym for

good cheer.

While some may be

woes
In the

drowning

their

wine cup,
drink-

others are right jubilantly celebrat-

ing their good fortune.

The

ing horn has been emptied and the

w^assail

bowl has flowed right merrily wine

for

down
" a
sake."

the ages since St. Paul advised the

little

stomach's

The man who

drinks too

much

is

not more intemperate than he

who

133

BACHELOR'S CUPBOARD
A Dissertation on Drinks
little;

drinks too

the truly temperate

is

manner who
of the

steers

the middle course

his

the only one

worthy

name;

conduct

fits

the word.

What

mental lubricator can equal a choice drink?

It calls forth jest

and song,

it

stimulates eloquence and

awakens wholesome mirth.

Then
le.

" let us eat, drink,

and be merry, for to-morrow

painter

who

lacks skill in mixing his colors spoils

many
drinks.
if

a good canvas.

So

it

is

with the concocter of

Be

his materials

never so numerous and pure,

he lacks

skill as

a compounder; for he will not only

mar good
In

ingredients, but disappoint a

Is

company.

To
direc-

avert so sad a calamity

the mission of this chapter,

which divers delectable drinks are given, with

tions for their mixing.

^^

Drink

in all

the

morning staring

Then

day be sparing/'
Ice

ABSINTHE COCKTAIL

Into a goblet of shaved

put two dashes

of maraschino, one dash of orange bitters,

Stir well, strain,

and one pony of absinthe.

" The
like,'*

and

serve.

fish

lead a pleasant

life

they drink

when

they

ALE
Fl^IP

Three

pints of ale, draught or bottled, a

of

spoonful

sugar,

a piece of

mace, six

cloves,

and a small piece of butter. 134

Let

this boil,

and

BACHELOR'S CUPBOARD
A Dissertation on Drinks

then beat the white of an egg and the yolks of three eggs In a
little

cold ale, add to the boiling ale, and

to another for a

pour the whole swiftly from one vessel

few minutes, then

'^

serve.

Ale

sellers

should nae be tale

of

tellers/*

ALE

One

quart

Burton

ale,

one quart of
of

PUNCH

NIerstelner,

a w^Ineglassful

brandy,

wlneglassful of caplilaire syrup, the juice of a lemon

and a piece of the peel

a piece of
for

grate a bit of

nutmeg and add

let It

brown

toast;

mix well and

stand cold

two hours before

''

straining and serving.

Good

ale

is

meat and drink and cloth/*

half-pint of ale

gip^

Heat a
sherry,

and a half-pint of
of
boiling,

WALTER
RALEIGH

add

one quart

milk,

sugar to
It should
,

taste,

and some grated nutmeg.

?T^^, ^,, FOR SACK

POSSETT

stand In a

warm

place for an
, ,
1

^^'^^j

^^^ just before servmg add the yolks

eggs, then beat well

of

two

and serve

hot.

''If

you brew well, you may drink well/*

LAMB'S

WOOL

Heat a pint of good ale, add sugar and nutmeg to taste, then lemon peel and a
Put
In a

pinch of cloves and ginger.

bowl with three

Serve

roasted apples sliced and three pieces of toast.

very hot.

It's a

prime nightcap.
135

BACHELOR'S CUPBOARD
A Dissertation on Drinks
"

To good

eating

belongs good drinking"

SCOTCH

Mix

with one well-beaten egg two tableale,

HOT
PINT

spoonfuls of

some nutmeg, and oneStir in to taste.

fourth pint of Scotch whisky.

pints of boiling-hot ale

and add sugar

two Pour

from one pitcher into another until frothy, and serve

at once.
^^

Good

drink drives out bad thoughts/*

of sugar in one pint of

BROWN
BETTY

Melt one pound

water;

add

while

boiling

pinch

of

^^

OXFORD
DRINK

pounded
^^^^
ale.
P^*"^

cloves, a dash of

cinnamon, one-

^^ brandy,

and one quart of good

in winter.

Add

little

ginger and nutmeg, and

serve ice cold in

summer, boiling hot

let

" Drink wine and

water go

to the mill."

Italian,

AMERICAN
seeds,

Rub

the peel of six lemons on one

of loaf sugar; squeeze their juice

pound and that

and

of six oranges on

it,

carefully removing the

five cloves,

add four pounds of loaf sugar,

of water.

two quarts

Skim

well,

fill

into bottles,

and

keep for the punch.

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-sweetened chartreuse

into a

punch bowl, add a lump

136

of

ice,

three oranges

and

BACHELOR'S CUPBOARD
A Dissertation on Drinks
lemon cut
in slices.

Let stand two hours, after stirring

it

in the bottled mixture, stirring repeatedly that

may

be well blended.
*'

Only what I drink

is

minef*

Polish.

BRAIN DUSTER
of sherry.
''

Squeeze into a tumbler the juice of a lime

and add two dashes of gum, a pony of abvermouth, and two dashes
Fill

V\V.^-

sinthe, tw^o dashes of vino

up with
reason

ice, stir, strain,

and

serve.

Where
This

rules,

appetite

obeys."

CHAMPAGNE
COBBLER
fill

is
It,

a ladylike beverage, Indeed.

To
and

make

put a large lump of sugar in a

filled

wineglass nearly

with shaved
Stir slowly,

Ice,

the intervals with champagne.

adding

a
*'

little

vanilla or strawberry ice cream,

It
Is

and serve with

a hit with the

a straw and a spoon.

sure to

make

younger "

sister."

Of wine and

love, the first

is

best."

CHATARTTT

One

bottle of

Catawba wine, one and

quarter bottles rum, the same quantity of

LERY PUNCH
Allow

whisky, one and a half pineapples, and sufficient

strawberries

to

flavor

and

color.

liquid to stand

under

seal

over night.

When

ready to serve add three quarts of champagne.

137

BACHELOR'S CUPBOARD
A Dissertation on Drinks
''

Drink nothing without seeing it"

CHAMPAGNE
^^

Mix
gao,

one bottle of champagne, two bottles

of soda, a glass of brandy, a glass of Cura-

some

slices of

cucumber

peel,

and the

juice of a lemon.

Moselle or Sauterne may be made

into cups the

are.

same way, and alluring decoctions they

is

Another " cup "

made

in this fashion: a cordial

glass each of benedictine, brandy,

and maraschino are

put in a quart jug. Filling it up with champagne makes a champagne cup that is not to be sneezed at. Rhine wine, cider, or claret may be used with felicitous
result.
''

Drink upon salad

This
is

costs the doctor a ducat/*

CIDER

a favorite English beverage.

Make
in a

BOWL

an extract of a spoonful of green tea

half-pint of boiling water,

and after

letting

it

stand a

quarter-hour, put in a punch bowl and add six ounces

of

lump
ice
*^

sugar,

a bittle of cidar,

brandy, half a pint of

two wineglasses of cold water, and place the bowl

on

for further orders.

likes

He who

drinking

is

ever talking of wine/*

CLARET CUP
chino,

Into a punch bowl put half a pony each

of
benedictine,

yellow chartreuse, marassix limes,

and Curacao, the juice of

two

bottles

of claret, one bottle of Moselle, one bottle of Apol-

138

BACHELOR'S CUPBOARD
A Dissertation on Drinks
pound
few
of sugar, a little sliced orange
sprigs of mint.

linarfs, half a

and

pineapple, and a

Stir thoroughly

and add some

pieces of ice.

" Eat and drink measurely and defy the mediciners." Half a glassful of CLUB COCKTAIL two-thirds of gin,
mouth, two dashes of orange
green chartreuse.
Stir
ice,

two dashes

of

gum,
ver-

one-third
bitters,

of vino

and one dash of

well,

strain,

and

serve.

" Drink the wine and don't inquire

of the vine.'*

COFFEE

Break an egg into a

Q^ rum.

glass

and beat

it

well

AND RUM

add a spoonful of sugar and a wineglassful

Mix
is

this

up well, pour

into

cup of the best

piece of butter.

Mocha
This

coffee

hot and

add a small

a famous

" blue chaser."

" Bacchus loves freedom."

EARTH-

In a

medium

w^ineglass put one-third each

QUAKE CALMER

of benedictine, brandy,
^j^j.gg

and Curasao, and

dashes of Angostura.

" Conviviality

reveals secrets."

EGG NOGG

Beat in a bowl the yolks of four eggs with

six

PUNCH

ounces of powdered sugar; add gradu-

ally one pint of brandy, one-fifth of a pint of

rum, a

139

BACHELOR'S CUPBOARD
A Dissertation on Drinks
of milk; beat the

pony of maraschino, and two quarts

with a
float

whites of the eggs until they are snowy, and sweeten

bit of vanilla or

lemon sugar.

Let the whites

on top of the punch and serve cold.

"^^

The

best

brewer sometimes makes bad beer."

ENGLISH

Rub

the
of

PUNCH
water.

pound
Stir well;

two lemons on half a sugar and put in the punch bowl,

rind
of
it

squeezing the juice over

w^ith
gills

a quart of boiling
of

add three

rum and

half a

pint of brandy; grate a little

nutmeg over

the top and

heat before serving.

" Esteemed without but loved within

Is

London

mellow Old

Tom

gin."

GIN
SLING

Mix

one pint of sugar syrup, a glass of

slice

brandy, and the same of gin, a

of

lemon, and a pint of soda.

^^

Serve cold.
arts, drinks

He

that sips

many

none."

ENGLISH MILK

Rub

the peel of three lemons

on one pound

of sugar and put in a bowl; squeeze the

juice of the

PUNCH
oughly and

lemons over, and grate half a

bottle of

nutmeg and add with a

let

rum.

Mix

thor-

stand over night, then add one quart

each of boiling water and milk.

Allow

the mixture

140

BACHELOR'S CUPBOARD
A Dissertation on Drinks
two hours. Filter through punch is absolutely clear, and
a flannel

to stand covered

bag
cold.

until the

serve ice

" The beers of your own brewings and you must

drink
it,**

HOL-

Into a goblet put some shaved

dashes of gum, one of absinthe,

ice,

two

LANDS COCKTAIL
Strain

two dashes
Hollands.

orange
serve.

bitters,

and

little

and

"

When

Bacchus pokes the

fire,

Venus

sits

by the oven.**

SPICED

Here's a hot drink for a zero night.

half a dozen

Have
whole
lemon,

CLARET
allspice,

lumps

of sugar, four

two whole

cloves, the juice of half a

and half a teaspoonful of ground cinnamon

In a saucer.

Mix
ring

well and put In the bowl and pour over half a

It

pint of claret and let

all

boll for just tw^o minutes, stir-

the while.

Strain Into hot glasses, and over

little

the top of each grate a

nutmeg before

serving.

" The

devil

is

not in the quality of wine, but in the

quantity.**

DANFORTH
APPETIZER
zer.

Into a cocktail glass squeeze the juice of

quarter of an orange, add a wineglassful
Qf

French vermouth and

fill

up with

selt-

good change for an avant diner from the

tra-

ditional cocktail.

141

BACHELOR'S CUPBOARD
A Dissertation on Drinks

" He earns a farthing and has a pennyworth

of thirst.**

WASSAIL This

is

a famous old English Christmastide

recipe, and dates back to the time of good Queen Bess

and
of ale,

earlier.

To

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.

Add two more

pints

one-half pint of sherry or Malaga, the

zest of

a lemon rubbed on a lump of sugar, and,

cored and roasted apples.

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

the
first

PUNCH

in

small slices and separate the

all in

oranges into pieces, putting

boil in a quart of

a punch bowl.

Then

water two

sticks of

stick of vanilla cut in small pieces;

cinnamon and a strain the water

through the sieve into the bowl, and then rub the rind
of a

put the sugar

lemon on one and one-half pounds of lump sugar, in the water, and squeeze over the juice
After
it

of three lemons.

cools, place

on

ice

and add

a bottle of Rhine wine, a quart of rum, and, just before serving, a bottle of

champagne and

half a bottle

of seltzer.

142

BACHELOR'S CUPBOARD
A Dissertation on Drinks
A
big head has a big

^^

ache"

MINT
JULEP
over a
little

Dampen

a small bunch of mint, dust with

slightly,

powdered sugar, bruising

boiling water.

and pour

Allow

this to

draw, then
ice.

strain into tall glasses quite filled

with finely-shaved
in
set in the ice

Dress the glass with sprigs of mint and pour

enough

brandy

to

fill.

Do

not

stir,

but

box until

thoroughly cool, and serve with straws.

"

He

is

an

ill

guest that never drinks to his host."

equal parts of ginger ale and Bass's

SHANDY
GAFF

Mix

Pale Ale.

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,
Fill

a wineglassful of
fine ice, orna-

and a dash of port.

fruits in season,

up with
off

ment with
and spoon.

and top

with a spoonful

of ice cream of desired flavor.

Serve with a straw

" I will drink

life

to

the lass."

Tennyson.
bitters.

THE ONLY Put

in a tall goblet

ONE
menthe,
si

dashes of

some shaved ice, two gum, half a pony of creme de

and a dash of orange
143

pony of

gin,

BACHELOR'S CUPBOARD
A Dissertation on Drinks
it

Squeeze into
serve.
"^

the juice of a lemon-peel, stir well and

The three-hooped
make
it

pot shall have ten hoops, and I

will

felony to drink small heer''

Shakespeare,

STOUT PUNCH
beat

Boil a quart of stout with a quarter-pound

of

lump sugar and a stick of cinnamon; four eggs to a foam and mix with a wineglassful of
take the stout from the
fire

rum

and add, while contin-

ually stirring, to the egg mixture.

APPETI-

Two
^

lumps of

ice,

one-third vino vermouth

ZER OF

(Italian), one-third of Fernet branca,

gj{^,g

and

ANGELO
North End
ite

qI orange.

This

is

served at the
is

cafe of Angelo, in Boston, and

the favor-

Italian aperitif,
*'* Twill

make the widow*s heart to Though the tear be in her eye"

sing.

Burns,
lit-

AN IMMORTAL
dOUR

Into a goblet put the juice of a lime, a

tie

and a spoonful of sugar, half qI apple-jack, half of peach brandy, and

seltzer,

the white of an egg.

''
'

Fill

up with

ice,

strain

and

serve.

In vino Veritas

is

an argument for drinking only

to be liars.'*

when you suppose

all

men

Dr. Johnson,

WEEPER'S To a JOY three

goblet two-thirds full of fine ice add

dashes of gum, half a pony of ab-

144

BACHELOR'S CUPBOARD
A Dissertation on Drinks
pony of vino vermouth, half a pony of
Stir

sinthe, half a

kummel, and one dash of Curagao.

before serving.

and

strain

Never lend a man money after youve been drinking; never try to borrow from one before he's had a
^^

drink/*

WHISKY
COCKTAIL
sinthe,

Into half a glassful of shaved

a
little

ice

squeeze

lemon

peel,

to

which add three

dashes of gum,

two dashes

of bitters, one dash of ab-

and a small glass of whisky.

little

put into a goblet containing a

of

For whisky sling, fine ice, two dashes

Stir

gum and

a wineglassful of good whisky.

and

strain.

" Come, gentlemen, drink down

all

Shakespeare.
Mix

unkindness/*

VELVET
of

Half a

bottle of

champagne, half a bottle

in a

White Rock, and two jug, and add a lump of

''

ponies of brandy.
ice.

Then

it's

always fair weather

fellows get together/'

When good

ROYAL SHANDY
v-rt.rr

Mix champagne and

brandy, a quart of

the former to a pint of the latter.

other recipe calls for a third the

it

Anamount

of brandy, and lest

be too strong one should experi-

ment

until he has

it

exactly to his

own

taste.

145

BACHELOR'S CUPBOARD
A Dissertation on Drinks
'^

There

is

a devil in every berry of the grape."

The

Koran.

LORD

Peel one lemon fine; add some white

lump
plain

SALTOUN'S sugar and pour over it CLARET Then add a bottle of

vin

a glass of sherry.
claret

ordinaire

w^ill

answer

even
if

and sugar to
liked.

taste; also a bottle of soda

water and nutmeg,

Strain and Ice well.

If preferred

mulled, strain, heat,

and serve piping

'^

hot.

Sweet

is

old wine in bottles, ale in

Byron.

barrels.**

MISSISSIPPI One glass of brandy, half glass Jamaica

PUNCH
and water

rum, and a tablespoonful of whisky, quar-

ter of a lemon,

and a tablespoonful of powdered sugar,

to taste.

Mix
which

well and

Ice

with shaved

Ice.

For

*'

linked sweetness long

it Is

drawn
served.

out," use a straw

in the tall glass In

" Wine and youth are

fire

upon

fire."

New Yorker, Tom 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

be counted on the fingers of one hand.

good Im-

ported Scotch with the peat-smoke perfume,

rum

and

Medford

what

a pity

It's

no longer made!

a dry,

very dry. Martini cocktail, a Gordon gin rickey, and

146

BACHELOR'S CUPBOARD
A Dissertation on Drinks

the best Irish whisky

those are the best drinks that a

man
And,

can take in this country, or the old country either.

as a

matter of
is

fact, it's

next to impossible to get

a cocktail that

a cocktail in

London or anywhere

else on the other side.

"Bottled cocktails?
sion.

They

are a snare and a delu-

Perfect cocktails are only

care in measuring the

made with scrupulous ingredients. A good many men

what does
I

think after a time that they can measure drinks with

their eye; but that
is

the mischief, for no

man

can do that and have his cocktails absolutely uni-

form.

In mixing cocktails
I

always use a graduated

measuring glass which

invented myself, and in doing

that I have earned the reputation of always giving a

man
York

the same cocktail he had yesterday, or last w^eek,

or a year ago.
is

The most
'

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 felthe

lows

who were

initiated
it

into

its

seductiveness agreed

then and there that

should be christened after their

"
it
:

popular host, so here

''

we have

There's a drink 'on the beam

for you, lady."

Pratt,

THE "H. P. Mix W."COCK- part

TAIL
and frappe.
^jj.y

carefully
of Italian
gin.

in

measuring glass one

the peel of an orange

vermouth and one part of

Gordon

Add

147

BACHELOR'S CUPBOARD
A Dissertation on Drinks
" There
Is

new

cocktail served in

New York

at

Sherry's and Martin's and the Cafe des Ambassadeurs

which

Is

appropriately
it is

known
"
:

as

'

the Perfect Cocktail.'

This

Is

how

mixed

PERFECT Mix one part Italian vermouth, one part COCKTAIL French vermouth, and one part Gordon
gin.

Add

a slice of orange, and frappe.

lies its

You

will

soon see wherein

perfection.

148

CHAPTER
The
is

cost of wines

is

an important

factor in entertaining.

Many

man

forced to entertain friends of ex-

pensive tastes on the proverbial " champagne taste and beer income "
plan.

person

who
case,

wishes for any

reason to economize
in

may

substitute,

almost every

California or

other American wines,

far less than imported.

which
In
called

cost

fact,

have known a
self

man who

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

quite

as

good as

Mumm's when

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
to

Pay for Wines

not vary greatly

at

a restaurant will

from the

list

prices,

which are taken from one of the

largest im-

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

$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

G. H. Mumm American Bee Hive dry

Cook's

Imperial

Great Western

extra dry extra dry

Burgundies.

Pommard
Leiden's

red

burgundy

(sparkling)

medium Hock Chauvenet's White Cap Ditto Red Cap Ditto White Cap Bee Hive Burgundy
Sherries.

$24.00 21.00 27.00 27.00 27.00

5.00

Amontillado, very pale Centennial Medal

Oloroso,

and dry

many
pale

years in

wood

Generoso,

$30.00 25.00 i7-50 10.00

14.00

Manzanilla Pasada

150

BACHELOR'S CUPBOARD
What
Picarillo

to

Pay for Wines

DOZEN
$12.00
-

Bee Hive

4.50

A De

Luze et

Fils Clarets.

Chateau Margaux, 1877 Chateau Lafite, 1898 Chateau Larose Chateau Paveil
S.
St. St. S.

$42.00
17.00

15.00
9.50
5.50

P.

Medoc

in

wood

Julien

4.50
5.00
5.00

Estephe

Bee Hive Claret

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 5.00

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

$47.00 27.00
10.00

27.00 27.00 27.00

26.50 11.50

Bouchard's Chambertin
Chablis, 2 doz. pints

Leiden's Hoch.

Johannisberger Cabinet yellow seal

Rudesheimer
Niersteiner

$24.00 14.00 10.00

8.0Q

Bodenheimer

151

BACHELOR'S CUPBOARD
What
Sparkling Hoch

to

Pay for Wines

DOZEN
,

$2i.<X)

Bee Hive Hoch

Moselle.
Berncasteler Doktor Zeltinger

5.00

$17.00
9.00
7.75

Brauneberger
Sparkling Moselle
Italian.
Chianti

21.00

$ 6.50

Port Wines.
Old London Dock, 27 years
Vintage
1887 Port
in

wood

"Old White"
Tarragona
California

$25.00 30.00 12.50

7.50 4.50

Madeiras.

Lord Nelson Duke of Wellington Old South Side Woodhouse Marsala

$60.00
40.00
1

5.00

8.00

Tokays

Hungarian )
$30.00 20.00
15.00 12.00

Tokayer Imperial, 1866 Tokayer Cabinet, 1868 Tokayer Ausbruch dry Riesling Ausbruch, American Bee Hive
In cordials there
is

4.50

great variety.

These

after-din-

ner liqueurs that

warm

our hearts, even to our enemies,

come from many

fruits of the earth.

lands,

and are made from various

152

BACHELOR'S CUPBOARD
What
Of
all liqueurs,

to

Pay for Wines

vie
Is

brandy or eau de

the foundaIt

tion,

various Ingredients coloring and flavoring

to

suit the taste.

Some

of the additions have the merit

of being great aids to the digestion, as v^ell as being

pleasant to the palate.

Especially

is

this true of

creme Dr.

de menthe, which
,

Is

King

of the

Mint

family.

S a young Professor of Pathology Medical School, has a particular fondness for

In the
dial,

Harvard
this cor-

which several years of university

life

in

Europe

has only served to strengthen.

One

day, dropping Into

Martin's

In

New York
his

for dinner, he ordered the usual

liqueur after

coffee.

The
In

doctor

is

an

absent-

minded man, and was deep

waiter interrupted:
" Plain or
f rappee,

a reverie

when

the

sir?

"
doctor, resting his chin

" Let
in his

me

think,"

mused the
ice,

hand and gazing

reflectively into space.

sir,"

" Frappee

means with

volunteered

the

waiter kindly, thinking this silence only the result of

unfamlllarity with the French language.
frappeed.

He

had

it

Benedictine
aschino
is

is

equally good for digestion, and

Martheir

not to be despised.
latter
is

Do

you know, by the

cherries

way, that the

pits?

made from
the
cloisters

and

The

secrets

of

of

the

Trapplst,

Benedictine, and Carthusian monasteries

interesting

would make
liqueurs,

reading on the question

of

the

monks

possessing secrets that have been

handed down

for centuries.

153

BACHELOR'S CUPBOARD
What
Kirchenwasser

to

Pay for Wines

the wild black cherry seductive " Forbidden

Is

made from

of

the

Black
is

Forest.

The

Fruit "

nothing more than grape-fruit cordial, while

its

Curacao gains
cordials.

taste

from orange

peel.

From

nearly

every corner of the globe are gathered flavorings for

While

the formulas are unnecessary to the

knowledge

of the diner-out, he

must be familiar with

Is

the tastes and

know
It

just

which

best to follow a cerIs

tain sort of dinner.

The
Is

question of color

an Im-

portant one, and

possible even to follow the color

roses,

scheme of a dinner with the various

greens, yellows,

violets,

and other shades of liqueurs.

It

To

the richness and smoothness and other engaging

qualities of

the cordial, cream contributes much.

should be rich and heavy, and the glass should be

to within an eighth of an Inch, then topped off

filled

with

cream.
cacao,

Try

this

with eau de vie de Dantzic, creme de

It

or even with Benedictine.

has an elusive

charm that will make you insist upon having one, perhaps even two to follow. Sirop de Grenadine Is made from the juice of the
pomegranate, and
the "
is

used notably In the concoction of

Winter Palace Hotel, perhaps better known locally as " Frank Locke's." Old Medford Rum will soon be but a memory, for
the manufacture of this famous old throat-tickler has

Ward

Eight " of Boston's

ceased after

many

generations,

and the price

Jamaica rum

Is

cor-

respondingly high, that of 1858 being $3.00 the bottle,

and the 1875 bottling $1.40.

154

Is

sub-

BACHELOR'S CUPBOARD
What
to

Pay for Wines

stituted

by many, and comes at $1.50 the quart for the

70c. the bottle

best grade.

Gins run from

up

to $1.50 for Levert

&

Wildeman's best, while Booth's

here about 70c. also.

Old Tom gin Brook's London Cordial

bought with
care,
at

brings
gin
is

a good brand at $1.25 the bottle.

Brandies
best's

should

be

and " the

none too good."

Columbian 1800

bottle
to see

may
it's

be a

trifle

high for some purses

but

$7.00 the
oh!
is

wonderful flame dancing over your coffee

something
else in

worth
ever,

sacrificing

favor of

this.

HowLuze's

it

may

be bought from the old California at $1.00

the

the bottle

all

way up

the scale, with

De

Blue Seal at $3.75 a most satisfactory medium to strike between the two.
Whiskies ?
I w^on't

presume to

specify.

Every man
I'll

may have

his

own

particular brand, but

suggest,

for an imported Scotch, the Machrinish Niblick brand,

bottled in Glasgow.
I

It's

ever tasted, and

if

"

quite the smoothest Scotch Mountain Dew^ " is anything

like that, I'd willingly

slumber amid the Scottish hea-

ther of a summer's night.

The Honourable

Artillery

London ordered White Horse in large quantities on their homeward voyage not because one of their number w^as an owner in the company, but because they liked it best. Black & White w^as a close second, though, and some affirmed that Dewar's was
of

Company

the " rippingest Scotch ever poured."

For Ryes, the

best old

Blue Grass
155

may

be bought at

BACHELOR'S CUPBOARD
What
to

Pay for Wines

$2.00 the
rivals.

bottle,

with Bourbon and Gold Seal close

to

When

It

comes

ales

and

beers,

most men have

their tastes as well developed as In the whiskies,

and

will choose their favorite brand.

The

imported Ger-

man

worth while, but it's hard to beat our own Anheuser Busch and " the beer that made Milwaukee famous " Schlitz.
beers are quite

"To
For

drink and love," said Daphnis, "Is

life is

my

plan;

short

and

am

but a man."

THE
JUDGE'S

The
part

judging of wines
of

is

an

important

every

bachelor's
Is

education.

To

STAND

judge properly

as fine

an art as painting
connoisseur des

a picture or composing a poem.

The
song

vins should be able at once to detect the faults of a

wine.

Wine

is

like

women and

it

has

its faults,

and

is

occasionally off the key.

That's

why

the three

go together.

When

man

says he

is

an expert judge of wines,

look out for him.

The

chances are that the only brands

he ever tasted are

Juice,
claret

Mumm's

and Grandma's Grape and

lemonade,

Near-Stein-mit-Sizzler,

Hock, and that he wouldn't know sherry from Cheret.

Nine

points for a bachelor to

remember

in

judging

the juice of the vine are:

(i)

The

color.

(Blue at the beginning, roseate at

the ending, and yellow in the morning.)

156

BACHELOR'S CUPBOARD
What
(2)

to

Pay for Wines

("The
clearness of the bub-

The
The The

clearness.

bling wine reflected in her eye.")

(3)

bouquet.

(Forget-me-nots,

Babies'

Breath, and Lady-Slippers.)

(4)

alcoholic

strength.

(It's

strong enough

to carry

you home.
body.

(5)

The
The

{Gin a body meet a body, comin'

thro' the Rye.)

(6)

quality of flavor.

(The

best wines taste

of the Mint.)

(7)

The harmony

of

the

different

constituents.

|(Ask the United States Senate.)

(8) In sparkling winesj vivacity.

glitter that sparkles.)

(All

does

not

(9)

The endurance

of foam.

("

When

the

foam
as

is

on the schooner,
In France,
tasters.

Molly dear.")
are

men

frequently educated
profession
is

wine

In America,

this

overcrowded.

The
room

technicality of taste

must not be overlooked.

The
tem-

should be of a temperature not over sixty degrees

Fahrenheit, w^ith plenty of diffused light.

The
Red

perature at which wines are tasted has a great deal to

do with bringing out their best

as

qualities.

wines,

Burgundies or

clarets,

taste best at

a temperature

of sixty to sixty-five degrees, but white,

as Sauternes

still

wines, such

and Chablls, are best

at fifty to fifty-five

degrees; sparkling wines from forty to forty-five degrees; and dessert wines at from sixty-five to seventy
degrees.

Too

often

champagne
157

is

drunk

ice-cold.

BACHELOR'S CUPBOARD
What
to

Pay for Wines

is

Drinking

is

one thing and judging

another, and the

bouquet and other qualities of champagne are never brought out so well
ice claret,

at a

very low temperature.

w^hite whines.

Never

or serve

warm,

Proper decanting and serving of w^nes are the most

important functions of a host.
that every
It

should be his pride

served in the best possible condition. Every bottle should be " candle bright " ^which means
is

wine

that a glass of w^ine held

up against a candle

in a

dark

place should be perfectly brilliant.

In removing a cork from a bottle, use a " reverse

corkscrew " and extract the cork without the slightest

movement or shake to the bottle. While drawing it off in the decanter,

closely w^atch

the condition of the wine in the bottle, and stop pour-

ing as soon as the " cloud," or deposit, approaches the

neck.
clarets,

This rule applies

to

Burgundies,

ports,

and

which frequently show crusts or deposits

in the

bottle.
Still

hocks and moselles are generally served without

decanting.

Colored glasses are used for these white

wines for the reason that the deposits they throw

in each bottle are generally of

down

such light specific gravity

that

it is

impossible to decant

them bright
In

and colored
to
fill

glasses hide these defects.

It
is

no longer considered
glass to the brim.

good

taste

champagne

Leave about a quarter-

inch free. Refill a half-emptied glass so as not to lose

the sparkle, but never overdo the filling-up.

158

BACHELOR'S CUPBOARD
What
to

Pay for Wines

decant
old

pagnes

Englishmen
^but

sometimes

vintage

cham-

they

retain ver>' little effervescence.

A
dry.

Londoner volunteers
first

the information that "

cham-

pagne when
In

introduced into Great Britain was as

;

a substitute for brandy-and-soda

fact,

hence

it

was wanted

the demands of the English palate

may

be said to be responsible for the dry champagne."

"

Champagne dinner
All take warning;

Cow und

Seltzer

In the morning."

MORE

Syphon

bottles are as difficult to handle as

WISE women. You never know when they're COUNSEL going to change their tactics. An innocent-looking syphon has been

known

to explode at a

sudden change

in temperature. at a pressure of

Syphons are generally charged

from

130
that

to
if

150 pounds

to the square inch.

is

That means
slip

a bottle so charged
if

allowed to

from your
cause a

hands,

only for a few

feet, the jar is liable to

dangerous explosion.

Never grasp a cold syphon with the hand,

sudden change of temperature thus produced

as the
is

even

more

liable to cause

an explosion than a sudden

jar.

Instead of syphons,

many

bachelors use various car-

bonated table waters or bottled spring waters for use

in

mixing

fizzes,

high balls, and the

like.

The

benefit

to one's health derived

from the use of such pure waters

159

BACHELOR'S CUPBOARD
What
to

Pay for Wines

Apollinaris,

as

White Rock, Poland,

Is

and Londonderry
It
is

Lithia

being realized more and more.

a well-

known
and

fact that such waters, used

with white wines and

flavors,

champagnes, enhance the bouquet, the delicate

prevent the disagreeable effects of over-indulgence.

i6o

CHAPTER XVI
Good Kquor,
I

stoutly maintain, gives

genius a better discerning."

GoLDSMITH.
Is

Almost

every bachelor

capable of

ordering a dream of a dinner

but
it?

how many
select

are connoisseurs of wines

to the extent of being able at once to

the

correct
to

variety,

vintage,

and ''bouquet,"

accompany

The
tine of

highest authorities differ

upon

the specification of any regular rou-

wines for proper service at a

or
other
function.

dinner

But

it

behooves every

man who

entertains

much

to familiarize himself with the

various wines and their sequence by

courses.

Many

good

dinner

is

spoiled by the ordering of inferior

wine or the departure from the prescribed rules for serving.

One

sees

to-day,

particularly

in

America, service of champagne alone

i6i

BACHELOR'S CUPBOARD
Correct Wines for
all

Occasions
from the mining

during a dinner.

The nouveau

rich-e

camp or

the oil districts often blows into

town with
it

the one idea of spending money, and spending

on

champagne.
particularly

Whether

it

is

sweet or

dry
it

does not
is

matter to him, so long as

cham-

pagne. Indeed, in England and in some places on the Conti-

nent one often sees champagne alone served at a dinner,

but
it is

better

on general principles
better.

to carefully select

at least

one other wine to precede the champagne

a

in-

deed,

two wines would be

"

As

man
laid

drinks, so he is," runs an old proverb.

is

discriminating taste in wines

easily acquired,

and

custom has
offers

down

a few rules that are easily masis

tered in practice.

Strictly correct service

that

which

with each course a wine which will harmonize

in flavor

and strength, leading the palate gently from

course to course, and bringing out agreeably the value

of each succeeding wine.

" Thirst makes wine out of water," "

Run and

read;

'*

APERITIF The cocktail is the national aperitif of America Manhattan or Martini being most in favor. In England one does not usually consider this commencement necessary, but on the Continent old Ma-

deira, very
as

dry sherry, vermouth, or Fernet are offered " avant diner/* an

162

BACHELOR'S CUPBOARD
Correct Wines for
all

Occasions

AUX
HUITRES

Light white wines, as Rhine and Moselle,

such
as

Niersteiner,

Hocheimer,

Rudes-

OU HORS

heimer, Bordeaux wines such as Sauternes,

etc.,

Haut Sauternes, Barsac, Graves, white Burgundy or Chablis, are en regie.

and

POTAGES
world
so
over.

Sherry

is

the favored wine with soup the

is

Madeira

equally correct, although not

sherry,

universally used.

Of

Amontillado
of

is

the

most popular brand

the rarest
still

wine

Sunny Spain.

AUX
POISSONS

White wines
ety,
it is

but

of the heavier vari-

are served with soup at large affairs,

quite correct to keep the sherry,

but at small dinners

or even the wine that

was served with the

oysters.
etc.,

Johannisberger Cabinet, Steinberger Cabinet,

are

favorite heavy w^hite wines, but there are half a score

of other varieties quite as good.

ENTREE

Claret, such as Si. Julien or

anti, or

Medoc, Chl-

OU
REMOVES
paniment

one of the minor Chateau brands,

Lafitte, are the

2s

Chateau

proper accom-

to the entree course.

With the game. Burgundy (red) such as GAME Pommard, Chambertin, or Barbera Spumante or Brachetto Spumanti, should be served.

DESSERT
wines with

While

here

it is

scarcely customary to serve

dessert,

other than champagne, at a very

formal dinner one

may

order old red wines, such as

Chateau Larose 1874, Port, still white wines such as Chateau Yquem, Italian wines such as Lachrima
163

BACHELOR'S CUPBOARD
Correct Wines for
all

Occasions

Chrlstl,

Spanish wines such as Malaga, Swiss cham-

pagne, or the old wines of any country preferred.

CAFE
which there
brandies,
score

With
is

the

coffee

come the

liqueurs,

in

as

wide a range

as in biscuits.

Char-

treuse, Benedictine, Curagao, cremes of various flavors,

" Forbidden Fruit,"

Amer
at

Pigon, and
discretion.

two
In

more may be chosen from

France,

Amer

Pigon or plain cognac burned on sugar

are most
is

commonly used

^when,

of course, absinthe

not substituted.

In smart houses the custom of serving liqueurs with

coffee in the
riable,

drawing-room after dinner

is

almost invais

but in small establishments the coffee

served alone, and

often

served at table with the cognac or liqueurs.

Frequently

brandy

is

is

passed on a silver tray

in a special decanter

with

silver top

and a

silver

match-

box lying beside

it.

For occasions other than dinner, the serving

is

of

wine

entirely a matter of taste.

With
is

little

suppers where

there are such dishes as terrapin, a very fine quality of

Madeira

is

delectable, as

it

with any rich dish served

Hungarian Tokay served with sweet biscuit is the correct wine to serve after an evening of cards, where it is not desirable to serve anything more substantial.
in this fashion.
finest

The

It

is

a fad with some people to pour old wines dibottle, that the guests

rectly

from the
are
in

may

appreciate
as

what they
wines old

drinking.

This

is

not

advisable,

bottle always

form a great deal of de-

164

BACHELOR'S CUPBOARD
Correct Wines for
all

Occasions

posit,

and

this

when shaken
would
is

injures both taste and ap-

pearance of wines.
canting, then he

If a host's

wine will not stand deit.

better not serve

When
Claret
is

claret

the one wine at dinner,

fish,

it It

is

served
be.

with the course after the

too acid a

whatever

may

wine to go well with sea-food

of

any

description.
sufficient alco-

Neither claret nor Burgundy contains

hol to keep
its

flavor

more than twenty-four hours

the selection of wine-

after decanting.

GLASSES
glasses.

Fancy runs

riot

in

From

the plain crystal to the fanciful Vene-

tian or Austrian glasses,

with their wondrous coloring

and shapes that an orchid might envy, there is a wide choice. But unless a bachelor has a mint of money,
he had best eschew colored and fanciful glasses and
hold to the thin, clear
as plain as possible.
glass, or

perhaps finely-cut glass,

He

should have for water, mint

size.

juleps,

and the
glass

like,

a goblet of regulation

punch

holding two to the pint comes next In

grade, and then a glass holding three to the pint for

hot whiskies, sours,

glass
is

etc.

The

saucer-shaped champagne
Is

the most artistic, although the hollow stem

equally popular

possibly

more

so.

Cocktail glasses,

special sherry glasses,

and

glasses for clarets

and sau-

ternes with green or red bowls as fancy dictates are

necessary to the menage^ and the

for

list

ends with glasses

glasses

pousse

cafes

and

cordials,

"

pony "

for

brandy, beer goblets

unless he elects to use the steins

165

BACHELOR'S CUPBOARD
Correct Wines for
all

Occasions
glasses

and lemonade of his college days mixed " ladies' delights," etc.

for those

The

bachelor

who

has a

menage

will have his side-

board well stocked with the necessary decanters, cordial sets, etc.,

but for the impecunious bachelor or he

nothing more handy was ever
its

who

lives in his studio

invented than the " Bachelor's Cabinet," with

ac-

companiment
and
all

of decanters,

mixing

glasses, tiny ice-box,

the requisites for a convivial evening at home.

is

Even when one

tles

reduced to standing his beer bot-

outside on the window ledge to cool and has to

dust furtively the steins he has taken from their hooks,

he need not deplore the lack of more expensive beverages or the absence of cut glass and champagne.
It's

not so

much what one

it.

drinks as with

whom

and where

he drinks
''

You

look at

what I
often

drink,

and not

at

my

thirst"

ON
SERVING BEER

How

does a

man

hasten to " put

beer on ice "

when

a friend drops in of an

Yet this is contrary to custom in the Old World, where one frequently sees the German sit for a few moments with his hand about
evening?
his glass to bring the contents to the

proper tempera-

ture before drinking.

Beer should not be served very cold,

chilliness

as

excessive

destroys the fine flavor

it

it

should have and

di-

renders

injurious.

Beer should not be served

i66

BACHELOR'S CUPBOARD
Correct Wines for
all

Occasions
Set
it

rectly after

it

has been shaken in any manner.

if

in the ice-box,

you

like,
ice.

but do not,
It's

implore you,

put

it

directly

upon the

a fine drink, as

Dan

Daly

affirmed in his song:

*'

Beer,
Fill

beer, glorious beer!

yourselves right

up

to here

(me neck)!

Down wid a pail of it! Drink a good dale of it Glorious, glorious beer!"
!

Let us suppose that four people are dining

taurant, and that with oysters or soup,
fish,

at a res-

game, and

a salad and dessert, they wish wines to the

number
at a

of

two, fairly good, instead of a larger

price.

number

lower

The

dinner will begin with four cocktails, of

course, at 25c. each in

most

cafes.

Then

to follow,

for the soup and

fish, let

the sherry be Amontillado old

dry at $2.00 the

let

bottle.

To

follow with the game,

Burgundy be

the choice, say, "

White Cap

" ultra

sec sparkling,

which will be $2.50 more, although one may substitute Romance at $1.50, if he elects. Cordials or

cognac

may
be.

follow at 20c. per head

just a trifle over or

and

the

wine

bill

will foot

up

under $6.00,

as the case

may

At

the next table, suppose four people

books are not quite so long are dining

fashion.

whose pocketin the same

Let them order, besides the

at

cocktails, a pale

Generoso sherry

$1.00 the

bottle,

or even a good

California sherry at 75c. the bottle, to be followed by

167

BACHELOR'S CUPBOARD
Correct Wines for
all

Occasions

a quart of Great

quart of
elected.

Western Champagne at $1.25, or a Beehive Burgundy at 75c., and cordials as

cocktails
to

The

and cordials

cost the same, but

for

from $1.50

$2.00 the Impecunious party

their

may

make merry over

their neighbors

wine

In

the same

fashion as

and
is

go home with clearer heads Into

the bargain.

This

an Important Item, for poor peo-

ple generally have to

show up

the next

morning over

a desk or behind a counter, so the condition of one's

head

Is

of grave Importance.

If three

wines are wanted by the " party of the

first

part," let the sherry

and Burgundy be followed by a

good, dry champagne.

For sake of variety, Madeira might be substituted for the Burgundy, especially If the third course be an entree. But after all. If It's to be game, there's nothing better to accompany the bird than rare old Burgundy,
with
Its

pleasant sparkle and roseate hue.

The
State.

Callfornlan takes great pride in the wine of his

In San Francisco, where were, perhaps, aside

from

New

York, the

finest

restaurants on the contiunless

It

nent, one seldom

saw Imported wine drunk

be sherries and champagnes, and, perhaps, Burgundies.

But

after

all,

the native wines are tempting enough,

Is

and the sparkling Moselle of California

indeed,

excellent

and

often

substituted

ZInkand's, Talt's, the

for champagne. At Techau Tavern, The Poodle

Dog, and the Palace Grill were the finest of cellars, and the wines of California were served three times
i68

BACHELOR'S CUPBOARD
Correct Wines for
all

Occasions

where the imported were called for once. As for aprithere's no better In the world than that cot brandy

of Southern California.
If

one

elects to serve
it

champagne alone

at his dinner

party, then let

be very dry.

Some
If

like,

by way of

variety, to serve

champagne-cup throughout the meal.

But

tell It

not In Kentucky

for

anyone dares there

to prefer anything to a great glass pitcher of

mint julep, Blue Grass

he gets himself very

country.

much

disliked In the

Nations differ in their mode of using wines.

The French
wines.

take

theirs

at

dinner,

and use only

like

enough to make conversation sparkle

their

own

early and late, and the Russians more moderate. The Spanish and Italians strike a happy medium, v/hlle the Englishman, who formerly adopted French and German methods combined. Is more temperate; Inebriety has gone out of
sit

The Germans
only a

are

little

fashion In England,

and
less

as

for Americans, they are

perhaps as a whole

addicted to the use of wines

than any other nation; but those w^ho do drink them,

drink heartily.

They

drink merrily, withal, and are

decided contrasts to the English, who, as old Frolssart was wont to declare, " do get drunk very sorrowfully."

A
by a

Frenchman
glass of

will take

first his

oysters

and a glass
is

of Pontac or Chablls.

Then
is

his

potage

followed

good " vin

ordijiairef' such as

Magon

and

after the first course

taken

away he commonly

169

BACHELOR'S CUPBOARD
Correct Wines for
all

Occasions

pours a very small glass of Madeira, rum, or something similar.

tates follows
finest of

Whatever other wine

as in

his

fancy dic-

France
glass.

it

is

posible to obtain the

wines by the

At
placed

private dinners in

Russia

the wines are often

free

upon the

tables,

which are

from dinner

service.

guests pour their own wines, or have them poured by the servant, according to their fancy.
plats de jour are

The

The

on

side tables,

and the guests are

presented with a carte du jour, so that each

may

order

the servant to bring whatever most pleases his fancy.

In most other European countries, in good society,

the French

and the

mode is imitated closely mode of taking them.

ice is

in variety of

wines

In countries where

not easily obtainable a cuis

rious fashion of cooling white wines

followed.

The

decanter

is

hung up
is

in a flannel

bag that has previously

''

been well soaked in water, in the full glare of the sun's

rays

where there

a strong

courant d'air,"

The

consequent evaporation by keeping the bag dripping wet cools the wine almost to freezing point. The water of a covered well or spring, fresh drawn, in which a pound or two of salt is thrown, will reduce
the temperature of wine to a

low and agreeable

point.

The

Italians

still

hold to the old custom of lowering

the dinner wine into a well an hour or

two before

use,

which generally renders

its

temperature just right.

Where
be used.

expense be no object, freezing mixtures

may

Eleven parts of

sal

ammoniac, dry and pow-

dered, ten of nitre, sixteen of Glauber salts, and thirty-

170

BACHELOR'S CUPBOARD
Correct Wines for
all

Occasions

two of water, will cool wine sufficiently in any climate but the operation should be carried on in the

coolest place possible.

The
placing

effect of

atmospheric cold in winter often ren-

ders a bottle of wine cloudy.

it

This may be remedied by

is

in a

room where there

a good

fire for

an

hour or two before serving.

In decanting sherry or Madeira, the stoppers of the
decanters should be left out for an hour or two, but
this

should never be done with light and delicate wines,

as their

bouquet and freshness are visibly affected by

air.

contact with the

The

specific gravity of the

;

wine and the

glass should

harmonize

therefore all delicate wines should be taken

of glasses.

from the thinnest

This modern preference

for thin glasses has precedent in the passion of the ancients for particular wine cups. The " murrhine cup "

from which emperors and kings drank

wine
is

their Falernian

noticed in writings which remain.

Often the

cups were of finest glass from Egypt, or amber, flasks

made in Some

Syria, amethystine cups,

and vases of gold.

persons affirm that to really enjoy wine, a sip

first

of cold water should

be taken, after which the

taste will be at its best.

One

cannot but sympathize

it is

with poor Sir Walter Scott, who,

larly insensible to tastes
is

said,

was

singu-

and odors. and

indeed a rare gift of nature.

digestion,
is

A perfect palate A healthy palate comes

the best gift for judg-

from a healthy

ing the existing flavor of wine.

George the Fourth had

so decided a preference for

171

BACHELOR'S CUPBOARD
Correct Wines for
all

Occasions

was the favorite wine, and nearly ousted Madeira from its place in English tastes.
sherry that in his day
it

Gypsum

sprinkled

over the grapes while in the vat

its

saturate the malic acid and give sherry

brown
at its

color.

Amontillado
kept in
taste of

is

the finest of sherries,

It
is

and

prime

wood

for sixteen years.

too dry for the

common wine
in the

drinkers, but

Is

one of the

finest

growths

world.
acidity,

The
the

best

Madeiras have no tendency to

East

and

finest

Indian Madeira

is

a wine that has

scarcely an equal.

Marsala, the favorite wine of

but Marsala

Sicily,

is

excellent;

other Sicilian wines are Mazzara, Bronte, and Etna,

is

more worthy and

especially well adapted

for cooking, in Italian sauces.

The

Rhenish wines are the purest and most whole-

some wines, say some experts. Most of them come from the banks of the Rhine and Moselle Rivers, In

Germany, and the variety

wines have a bouquet
a mark of pure growth.

is

legion.

Genuine German
is

like the

French, which
real

In itself

The

golden Rhenish

wines, such as Niersteiner, Marcobrunner, and Riides-

heimer, are famous, while Johannisberger and Geissen-

heimer are perfect

hoch," the
tor."

in

delicacy

and aroma.

*'

Good

German proverb

runs, " keeps off the doc-

It enlivens

without Inebriating, strengthens and

finest red

warms

the stomach pleasantly.

Burgundies are the

wines

In the

world for

delicacy, flavor, perfume, richness,

and

purity.

man

172

BACHELOR'S CUPBOARD
Correct Wines for
all

Occasions
for

of discriminating taste will pay as

as

much

Burgundy

for champagne, and not hesitate to announce his

preference for the former.

Bordeaux

clarets,

when

unadulterated, are delicate,

Lafitte, Latour,

and are consumed

in great quantity.

Haut-Brion, and Chateau Margaux ere among the

popular brands, but there are a hundred and one varieties that

are passing good.

Good
''

claret has a remarkable

freshness of taste and smell.

Many

of

them come,

in

France, under the head of

vin ordinaire" but are by

no means

to be despised.

Indeed, in the Quartier Latin

In Paris there are scores of restaurants

where the vin

drunk and en-

ordinaire at one or

two sous a
all

glass

is

joyed by the students of

sance.

nations with equal jouis-

Ordinarily

or mineral.
pint bottle

It Is mixed with water, either plain For twenty-five centimes, or five cents, a

may

be had, and no dejeuner or dAner

this, at least,

is

complete without

provided one's pocket-

book will not admit of a better wine.

Champagnes
ties: the still

" mousseux,"
effervescent.
*'

are of several varie" king's wine " or " non-mousseux," the effervescing or and the " grand-Mousseux " or highly

Champagne
exquis.**

Is

an enduring wine, with

of the
is

bouquet

The creaming champagne

Ai sends up myriad
is

bubbles, but never froths, and

preferred by those of discriminating taste to that which

Cheap champagnes are most Injurious to the stomach, and have none of the qualities of the better classes. Champagne, once received, should never
frothy.

173

BACHELOR'S CUPBOARD
Correct Wines for
all

Occasions
Great heat

be moved until
or cold
is

it

Is

wanted

for table use.

it,

unfavorable in keeping

and the tempera-

ture should be carefully attended

to.

Sauternes, wines of the Gironde, are white wines

of

considerable
after

repute.

They
eight

are

bottled

from the
It

wood

seven

or

years,

and are excellent

Sauterne.
is

dinner wines, particularly the

advisable
in

Haut

purchasing Sauterne to get that of the

best quality.

Sweet wines or dessert wines are not

de liqueurs,'* as the French term them.
dines, Frontignacs,

so

much drunk
''

as formerly, liqueurs being substituted for these

vins

The Musca-

Lachryma Cyprus, made between Paphos, Olympus, and Limasol, where is the great wine mart, are favorite sweet wines.
It
is

and Lunals of the south of France, Christi of Naples, sweet Syracuse and

not every bachelor

who

can boast a wine cellar

indeed, save for one possessed of

more than ordinary

wealth, a cellar
of Gray's
it

is

an expensive luxury.
his

The

bachelor

Inn stored

wine under

his bed, " because

would be drunk fast." A Devonshire loved wine " better than anything but
stowed his wines
in

esquire
his

who

horse,"

a corner cupboard near his spa-

cious fireplace, with dire result; and a Scot

who

pur-

chased a dozen bottles of choice vintage cellared them

in

cock-loft

for

a special

evening at home with

friends.

When

evening was advanced, not dreaming

that his dozen were drunk out, he called his Jeannie " I wonder what to bring " another bottle of No. 5."

174

BACHELOR'S CUPBOARD
Correct Wines for
all
in

Occasions
surprise.

ye

mean

"

retorted

Jeannie

" I

ha'

fetched

down from
is

the cock-loft the last bottle of the

dozen ye had, an' ye maun noo go tae the whuskey."

This
If

a jaunt around Robin Hood's

Barn

to ex-

plain the necessity of proper care

and housing of wine.

it

one has not the proper place to store

it

at the right

temperature he had best order

daily or
is

when wanted

from

his dealer's cellars.

Wine
known

truly an expensive

taste to cultivate,

and

its

deterioration under unfavorto

able conditions

Is

too well

comment upon.

In a city house, the even temperature of a brick-bound

cellar
Is

the best one can expect.

Sweet wines may be

kept at a temperature of sixty degrees.

*^

wine

cellar too hot or too cold

Murders wine
There

before

it's

old/*

are various peculiarities In

detected by the true connoisseur. terms " of the wine merchant may be given here by

wine which may be A few of the " stock

way

of explanation

Green

New wine. Stalky^Wlne

Bouquet

affected with the astrlngency of the

vine wood.

acter.

A Fruity Commonly Veloute Velvety FuMEAUx^Wlnes MontantThose

peculiar odor,

not of distinct char-

sweetened port.

to the tongue.

Smooth or

soft.

of great strength.

in

which the carbonic add gas

175

affects the head.

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
Lasting.

^Wines BiEN
A
thick,

past probability of a change.

Pateux
Seve
smell.

clammy wine.
bouquet to the

PlatFlat.

^Applies to flavor in tasting, as

ViN BouRRU ^Thick, unfermented wine. CuvEE Contents of a vat at the vintage. ViN CuiT French ^ Vino Cotto Italian > Boiled wine. Vino de Color Spanish J Vino Seco Dry wine. Vino Brozno Harsh wine. ViNS DE Liqueur Sweet, luscious wines. Vino Passado The best wine that has passed mus-

ter

or examination. VinoteroA wine

seller.

176

CHAPTER XVII
There
alcoholic

are

many

occasions
to

upon
offer
to

which one does not wish

drinks,

out of

respect

guests

who do

not indulge in them

or possibly because the host

self abstain

may him-

from

their use.

There are many substitutes from which delicious drinks may be mixed,
such as ginger
ales,

mineral waters of

various sorts, grape juices, and concentrated fruit syrups.

One may

soon

become
as

as expert in concocting palata-

ble drinks

from various combinations

lad

the

white-coated

behind the

soda-fountain.

quarter or a shin-

ing half dollar slipped in his hand

will

often bring suggestions for " parlor mixtures " that will aid the

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
ales,

bottled

lemonades

of

claret,

pineapple,

orange, and raspberry flavors to be bought, as well as

Green Ginger Cordial, Montserrat Lime

raspberry vinegars, with
flavor.

Juice,

and

fruit

syrup of any desired

or cocoa, some
is

Combined with iced

that
is

tea, coffee,

of these fruit flavors are delicious.

Root beer

a mid-

summer beverage
sesses

not only refreshing, but posiced

medicinal powers; and

ginger ale served

with a cream rabbit makes a temperate combination

that
is

almost as toothsome as the ale-mixed variety.

to

" Water, water everywhere, nor any drop

drink!

**

GINGER LEMON^^^
lemon and
iced.

is
it.

a mild drink that

is

little

known;

try

Have

in a glass a teaspoonful of
it

powwell

dered sugar, add to

fill

the juice of half a

is

the glass with ginger ale that

SODA
COCKTAIL

This
its

is

most

innocent

drink,

despite

name, and one that a two-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 They deserve to be washed rural dainties are served. 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
It's

afternoon.

nothing

less

than

the

" sweetened
his

water " with which Plupy Shute regaled

friends

up

In

Exeter

In the days

that

famous

diary.

when Water Is

the " Real

Boy

" penned

the basis,

ginger the
are mixed
set

fliavor,

and molasses the sweetener.

They
Is

to taste in a great stone jug,

In a convenient

which
cool.

corked and

brook to keep
!

LEMONADE

"
if

Pooh
any

" I hear

you say

man

couldn't

As make lemonade without

In disgust.
fall Into

"

being told." But as

a Hottentot or
of bachelor,
juice of a
I

this

book may

the hands of

Malay
to

or some other hot-house variety

will set

down

the

proportion of the

lemon

two

tablespoonfuls of sugar and

one-half pint of w^ater as being a desirable one.

This

may

be varied by using the juice of orange, lime, or

grape-fruit, in

which
Ice at

case,

of course,

it

will be the

other sort of

Ade

(not Hoosler).

An
chilled
in

abuse of

once destroys the effect desired,

besides being dangerous.

Is

A liquid set on ice and slowly

recommended than
it
Is

far
ice

more

to be

the drink

which

floats,

but

not everyone

who

w^ill

admit

this truth.

Than

plain lemonade,

made from
on
ice,

the juice of the lemon, sweetened sparsely with sugar

and diluted with water, and

is

finally cooled

there

no drink more acceptable and cooling

It ranks before the

in the heat of

the day.

long

list

of acidulated
it,

drinks and gaseous mineral waters, but

into disrepute

too, It
is

falls

when

too liberally imbibed.

said

179

BACHELOR'S CUPBOARD
Temperance Drinks
is

to be lowering in Its effects, but such an assertion

nonsense, unless, as

Is said, It Is
It

drunk too

freely.

Taking the average.

Is

would seem

the plainer drinks

have a larger share of popularity, and soda and milk

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

Ice block.

These are the

amateur.

simplest,

perhaps
at

best,

and certainly
the unskilled

cheapest of the drinks

made

home by

80

CHAPTER
rr tr

XVIII
fancy; rick, not

" Costly tty tabit as tty purse can tuy.

But not expressed

gaudy For tte apparel

in

oft claims a

Shakespeare.
make

man."

Once

It

" took nine tailors to

a man," and no less a person than

Byron vouched for this ancient lie. Nowadays, it takes a Man as is a Man to make a Tailor, and a Fat Bank Account to pay him.
It
is

not the province of the writer

to lay

to

presume

down hard and

fast

rules for the dress of the bachelor.

It
Is

granted that he knows best

how
sta-

he would dress, according to his

tion.

As

a "

London tradesman

in a

dress suit reminds one of a doyley

on

stove lid," clothes

have un-made the

man
him.

quite as often as they've

made

King Edward, who

Is

taken as a

i8i

BACHELOR'S CUPBOARD
Correct Clothes
civilized dress

model of
plays

from Singapore

to Sitka, dis-

common sense and judgment that may do well to emulate, especially In

" Rarely does the king
finger ring," says a

every bachelor
the matter of

jewelry.

wear more than one

London
Is

haberdasher's journal.

profusion of jewelry

unequivocally vulgar in a man,

even though

it

may

Indicate wealth.

To

hit the

happy medium between Frenzied Fashion

and Moldy Modes, adapt the prevailing style of dress to your bearing and manner. To do this is to be master of one of the fine arts. Study, therefore, your
apparel that
Ill-fitting
It

may
is

be

fit

for function and form.

An
First,

coat

a crime against good taste.

fit

have your clothes

they " shall not

you; then

fit

your clothes, that

"

make a

false report."
tell

Mark Twain

"

has said that " one cannot

from the looks of a

w^ears.

frog

how
is

far

it

can jump," but more often than not a

man

judged by the clothing he

they are built in the

Rue

de la Paix,

New

Whether Bond Street,

cloth

Fifth Avenue, or Sutter Street, does not particularly

matter,
so

long

as

they

fit.

The

unskilled

butchers of the
a

West End

of

London have made many

man
Togs

look like a suit of pajamas on an umbrella

stand.

that

become one man may make another

re-

semble a mongrel In a fancy blanket.

As

plaids

were

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
styles

pronounced
suits

adapt themselves to the various pur-

and professions.
fit,

The

fitness of

clothes
vs^ho

is

quite

as important as the
little
fit

and the bachelor

devotes a

time and thought to his apparel will soon be as

as possible.

" "

Be not vain
the

of thy covering,"

and remember that

it's

man

beneath the clothes " that counts with

most people.

One

meets occasionally a

man who,

like

Adam, tom and

" doesn't give a fig

climate combine

what he wears." But custo give him a certain responso long

sibility in the

matter, although he's generally the sort

of fellow
as he

whose apparel doesn't concern people

wears something.

There's a happy medium between a dandy and a " Dirty Dick," and he who strikes it is to be congratulated,

for none shall dare say, like Coriolanus,

that

you

are " a fool in good clothes."

"

smart coat

is

a good

letter of introduction**

BUT
"

slovenly dress betokens a careless mind."

is

" Fashion

more powerful than any

tyrant.**

The Londoner has the reputation of being the best dressed man in the world. Search for him not in the
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 pipe between. Rather in Mayfair, the Pall Mall
clubs,

the same

and the Piccadilly promenade

is

this

glass

of

fashion

to be found.

Mrs. Dr. Grundy has prescribed the following tablets which are taken by the patient before each function with good result. It may be added that any attempt to keep up in motoring fashions will result in
insanity

or

inebriety.

Fashion

shows herself
is

fickle
is

indeed in this raiment, and what

new

to-day

old

to-morrow.
lated

For other
is

occasions,

however, the tabu-

form
"

sufficiently correct, regardless of seasons.

eat

They

and drink and scheme and plod And go to church on Sunday; And go to church on Sunday; But more of Mrs. Grundy."
is

" There
church/*

fashion in all things, as in dogs going to

MOURNING FOR

man wears mourning

for a parent,

sis-

ter,

or brother for six months or a year, as

he prefers.
a widower. First

The

crape hatband

is

adopted
that of

for this dress, but should be

much narrower than

mourning

consists of complete suits of

black, dull black leather shoes, black gloves,

links of

and

cuff-

black enamel.

Second mourning should be

silk ties,

gray or black clothes, black and white

gray or

black gloves, and black and white linen.

Men

do not,

184

BACHELOR'S CUPBOARD
Correct Clothes
rule,

as a

carry black-bordered

handkerchiefs.

Few

men wear mourning for grandparents The wearing of a black band on tives.
is

or other relathe coat sleeve a custom bor-

condemned by the best people. It rowed from England, where it was

duced for liveried servants

is

originally intro-

whom
is

it

was not thought

liveries.

necessary to

fit

out in complete black

that
it
is

The

worst thing about a band

since a
tive.

unclassifiable,

man may w^ar it for a near or a distant relaIf a man cannot afford or does not approve of
compromise of a black band betrays a

mourning, then he should abjure the entire livery of

grief,

for the

painfully economical mind.

After mourning, a
in

man may resume

to

his social duties

from three weeks

two months.

While wearing

a broad band on his hat for a near relative a

man

should

not attend the theater, opera, or a ball.

THE

"

The Tuxedo

coat

is

no longer used

as a

TUXEDO

dinner coat except at a stag dinner, at a

club or hotel, or at an informal at-home dinner

when
theato be

only the members of one's family attend, or at the

house where one boards.

ter or for

It

an evening
fact, it is

call,

may be w^orn at the when women are not

met.

In

considered a lounging jacket, only

one degree removed from a smoking jacket, and should

worn when women are present except at home. The waistcoat worn with a Tuxedo should be of light gray linen." As this is from a noted English authornot be

185

BACHELOR'S CUPBOARD
Correct Clothes
it

ity,

may
is

be regarded by a
in

man who

wishes to be

thoroughly English

his dress;

but in America the

Tuxedo
upon
is

ven- generally worn, especially in hotels,

informal family dinners, and to the theater

all

in

fact,

occasions

when

the

regulation

clawhammer

not strictly demanded.

i86

CHAPTER XIX
'

''The

first

thing a poor gentleman calls

is

for of a morning

a needle

and tKread,"

Scotch

"His lordstip
a necessary evil."

finds tke vjlet de

chambre

"As

man

dresses, so is

he esteemed."

Happy

the

man who,
his

having a valet,

has no care of his clothes, and " takes

no heed to
thoroughly
spect.

raiment " save to be

in

up-to-date

every

re-

The man who knows how care of his own clothes is at

vantage; for even though
necessar}^
it

to take

an adbe not

for

him

to

economize, an

occasional

emergency

may

arise

in

which,

if

he knows just what to do,

he

rescue his apparel from certain ruin. As " a stitch In time saves

may

nine," so does

prompt attention
from being
187

to a

chance stain or splash from the ink

bottle save a suit
spoiled.

BACHELOR'S CUPBOARD
How
a

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
forty a

month and

" found."

There

are various

handy
ward-

devices on the market

to assist him, notably the "

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.

A
when

little

care only

is

necessary to

make a man look

is

well set up.

He

should keep his hats in separate boxes

If a coat

not wearing them.

off,
if

nicely brushed

upon being taken

trousers are carefully kept

creased through the

medium of the wardrobe chair or the patent hangers which may be purchased for a few cents, if gloves are carefully smoothed when taken off,
and
if

a watchful care

is

lavished

upon buttons and

and the other
neat.
it,"

linen to prevent the one's being lost

frayed and ragged

even

the bachelor of the hall bed-

room may be
"

nicely

groomed and always

He who

has but one coat cannot lend

It
is

goes the

old proverb.

for the benefit of the

man with one

coat that

many

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 of patent

trousers buttons that are warranted not to pull
off.

These are attached

has
little

in various

ways, but one of the best

prongs that push through the cloth and bend

the inside.

down on

i88

BACHELOR'S CUPBOARD
How
a

Man May Valet Himself

box couch
it

If one has little room, a

ience, for clothing

is

a great convenlaid flat with-

may
in

be kept in

and

out wrinkling. It
closet,

is

thus better kept from dust than in a

and may serve

is

summer

as a receptacle for

win-

ter clothing. It

economy

in the end to have one's fur

cap or fur-lined coat stored by a furrier,

who
is

w^ill in-

sure and protect against moths for a trifling sum.

in case one lives miles

But

from a furrier and

obliged to
for storlaid

care for

it

himself,

directions are included

ing such clothes with camphor.

Cedar branches
if

among

clothes will keep

away moths, or

one has a

cedar chest, so

much

the better.

Men
own
sible to

never seem to be very handy in mending their

It
is

underclothing and linen.

nearly always pos-

arrange with one's laundress to do the weekly

the laundry
is

mending before
this
is

put in the w^ater.

If

neglected, the tear generally

makes great headbeyond mend-

way, and sometimes ruins the

ing.

article

couple of ticking laundry bags are great conven-

iences.

One may

send his laundry away in one while

the other hangs on the closet door and serves during

the

week

as a receptacle for soiled clothes.

One
is

of the average bachelor's greatest expenditures

for hosiery.

Have any

of

you ever heard a man

say,

"

Oh,

never bother about having stockings mended

I

when

throw 'em away " ? Changing the hose once a day or every other day and keeping them nicely mended means a great saving in
they are too bad to wear

189

BACHELOR'S CUPBOARD
How
a

Man May Valet Himself

And mending stockings isn't half so difficult as it sounds. Try and see. With many a man the " tyranny of ries " CLEANING
the end.

TIES

is

so great as to be all-absorbing.

Some

men hang
come
closet

their ties

and stocks on the nickel rods that

all

for

the

purpose

ready to screw inside the

Others,

door or beside the chiffonier.

who

are

mindful of the ravages of dust, keep them

a drawer of the chiffonier.
ite tie

laid flat in

Who

has not had a favor-

which he hated for some reason, sentimental or

?

otherwise, to discard

Many
if

a worn

tie

may

be

made

almost as good as

new

these directions are followed:

Take
tie

weak
that.

solution of borax

and carefully sponge the

with

Sponge moderately lengthwise, with, not

against, the grain, then press out with a

warm
silk

iron

on

the
ties

wrong

side

only.

White or cream

or satin

that have been cleansed and are yet too good to

at a trifling

throw away may be dyed any desired shade

cost.

Any
is

grease spots on silk or satin

would

best be

removed by benzine.
but either

Some

use chloroform or ether,

likely to leave a ring

Is,

around the spot that

has been sponged, so benzine

satisfactory.

on the whole, more

TO

Often an overcoat, that

good condition,
shabby by
its
is

is

otherwise

in

RENEW A
VELVET

rendered unsightly and

If
It

collar.

be

crushed

badly and wrinkled, heat the

flatlron,

and

put bottomside up on the table.

Over

it

put a clean

rag wet in cold water and lay the velvet collar right

190

BACHELOR'S CUPBOARD
How
a

Man May Valet Himself

this.

side
rises

up over

While

the steam

from the wet cloth

vi^ith a soft " right v^ay of the hat brush, being careful to brush the

through the nap of the velvet, brush

velvet."

This

restores

it

beautifully,

and makes

it

good as new.

TO
CLEAN

WHITE

Put the gloves on. Have in a saucer some gasolene and wash your gloved hands -j^ |.j^jg^ after which take a clean flannel rag and wipe and rub the gloves, taking care
si

not to do this near

dry, take off
air

fire

or burning gas.

When

quite

and pin

to the curtain or

where a current of

may

strike

rate

quickly.

them and cause the gasolene to evapoThis answ^ers for white glace gloves,
an old toothbrush are com-

but white suede are better cleansed by a professional

cleaner.

Pipe-clay and
used,

monly

and white cloth used

fashion.

on uniforms
is

is

cleansed in the same

The

clay

applied dry,

then moistened and rubbed vigorously with the toothbrush.

It

may

at first look unsightly,

is

and you may and

will look

think the goods

ruined.

But

rinse the brush

It

scour the cloth with clean water, dry, and

fresh as

when newly bought.

PUTTING

When

packing away flannels and heavy

AWAY
CLOTHING
soiled

winter clothing, camphor

pieces of tissue paper put
.

gum wrapped

in

IS

warranted to keep
bugs.

11
191

among the goods away moths. JNo

uxT

clothing should be put away,

as

dirt

attracts
stains

moths

and

buffalo

Even

perspiration

under the arms will often attract them.

The

clothing

BACHELOR'S
How
a
if

tT

P B O AR D

Man May Valet Himself

be hung out for a day in the air

should,

possible,

and sunlight before packing away.

ing and wrinkling, which
is

To

prevent creas-

so annoying, take old

news-

papers and lay them, without opening,

folds.

between the

If there are

few things

in the
filled

trunk or chest,

the

remaining space should be

with crumpled

new^spapers.

TO
CLEAN

Purchase from a druggist some soap-bark,

and

in the proportion of

an ounce of bark
let

A COAT
it

jQ ^ quart of

water steep the bark and

Then strain and add an equal of gasolene. Rub this mixture on the wristbands and collar of the coat, using a new clean brush.
stand over night.

amount

Go
any

over

all

the grease spots, and

wet the brush

If the

in the

mixture and go over the entire coat.

**

goods has
twill.

right

w^ay of

the cloth,"

rub with the

Stretch the sleeves and pocket holes and collar, and be

careful to keep the entire coat in proper shape.

Spread

out smooth and

available,

flat

on a clean cloth on the

table, or, if

an ironing board. After

Lay a towel over

it

the

coat, and with a hot iron press

carefully into the

desired shape.

it

is

dry, brush carefully to reit,

move any
hanger.
\

lint,

and hang

buttoned, over a coat

TO REMOVE
GLOSS
r^r^sj^

Many
leaning

a good coat has been discarded be-

cause of the persistent shine on collar, from

against

chair

or

on
of

elbows,

Make

saturated

solution

powdered

borax and water, and apply to shiny places 192

BACHELOR'S CUPBOARD
How
a

Man May Valet Himself

Rub on
thoroughly, then wipe off with

with a sponge.
clear

water

in the

same manner.
side

TO

Sponge on the wrong and press with a

with cool water

RENEW
SILK

warm

iron until smooth.

silk
stiffer

MUFH^ERS

Yhis
,

should

make

the

and
to

brighter.

While every man, however anxious he may be

valet himself,

may
few
"

balk

when

it

comes

to

doing his

own
man

boots, a

how

to do's " along this line

may
town

not come amiss.

For

there are times

when

the ranch-

or prospector or camper wants to ride to

with immaculate shoe leather, or perhaps he elects to " go to a dance," and Is fifty miles from a bootblack.

Then

let

him read
ointment for boots which keeps the leather
it

fine

from cracking and preserves

fashion:
oil,

well

is

made

in

this

Take

four ounces of lard, four ounces of olive

and one ounce of caoutchouc, and melt together

fire until

over a slow

thoroughly mixed.

Moisten the
before the
fire.

sole of the boot

with water and

warm
to

it

Then smear
of the boot.

this

ointment over the sole and the top

This,

when exposed
used in

snow or

rain, will

be absolutely impervious to dampness, and makes the

life of a

boot that

is

mud

or

snow twice
the
shoe,

as long.

To

remedy

tight shoes, one

may adopt
lacing

either of the

two following

plans: After

wet a

folded cloth in boiling hot water and put over the part
of the shoe that pinches.

Or
193

pour into a wash basin

in
it,

water as hot as can be borne and put the foot

BACHELOR'S CUPBOARD
How
a

Man May Valet Himself

working the toes about in the shoe and making It conform to the shape of the foot as the leather expands.
This will not Injure patent
flannel
leather, but
it

Is

a good

plan to rub over with vaseline or petroleum jelly on a

rag after wetting.

This nearly always gives

possess

instantaneous relief from pinching shoes.

For tan

shoes,

banana peelings

some coloring
in polish-

matter and tannic acid that seems essential

ing red leather.

Rub

the Inside of the peel on the shoe

rag.

and polish with a flannel

of results.

This gives the best

far

To
tree,

dry wet shoes quickly when one

Is

from a shoeIt

put some small pebbles or gravel In a pan and heat.

fill

not too hot, and

the shoes with them.

may

be

necessary to repeat the process.

To

restore the softness of leather that has been wet,

oil,

rub the shoes with kerosene

pinching the leather

as

and working

it

between the fingers

you do

so.

Rubber boots should be dried carefully, and when they become wet Inside they need heroic treatment.

Have
boot,

a peck of oats, or, failing these, coarse sand, or

even old rags.

Heat
to

quite hot,
is

then put Inside the

and repeat until the boot

quite dry.
it

Allow mud
off.

dry on the shoes before brushing

oil

Then rub
equal parts.

over with kerosene

If

and glycerine
oil

in

glycerine

Is

not available, the

lard

alone

may

be used.

Even tallow or melted

may

be used In emergencies.

For creaking

shoes, put In a shallow

pan or

pie tin

194

BACHELOR'S CUPBOARD
How
a

Man May Valet Himself

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

ride,

wet

during a hard, rainy

or a tramp through the wet

trip, it will

underbrush on
easily cracked.
oil.

si

hunting

become hard and

Rub
oil

it

well with kerosene or another

Put the
it

on a rag and draw the belt rapidly

times, then

through
cloth.
stitutes.

few

wipe dry with another

good sub-

Tallow,

lard, or even vaseline are

The
in

white canvas or leather shoes so

much worn now

specially

summer
in

are easily cleansed, either with pipe-clay well

rubbed

and allowed to dry, or with boxes of

prepared paste that comes for the purpose.

bootblacks
shoes, the

As most

will find it cheaper in the end " skilled labor " than to do his own to patronize this
shoes.

now make average man

a specialty of cleansing white

195

CHAPTER
" Everytting
is

worse for wearing."'

It

is

not

only
is

the

Impecunious

bachelor
his

who

reduced to cleansing

own

clothing.

Emergencies are

quite likely to arise at any time, In

w^hlch

prompt action may save cloth" First ing from becoming ruined.
aid to the Injured "
Is

quite as nec-

essary in case of an overturned soup

plate or a carving accident as

on the
and

battlefield or In a street brawl,

fortunate

Indeed

is

the

man who

knows

just

how

to cope

with a grease

spot or a stain.

There
cious

are

many

simple but
that

effica-

cleansing agents

may

be

employed,
familiarize

and

every

man
a

should

himself

with

few of

them

to be used in case of emergency. Grease spots are the most common

Injuries

to

clothing^

and these are

197

BACHELOR'S CUPBOARD
How
to

Cleanse Clothes

sometimes removed nwre effectually by one application than another.

Only

the most simple rules will be

given here, that

may

be followed by any

man with
a
"

minimum

of patience and time.

for

A
if

bachelor might fashion

himself
tools,

handy

box " containing various emergency

he makes his wants known, some
pity

or possibly
friend will

woman

take

on

his

helplessness

and get together the

things for him.

Besides the preparations mentioned

in this chapter, there

should be a fine sponge for spong-

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

lemon, one of turpentine, and one of

clean pieces of blotting paper, a bottle of oxalic acid,

one of

salts of

ammonia.
In these motor-mad days, w^hat bachelor jQ REMOVE has not suffered at some time from machine WHEEL OR grease and oil, while wrestling with a MACHINE stalled motor or choked carburetor? To

remove
fabric,

this,

or wheel

oil,

if

a washable

take cold rain water and washing or baking

either will do

soda

rub

the soda into the spot and

wash out with cold water.

the grease
is

Repeat the operation until

gone.

JO REMOVE

Frequently a
stains

man

is

bothered with
his trousers,
off.

mud
even

on the bottoms of

MUD
bTAINS
it

after the
^}^g j.g^

mud

has been brushed

In

place, never try to brush

mud

while

is

wet.

Allow

it

to dry slowly, then

If

a fine horse

198

BACHELOR'S CUPBOARD
How
to

Cleanse Clothes

hair brush fails to remove the stain, cut a potato in two and rub the raw surface on the spot. This will

generally remove

it.

ALCOHOL One

of the most effectual agents for the

is

AND SALT

removal of grease
of

alcohol and

salt

in

the proportion

four

tablespoonfuls of

alcohol

to

one tablespoonful of
salt
is

salt.

Mix and

shake until the

rag.

dissolved and apply with a

woolen

IF

OIL STAINS
ful of
oil,

ever get on one's handkerchiefs, put them

to soak in

warm water

in

which a spoon-

ammonia
if

has been turned.

This removes the

but

once washed by ordinary methods, the stain

will never

come

out.

TO REMOVE
GREASE
CARPFTS

Put powdered French chalk thickly over Cover with a sheet of the grease spot. brown paper and then set smoothly on the
P^P^^' ^ h^
cool,
fl^^ '^^^^

when

it

^"^ ^^^ remain until will be found that the chalk

has absorbed
up.

The chalk is easily brushed The same method may be used in removing grease
all

grease.

from

clothing,

if

desired.

Many

times

a grease spot that

is

thought to have
itself

been removed will gather dust and betray

weeks
In

after the original application of cleansing agents.

this case, the spot will generally respond to hot

alum

w^ater applied with a sponge.

and

in

it

put sufficient

Heat a cup of water powdered or lump alum to make

let get

a strong solution and

very hot, dissolving the

alum before applying.

199

BACHELOR'S CUPBOARD
How
to

Cleanse Clothes

BENZINE,

are all excellent for removing grease and

NAPHTHA ^^^

other spots from clothing, but should never

GASOLENE

Apply any of these with a cotton rag, rubbmg the spot briskly until it disappears. If possible, afterward hang the garment up in the sunlight until the gasolene, or whatbe used near a
.

fire.

uu

ever has been used, has evaporated.

CLEANING This

cleaning mixture
if

may

be put up by

MIXTURE
mentioned.

any druggist,
bit

man
of

wishes to keep on

hand something a

stronger than any of the above

One-half

ounce

glycerine,

one-half

ounce of sulphuric ether, one-half ounce of

castile soap,

and
let

sufficient

warm

water to make a quart of mixture.

it

Scrape the soap and dissolve

cool

in the

warm

water, then

and add the other ingredients.

Keep

in

bottle well corked

and apply with a

flannel

rag or

sponge.

CLEANING

Ivory brushes and knife handles

nicely

may be
chalk
oil

IVORY
made when
intO'

cleaned

by using

prepared

moistened with equal parts of ammonia and olive

a paste and rubbed on the ivory.

Rub

of?

dry.

A
may

second application

may

be necessary.

Piano keys

may be wiped with

generally

a cloth wet in alcohol.

PAINT

removed by applying STAINS Benzine will also spirits of turpentine. remove paint, but leaves its own stain. To remove
be
that, apply

night.

The

powdered French chalk and let stand over chalk brushes out easily from any fabric,
it.

so do not hesitate to use

200

BACHELOR'S CUPBOARD
How
to

Cleanse Clothes

BLOOD
STAINS
it

one

is

generally most desirous of removing

quickly,

and

this

is

how

they do

it

in

Heidelberg, where the duels are of such frequency that

seems someone

is

always running for a basin of

warm

water and ammonia, in which curtain, table cover, or bedclothes are soaked. If the stains have been allowed
to dry, then procure to the stains.

some

scales of pepsin

and apply

This will digest the blood, and it can This they vouch for in then be easily washed out. Berlin hospitals where the Herr Doktor is nothing if
not resourceful.

KEROSENE As
STAINS
corn meal,
soft iron.
if

soon as

oil

is

spilled

on a carpet or

table cover, sprinkle the spot thickly with

you have

it.

If not, lay several layers of

brown paper on the

Apropos of
irons,

spot and press with a

most bachelor

warm menages now

its

boast an electric iron which

may

be attached by

tube to the fixtures of any room.

is

It heats quickly and

a valuable asset, for the uses of a

warm
is

flatiron, if

man

is

doing these

little

things for himself, are legion.

ACID STAINS

In laboratory

work one

apt to stain the

clothing occasionally with acids, in spite

of the care taken to prevent such a misfortune.

Amonce.

monia will generally destroy

ness,

it

if

applied

at

Should the color not be restored in

apply chloroform.
used on any save fast colors.
or white wines or lemons

its

original bright-

Ammonia
Stains

should

never be

mad by vinegar

may
201

be removed from white

goods as follows: wash the article in clear water, then

BACHELOR'S CUPBOARD
How
to

Cleanse Clothes
If

in

chlorine water.

the colors are delicate,

make

some prepared chalk

into a thin paste with

water and

apply to the spot, brushing off

when
to

dry.

VARNISH
STAINS
after,

will

readily

respond

kerosene

oil

if

rubbed

in until the varnish Is soft.

Wash,

with soap and water. from the hands very quickly.

'

This removes varnish

a frequent mis-

INK

An

overturned ink well

in

Is

STAINS

hap even

the best regulated

bachelor

apartments, and nothing causes his lordship so

much

consternation as to see the inky fluid trickling over

his papers

and running

In a little rivulet

over the carpet

or table cover.
of salts of

The handy box

spots with this
stain will

should contain a bottle

lemon for

just such emergencies as these.

Cover the ink

article

and

let

remain a few

moments, when the

disappear.

Wash

the

with a brush and soap, rinse with clear water

and wipe dry.

as

Dry

salt

may

be used, in case
at once,

salts of

lemon are not procurable.

fresh,
tion.

Apply

and

as soon

the salt becomes discolored,

brush off and apply

wetting the

salt slightly

on the second applicaIn

salt

Continue until the spot has disappeared.

case the ink has run

on the carpet or rug, apply

and wet with milk.

then rub
off.

Let

this

remain until dry, and

if

Repeat the process

stains

any stain remains.

Ink, tartaric

To
acid

remove any kind of

is

from red

For white goods, make the spot damp with clear w^ater and rub the acid into it. For woolens and colored cottons, dilute the acid and apply
necessary.
it

cautiously until the spots have disappeared.

202

BACHELOR'S CUPBOARD
How
to

Cleanse Clothes
that stains

INDELIBLE One would suppose

from

Indell-

INK

ble Ink could not be removed, but they are

by no means hopeless.

A saturated

solution of cyanuret
stains.

of potassium and water will

remove such

Apply
Is

carefully with a camel's hair brush.

The
Is

cyanuret

a poison and should be handled with care.

INKY
FINGERS
sapollo, he

The

toller

over the ledger

often annoyed

by Inky

fingers,

and

If

he does not keep In

the office lavatory a piece of pumice stone or hand

may remove

all traces

of his trade

by simply

moistening the head of an ordinary sulphur match and

rubbing the Ink spots with

for removing stains,
apply.
first

It.

In using pumice stone

rub the stone on soap, then

203

CHAPTER XXI
can do

"Expect not at another's Kand w^hat you by your own."

AIRING A woman who, as the THE BED mother of several sons, has many young men as guests at
her large country
house,
says

she

can

invariably judge

man from

the care he takes of his room.

A
well

young

man who

has

been

brought up, she

says,

never

fails to

turn back his bedclothes upon

ing in the morning.
sheets

aris-

If the clothes,

and

all,

are

turned

back

smoothly over the footboard and the

pillows placed near the open
in

window
decides

a convenient

chair,

she

young man's mother instilled into him that good breeding which makes neatness and cleanliness and
that the

care imperative to his comfort and

that of his hostess.

She further adds

205

BACHELOR'S CUPBOARD
Handy Hints
'*

on

Housekeeping
man
is

a few remarks on the " fine husband that

to

going

make who remembers the little things, but they would be out of place in a bachelor book. Many there
are,

however,

who

never pay attention to such

details,

but leave the bed rumpled and tumbled as they jump

out of
it

in the

morning.

The

well-bred young
in

man

always

airs his

bed with the same care

which he
if

takes his

morning

tub, putting the pillows,

fall

possible,
this,

where the sunlight may

upon them.

Failing

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 a week is not too often to clean the brushes in daily use. 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.
to let the

water go above the

bristles'

top, then take

a whisk

them.

broom and brush the bristles out as if dusting The ammonia cuts the dirt and grease, and
like

makes a brush

new

after such treatment.

air, if possible.

Dry

in

the sun or in the open

If not, lay
first

on

a paper over the radiator.

It

should be

wiped dry

with a clean

cloth.

Combs may

be cleaned in the

same

way.

To

clean sponges, squeeze the juice of a

lemon

into the sponge

Then

rinse in

and thoroughly w^ork it into the fiber. warm water. This makes it sweet and

206

BACHELOR'S CUPBOARD
Handy Hints
on

Housekeeping
the way, should not be
split.

clean as new.

Horn combs, by

cleaned In water, which causes them to

One
the

may buy

for fifteen

or twenty cents at almost any

drug store small

stif^

brushes which

come

for

purpose of cleaning combs.

TO
SCOUR COPPER

Nowadays, with the prevailing craze for collecting copper and brass, most houses
contain at least a few pieces, and they reif

quire special care

they be kept bright.

To

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

that.

oil,

dip In the mixpolish with

and polish with

skin.

Afterw^ard
bachelor

chamois

One young
pieces

who
it

boasts a fine

collection of copper

bought most of

from Russian
at
first.

Jews, and some

were almost hopeless

little

But

this

treatment and a

patience

made them

shine like new.

TO

Take putty powder and add to It sufficient BRIGHTEN sweet oil to make a paste. Rub with this
^j^g

BRASS
Is

brass or copper until all foreign matter

removed.

Then wash

the

article

with soap and

Brass

water and rub dry with a clean

whiting.

cloth.

may

also

be cleaned with lemon or orange juice thickened with

To

Apply with a chamois skin or a flannel rag. remove verdegris from brass, add to the juice of one lemon a teaspoonful of salt, mix well and apply
flannel.

with a soft

Rinse and rub well with chamois

207

BACHELOR'S CUPBOARD
Handy Hints
on
if

Housekeeping

skin.

Be very

careful
is

you have a scratch on your

hand, as verdegris

a poison.

Some
still,

collectors brighten

brass without the use of paste,

simply applying hot

ammonia water.
monia
directly

Or, better

pour the aqua am-

on the brass and scrub with a brush.

Rinse in clear water and wipe dry.

a beautiful polish.

The

result will be

TO
BRIGHTEN
NICKEL
to

Scour with powdered borax and a damp

rag, rinsing off

with clear water.

a paste of

If dis-

colored,

make

equal parts of

ammonia and
make
thin, applying

alcohol and enough whiting

skin.

with a piece of chamois

Rub
and
first

the nickel with a piece of clean chamois or flannel

until bright.
clean.

This will keep the chafing-dish bright The smoke from the alcohol lamp should
If very thick,

be washed off in hot soap suds.

off first

wipe

with a piece of newspaper before washing.

TO
KEEP SILVER

Silver flasks

and other

articles

may
air,

be kept
In blue

bright by wrapping from the

tissue

paper.

Never

place
it.

near

rubber,

which
time.

quickly discolors

rubber band
silver in

or a sulphur match will

work havoc with

no

CHIFFONlER

that stick or " creak "

when opened
if

are an

OR

annoyance to anyone, especially

hurried.

he

is

BUREAU

DRAWERS
makes
It

This may be
, ,

rubbmg
It

,,

the edges oi the

.u

easily avoided J j

by

the drawer and ./

part on which

slides

with a piece of soap, which

noiselessly.

slide easily

and

208

BACHELOR'S CUPBOARD
Handy Hints
on Housekeeping
never be
Pictures
that
it

A FEW
HINTS
2^xT.-T-vTr-

should

becomes necessary to

hung so high mount a chair

so the center f vision

HANGING
PICTURES
five

in order to see them.

^^^^^

"^ ^^ ^

^^"^^^

.111"^^^^ ^"^ ^^"^

Hang

of the person of average height, or about

and one-half
nail.

feet

from the

floor.

one

Let the cord be carried

Never hang from over two nails or

come squarely down to the corners That gives an impression of carefulness of the frame. Everyone must consult his own and completeness.
picture hooks, so to
taste as to the

grouping of pictures.

In hanging pictures the stock in hand should be

looked over and a general scheme decided upon.
pictures
" go well

Some

together," others should be ruled

Ever}'

out of the companionship of the select.

man
elect

has some decided preference in pictures; one

may

to have nothing but old English sporting prints, another

may have photographs Artists may pass this

artistic license

of the old masters for a hobby.

over,

for in studio
it

decoration
to

holds sway, and far be

from anyone

suggest to the embryonic Meissonier or

Gerome what

to

choose or

how

to

hang

it.

Oil paintings and water colors should never be

al-

lowed

to

become intimate companions, but the

etchings,
pastels,

latter

may hobnob with

nity.

drawings, photo-

graphs, and even engravings without losing their dig-

An

oil

painting of exceptional excellence should

be given a special corner and preferably

made

still

more

exclusive by being

hung
209

in

a black box, with

BACHELOR'S CUPBOARD
Handy Hints
on Housekeeping

immunity from contrast with or contact with pictures of another order. By the same token, there should be no indiscriminate mixing of figure pieces and land-

must not be at too close quarters, may appear in the same room. Water colors and pastels in delicate tints and black and whites and soft etchings should properly be placed in wall spaces where the light is strongest. The darker and more heavily shaded pictures should hang farther away from the light. From the faintly colored pictures
scapes
at least, they

although they

in the clearest light, the glance should be involuntarily

but skilfully led to

-the

deeper toned pictures farther

back
ening

in the

room.

Sometimes, however, a dark corner that needs bright-

may demand a lighter brilliant coloring may be risked.

with white mat^ along Gibson
such
a case.

picture

or a spot

of

pen-and-ink sketch
fills

lines,

in

well in

Harmony must
picture

be studied and the posiIts

tions of a picture well considered before

position

Is

decided.

with broad, white mat should

never be hung next to a carbon In heavy black frame.

The

eye must be led, not jerked, from one picture to

another.

BOSTON PUBLIC LIBRARY

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