106 / 214
A
BACHELOR'S
CUPBOARD
Bachelor
Bonnes
Bouchees
a "
zabajone
a
la
Milanaise,"
and
fancy
eating
it
while
Enrico
sings
an
impassioned
love
song
from
''
II
Trova-
tore
"
or
"
Carmen
"
!
But
of
course
the
two
don't
go
together,
so
the
average
person
will
have
to
sample
either
by
itself.
Take
for
six
persons
five
yolks
of
eggs
and
beat
them,
with
a
Dover
egg
beater
until
they
are
thick,
adding
for
each
egg
one
and
one-half
tea-
spoonfuls
of
powdered
sugar.
Cook
this
in
a
double
boiler,
beating
constantly,
until
the
mixture
is
light
and
fluffy.
Then
add
drop
by
drop
one
half
egg-shell
full
of
Marsala
wine
for
each
two
eggs.
Serve
at
once
in
cups
or
punch
glasses.
Care
should
be
taken
not
to
cook
this
until
it
curdles,
or
to
put
in
too
much
wine.
It
should
be
of
the
consistency of
whipped
cream.
NORWE-
Superintending
the
building
of
an
Irriga-
GIAN
BUT-
tion
ditch
in
the
Big
Horn
Basin
of
Wyo-
TERED
ming
has
been
a
young
Norwegian
civil
engineer,
one
O.
J.
Midthun
by
name,
and
''
Mid
" 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
his
Norwegian
home
at
high
tea,
but
which
may
be
served
as
a
luncheon
dish
or
a
snack
after
the
play.
Four
new-laid
eggs
are
required,
and
two
ounces
of
1
06