Asparagus. — Select good “ Oyster Bay ” plant, and, after scraping well, boil fifteen minutes, adding a teaspoon of salt✪ Asparagus to the water. When cold, serve with a dish of melted butter or olive-oil to which has been added a little paprika ; or, dip into epb curean sauce, ii8 The Bachelor and the Chafing-dish. Canned Vegetables. — Corn, tomatoes, peas, beans, etc., as they are now prepared, are especially adapted to the chafing-dish for luncheon service, as well as all the canned soups. The latter may have at least one-third their bulk added to by water or milk, if desired, and with a little seasoning, such as Worcestershire or mushroom sauce, are very tasty. The vegetables are all ready for simply heating through, and can be nicely seasoned with butter, pepper, and salt. In fact, there is hardly anything now that cannot be gotten preserved in some way, and thus easily adapted for the chafing-dish. Soups. — As all soups that could possibly be de- sired either by the man or woman bachelor are obtainable ready for heating in the can, there is hardly any need to give directions for the making of any soup. All canned soups are improved by emptying into the dish and adding a seasoning as desired. Let the soup just come to a boil. Soup according to Savarin. — “To have good soup the water must be heated gently in order to draw out the albumen before it is coagulated, and the boiling must be almost imperceptible in order to mix thoroughly and gradually the soluble parts which the meat successively yields. Sometimes The Autocrat and the Chafing-dish. tig vegetables or roots are added to the plain soup to improve the flavor, and macaroni or bread to make it more nourishing ; it is then a potage, or vege- table soup, or broth — a wholesome, light, and nu- tritious food, suitable for all ; not only satisfying, but giving tone to the digestive organs. To make good soup, the pot must only simmer — ‘ smile,’ as the phrase is.” form is most effectual. Boiling water should first be poured into it to heat the metal before the tea- making is commenced, that less heat may be ab- stracted from the infusion, and thus the action be more powerful ; then into the heated vessel put the quantity of tea required, and half fill with boiling water. If the tea be of very fine quality, you may let it stand ten minutes before filling up ; if of coarser kind, five minutes is long enough, or you A silver or metal teapot draws out the strength and i? //' fragrance o f the tea more readily than one of earthen- ware, and one of a globular 126 The Bachelor and the Chafing-dish. will draw more of the bitterness than the fragrance of the tea. Never drain all the infusion from the teapot before you refill it ; leave at least one cup, and when the strength of the leaves is exhausted, do not add more tea to them, but turn them out and commence afresh, or the bitterness of the old leaves will destroy the flavor of the tea. Spaghetti. — Put the ends into boiling water for a moment. This will soften them, so you can coil the spaghetti into the water without break- ing. Boil for fifteen minutes✪ Spaghetti, then drain in a colander and pour cold water over it. Now put in a hot dish and heat through, first pouring over it a tomato sauce, good and hot, with paprika.

AI-modernized reading of the original text

Asparagus. — Select good “ Oyster Bay ” plant, and, after scraping well, boil fifteen minutes, adding a teaspoon of salt to the water. When cold, serve with a dish of melted butter or olive-oil to which has been added a little paprika ; or, dip into epicurean sauce, The Bachelor and the Chafing-dish. Canned Vegetables. — Corn, tomatoes, peas, beans, etc., as they are now prepared, are especially adapted to the chafing-dish for luncheon service, as well as all the canned soups. The latter may have at least one-third their bulk added to by water or milk, if desired, and with a little seasoning, such as Worcestershire or mushroom sauce, are very tasty. The vegetables are all ready for simply heating through, and can be nicely seasoned with butter, pepper, and salt. In fact, there is hardly anything now that cannot be gotten preserved in some way, and thus easily adapted for the chafing-dish. Soups. — As all soups that could possibly be desired either by the man or woman bachelor are obtainable ready for heating in the can, there is hardly any need to give directions for the making of any soup. All canned soups are improved by emptying into the dish and adding a seasoning as desired. Let the soup just come to a boil. Soup according to Savarin. — “To have good soup the water must be heated gently in order to draw out the albumen before it is coagulated, and the boiling must be almost imperceptible in order to mix thoroughly and gradually the soluble parts which the meat successively yields. Sometimes The Autocrat and the Chafing-dish. tig vegetables or roots are added to the plain soup to improve the flavor, and macaroni or bread to make it more nourishing ; it is then a potage, or vegetable soup, or broth — a wholesome, light, and nutritious food, suitable for all ; not only satisfying, but giving tone to the digestive organs. To make good soup, the pot must only simmer — ‘ smile,’ as the phrase is.” form is most effectual. Boiling water should first be poured into it to heat the metal before the teamaking is commenced, that less heat may be abstracted from the infusion, and thus the action be more powerful ; then into the heated vessel put the quantity of tea required, and half fill with boiling water. If the tea be of very fine quality, you may let it stand ten minutes before filling up ; if of coarser kind, five minutes is long enough, or you A silver or metal teapot draws out the strength and fragrance of the tea more readily than one of earthenware, and one of a globular 126 The Bachelor and the Chafing-dish. will draw more of the bitterness than the fragrance of the tea. Never drain all the infusion from the teapot before you refill it ; leave at least one cup, and when the strength of the leaves is exhausted, do not add more tea to them, but turn them out and commence afresh, or the bitterness of the old leaves will destroy the flavor of the tea. Spaghetti. — Put the ends into boiling water for a moment. This will soften them, so you can coil the spaghetti into the water without breaking. Boil for fifteen minutes, then drain in a colander and pour cold water over it. Now put in a hot dish and heat through, first pouring over it a tomato sauce, good and hot, with paprika.

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The bachelor and the chafing dish