127 / 214
A
BACHELOR'S
CUPBOARD
Variations
with
Vegetables
vinter
time,"
when
the
market
price
of
fresh
mushrooms
puts
them
beyond
the
pale,
the
canned
ones
may
be
sub-
stituted
with
good
result.
Into
the
blazer
put
a
table-
spoonful
of
butter
and
stir
into
it
a
tablespoonful
(level)
of
flour;
when
this
has
blended,
stir
into
it
a
cup
of
thin
cream,
or
even
a
cup
of
milk,
if
you
desire
to
be
economical.
V^hen
this
has
heated,
turn
in
the
mushrooms,
and
serve
when
hot
on
slices
of
toast
that
are
crisp
and
well-buttered.
Creamed
potatoes
are
prepared
in
the
same
way,
substituting
for
the
mush-
rooms
cold
boiled
potatoes
cut
in
dice
and
perhaps
a
suspicion
of
chopped
parsley.
POMMES
The
Latin
races
are
famous
for
their
pro-
SAUTE
lific
use
of
olive
oil
;
and
truly,
it
imparts
a
delicacy
that
makes
even
fried
food
palatable
—
if
one
likes
oil.
It's
said
to
be
an
acquired
taste,
and
many
people
are
unable
ever
to
like
it
;
but
as
this
book
is
sup-
posed
to
cater
to
epicures,
and
to
be
an
epicure
one
must
like
olive
oil.
I'll
tell
you
how
saute
potatoes
are
done
as
they
do
them
in
a
queer
little
restaurant
in
the
Rue
de
la
Grande
Chaumiere,
in
Paris.
The
Russian
exile
who
keeps
it
is
anarchistic
in
his
conversation,
but
his
saute
potatoes
will
cover
a
multitude
of
anarchistic
tendencies.
Slice
very
thin
raw
potatoes
that
have
been
peeled
and
laid
in
very
cold
water
for
a
few
min-
utes.
Have
in
the
blazer
a
liberal
quantity
of
fresh
huile
d'oUveSy
the
"Veuve
Chaffard
"
variety,
and
after
it
is
smoking
hot,
dry
the
potatoes
in
a
towel
and
put
in
the
oil,
with
salt
and
pepper.
Saute
gently
with
a fork every
now
and
then
until
quite
done.
127