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A
BACHELOR'S
CUPBOARD
Variations
with
Vegetables
juicy
red
tomatoes
are
broiling.
Put
in
the
blazer
a
tablespoonful
of
butter,
and
while
it
melts
cut
in
thick
slices
some
large
ripe
tomatoes.
Dust
them
with
salt,
pepper,
and,
if
the
tooth
be
sweet,
a
bit
of
sugar;
then
dip
in
cracker
dust
and
lay
in
the
blazer,
turn-
ing
frequently
until
they
look
"
just
right
to
eat."
They
make
a
delightful
accompaniment
for
a
chop
or
a
deviled
kidney.
PEAS
A
LA
This
shall
be
the
name
for
a
dish of
peas,
BOUDET
for
at
the
little
Cafe
Boudet
on
the
corner
of
the
Boulevard
Raspail
and
the
Rue
Leopold
Robert,
in
Paris,
is
a
quaint
little
cafe
with
a
''
cuisine
bour-
geoise"
w^here
the
jovial
''
cuisiniere
des
legumes
^^
kindly
favored
me
with
her
recipe
for
the
most
deli-
cious
peas
I
ever
tasted.
A
slice
or
two
of
fat
bacon
or
salt
pork
is
cut
in
dice
and
put
in
the
blazer
to
fry
gently,
and
a
small
onion
is
sliced
into
the
fat
when
it
is
hot
and
sizzling.
When
the
onion
is
brown
and
tender
and
the
bacon
is
crisp,
a
can
of
French
petits
pois
is
drained
of
the
liquid
and
turned
into
the
mix-
ture,
with
salt,
pepper,
and
a
bit
of
butter.
Two
or
three
spoonfuls
of
thin
cream
may
be
added
a
discretion,
and
this
is
a
dish
fit
for
Napoleon
himself.
CREAMED
A
small
can
of
French
mushrooms,
which
MUSH-
rnay
be
bought
for
fifteen
or
twenty
cents,
ROOMS
rnakes
from
four
to
six
portions
of
creamed
mushrooms.
Happy
be
the
bachelor
who
is
an
authority
on
Mycology;
he
may
go
into
the
fields
or
woods
and
select
his
own
mushrooms,
buttons,
puff-balls,
or
fairy
rings,
and
prepare
them
as
best
suits
him.
But
"
in
de
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