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A
BACHELOR'S
CUPBOARD
A
Chat
on
Cheese
ONION
I
have
no
time
to
waste
in
the
idle
discus-
^^^^^'^
sion
of
whether
it's
Rarebit
or
Rabbit.
If
you
must
know,
consult
the
Encyclopaedia
Brittanica
while
two
large
Spanish
onions
are
boiling
in
the
hot
w^ater
pan.
When
they
are
soft,
your
mind
will
be
at
rest,
and
you
will
chop
the
onions
and
put
them
in
the
blazer
together
with
a
small
piece
of
butter,
milk,
salt,
cayenne,
as
much
Tabasco
as
you
like,
a
teaspoon-
ful
of
made
mustard,
and
a
half-cupful
of
grated
cheese.
It
should
be
very
"
short,"
and,
with
a
steinful
of
Wurtzburger,
it
will
be
so
delectable that
when
it's
gone
you'll
doubtless
bless
me
for
telling
you
how
to
do
it
—
then
make
another.
FRIED
These
odorous
but
w^holesome
vegetables
ONIONS
take
on
a
new
savor
w^hen
friend
in
this
fash-
WITH
ion
:
Fry
a
quarter-pound
or
salt
pork
until
quite
brown,
then
remove
from
the
pan.
Slice
a
quart
of
onions
into
the
fat,
adding
a
little
salt
and
pepper
and
half
a
cupful
of
water.
Cover
the
pan
and
cook
the
onions
until
a
light
brown,
then
cut
into
dice
three-quarters
of
a
pound
of
good
cheese
and add
to
the
onions
about
five
minutes
before
serving.
Allow
them
to
simmer
slowly,
and
do
not
break
up
the
cheese
in
fr>^ing.
This
comes
from
Pierre
Lavigne,
a
promi-
nent
young
artist
in
Paris,
who
says
he
learned
it
of
peasants
in
the
valley
of
the
Loire.
OYSTER
A
deviation
from
the
time-worn
rabbit
is
RABBIT
an Oyster
Rabbit
a
la
Frank
Harris,
which
cannot
fail
to
tickle
some
palates.
Clean
and remove
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