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A
BACHELOR'S
CUPBOARD
Stocking
the
Cupboard
concoctions
of
his
own,
which
appear
In
another
chap-
ter.
But
no
one
I
ever
knew
could
do
up
oysters
and
clams
and
crabs
as
nicely
as
he;
sea
food
was
his
specialty,
and,
living
on
the
coast,
he
was
able
to
gratify
this
taste,
even
to
the
extent
of
serving
on
his
one
table
for
some
admiring
chap
as
delicious
a
Lobster
Newberg,
devilled
crab,
or
oysters
panned,
California
pepper
—
roasted
or
fried,
as
ever
were
tasted.
His
oysters,
fried
in
oil,
as
MInico
FInelll
used
to
do
them
In
Philadelphia,
were
luscious.
His
weekly
bill
was
very
small
—
but
he never
made
the
mistake
of
buying
cheap
things
and
always
Insisted
upon
the
best
of
butter,
eggs,
and
whatever
else
he
bought.
"
I
have
generally
found
that
In
buying
so-called
'
bargains
'
In
edibles,"
he
said,
" there
is
so
much
waste
that
it
invariably
pays
to
buy
the
best
of
every-
thing.
The
satisfaction
of
knowing
that
It
Is
the
best
more
than
makes
up
for
the
few
extra
pennies
spent."
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