Beet greens could be used but they are not considered au fait, and to use spinach is an absolute faux pas. [48] WRITTEN FOR MEN BY MEN XV Richard Tf^alton Tully HAWAIIAN CROQUETTES A LA "THE BIRD OF PARADISE" It was about fifteen years ago that I first visited the Hawaiian Islands in search of material for my play, "The Bird of Paradise," and during the course of my sojourn I made many friends among the natives, often living weeks at a time with them in out-of-the-way villages. Although their food was radically different from ours in many of its contents and modes of making, it was always palatable, and often strikingly delicious. However, most of the native dishes contained ingredients which we cannot ob- tain here, but I did learn how to make what some of my friends have nick-named Hawaiian Croquettes a la **Bird of Paradise," the materials for which are easily pro- cured. And it is a dish so wonderfully appetizing that I constantly prepare it for guests of epicurean tastes. First grate the meat of half a cocoanut, and add to it a cup of (cow's) milk, mixing thoroughly, and straining through cloth. Melt two tablespoonsful of butter over a low flame, rubbing into it with the back of a spoon five tablespoonsful of flour, stirring until very smooth. Then add slowly the strained cocoanut and milk liquid, stirring constantly until very thick. Season meanwhile [49] THE STAG COOK BOOK with one and a half teaspoonsful of salt; one of paprika, and one of grated onion. Finally add two cups of cold> boiled, shredded mullet, or any other firm white fish, and two cups of cold, boiled, chopped lobster, and after stir- ring: allow to cool. Shape into croquettes, or balls, allowing a rounded tablespoonful to each ball; roll in fine cracker crumbs; dip into an egg which has been slightly beaten and to whidi one-quarter of a cup of water✪ Hawaiian Croquettes a la 'The Bird of Paradise' has been added ; agaia roll in cracker crumbs^ Have a deep pan of fat, hot enough to fry a piecei of bread a golden brown while you count forty, and cook the croquettes therein for about a minute; then drain on paper, and serve with olives^ [SOj WRITTEN FOR MEN BY MEN XVI William Johnston ^ OYSTERS PECHEUR One keg of freshly dredged oysters put on the deck of the schooner not later than eight p. m. One hundred pounds of ice put on top of the oysters. Shell and eat at 5 a. m. on the way to the fishing grounds with salt to taste, and occasional draughts of hot cofiEee. [51] THE STAG COOK BOOK xvn Dr. Charles M. Sheldon LIKES BREAD AND MILK A recipe of my favorite dish is very simple — ^bread and milk with American cheese broken into it. I eat thi^ dish once a day every day and find it wholesome and nourishing. It does not require any skillful putting to- gether, simply a good appetite and a taste for that sort of provender. If there is an apple pie anywhere around to top it off with, I do not despise that. I find as a rule that the simpler and more elementary the food, the better so far as the body is concerned. And take it the year around a bowl of milk with fresh bread and rich American cheese, finishing up with "good apple pie like mother used to make," is all the midday meal I need. I can work on that all the afternoon and feel better than if I had had a seven course dinner. [52] "WRITTEN FOR MEN BY MEN xvra James Montgomery Flagg "JAMES MONTGOMERY SUDS" This is a dessert. When a Swedish cook is put on her mettle to suggest a dessert — ^something different — she stands a while in uffish thought, then breaks out into a smile of satisfaction and says "Snow Pudding"! It's Swede law. The Swedes must suggest Snow Pudding when asked for an original thought in the dessert line. So this dessert of mine was a protest. There is one very difficult ingredient — ^wine jelly ! The jelly is easy enough, but where in Jell do you get the wine?

AI-modernized reading of the original text

Beet greens could be used but they are not considered au fait, and to use spinach is an absolute faux pas. [48] Richard Walton Tully HAWAIIAN CROQUETTES A LA "THE BIRD OF PARADISE" It was about fifteen years ago that I first visited the Hawaiian Islands in search of material for my play, "The Bird of Paradise," and during the course of my sojourn I made many friends among the natives, often living weeks at a time with them in out-of-the-way villages. Although their food was radically different from ours in many of its contents and modes of making, it was always palatable, and often strikingly delicious. However, most of the native dishes contained ingredients which we cannot obtain here, but I did learn how to make what some of my friends have nick-named Hawaiian Croquettes a la **Bird of Paradise," the materials for which are easily procured. And it is a dish so wonderfully appetizing that I constantly prepare it for guests of epicurean tastes. First grate the meat of half a cocoanut, and add to it a cup of (cow's) milk, mixing thoroughly, and straining through cloth. Melt two tablespoonsful of butter over a low flame, rubbing into it with the back of a spoon five tablespoonsful of flour, stirring until very smooth. Then add slowly the strained cocoanut and milk liquid, stirring constantly until very thick. Season meanwhile [49] with one and a half teaspoonsful of salt; one of paprika, and one of grated onion. Finally add two cups of cold boiled, shredded mullet, or any other firm white fish, and two cups of cold, boiled, chopped lobster, and after stirring: allow to cool. Shape into croquettes, or balls, allowing a rounded tablespoonful to each ball; roll in fine cracker crumbs; dip into an egg which has been slightly beaten and to whidi one-quarter of a cup of water has been added ; again roll in cracker crumbs. Have a deep pan of fat, hot enough to fry a piecei of bread a golden brown while you count forty, and cook the croquettes therein for about a minute; then drain on paper, and serve with olives. [SOj William Johnston ^ OYSTERS PECHEUR One keg of freshly dredged oysters put on the deck of the schooner not later than eight p. m. One hundred pounds of ice put on top of the oysters. Shell and eat at 5 a. m. on the way to the fishing grounds with salt to taste, and occasional draughts of hot coffee. [51] xvn Dr. Charles M. Sheldon LIKES BREAD AND MILK A recipe of my favorite dish is very simple — ^bread and milk with American cheese broken into it. I eat this dish once a day every day and find it wholesome and nourishing. It does not require any skillful putting together, simply a good appetite and a taste for that sort of provender. If there is an apple pie anywhere around to top it off with, I do not despise that. I find as a rule that the simpler and more elementary the food, the better so far as the body is concerned. And take it the year around a bowl of milk with fresh bread and rich American cheese, finishing up with "good apple pie like mother used to make," is all the midday meal I need. I can work on that all the afternoon and feel better than if I had had a seven course dinner. [52] xvra James Montgomery Flagg "JAMES MONTGOMERY SUDS" This is a dessert. When a Swedish cook is put on her mettle to suggest a dessert — ^something different — she stands a while in uffish thought, then breaks out into a smile of satisfaction and says "Snow Pudding"! It's Swede law. The Swedes must suggest Snow Pudding when asked for an original thought in the dessert line. So this dessert of mine was a protest. There is one very difficult ingredient — ^wine jelly ! The jelly is easy enough, but where in Jell do you get the wine?

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Hawaiian Croquettes a la 'The Bird of Paradise'

The Stag Cook Book: Written for Men by Men