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A
BACHELOR'S
CUPBOARD
Variations
with
Vegetables
ASPARA-
In
Pliny's
time,
when
asparagus
grew
GUS
FROID
wild,
it
may
not
have
been
considered
as
great
a
delicacy
as
now;
and
one
does
not
learn
of
the
variations of
serving
that
it
was
treated
to
then
;
but
now,
in
the
high
places
where
one
is
miles
from
a
little
neck
or
an
oyster,
this
is
a
substitute
that
may
well
begin
a
dinner
—
it's
especially
inviting
after
a
lone-tree
cocktail.
Have
some
boiled
asparagus
tips
nicely
cooled
and
served
on
shaved
ice
with
a
dressing
of
lemon
juice,
horseradish,
salt,
and
pepper;
and
don't
forget
to
pass
the
Tabasco.
You'll
be
surprised
at
the
appeal
this
tidbit
makes
to
you.
CUCUM-
Don't
tell
me
that
you
never
fried
cucum-
BERS
^
bers;
if
you
haven't,
it's
quite
time
you
SAUTE
learned.
Put
in
the
blazer
a
tablespoonful
of
butter,
and
slice
your
cucumbers,
nicely
peeled,
into
quarter-inch
slices;
dip
in
beaten
egg,
then
in
cracker
crumbs,
and
fry
in
that
same
butter
a
delicate
brown.
Serve
with
broiled
chicken,
or
any
game
—
even
with
that
mock-venison
w^hich
I've
already
told
how
to
do
in
the
chafing-dish.
It's
a
welcome
change
from
cucum-
bers
with
French
dressing,
and
not
at
all
indigestible,
though
some
may
say
so.