98 / 214
A
BACHELOR'S
CUPBOARD
Bachelor
Bonnes
Bouchees
will
show
you
how
to
do
a
"
Mullig^an
"
such
as
w^as
never
seen
on
the
Emerald
Isle,
and
the
student
just
home
from
Hefdelberg
will
tell
you
that
no
German
restaurant
ever
serves
sauerkraut
with
such
delicious
brown
gravy
as
he
learned
to
make
in
Germany
—
not
even
Tony
Faust
of
St.
Louis,
who
certainly
has
this
continent beaten
on
the
food
of
the
Fatherland.
The
American
Art
Student
home
on
his
vacation
will
deftly
prepare
a
Chateaubriand
by
grilling
a
thick
fillet
be-
tween
two
slices
of
rump
steak,
which
contribute
their
juices,
but
are
thrown
aside
while
the
fillet
is
being
delicately
browned
over
the
hot
coals
before
popping
on
the
hot
platter.
Among
some
of
these
good
things
collected
from
bachelors
—
and
some
benedicts,
too
—
are
a
few
so
choice that
they
must
be
mentioned
as
a
part
of
the
stock
of
the
Bachelor's
Cupboard.
"
Tell
me
what
a
man
eats
and
FU
tell
you
what
he
is
"
is
generally
a
pretty
good
rule
to
follow,
but
have
j^ou
ever
tried
to
tell
what
a
man
eats
by
what
he
is?
That
is
the
more
difficult
psychological
problem
to
solve.
There's
David
Belasco,
for
instance.
One
would
imagine
that
the
writer
of "
Zaza
"
and
"
DuBarry
"
and
all
the
rest
would
be
something
of
an
epicure,
and
want
his
dishes
highly
seasoned.
As
he
affirms,
there's
many
a
dish
with
excellent
constituents that
fails
for
lack
of
skill
in
combining
them,
just
as
many
a
good
play
is
ruined
in
the
building,
though
the
raw
material
may
be
excellent.
An
artistic
proportion
should
be
98