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A
BACHELOR'S
CUPBOARD
Variations
with
Vegetables
and
he
knows.
When
it
is
done,
which
w^ill
be
in
about
fifteen
or
twenty
minutes,
drain
and
put
in
the
blazer
some
butter
—
two
tablespoonfuls.
Into
this
work
a
little
flour,
and,
if
you
want
spaghetti
with
cream,
put
in
a
cup
of
milk
and
salt
and
pepper
to
taste,
and
when
it
is
smooth
and
thick,
add
the
spaghetti.
Pass
grated
Parmesan
cheese
with
it
when
served.
If,
however,
you
want
it
in
true
Italian
fashion,
put
in
a
cup
of
strained
tomato
juice
instead
of
the
milk,
and
either
some
button
mushrooms
cut
in
slices
or
some
of
the
dried
mushrooms
that
can
be
bought
at
any
Italian
grocery
and
soaked out
in
cold
water.
A
little
grated
cheese
may
be
stirred
in,
but
it
should
be
passed
as
well.
Lastly,
add
the
spaghetti.
If
you
have
any
pieces
of
cold
ham.,
cut
fine
and add
them.
They
give
a
delicious
flavor.
ASPARA-
Shall
it
be
canned
asparagus
tips
or
aspara-
GUS
gus
on
toast
?
Either
is
an
excellent
chafing-
dish
dainty
that
is
improved
vastly
by
a
cup
of
thin
cream
in
the
cooking.
Have
the
asparagus
heated,
with
possibly
a
little
melted
butter
poured
over
the
stalks
or
tips
if
you
like
it
—
and
who
doesn't?
Then
in
your
blazer
put
the
aforesaid
cup
of
cream
and
season
it
with
salt
and
pepper
and
a
slight
soupgon
of
chili
pepper.
Have
ready
some
triangular
slices
of
toast,
and
when
this
sauce
is
hot,
dip
each
slice
of
toast
in
it
quickly
with
a
fork,
and
put
on
a
hot
plate.
Lay
on
the
toast
some
of
the
asparagus,
and
when
all
the
plates
are
filled
pour
over
each
some
of
the
hot
cream
sauce.
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