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A
BACHELOR'S
CUPBOARD
Bachelor
Bonnes
Bouchees
butter,
with
the
cover
on
tight.
Serve
either
with
hot
butter
sauce
or
tartare
sauce
—
although
I
incline
to
the
former.
"
For
the
fried
green
peppers,
split
them
and
remove
the
seeds,
then
lay
in
salted
ice
water.
When
they
feel
crisp,
wipe
them
off
with
a
cloth.
Melt
some
butter
in
the
blazer,
and
when
smoking
hot
fry
the
peppers
in
it
until
tender."
KARTOF-
De
Wolf
Hopper
does
not
hesitate
to
PEL
admit
that
if
he
were
to
cook
his
favorite
KLOESSE
(Wishes,
they
would
no
longer
be
favorites.
"
There
are
too
many
good
things
to
eat,"
he
says,
"
to
pick
one
special
dish
and
label
it
in
preference
to
others."
One
of
his
favorite
dishes
was
served
to
him
in
a
German
restaurant
—
"
Kartoffel-Kloesse
"
—
like
American
potato
dumplings
—
only
different.
This
is
how:
Pare,
boil,
and
mash
potatoes
and
put
aside
to
cool.
Take
three
cups
of
potatoes,
one
cup
of
bread,
two
well-
beaten
eggs,
beaten
separately,
pepper,
salt,
and
the
inevitable
nutmeg
to
taste,
and
some
chopped
parsley
which
has
been
heated
in
butter.
The
bread
should
be
prepared
as
for
croutons,
and
crushed
after
being
browned
in
butter
in
the
oven.
The
mixture
should
be
very
stiff,
then
molded
into
small
balls
and
dropped
into
salted
water
which
boils
very
fast.
The
water
should
be
kept
boiling
for
fifteen
minutes,
when
the
"
Kloesse
"
should
be
puffed
about
twice
the
original
size
and
done
through
to
the
center.
These
will
make
anyone
think
himself
transported
to
"
Happyland."
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