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A
BACHELOR'S
CUPBOARD
Snacks
of
Sea
Food
after
failing
to
find
her
name
in
foot-high
letters
on
the
billboards.
LOBSTERS
It
was
a
benedict
from
New
Orleans
who
WITH
first
told
me
about
lobster
with
mushrooms.
MUSH-
pj
^
^
hopeless
bachelor
when
a
girl
ROOMS
1
.
• .
1
1
•
.
1
.
r
1
.
who
mitiated
him
mto
the
mysteries
of
this
luscious
bonne
bouchee
promised
to
forsake
spinsterhood
for
him
—
and
all
because
she
could
cook.
So
if
you
are
anxious
to
be
won,
just
give
this
recipe
to
the
only
girl,
and
see
what
follow^s.
A
quart
of
finely-cut
lob-
ster
meat
is
the
first
requisite.
To
follow^
have
a
cup
of
sweet
cream,
a
sweet
green
pepper
with
seeds
re-
moved
and
the
pulp
finely
minced,
a
teaspoon
of
minced
onion,
a
ripe
tomato
peeled,
quartered,
and
sliced,
and
a
pint
of
large,
fresh
mushrooms
peeled
and
cut
up
small.
Put
in
the
chafing
dish
a
tablespoonful
of
butter
and
add
the
pepper
and
onion
and
cook
two
or
three
minutes
over
a
brisk
flame.
Add
tomato
and
mush-
rooms
and
toss
about
until
the
mushrooms
are
dark
and
tender.
Then
turn
in
the
cream,
and
when
hot
add
the
lobster.
Season
to
taste
w^ith
salt,
and
when
as
hot
as
can
be
serve
up
on
toast.
The
same
lady
bakes
mushrooms,
the
large
campestris,
gills
up,
in
a
baking
dish.
The
up-turned
cups
are
filled
with
butter
and
a
slight
sprinkling
of
salt
and
pepper
is
added
before
the
baking
dish
is
tightly
covered.
After
baking
about
ten
minutes
there
should
be
plenty
of
juice
to
form
the
finest
possible
sauce
for
the
mushrooms.
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