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A
BACHELOR'S
CUPBOARD
Bachelor
Bonnes
Bouchees
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
He
Lied
to
Her
Husband."
"
My
favorite
recipe
for
a hot
bite
after
the
performance,"
he
says,
"
is
to
mix
three
tablespoonfuls
of
grated
cheese,
one
tablespoon-
ful
of
butter,
and
some
onion
finely
chopped
and
sifted
on,
a
sprinkle
of
salt
and
paprika,
and
the
whole
popped
into
the
chafing-dish
and
stirred
until
the
cheese
is
melted.
Then
I
pour
in
six
eggs
and
stir
until
they
are
cooked,
blending
carefully
with
the
other
mixture.
This,
served
on
toast,
makes
an
after-theater
dish
which
has
won
me
the
envy
of
some
of
my
fairest
friends
and
a
good
many
nuisances
among
the
fellows,
for
somehow
actors
never
seem
to
have
enough
of
any-
thing."
CRAB
Robert
Edeson
shines
equally
as
a
football
MEAT
AND
artist
and
a
concoctor
of
chafing-dish
MUSH-
dainties,
among
which
none
perhaps
is
ROOMS
more
acceptable
than
crab
meat
and
mush-
rooms
in
the
manner
he
prepares
them.
He
says:
*'
Take
two
cups
of
crab
meat
cut
in
dice
and
half
a
can
of
mushrooms,
also
cut
up
in
the
same
size.
Braid
together
a
heaping
tablespoonful
of
flour
and
two
tablespoonfuls
of
butter
stirred
until
smooth
;
then
mix
the
crab
meat
and
mushrooms
together,
season
with
paprika,
salt,
and
a
soupcon
of
onion
juice.
Turn
into
the
hot
sauce
and
cook
three
minutes-,
then
remove
from
the
flame.
Add
quickly
three
tablespoonfuls
of
cream,
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