64 / 214
ABACHELOR'S
CUPBOARD
Snacks
of
Sea
Food
SHRIMPS
finishes
a
trio
of
recipes
from
the
Bayou.
A
LA
Melt
one-half
tablespoon
of
butter
with
the
CREOLE
same
quantity
of
lard
In
a
stewpan, then
add
a
tablespoon
of
brown
flour
and
stir
until
smooth.
A
dozen
large
shrimps
boiled
and
shelled
and
a
large
chopped
onion
are
fried
for
five
minutes,
after
which
a
cup
of
chopped
tomatoes,
thyme,
and
parsley
to
taste
are
added and
the
whole
Is
simmered
half
an
hour.
Then
come
three
chopped
green
peppers,
salt
and
cay-
enne,
and
a
half-hour
more
of
cooking.
The
Orlean
serves
the
dainty
with
plenty
of nicely
cooked
rice,
and
It Is
a
dish
fit
for
the
King
of
the
Carnival.
AN
A
young
pathologist,
whose
name
Is
equally
OYSTER
well
known
In
Boston
and
Berlin,
Is
quite
SPECLAiTV^
devoted
to
his
chafing
dish
as
he
is
to
his
laboratory,
and
lie
has
generally
something
quite
recherche
to
offer
his
guests
when
they
drop
Into
his
rooms
for
an
evening.
One
of
his
oyster
specialties
Is
enjoying
fame
in
his
own
circle
at
present
—
and
small
wonder.
For
it is
a
toothsome
morsel
for
a
little
sup-
per,
if
ever
there
was
one.
How
is
it
done?
Listen:
Butter
the
size
of
two
eggs
Is
melted
In
a
dish
and
into
this
is
poured
a
quart
of
oysters
and
their
liquor.
By
way
of
seasoning
he
combines
paprika,
salt,
pepper,
and
a
dash
of
Tabasco.
This
Is
stirred
well
into
the
mix-
ture
and
the
flame
left
high
under
the
chafer.
About
three
tablespoonfuls
of
thinly
sliced
celery
Is
then
added,
and
when
it
Is
tender
and
the
oysters
are
bub-
bling
hotly,
two
tablespoonfuls
of
sherry
and
the
juice
64