A bachelors cupboard

A late royal duke whose talents and knowledge were world-famous once exclaimed aloud at the large house party of a fellow-nobleman in Worcestershire, " Take this away! it's a very bad help." This must have been mortifying to the carver, but he doubtless deserved it, for some carvers destroy everything that falls under their careless, clumsy hands; they never think of " diving for green fat, sounding for cod sound, dividing the fin and liver in equal portions, and they will serve woodcock and snipe without trail, turkey without stuffing, and plover without toast." Every bachelor epicure knows that steel is detrimental to the delicate flavor of fish, and should insist upon being given a silver fish knife for serving it. CHAPTER VII "With such cooking, a monkey might eat his own father." ESCABECHE Don't ask me what that means — I won't tell. But try It for your fish course some time, when the mercury goes up Into the eighties, and If a better name occurs to you, you're at liberty to use It. Parboil two pounds of halibut, schrod, or any firm white fish. Cut In fillets and place In a salad bowl. Mix In a small bowl a tablespoonful of vinegar, three of olive oil, salt, cayenne, bits of orange peel cut thin as thin can be, a teaspoonful of onion juice, a sliced green pepper, and, if you have them handy, a bay leaf and a sprig of thyme to give an added bouquet. Mix well, pour over the fillets, garnish with sliced orange, and pop into the Ice box to await the serving. 57 ' Snacks of Sea Food FISH These two particular sauces were invented SAUCES especially for bachelors, and they're quite new. For chile sauce, one must mash to a paste a clove of garlic, finely minced, and two red peppers which have been softened in boiling water and rubbed through a sieve. Add a bit of the water, salt, and one tablespoonful of vinegar. In the blazer have sizzling hot a cupful of olive oil and stir the pepper pulp into this. Whatever fish you elect to have, cut in fillets and cook, closely covered, in this sauce. For the other, which we will call after Pittsburg Phil, take a cupful each of tomatoes, onions, and green peppers from which the seeds have been removed. Scald and skin the tomatoes, and skin the peppers by blistering on a hot stove. Chop all together, adding salt and enough olive oil to moisten. This is not to be despised as an accompaniment to cold beef, although it is perhaps at its best with fish. Try it on Barracuda, Spanish mackerel, Ouananiche, or even the plebeian cod, and report the result in your Sunday newspaper's Woman's Page. SARDINES would make a man bow down before a A L'INDI- Hindu god. This is how M. Mooker- ENNE jgg q£ Calcutta serves them to his English friends. Into the chafer put a pat of butter and stir in the yolks of four beaten eggs, salt and cayenne to taste, and a teaspoonful of chutney. When it forms a smooth paste, mash with it some trimmed sardines from which the oil has been Snacks of Sea Food