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A
BACHELOR'S
CUPBOARD
Variations
with
Veffetabl
g oies
slices
of
onion,
which
are
afterward
removed.
When
the
vegetables
are
hot,
they
are
good
enough
to
eat
with
almost anything; but
if
there
is
cream
handy,
a
spoonful
or
two
stirred
through
the
vegetables
is
cer-
tainly
an
improvement.
It
has a
very
Frenchy
bou-
quet,
this
dish,
and
suggests
one
of
Verlaine's
spring
poems.
Try
it.
BRUSSELS
Suppose
you
are
entertaining
an
English-
SPROUTS
man
and
want
to
give
him
something
"
homey."
If
you
are
perchance
deviling
slices
of rare
roast
beef
in
one
chafer,
then
give
him
some
Brussels
sprouts
in
the
other,
and
he
will
beam
upon
you
in
truth.
For
Brussels
sprouts
are
to
Johnny
Bull
what
rice
is
to
a
Chinaman.
Wash
a
quart
of
sprouts
and
take
o£E
any
decayed
leaves,
then
boil
until
tender
in
salted
water.
They
cook
very
quickly.
Take
out
and
drain,
then
melt
some
good
butter
in
the
blazer
and
saute
the
sprouts
lightly
in
the
pan,
dusting
lightly
with
salt
and
pepper.
And
no
matter
how
hot
your
"
devil,"
don't
neglect
to
have
English
mustard
handy
for
your
Briton.
SPA-
This
may
properly
come
under
the
head
of
GHETTI
vegetables,
and
do
you
know
that
it
can be
deliciously
cooked
in
a
chafing-dish?
Have
boiling
in
the
hot-water
pan
some
salted
water,
and
take
as
much
spaghetti
as
required,
a
few
sticks
at
a
time,
and
gently
slide
into
the
boiling
water
without
breaking.
The
secret
of
good
spaghetti
is
in
not
overcooking
it,
as
Joe
of
the
Cafe
Angelo
in
Boston's
Little
Italy
told
me;
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