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A
BACHELOR'S
CUPBOARD
Bachelor
Bonnes
Bouchees
heated
with
a
pinch
of soda,
set
over
the
flame
a
mo-
ment,
add
a
glass
of
sherry,
and
serve
hot.
DAVID
Hungry
men
who
want
something
more
HARUM
substantial,
just
wake
up
and
take
notice
POT
while
William
H.
Crane
tells
how
to
do
ROAST
^
Dnvld
Harum
Pot
Roast:
"
Lay
a
round
of
beef
in
a
deep
pot.
Add
a
cup
of
boiling
water
and
two
slices
of
onion,
cover
closely,
and
for
every
pound
of
meat
cook
ten
minutes.
Then
transfer
to
a
drip-
ping-pan,
rub
with
butter,
dredge
with
flour,
and
brown
in
a
hot
oven.
Strain
and
cool
the
gravy
left
in
the
pot,
and,
after
removing
the
fat,
put
in
a
sauce-
pan
seasoned
with
salt,
pepper,
and
a
little
kitchen
bouquet.
Thicken
with
a
roux
of
browned
flour
and
butter,
boil
up
once,
and
serve
poured
around
the
meat.
It's
not
a
bad
idea
to
put
some
potatoes
that
have
been
peeled
all
over
around
the
meat
and
let
them
cook
in
the
oven.
A
little
good
salad,
plenty
of
fresh
horseradish,
and
something
cold
to
drink,
make
this
an
ideal
feast
for
the
jaded
palate
that
turns
at
truflJles
and
mocks
at
mushrooms."
SCRAM-
Raymond
Hitchcock
transforms
himself
in
BLED EGGS
the
twinkling
of
an
eye
from
a
"
Yankee
AND
Consul
"
into
a
maitre
d'hotel,
and
his
scrambled
eggs
and
cheese
deserve
a
place
in
the
galaxy
of
stars
recipes.
He
breaks
three
eggs
and
slips
them
into
the
blazer,
beats
them
with
a
generous
lump
of
butter
and
two
tablespoonfuls
of
grated
cheese,
w^ith
salt
and
pepper
to
taste.
It
cooks
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