Drain the contents of a small can of red peppers.
After drying in a towel, slice in rings, cut fine an equal
amount of celer}^ and mix. Add one teacupful of
tiny balls made from MacLaren's Imperial cheese,
which should be rolled in fine cracker crumbs. Rub
the yolks of two hard-boiled eggs✪ Salad with Red Peppers and Cheese to a. paste with the
oil drained from the peppers. Rub the salad bowl
with garlic and put in the salad, over which pour a
good French dressing. Serve on crisp lettuce leaves,
and then pat yourself on the back over the success of
your dinner. What liqueur? You know!
Nowhere else in America is there a cuisine like that
of New Orleans. The delicate blending of the French
and Spanish schools with a sublime — it's nothing else — •
touch of negro cookery gives it a particularly unctuous
flavor, to be compared perhaps to the musical Gumbo
French spoken by the darkies in the kitchen.
The salient points of this Creole cookery are the
artistic manipulation of the onion, which gives to cook-
ing the same suggestion of diablerie to be found in the
coquettish smile of a pretty w^oman — nothing more tan-
gible— the uses of roux, and the coffee. One who has
93
A BACHELOR'S CUPBOARD
Mexican and Creole Cooking
tasted New Orleans coffee will give it precedence over
Turkish, Dutch, or the cafe au lait of La Belle France.
Nowhere have housewives labored more devotedly
than in New Orleans, where they have striven for gen-
erations to preserve their own peculiar cooking, and in
most households one will be served at every meal with
at least one dish t^^pical of the Creole cuisine. Among
the most famous of these plats are a few that will bear
trying in the bachelor kitchen. And the first is from
no less talented a lady than Dorothy Dix. Men may
not altogether approve of her unerring printed judg-
ment of them, but her oysters are sure to be popular
with the most critical.
OYSTERS For each person to be served select half a
A LA dozen large oysters in the shell and roast
DOROTHY thei^^ When done, remove the upper shell,
leaving the oyster in the lower, and serve
on hot oj^ster plates. For the accompanying sauce,
allow for each individual one heaping teaspoon butter,
which should be melted, juice of one-fourth a lemon,
a drop of Tabasco, a drop of onion juice, and a pinch
of salt, with a sprinkling of chopped parsley✪ Oysters a la Dorothy thrown
in while blending. Pour sizzling hot over the oysters
and serve. Some toasted saltines will accompany this,
and one's favorite brand of imported beer, or perhaps
a bottle of Scotch ale.
Have you eaten Creole bisque? Then of course you
will want to make that for your formal dinner, for it
94
A BACHELOR'S CUPBOARD
Mexican Creole Cooking
Is a delight, and will surely be a success If the follow-
ing rule Is carefully followed. ✪ Creole Bisque
Page 39 · 3 recipe records on this page
Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Drain the contents of a small can of red peppers. After drying in a towel, slice in rings, cut fine an equal amount of celery and mix. Add one teacupful of tiny balls made from MacLaren's Imperial cheese, which should be rolled in fine cracker crumbs. Rub the yolks of two hard-boiled eggs to a paste with the oil drained from the peppers. Rub the salad bowl with garlic and put in the salad, over which pour a good French dressing. Serve on crisp lettuce leaves, and then pat yourself on the back over the success of your dinner. What liqueur? You know!
Nowhere else in America is there a cuisine like that of New Orleans. The delicate blending of the French and Spanish schools with a sublime — it's nothing else — • touch of negro cookery gives it a particularly unctuous flavor, to be compared perhaps to the musical Gumbo French spoken by the darkies in the kitchen.
The salient points of this Creole cookery are the artistic manipulation of the onion, which gives to cooking the same suggestion of diablerie to be found in the coquettish smile of a pretty woman — nothing more tangible— the uses of roux, and the coffee. One who has
Mexican and Creole Cooking
tasted New Orleans coffee will give it precedence over Turkish, Dutch, or the cafe au lait of La Belle France. Nowhere have housewives labored more devotedly than in New Orleans, where they have striven for generations to preserve their own peculiar cooking, and in most households one will be served at every meal with at least one dish typical of the Creole cuisine. Among the most famous of these plats are a few that will bear trying in the bachelor kitchen. And the first is from no less talented a lady than Dorothy Dix. Men may not altogether approve of her unerring printed judgment of them, but her oysters are sure to be popular with the most critical.
OYSTERS For each person to be served select half a A LA dozen large oysters in the shell and roast
DOROTHY them When done, remove the upper shell, leaving the oyster in the lower, and serve on hot oyster plates. For the accompanying sauce, allow for each individual one heaping teaspoon butter, which should be melted, juice of one-fourth a lemon, a drop of Tabasco, a drop of onion juice, and a pinch of salt, with a sprinkling of chopped parsley thrown in while blending. Pour sizzling hot over the oysters and serve. Some toasted saltines will accompany this, and one's favorite brand of imported beer, or perhaps a bottle of Scotch ale.
Have you eaten Creole bisque? Then of course you will want to make that for your formal dinner, for it
Mexican Creole Cooking
Is a delight, and will surely be a success If the following rule Is carefully followed.
Records on this page
Salad with Red Peppers and CheeseOysters a la DorothyCreole Bisque