If you don't have wine jelly — it's all off — ^no use be- ginning. If you can get the wine then you put some cut-up oranges in wine jelly with an inch layer of beaten whites of eggs on top and lightly brown this. A loose custard is poured on each helping. It sounds rather punk and ladieshomejournalish but is a perfectly good dessert. [S3] THE STAG COOK BOOK XIX Roy L. McCardell "EGGS MUSHROOMETTE" This is the queen of breakfast dishes and should be served, of course, with broiled ham, the king of breakfast dishes, hot buttered toast, and several cups of fresh-made, fragrant and just-strong-enough-to-bring-out-full-flavor, percolated coffee! Recipe Peel and slice a half pound of fresh mushrooms and cook in butter in old-fashioned frying pan till nearly done. The pan is now good and hot. Moderate the heat and put in three fresh eggs✪ Eggs Mushroomette and fry them very slowly, constantly basting top of eggs with die hot butter the mushrooms have been cooking in. Cook well, slowly and thoroughly till all the mushrooms that attach are nestling in the white of the eggs like plums in a pudding. Serve, when thoroughly cooked, with the broiled ham, fresh cofiEee, and hot buttered toast. This dish, as here described, is for one person only — as it is too good to be shared with anybody else. P. S. — Eggs should never be fried so quickly that the whites are cooked to isinglass. Cook them dowly, [54] WRITTEN FO R MEN BY MEN surdy, thoroughly and baste with hot mushroom butter as directed, and you will have Eggs Mushroomette and have eaten a poeml [55] THE STAG COOK BOOK XX Judge Ben B. Lindsey BRAN MUFFINS Judge Lindsey's favorite recipe is one for Bran Muffins, as follows: I pint milk 1 egg Y2 pound wheat flour y^ pound bran flour 2 tablespoonsful molasses 2 ounces pecan meats (J^s or ^s) 2 ounces sugar 2 ounces butter J4 ounce salt 2 ounces Sultana raisins I ounce baking powder✪ Bran Muffins Sufficient for 18 muffins. Bake 30 minutes in well-heated <^yen« EDnoR's Note: — ^The addition of Pecan meats with the raisins produces a muffin that — well, the line might better have ended thus: produces a muffin! [56] WRITTEN FOR MEN BY MEN XXI Otis Skinner ARTICHOKES, MISTER ANTONIO Force a small opening in the head of the artichoke by giving it a blow upon the table. Then, into the center pour a dessertspoonful of olive oil in which a little salt and pepper have been mixed. To this add a quarter of a clove of garlic. Place the artichokes in such position that they may not be overturned. Surround them with cold water✪ Artichokes, Mister Antonio, and allow them to boil, covered and undisturbed, for half an hour. This is an Italian method, and by following it one may understand why an artichoke need not taste as flat as boiled hay. [57] THE STAG COOK BOOK xxn L>an Beard A BURGOO Clean and dress the meat of a soft-shelled turtle, a painted turtle, a poker-dot turtle, or almost any other kind of turtle. Clean and dress a rabbit, a ruffled grouse, moose meat, elk meat, deer meat, sheep meat, in fact any sort of game. Cut yoi:^r meat into pieces about the size of inch cubes. Save the bones, especially the marrow bones, to put in with the meat. Add some salt pork cut into cubes, if you have it. ✪ A Burgoo

AI-modernized reading of the original text

If you don't have wine jelly — it's all off — ^no use beginning. If you can get the wine then you put some cut-up oranges in wine jelly with an inch layer of beaten whites of eggs on top and lightly brown this. A loose custard is poured on each helping. It sounds rather punk and ladieshomejournalish but is a perfectly good dessert. [S3] Roy L. McCardell "EGGS MUSHROOMETTE" This is the queen of breakfast dishes and should be served, of course, with broiled ham, the king of breakfast dishes, hot buttered toast, and several cups of fresh-made, fragrant and just-strong-enough-to-bring-out-full-flavor, percolated coffee! Recipe Peel and slice a half pound of fresh mushrooms and cook in butter in old-fashioned frying pan till nearly done. The pan is now good and hot. Moderate the heat and put in three fresh eggs and fry them very slowly, constantly basting top of eggs with the hot butter the mushrooms have been cooking in. cook well, slowly and thoroughly till all the mushrooms that are attached are nestling in the white of the eggs like plums in a pudding. Serve, when thoroughly cooked, with the broiled ham, fresh coffee, and hot buttered toast. This dish, as here described, is for one person only — as it is too good to be shared with anybody else. P. S. — Eggs should never be fried so quickly that the whites are cooked to isinglass. Cook them slowly, [54] surely, thoroughly and baste with hot mushroom butter as directed, and you will have Eggs Mushroomette and have eaten a poem! [55] Judge Ben B. Lindsey BRAN MUFFINS Judge Lindsey's favorite recipe is one for Bran Muffins, as follows: I pint milk 1 egg Y2 pound wheat flour y^ pound bran flour 2 tablespoonsful molasses 2 ounces pecan meats (J^s or ^s) 2 ounces sugar 2 ounces butter J4 ounce salt 2 ounces Sultana raisins I ounce baking powder Sufficient for 18 muffins. Bake 30 minutes in well-heated oven. EDnoR's Note: — ^The addition of Pecan meats with the raisins produces a muffin that — well, the line might better have ended thus: produces a muffin! [56] Otis Skinner ARTICHOKES, MISTER ANTONIO Force a small opening in the head of the artichoke by giving it a blow upon the table. Then, into the center pour a dessertspoonful of olive oil in which a little salt and pepper have been mixed. To this add a quarter of a clove of garlic. Place the artichokes in such position that they may not be overturned. Surround them with cold water, and allow them to boil, covered and undisturbed, for half an hour. This is an Italian method, and by following it one may understand why an artichoke need not taste as flat as boiled hay. [57] xxn L>an Beard A BURGOO Clean and dress the meat of a soft-shelled turtle, a painted turtle, a poker-dot turtle, or almost any other kind of turtle. Clean and dress a rabbit, a ruffled grouse, moose meat, elk meat, deer meat, sheep meat, in fact any sort of game. Cut yoi:^r meat into pieces about the size of inch cubes. Save the bones, especially the marrow bones, to put in with the meat. Add some salt pork cut into cubes, if you have it.

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Eggs MushroometteBran MuffinsArtichokes, Mister AntonioA Burgoo

The Stag Cook Book: Written for Men by Men