The asparagus bunches are placed in a double boiler upright, the tips being above the water, and thus cooked by steam. Passed at table, with the asparagus, is hard- boiled egg, put through a ricer, a small quantity of finely ground nutmeg and a dish of hot, melted butter. It always has to be explained to guests, but once the intro- duction is over the convert is made! [79] THE STAG COOK BOOK XXXIV Charles Hanson Towne CORN PUDDING There is no dish I like better than a Com Pudding made just like this: 2 cups of grated com J4 cup of milk Y2 cup of cream I tablespoonful of flour J^ tablespoonful of salt I teaspoonful of sugar I tablespoonful of butter A pinch of baking powder✪ Corn Pudding Cook for a half hour and serve immediately. It is brown on the top, and in a deep dish it is the most succulent course a man could wish for. I want others to share it with me. I wish I could give a party every night with this as the piece'de-resistancel Editor's Note: — In speaking of the origin of this dish Mr. Towne says that it was "first made by my wonderful colored housekeeper, Hattie JeflFerson." [80] WRITTEN FOR MEN BY MEN xxxy Jerome D. Kern TERRAPIN My favorite dish is Stewed Terrapin and my recipe follows : Cut the boiled calves' liver into moderate sized pieces and put into stew pan with sufficient fresh butter to stew it well. In another pan make a sauce of pre-Prohibition Sherry or Madeira, flavored with the beaten yolk of one egg, powdered nutmeg and mace, a pinch of Cayenne pepper, salt to taste, enlivened with large lump of butter. If pre-Prohibition Sherry is not available, names and addresses of seventy-one bootleggers can be supplied. Stir sauce well, and just before it comes to a boil, take It off the fire. Use three or four hard-boiled hens* eggs✪ Stewed Terrapin to pinch hit for turtle's eggs and send to the table piping hot in chafing dish. IMPORTANT : Serve the sauce separately. The ter- rapin is frequently ignored by those who prefer the flavor of the sherry. I am one of them. [8i] THE STAG COOK BOOK XXXVI Daniel Willard COTTAGE PUDDING One tablespoon butter One cup sugar Two eggs Half cup milk One large teaspoon baking powder One and a half cups flour✪ Cottage Pudding Bake in a square tin and serve with strawberry sauce. STRAWBERRY SAUCE One large tablespoon of butter beaten to a cream. Add gradually one and a half cups powdered sugar and the b^ten white of one egg. Beat till very light and just before serving add one pint of strawberries✪ Strawberry Sauce which have been cut in small pieces. [82] WRITTEN FOR MEN BY MEN xxxvn Houdini SCALLOPED MUSHROOMS AND DEVILED EGGS The Mushroom Dish Choose for this purpose fine £rm ones. Pick, wash, wipe and peel — then lay them in a deep pudding dish well buttered. Season them with pepper and salt, and add a little onion. Sprinkle each layer with rolled bread crumbs, dot with small pieces of butter and proceed in this way until dish is full, having the top layer of bread crumbs. Bake in a moderate oven. The Eggs Boil the eggs hard. Remove shells and cut eggfis in half, slicing a bit off the ends to make them stand up- right. Extract yolks and rub them to a smooth paste with melted butter, cayenne pepper, a touch of mustard and a dash of vinegar. Fill the hoUowed whites with this and send to* table upon a bed of chopped lettuce or water cress✪ Scalloped Mushrooms and Deviled Eggs, seasoned with pepper, salt, vinegar and a little sugar. [83] THE STAG COOK BOOK xxxvra Charles P. Steinmetz MEAT LOAF I have been consulted about very many things, but this is the first time I have been consulted on gastronomical matters. But I give herewith, from my camping experi- ence, the following favorite dish of mine: ✪ Meat Loaf

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The asparagus bunches are placed in a double boiler upright, the tips being above the water, and thus cooked by steam. Passed at table, with the asparagus, is hard- boiled egg, put through a ricer, a small quantity of finely ground nutmeg and a dish of hot, melted butter. It always has to be explained to guests, but once the intro- duction is over the convert is made! [79] THE STAG COOK BOOK XXXIV Charles Hanson Towne CORN PUDDING There is no dish I like better than a Com Pudding made just like this: 2 cups of grated com J4 cup of milk Y2 cup of cream I tablespoonful of flour J^ tablespoonful of salt I teaspoonful of sugar I tablespoonful of butter A pinch of baking powder Cook for a half hour and serve immediately. It is brown on the top, and in a deep dish it is the most succulent course a man could wish for. I want others to share it with me. I wish I could give a party every night with this as the piece'de-resistancel Editor's Note: — In speaking of the origin of this dish Mr. Towne says that it was "first made by my wonderful colored housekeeper, Hattie JeflFerson." [80] WRITTEN FOR MEN BY MEN xxxy Jerome D. Kern TERRAPIN My favorite dish is Stewed Terrapin and my recipe follows : Cut the boiled calves' liver into moderate sized pieces and put into stew pan with sufficient fresh butter to stew it well. In another pan make a sauce of pre-Prohibition Sherry or Madeira, flavored with the beaten yolk of one egg, powdered nutmeg and mace, a pinch of Cayenne pepper, salt to taste, enlivened with large lump of butter. If pre-Prohibition Sherry is not available, names and addresses of seventy-one bootleggers can be supplied. Stir sauce well, and just before it comes to a boil, take It off the fire. Use three or four hard-boiled hens* eggs to pinch hit for turtle's eggs and send to the table piping hot in chafing dish. IMPORTANT : Serve the sauce separately. The ter- rapin is frequently ignored by those who prefer the flavor of the sherry. I am one of them. [8i] THE STAG COOK BOOK XXXVI Daniel Willard COTTAGE PUDDING One tablespoon butter One cup sugar Two eggs Half cup milk One large teaspoon baking powder One and a half cups flour Bake in a square tin and serve with strawberry sauce. STRAWBERRY SAUCE One large tablespoon of butter beaten to a cream. Add gradually one and a half cups powdered sugar and the b^ten white of one egg. Beat till very light and just before serving add one pint of strawberries which have been cut in small pieces. [82] WRITTEN FOR MEN BY MEN xxxvn Houdini SCALLOPED MUSHROOMS AND DEVILED EGGS The Mushroom Dish Choose for this purpose fine £rm ones. Pick, wash, wipe and peel — then lay them in a deep pudding dish well buttered. Season them with pepper and salt, and add a little onion. Sprinkle each layer with rolled bread crumbs, dot with small pieces of butter and proceed in this way until dish is full, having the top layer of bread crumbs. Bake in a moderate oven. The Eggs Boil the eggs hard. Remove shells and cut eggfis in half, slicing a bit off the ends to make them stand up- right. Extract yolks and rub them to a smooth paste with melted butter, cayenne pepper, a touch of mustard and a dash of vinegar. Fill the hoUowed whites with this and send to* table upon a bed of chopped lettuce or water cress, seasoned with pepper, salt, vinegar and a little sugar. [83] THE STAG COOK BOOK xxxvra Charles P. Steinmetz MEAT LOAF I have been consulted about very many things, but this is the first time I have been consulted on gastronomical matters. But I give herewith, from my camping experi- ence, the following favorite dish of mine:

The Stag Cook Book: Written for Men by Men