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A
BACHELOR'S
CUPBOARD
Snacks
of
Sea
Food
of half a
lemon
are
added.
Cook
then
about
ten
min-
utes,
and
if
it
is
to
be
especially
appetizing,
half
a
pint
of
rich
coffee
cream
is
stirred
in.
If
this
be
heated
first
it
will
be
better,
as
the
sherry
and
hot
oysters
are
apt
to
curdle
the
cold
cream.
Serve
on
hot
toast
or
slices
of
brown
bread
and
drink
with
it
just
what
you
seem
to
crave
at
the
moment
—
supposing,
of
course,
that
a
cocktail
has
preceded.
And,
by
the
w^ay,
Rhine
wine
and
seltzer
doesn't
go
half
badly
with
this
particular
dish,
although
of
course
if
you
prefer
beer
I've
nothing
to
say.
SHAD
When
the
shad
is
smiling
in
the
market
ROE
place,
the
festive
bachelor
bethinks
himself
of
the
succulent
roe.
For
four
people
a
pair
of
shad
roe
—
if
they
be
large
—
^will
be
sufficient.
Scald
them
in
the
hot
water
pan
with
a
pint
of
hot
w^ater,
a
gill
of
vine-
gar,
a
bit
of
mace,
and
some
lemon
peel,
not
forgetting
three
peppercorns
for
the
final
touch
of
mystery.
Boil
fifteen
minutes,
then
spread
with
butter
blended
with
chopped
parsley
and
the
juice
of
a
lemon.
"
The
gentleman
who
dines
the
latest
Is
in
our
street
esteemed
the
greatest;
But
surely
greater
than
them
all,
Is
he
who
never
dines
at
all."
OYSTER
a
la
Sir
John
Bayley:
"Bruise
one
small
TOAST
anchovy
fine
and
take
two
dozen
oysters
and
cast
off
their
beards.
Chop
the
oysters
fine
w^ith
a
silver
knife
and
put
with
the
anchovy
in
the
chafing
dish.
Mix
both
together
with
sufficient
cream
to
give
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