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 A BACHELOR'S CUPBOARD Bachelor Bonnes Bouchees maintained between Ingredients, he says, just as be- tween the characters of a play. His Salmi of Goose Is his favorite entree, and this is how he has It prepared : SALMI Cut the remains of a roast goose In small OF oblong pieces, removing the skin and gris- GOOSE ^jg^ Take the bones and scraps and boil them down until the water is reduced to a cup of strong stock. Add to this a carrot, a young turnip, a tomato, an apple, and a stalk of celery, all cut in dice and previously parboiled together for ten minutes. Simmer in the gravy until they will go through a vege- table press, then put the meat In the stock and cook un- til tender. Thicken the stock with browned flour✪ Salmi of Goose, put the goose on some slices of toast, and pour the gravy over and surround with the vegetable puree. This is guaranteed to please. FINNAN Henry Miller selected for his gastronomic HADDIE contribution the plebeian finnan haddle; but, as he says. Its transformation makes it nothing short of divine, especially when accompanied by fried green peppers. The actor-manager w^ho prepares them does them in a chafer with no fuss at all. " For finnan haddle," he says, " have the fish thoroughly washed, and after standing in cold water about an hour put in boiling v/ater for five minutes, then wipe dry. Rub butter and lemon juice well Into the fiber of the fish, then broil over a clear fire for fifteen minutes; or if the clear fire is not handy, put in the blazer in some 99 792352A A BACHELOR'S CUPBOARD Bachelor Bonnes Bouchees butter, with the cover on tight. Serve either with hot butter sauce or tartare sauce — although I incline to the former. ✪ Finnan Haddie

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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 A BACHELOR'S CUPBOARD Bachelor Bonnes Bouchees maintained between Ingredients, he says, just as be- tween the characters of a play. His Salmi of Goose Is his favorite entree, and this is how he has It prepared : SALMI Cut the remains of a roast goose In small OF oblong pieces, removing the skin and gris- GOOSE ^jg^ Take the bones and scraps and boil them down until the water is reduced to a cup of strong stock. Add to this a carrot, a young turnip, a tomato, an apple, and a stalk of celery, all cut in dice and previously parboiled together for ten minutes. Simmer in the gravy until they will go through a vege- table press, then put the meat In the stock and cook un- til tender. Thicken the stock with browned flour, put the goose on some slices of toast, and pour the gravy over and surround with the vegetable puree. This is guaranteed to please. FINNAN Henry Miller selected for his gastronomic HADDIE contribution the plebeian finnan haddle; but, as he says. Its transformation makes it nothing short of divine, especially when accompanied by fried green peppers. The actor-manager w^ho prepares them does them in a chafer with no fuss at all. " For finnan haddle," he says, " have the fish thoroughly washed, and after standing in cold water about an hour put in boiling v/ater for five minutes, then wipe dry. Rub butter and lemon juice well Into the fiber of the fish, then broil over a clear fire for fifteen minutes; or if the clear fire is not handy, put in the blazer in some 99 792352A A BACHELOR'S CUPBOARD Bachelor Bonnes Bouchees butter, with the cover on tight. Serve either with hot butter sauce or tartare sauce — although I incline to the former.

A bachelors cupboard