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A
BACHELOR'S
CUPBOARD
Snacks
of
Sea
Food
A
gill
of
olive
oil
should
be
popped
Into
the
blazer
with
a
tablespoon
of
chopped
onion,
a
minced
clove
of
gar-
lic,
two
cloves,
six
peppercorns,
and,
when
browned,
a
can
of
canned
salmon
in
Its
liquid.
Now
add
salt,
bay
leaf,
a
few
slices
of
lemon,
a
pinch
of
curry
pow-
der,
a
pint
of
tomato
pulp,
a
gill
of
Nierstelner,
and
water
enough
to
cover
the
fish.
Simmer
twenty
min-
utes,
then
pour
into
a
deep
dish
that
has
been
lined
with
toast,
and
call
it
''
Bouillabaisse"
CRABS
Melt
in
the
hot
water pan
a
large
spoonful
A
LA
of
butter
and
cook
In
it
for
five
minutes
a
CREOLE
small
onion
and
a
small
sweet
Spanish
pep-
per,
minced
fine.
Stir
while
frying
and
add
half
a
pint
of
strained
tomato
juice,
a
gill
of
chicken
broth
or
canned
chicken
bouillon,
some
celery
salt,
and
four
soft
shelled
crabs
nicely
cleaned
and
cut
in
half.
Sim-
mer
seven
minutes
—
no
longer
—
and
serve
on
delicately
browned
toast.
BOSTON
Did
they
originate
at
the
Somerset
Club
CLAMS
or
the
Puritan?
It's
immaterial
which,
but
this
Is
how
they're
done:
Cut
in
dice
three
or
four
slices
of
fat
salt
pork
and
fry
crisp
in
the
chafer.
Add
some
soft
clams,
freed
from
the
tough
part,
salt
and
pepper
to
taste,
and
saute
them
in
the
pork
fat,
serving
on
slices
of
hot
Boston
brown
bread.
FINNAN
as
served
at
the
Hotel
Essex
In
Boston
owes
HADDIE
its
reputation
to
its
creator,
Rudolf
Ziitter.
The
skin
is
removed
from
the
finnan
haddie
and
the
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