A bachelors cupboard

of the London Club and the functions of Park Lane. No, I won't tell his name, but many a delicious morsel is concocted after his day's ride Is over; and after a plunge In the hot springs and a gallop home to his shanty with his *' bunkie," a handsome six-footer from Sheffield, he has his dish of tea, and with it a sublime sandwich of his own particular variety, which his sister serves on her house-boat at Henley or during the shooting season at their Scottish castle. Work as much brown sugar as is needed Into a bowl of butter until the butter has absorbed all that Is possible, then flavor with old Jamaica rum and nutmeg until It has the desired '' bouquet." Spread on thin slices of whole wheat bread which have been thinly buttered, and make Into triangular sandwiches. This, with a cup of smoking-hot Ceylon tea, would reconcile a man to even the " pink " variety of afternoon teas, especially If he is allowed a dash of the rum In his teacup. SALADE Salad Is the one thing on the menu that A LA should be considered a penal offence If Im- DUMAS properly served. This salad was devised by Alexandre Dumas, and It has become famous throughout two continents: "Put In a salad bowl the yolk of a hard-boiled egg; add a tablespoonful of oil and make a paste of It; then add a few stalks of chervil chopped fine, a teaspoonful each of anchovy and tunny paste, a soupgon of French mustard, a small pickled cucumber chopped fine, and a little soy. Mix the whole well with two tablespoonfuls of white wine vlnio8 Bachelor Bonnes Bouchees egar, then add two or three cold potatoes sliced, a fewslices of beet, some of celeriac and rampion, salt and pepper — the Hungarian variety — to taste; toss gently with a wooden spoon and fork for twenty minutes; then serve. SAUCE is a savory addition to a salad. To make A LA IT AL- it, chop one or two anchovies quite fine lENNE ^j^j y^^j smoothly in one teaspoonful made mustard and a tablespoonful of oil ; then add by degrees three more tablespoonfuls of oil, one of garlic vinegar, and one of good wine vinegar; stir until smooth and creamy and serve in a bowl, to add separately to the salad at table. D'Albignac of Limousin, who was a favorite in London through his skill in mixing salads, made a great fortune there through his matchless art. This is his SAUCE Melt half a pound of butter; strain into MAITRE It the juice of one lemon, and add salt, pep- D HOTEL pgj.^ cayenne, and parsley to suit the taste. SAUCE Put into a dish the yolks of two eggs, a TATARE teaspoonful of vinegar, and a little salt. Mix this quickly into a cream, then add a teaspoonful of mixed mustard, cayenne, and a pinch of parsley. Two spoonfuls of oil should now be added, drop by drop. SAUCE for chops and cutlets. Cut two onions ROBERT in small pieces, fry light brown in butter, dredge a little flour in the pan, and add a tea- Bachelor Bonnes Bouchees spoonful of vinegar and a little salt and pepper. Let boil up, and after stirring half an hour mix in a teaspoonful of mustard and one of anchovy. Stir for a few moments before pouring over the chops.