Name: The bachelor and the chafing dish
Author: Deshler Welch

22101897710 Zo~z Med K10898 AN AUTHORITY.’ %i6q7. THE BACHELOR AND THE CHAFING DISH WITH A DISSERTATION ON CHUMS CONTAINING SOME VALUABLE RECIPES GATHERED FROM FAS- CINATING SOURCES IN COOKERY — TRIUMPHS OF WELL- KNOWN BON VIVANTS IN CLUBS, YACHTING CIRCLES, ARMY AND NAVY, AND THE DREAMS OF FAIR WOMEN — HEAVEN BLESS ’em! DRAWINGS BY FRANCIS DAY AND GEORGE R. HALM BY DESHLER WELCH F. TENNYSON NEELY NEW YORK 1896 CHICAGO Copyright, 1895, by F. TENNYSON NEELY WELLCOME INSTITUTE LIBRARY Coll. weiMOmec Call No. Go ibe? Digitized by the Internet Archive in 2016 https://archive.org/details/b28074427 TABLE OF CONTENTS PART I THE CHUMSHIP PAGE Entre Nous ...... i Chasing the Rabbi ^ ..... 5 Mushrooms for “Jim” . . . .12 Jim’s Dinner ....... 14 My Scotch Friend . . . . 17 The Lord Harry ..... 23 Camping Out with “Ed”. . . .26 A Dinner in a Slot . . . . 31 Nym Crinkle’s' Diapason . . . . 35 The Little Table d’Hote . . .41 Fitznoodle’s Chafing Dish . . .44 Boiling Things ...... 47 A Lunch with Her . . . . . 52 vi Table of Contents PART II THE TABLE PAGE Language of the Menu . . . .57 Sayings of Savarin . . . . .66 Salads and Sauces . . . . .69 The Devil Dish ...... 79 The Autocrat and the Chafing Dish . 82 *** Under the last heading are given more than ioo recipes for the Chafing Dish, the majority of them especially contributed to this book. L’Envoi ....... 122 Index ........ 137 lie prints, of big and little circulation, that although the art of cookery ought to be the most attractive study in domestic economy, yet women as a general rule manifest less interest in it than men. In fact, the most important piece of machinery in woman’s domain is usually relegated to an engineer of faultlessly persuasive ignorance. The more she may be mentally equipped to preside over the kitchen realm the less she seems inclined to have anything to do with it. On the other hand, men ap- pear to have an instinctive fondness for meddling with everything appertaining to the art of cookery, for such it is come to be under ingenious skill and logical deduction. I have partaken of a more elab- orate and tasty dinner gotten up in a yacht’s small galley than I have ever had from “ Bridget’s ” great kitchen with all her conveniences, and I have at- tended informal dinners where everything served was cooked directly in front of me on a chafing- dish with but very little trouble, that produced a feast worthy of the gods. 2 The Bachelor and the Chafing-dish. Since the ethics of Hafiz, the most epicurean of Persian poets, including that triumphant philoso- pher, Brillat Savarin, the most notable of writers have also been famous cooks. Dumas took his greatest delight in superintending the actual cook- ing of the simplest dejeuner or a banquet, were it in his own or his neighbor’s house. The late George Augustus Sala was not only a most ac- complished cook, but his dissertations on the sub- ject were exceedingly infectious. There may, of course, be too much “ lamin' ” even in cookery. As Goldsmith wrote : “ You’ve got an odd something — a kind of discerning — A relish — a taste — sickened over by learning ! ” Then again the poet-chef may construct his dishes so elaborately that “ Though my stomach was sharp, I could scarce help regret- ting To spoil such a delicate picture by eating !”

AI-modernized reading of the original text

22101897710 Zo~z Med K10898 AN AUTHORITY.’ %i6q7. THE BACHELOR AND THE CHAFING DISH WITH A DISSERTATION ON CHUMS CONTAINING SOME VALUABLE RECIPES GATHERED FROM FAS- CINATING SOURCES IN COOKERY — TRIUMPHS OF WELL- KNOWN BON VIVANTS IN CLUBS, YACHTING CIRCLES, ARMY AND NAVY, AND THE DREAMS OF FAIR WOMEN — HEAVEN BLESS ’em! DRAWINGS BY FRANCIS DAY AND GEORGE R. HALM BY DESHLER WELCH F. TENNYSON NEELY NEW YORK CHICAGO Copyright, 1895, by F. TENNYSON NEELY WELLCOME INSTITUTE LIBRARY Coll. weiMOmec Call No. Go ibe? Digitized by the Internet Archive in 2016 https://archive.org/details/b28074427 TABLE OF CONTENTS PART I THE CHUMSHIP Entre Nous ...... i Chasing the Rabbi ^ ..... 5 Mushrooms for “Jim” . . . .12 Jim’s Dinner ....... 14 My Scotch Friend . . . . 17 The Lord Harry ..... 23 Camping Out with “Ed”. . . .26 A Dinner in a Slot . . . . 31 Nym Crinkle’s' Diapason . . . . 35 The Little Table d’Hote . . .41 Fitznoodle’s Chafing Dish . . .44 Boiling Things ...... 47 A Lunch with Her . . . . . 52 Table of Contents PART II THE TABLE Language of the Menu . . . .57 Sayings of Savarin . . . . .66 Salads and Sauces . . . . .69 The Devil Dish ...... 79 The Autocrat and the Chafing Dish . 82 *** Under the last heading are given more than ioo recipes for the Chafing Dish, the majority of them especially contributed to this book. L’Envoi ....... 122 Index ........ 137 lie prints, of big and little circulation, that although the art of cookery ought to be the most attractive study in domestic economy, yet women as a general rule manifest less interest in it than men. In fact, the most important piece of machinery in woman’s domain is usually relegated to an engineer of faultlessly persuasive ignorance. The more she may be mentally equipped to preside over the kitchen realm the less she seems inclined to have anything to do with it. On the other hand, men appear to have an instinctive fondness for meddling with everything appertaining to the art of cookery, for such it is come to be under ingenious skill and logical deduction. I have partaken of a more elaborate and tasty dinner gotten up in a yacht’s small galley than I have ever had from “ Bridget’s ” great kitchen with all her conveniences, and I have attended informal dinners where everything served was cooked directly in front of me on a chafingdish with but very little trouble, that produced a feast worthy of the gods. 2 The Bachelor and the Chafing-dish. Since the ethics of Hafiz, the most epicurean of Persian poets, including that triumphant philosopher, Brillat Savarin, the most notable of writers have also been famous cooks. Dumas took his greatest delight in superintending the actual cooking of the simplest dejeuner or a banquet, were it in his own or his neighbor’s house. The late George Augustus Sala was not only a most accomplished cook, but his dissertations on the subject were exceedingly infectious. There may, of course, be too much “ lamin' ” even in cookery. As Goldsmith wrote : “ You’ve got an odd something — a kind of discerning — A relish — a taste — sickened over by learning ! ” Then again the poet-chef may construct his dishes so elaborately that “ Though my stomach was sharp, I could scarce help regretting To spoil such a delicate picture by eating !”