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A
BACHELOR'S
CUPBOARD
Snacks
of
Sea
Food
wiped,
dip
in
eggs
and
bread
crumbs,
and
after
saute-
ing
in
hot
butter,
dish
up
on
thin
strips
of
toast.
TURTLE
Should
a
man
be
so
fortunate
as to
have
STEAK
sent
up
from
Maryland
with
his
birds
a
small
terrapin,
then
shall
he
call
himself
blessed
and
ask
in
three
or
four
of
his
intimes
for
a
quiet
game.
No
matter
what
the
losses,
this
turtle
steak
will
amply
repay
the
loser
and
make
the
smile
of
the
winner
ex-
pand
like
Sunny
Jim's.
After
melting
two
spoonfuls
of
butter
in
his
blazer,
the
host,
who
meanwhile
has
the
champagne
cooling
and
the
plates
heating,
will
stir
into
the
chafing
dish
a
tablespoonful
of
mushroom
ketchup,
two
tablespoonfuls
of
currant
jelly,
a
gill
of
port,
a
dash
of
cayenne
—
why
do
they
alw^ays
say
''dash"?
—
and
some
salt.
In
this
simmer
the
steak
until
tender,
and,
as
a
crowning
touch,
stir
in
the
juice
of
half
a
lime.
Piping
hot
should
be
the
plates,
the
inevitable
toast,
and
the
steak.
With
the
cham-
pagne
of
the
right
coolness
and
the
steak
of
the
pre-
scribed
hotness,
even
Sam
Bernard
wouldn't
know,
I'll
wager,
just
when
one
should
cry
"Sufficiency!"
CANNED
Who
w^ould
ever
dream
that
the
plebeian
SALMON
canned
salmon
could
be
transformed
into
a
morsel
of
such
surpassing
richness
that
it
was
im-
mortalized
by
no
less
a
person
than
Thackeray
him-
self?
Yes,
canned
or
"tinned"
salmon
was
in
style
as
long
ago
as
that,
my
friends.
And
this
is
how
the
jo-
vial
litterateur
did
it
for
himself
and
his
gifted
friends:
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