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A
BACHELOR'S
CUPBOARD
Mexican
Creole
Cooking
Is
a
delight,
and
will
surely
be
a
success
If
the
follow-
ing
rule
Is
carefully
followed.
CREOLE
Half
a
dozen
slices
of
okra
or
half
a
can
of
BISQUE
canned
okra
should
be
used.
If
fresh,
wash
and
slice.
Add
half
a
can
of
tomatoes,
one
sliced
onion,
three
whole
cloves,
a
finely-chopped
green
pepper,
half
a
teaspoonful
each
of
all-
spice
and
salt
and
a
tablespoonful
of
butter.
Cover
Chese
Ingredients
with
a quart
of
cold
water
and
place
on
the
fire
in
an
enamel
kettle
and
bring
to
the
boiling
point.
Add
more
w^ater,
if
needed,
then
strain
and
set
on
the
back
of
the
stove
where
it
will
not
boil.
In
a
double
boiler
heat
one
pint
of
milk
and
thicken
with
a
small
teaspoon
of
corn
starch
blended
with
a
little
cream and
let
come
to
a
boil.
Then
pour
the
prepared
soup
into
a
tureen,
stir
in
a
pinch
of
baking
soda
to
prevent
curdling,
and
pour
over
the
cream
sauce,
stir-
ring
all
the
while.
Stir
in
croutons
of
toasted
bread
and
serve
very
hot.
CREAM
This
is
another
Creole
soup
that
will
find
OF PEA
instant
favor.
Have
a
can
of
small
French
SOUP
peas,
drain
and
w^ash
carefully.
Place
in
a small
saucepan,
adding
a
sprig
of
fresh
mint,
a
little
onion
juice,
a
pinch
of
sugar,
a
dash
of
cayenne,
and
a
generous
saltspoonful
of
salt.
Cover
w^ith
a
pint
of
cold
water
and
cook
until
the
peas
w^ll
easily
mash
and
press
through
a
sieve.
Return
to
the
fire
and
grad-
ually
stir
in
a
half-pint
of
cream
and
a
small
cup
of
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