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A
BACHELOR'S
CUPBOARD
Bachelor
Bonnes
Bouchees
Kyrle
Bellew
paraphrases
the old
maxim,
and
says,
"
When
In
France,
eat
what
the
Frenchmen
eat
"
and
goes
one
better
by
adapting
his tastes
to
the
cook-
ery
of
the
country
in
which
he
happens
to
be
eating
at
the
moment.
He
admits,
however,
preferences
for
Hungarian
Goulash,
as
served
in
Buda
Pesth,
and
a
Spanish
Omelette
from
a
Madrid
cuisine.
THE
may
be
easily
prepared,
and
the
ranchman
GOULASH
may
find
it
a
delightful
change
from
his
Irish
stew\
A
pound
of
beef
is
cut
Into
little
squares
and
stewed
gently
an
hour,
without
coming
to
the
boiling
point,
when
the
"
first
dose
of
paprika
"
is
put
in.
Also,
tv^'O
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.
THE
is
built
as
follows:
from
a
tablespoonful
OMELETTE
of
butter
and
a
tablespoonful
or
brown
ESPANOL
Aq^^
braided
in
a
frying-pan
or
blazer,
make
a sauce
by
stirring
in
a
cup
of
canned
tomato,
half
a
cup
of
thinly-sliced
mushrooms,
and
half
a
cup
of
chopped
ham.
Season
with
red
pepper,
onion
juice,
and
salt.
After
simmering
about
ten
minutes,
stir
in
four
beaten
eggs,
stirring
carefully
as
it
thickens,
and
w^hen
the
eggs
are
set,
serve
on
buttered
toast.
SHAVIAN
Arnold
Daly
likes
to
experiment
with
the
RABBIT
chafing-dish,
but admits
that
he
never
dares
to
avail
himself
of poetic
license,
and
always
lOI