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A
BACHELOR'S
CUPBOARD
A
Chat
on
Cheese
Why
is
not
cheese
used
more,
I
wonder?
It
is
nutritious,
and,
eaten
properly,
aids
in
digesting
a
dinner.
If
one always
drinks
plenty
of
good
old
ale
or
beer
with
his
rabbit
and
includes
in
its
ingredients
a
pinch
of
soda
there's
no
reason,
unless
there's
a
chronic
indigestion
to
contend
with,
why
a
rabbit
need
not
digest
as easily
as
a
new-laid
egg.
In
foreign
countries
cheese
is
as
staple
an
article
of
diet as
bread.
One
reads
of
the
husky
English
laborer
with
his
pail
of
beer
and
mid-day
tiffin
of
bread
and
cheese.
The
German
considers
no
luncheon
complete
without
his
Schweitzer
Kase
or
Schmier
Kase,
while
the
Swiss
goat-milk
cheese,
the
Norw-eglan
reindeer-
milk
cheese,
the
Italian
cheese,
and
the
hundred
and
one
variety
of
French
cheeses
are
equally
famous
staple
articles
of
diet.
AN
APPE-
Take
equal
parts
of
MacLaren's
Roque-
TIZER
fort
cheese
and
sweet
dairy
butter
and
melt
in
the
hot
water
pan,
using
a
very
low
flame.
When
of
cream-like
consistency
add
cayenne
and
Worcester-
shire
sauce
to
taste,
stirring
until
it
foams.
Crisp
crackers
and
the
beer
that
made
Milwaukee
famous
complete
a
trio
of
famous
palate-ticklers.
FROMAGE
-^
Gruyere
cheese
appetizer
is
a
favorite
A
LA
with
the
students
of
Geneva
and
Lausanne.
FLORIAN
Florian
Robert
brought
the
recipe
into
his
ROBERT
coterie
at
the
Sorbonne,
and
in
the
little
apartment
on
the
Boul'
Miche'
a
few
congenial
souls
occasionally
gather
of
an
evening
and
wash
down
with
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