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A
BACHELOR'S
CUPBOARD
Mexican
and
Creole
Cooking
tasted
New
Orleans
coffee
will give
it
precedence
over
Turkish,
Dutch,
or
the
cafe
au
lait
of
La
Belle
France.
Nowhere
have
housewives
labored
more
devotedly
than
in
New
Orleans,
where
they
have
striven
for
gen-
erations
to
preserve
their
own
peculiar
cooking,
and
in
most
households
one
will
be
served
at
every
meal
with
at
least
one
dish
t^^pical
of
the
Creole
cuisine.
Among
the
most famous
of
these
plats
are
a
few
that
will
bear
trying
in
the
bachelor
kitchen.
And
the
first
is
from
no
less
talented
a
lady
than
Dorothy
Dix.
Men
may
not
altogether
approve
of
her
unerring
printed
judg-
ment
of
them,
but
her
oysters
are
sure
to
be
popular
with
the
most
critical.
OYSTERS
For
each
person
to
be
served
select
half
a
A
LA
dozen
large
oysters
in
the
shell
and
roast
DOROTHY
thei^^
When
done,
remove
the
upper
shell,
leaving
the
oyster
in
the
lower,
and
serve
on
hot
oj^ster
plates.
For
the
accompanying
sauce,
allow
for
each
individual
one
heaping
teaspoon
butter,
which
should
be
melted,
juice
of
one-fourth
a
lemon,
a
drop
of
Tabasco,
a
drop
of
onion
juice,
and
a
pinch
of
salt,
with
a
sprinkling
of
chopped
parsley
thrown
in
while
blending.
Pour
sizzling
hot
over
the
oysters
and
serve.
Some
toasted
saltines
will
accompany
this,
and
one's
favorite
brand
of
imported
beer,
or
perhaps
a
bottle
of
Scotch
ale.
Have
you
eaten
Creole
bisque?
Then
of
course
you
will
want
to
make
that
for
your
formal
dinner,
for
it
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