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A
BACHELOR'S
CUPBOARD
Mexican
and
Creole
Cooking
pour
over
a
tablespoonful
of
Sierra
Madre
oil,
and
simmer
until
needed.
SALADEDEThis
shall
be
the
salad.
With
the
heady
PIMIENTOS
Mexican
wine
—
be
sure
you
do
not
drink
too
much
—
and
the
clear
strong
coffee
to
RONES
,
.,,
,
r
1
1
, ,
come
alter,
you
will
have
a
feast
that
should
live in
your
recollection
many
a day.
Drain
the
contents
of
a
small
can
of
red
peppers.
After
drying
in
a
towel,
slice
in
rings,
cut
fine
an
equal
amount
of
celer}^
and
mix.
Add
one
teacupful
of
tiny
balls
made
from
MacLaren's
Imperial
cheese,
which
should
be
rolled
in fine
cracker
crumbs.
Rub
the
yolks
of
two
hard-boiled
eggs
to
a.
paste
with
the
oil
drained
from
the
peppers.
Rub
the
salad
bowl
with
garlic
and
put
in
the
salad,
over
which
pour
a
good
French
dressing.
Serve
on
crisp
lettuce
leaves,
and
then
pat
yourself
on
the
back
over
the
success
of
your
dinner.
What
liqueur?
You
know!
Nowhere
else
in
America
is
there
a
cuisine
like
that
of
New
Orleans.
The
delicate
blending
of
the
French
and
Spanish
schools
with
a
sublime
—
it's
nothing
else
—
touch
of
negro
cookery
gives
it
a
particularly
unctuous
flavor,
to
be
compared
perhaps
to
the
musical
Gumbo
French
spoken
by
the
darkies
in
the
kitchen.
The
salient
points
of
this
Creole
cookery
are
the
artistic
manipulation
of
the
onion,
which
gives
to
cook-
ing
the
same
suggestion
of
diablerie
to
be
found
in
the
coquettish
smile
of
a
pretty
w^oman
—
nothing
more
tan-
gible
—
the
uses of
roux,
and
the
coffee.
One
who
has
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