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A
BACHELOR'S
CUPBOARD
Snacks
of
Sea
Food
bones
removed,
after
which
it
is
parboiled
in
salt
water.
It
is
then
cut
in
pieces
about
an
inch
square.
Equal
quantities
of
leeks,
celery,
and
green
peppers
finely
chopped
are
sauted
in
butter
till
tender,
then
the
pieces
of
fish
and
two
sliced
boiled
potatoes
are
added
and
the
whole
covered
with
cream.
Salt
and
white
pepper
are
used
for
seasoning,
and
it
all
boils
together.
If
a
little
cream
sauce
is
at
hand,
it
may
be
thickened
with
that.
If
not,
the
beaten
yolk
of
an egg
stirred
in
improves
it
and
thickens
it
slightly.
Finish
with
small
dots
of
butter
and
a
sprinkle
of
chopped
parsley.
HERRING
Speaking
of
fish,
did
you
ever
eat
a
savory
OMELETTE
herring
omelette?
It's
a
specialty
of
the
Manhattan
Club
of
New
York.
Skin
and
bone
one
fat
smoked
bloater
herring
and
cut
in
thin
pieces.
Place
in
a
saucepan
with
a
tablespoonful
of
butter,
paprika,
chives,
and
parsley.
Stew
slowly
and
add
a
quarter-cup
thick
cream
and
four
egg
yolks;
then
take
of¥
the
stove.
Beat
the
four
egg
whites
stiff
and
mix
all
together,
then
shuffle
and
fold
as
an
omelette
in
a
buttered
pan,
place
in
a hot
oven
three
minutes,
and
then
serve.
A
UNION
would
not
go
badly
on
a
yachting
trip
or
GRILL
for
a
hot
bite
after
the
theater.
It
is
sim-
plicity
itself,
and
this
is
how
it
is
done:
Clean
a
pint
of
oysters
and
drain
off
all
the
liquor
possible.
Put
the
oysters
in
the
chafing
dish,
and
as
the
liquo-r
flows
from
them
remove
with
a
spoon
and
so
continue
until
6i