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A
BACHELOR'S
CUPBOARD
A
Chat
on
Cheese
the
hard
muscles
from
half
a
pint
of
oysters
and
let
them
heat
until
their
edges
curl
in
a
chafer
with
some
of
their
own
liquor,
finally
removing
to
a
hot
bowl.
Then
put
in
the
blazer
one
tablespoonful
butter,
one-
half
pound
cheese
broken
in
small
bits,
one
saltspoon
each
of
salt
and
mustard,
and
a
few
grains
of
cayenne,
with
a
suspicion
of
bicarbonate
of
soda,
if
desired.
While
the
cheese
is
melting,
beat
two
eggs
slightly,
adding
them
to
the
oyster
liquor
and
pouring
gradually
in
the
melted
cheese.
Add
the
oysters,
cook
a
moment,
and
serve
up
on
hot
toast
or
crackers.
A
"BED-
Herman
Oelrichs
occasionally
created
a
SPREAD
''
bonne
bouchee'"
and
this,
which
he
called
FORTWO"]^jg
"bedspread
for
two,"
is
another
oyster
concoction
that
is
worthy
of
the
name.
Stir
six
eggs
together
in
a
soup
plate,
and
in
another
plate
cut
up
a
dozen
medium
Blue
Points
moderately
fine.
Rub
the
bottom
of
the
blazer
with
anchovy
paste,
put
in
a
good-sized
piece
of
butter,
and
proceed
to
do
the
eggs
into
a
creamy
scramble.
Just
as
they
are
turning,
throw
in
the
oysters
and
stir
until
well
blended
and
cooked
through,
then
serve
on
toast
lightly
spread
with
some
of
the
anchovy
paste.
SARDINE
Will
you
brave
insomnia
and
indigestion?
RABBIT
Then
listen:
Have
some
sardines
broiled
and
placed
on
squares
of
buttered
toast,
then
make
in
the
chafer
a
thin
rabbit,
using
milk
In lieu
of
ale,
and
a
dash
of
Tabasco.
Stir
in
one
direction,
adding
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