" For the fried green peppers, split them and remove the seeds, then lay in salt✪ Finnan Haddieed ice water. When they feel crisp, wipe them off with a cloth. Melt some butter in the blazer, and when smoking hot fry the peppers in it until tender." KARTOF- De Wolf Hopper does not hesitate to PEL admit that if he were to cook his favorite KLOESSE (Wishes, they would no longer be favorites. " There are too many good things to eat," he says, " to pick one special dish and label it in preference to others." One of his favorite dishes was served to him in a German restaurant — " Kartoffel-Kloesse " — like American potato dumplings — only different. This is how: Pare, boil, and mash potatoes and put aside to cool. Take three cups of potatoes, one cup of bread, two well- beaten eggs, beaten separately, pepper, salt, and the inevitable nutmeg to taste, and some chopped parsley✪ Kartoffel-Kloesse which has been heated in butter. The bread should be prepared as for croutons, and crushed after being browned in butter in the oven. The mixture should be very stiff, then molded into small balls and dropped into salted water which boils very fast. The water should be kept boiling for fifteen minutes, when the " Kloesse " should be puffed about twice the original size and done through to the center. These will make anyone think himself transported to " Happyland." 100 A BACHELOR'S CUPBOARD Bachelor Bonnes Bouchees Kyrle Bellew paraphrases the old maxim, and says, " When In France, eat what the Frenchmen eat " — and goes one better by adapting his tastes to the cook- ery of the country in which he happens to be eating at the moment. He admits, however, preferences for Hungarian Goulash, as served in Buda Pesth, and a Spanish Omelette from a Madrid cuisine. THE may be easily prepared, and the ranchman GOULASH may find it a delightful change from his Irish stew\ A pound of beef is cut Into little squares and stewed gently an hour, without coming to the boiling point, when the " first dose of paprika " is put in. Also, tv^'O carrots and two onions cut in dice. Then more paprika. Half an hour before the meat is done add two potatoes and celery stalks✪ Goulash cut fine — and more paprika. When all is tender, serve on a hot platter, with the vegetables surrounding the meat. THE is built as follows: from a tablespoonful OMELETTE of butter and a tablespoonful or brown ESPANOL Aq^^ braided in a frying-pan or blazer, make a sauce by stirring in a cup of canned tomato, half a cup of thinly-sliced mushrooms, and half a cup of chopped ham. Season with red pepper, onion juice, and salt. After simmering about ten minutes, stir in four beaten eggs, stirring carefully as it thickens, and w^hen the eggs are set, serve on buttered toast. SHAVIAN Arnold Daly likes to experiment with the RABBIT chafing-dish, but admits that he never dares to avail himself of poetic license, and always lOI A BACHELOR'S CUPBOARD Bachelor Bonnes Bouchees

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" For the fried green peppers, split them and remove the seeds, then lay in salted ice water. When they feel crisp, wipe them off with a cloth. Melt some butter in the blazer, and when smoking hot fry the peppers in it until tender." KARTOF- De Wolf Hopper does not hesitate to PEL admit that if he were to cook his favorite KLOESSE (Wishes, they would no longer be favorites. " There are too many good things to eat," he says, " to pick one special dish and label it in preference to others." One of his favorite dishes was served to him in a German restaurant — " Kartoffel-Kloesse " — like American potato dumplings — only different. This is how: Pare, boil, and mash potatoes and put aside to cool. Take three cups of potatoes, one cup of bread, two well- beaten eggs, beaten separately, pepper, salt, and the inevitable nutmeg to taste, and some chopped parsley which has been heated in butter. The bread should be prepared as for croutons, and crushed after being browned in butter in the oven. The mixture should be very stiff, then molded into small balls and dropped into salted water which boils very fast. The water should be kept boiling for fifteen minutes, when the " Kloesse " should be puffed about twice the original size and done through to the center. These will make anyone think himself transported to " Happyland." 100 A BACHELOR'S CUPBOARD Bachelor Bonnes Bouchees Kyrle Bellew paraphrases the old maxim, and says, " When In France, eat what the Frenchmen eat " — and goes one better by adapting his tastes to the cook- ery of the country in which he happens to be eating at the moment. He admits, however, preferences for Hungarian Goulash, as served in Buda Pesth, and a Spanish Omelette from a Madrid cuisine. THE may be easily prepared, and the ranchman GOULASH may find it a delightful change from his Irish stew\ A pound of beef is cut Into little squares and stewed gently an hour, without coming to the boiling point, when the " first dose of paprika " is put in. Also, tv^'O carrots and two onions cut in dice. Then more paprika. Half an hour before the meat is done add two potatoes and celery stalks cut fine — and more paprika. When all is tender, serve on a hot platter, with the vegetables surrounding the meat. THE is built as follows: from a tablespoonful OMELETTE of butter and a tablespoonful or brown ESPANOL Aq^^ braided in a frying-pan or blazer, make a sauce by stirring in a cup of canned tomato, half a cup of thinly-sliced mushrooms, and half a cup of chopped ham. Season with red pepper, onion juice, and salt. After simmering about ten minutes, stir in four beaten eggs, stirring carefully as it thickens, and w^hen the eggs are set, serve on buttered toast. SHAVIAN Arnold Daly likes to experiment with the RABBIT chafing-dish, but admits that he never dares to avail himself of poetic license, and always lOI A BACHELOR'S CUPBOARD Bachelor Bonnes Bouchees

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