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A
BACHELOR'S
CUPBOARD
Snacks
of
Sea
Food
FISH
These
two
particular
sauces
were
invented
SAUCES
especially
for
bachelors,
and
they're
quite
new.
For
chile
sauce,
one
must
mash
to
a
paste
a
clove
of
garlic,
finely
minced,
and
two
red
peppers
which
have
been
softened
in
boiling
water
and
rubbed
through
a
sieve.
Add
a
bit
of
the
water,
salt,
and
one
table-
spoonful
of
vinegar.
In
the
blazer
have
sizzling
hot
a
cupful
of
olive
oil
and
stir
the
pepper
pulp
into
this.
Whatever
fish
you
elect
to
have,
cut
in
fillets
and
cook,
closely
covered,
in this
sauce.
For
the
other,
which
we
will
call
after
Pittsburg
Phil,
take
a
cupful
each
of
tomatoes,
onions,
and
green
peppers
from
which
the
seeds
have
been
removed.
Scald
and
skin
the
toma-
toes,
and
skin
the
peppers
by
blistering
on
a
hot
stove.
Chop
all
together,
adding
salt
and
enough
olive
oil
to
moisten.
This
is
not
to
be
despised
as
an
accompani-
ment
to
cold
beef,
although
it is
perhaps
at
its
best
with
fish.
Try
it
on
Barracuda,
Spanish
mackerel,
Ouananiche,
or
even
the
plebeian
cod,
and
report the
result
in
your
Sunday
newspaper's
Woman's
Page.
SARDINES
would
make
a
man
bow
down
before
a
A
L'INDI-
Hindu
god.
This
is
how
M.
Mooker-
ENNE
jgg
q£
Calcutta
serves
them
to
his
Eng-
lish
friends.
Into
the
chafer
put
a
pat
of
but-
ter
and
stir
in
the
yolks
of
four
beaten
eggs,
salt
and
cayenne
to
taste,
and
a
teaspoonful
of
chutney.
When
it
forms
a
smooth
paste,
mash
with
it
some
trimmed
sardines
from
which
the
oil
has
been
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