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A
BACHELOR'S
CUPBOARD
Bachelor
Bonnes
Bouchees
butter,
a
small
onion,
and
chopped
parsley.
The
eggs,
well
beaten,
are
poured
into
the
blazer.
In
which
the
butter
has
been
melting,
together
with
chopped
onion
and
the
parsley,
salt,
and
pepper.
Keep
stirring
one
way
until
the
mixture
is
thick,
and
serve
hot
—
and
there
you
have
the
favorite
bonne
bouchee
from
Christiania.
SAUSAGES
When
Prince
Henry
was
feted
In
New
AND
York
nothing
pleased
him
more
than
a
CELERY
breakfast
dish
of
sausages
and
celery
which
was
served
him.
His
Prussian
palate
was
tickled
so
delightfully
by
this
dainty
that
it
is
doubt-
less
still
being
served
him
on
his
Highness's
royal
yacht.
To
do
them,
prick
as
many
small
sausages
as
you
think
the
appetites
of
your
party
demand.
This
prevents
them
from
bursting.
Put
in
the
blazer
and
cover
with
a
quarter-cup
of
boiling
water,
and
cook
until
all
the
water
is
evaporated.
Uncover
and
brown,
adding
a
little
butter,
or
better
still,
some
bacon
fat.
Two
or
three
minutes
before
they
are
done
add
two
tablespoonfuls
of
chopped
celery
and
cook
just
long
enough
to
be
tender,
but
not
enough
to
lose
the
fresh
cel-
ery
taste.
Serve
either
on
slices
of
brown
bread
or
toast.
A
SUBLIME
Out
in
the
Canadian
Rockies,
not
many
SAND-
miles
from
Banff
the
Beautiful,
there
is
a
WICH
member
of
the
Northwestern
Mounted
Police
force,
the
scion
of
a
titled
English
family,
with
a
house
In
Belgravia
and
a
superb
estate
In
Cumberland,
who
loves
the
free,
wild
life
of
the
hills
in
the
new
coun-
try,
and
lives
it
In
preference
to
the
hothouse
existence
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