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A
BACHELOR'S
CUPBOARD
Mexican
and
Creole
Cooking
milk,
and
just
before
It
comes
to
the
boiling
point
add
a
tablespoonful
of
butter
blended
to
a
roux
with
a
tea-
spoonful
of
flour.
Pulled
bread
should
be
served
with
this.
BOUILLA-
IS
another
typical
Creole
dish
—
^but
should
BAISSE
be
made
on
the
Gulf,
where
the
red
snap-
per
Is
just
from
the
water,
where
the
redfish
is
fresh,
and
then
only
can
It
be
know^n
In
perfection.
Those
who
live
on
the
Gulf
know
how^
to
make
It
—
those
who
do
not
cannot
obtain
the
Ingredients
In
their
perfection,
so
I
will
simply
say
it's
delicious.
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