CHICKEN PILAU ^*Get a fat hen — the fatter the better** Because this recipe comes from a Southern cook, there are no accurate measurements. Sam would always recommend a "fat hen" — "the fatter the better," and " 'nough rice and plenty of pepper." This I know: The chicken is cut up and boiled in the water until tender. Should be cooked in a good sized flat bottom kettle. When the chicken is tender there should be enough of the stock to come up well around it, but not to cover it. Then put in with the chicken about a scant pint of well washed rice. This should be stirred ONCE, Sam says, and allowed to steam slowly an hour. Use plenty of pepper to season and salt to taste✪ Chicken Pilau. Each grain of rice should be fat and juicy. Successfully made it is delicious. Editor's Note: — ^The Chicken Pilau recommended by Mr. Hays is delicious. A variation perhaps equally good, may be had by substituting broken spaghetti> or vermicelli for the rice. [105] THE STAG COOK BOOK ixa Fra^Jt Ward O'MaUey RUM-TUM-TIDDY * ' ' h as the best Welsh rabbit backed off the stove/' Take one country home in New Jersey. One dependa- ble apple-jack bootlegger. One cook who threatens to leave unless she can begin her nightly visits to her daugh- ter in the village as early as seven-thirty o'clock. Take three or four acquaintances who drop in for apple- jack cocktails just as your cook is about to put the steak on to broil. Then have your guests linger near the cock- tail shaker until you, your wife and especially your de- layed cook are approaching hysteria. "Why not stay," you now announce to your guests in desperation, "and we'll all make a rum-tum-tiddy ?" You now tell your grateful cook not to bother preparing a meal. You next take one flivver and hurriedly drive her to her daughter's in the village. Then you buy in the village one and one-half pounds of American cheese, one can of Campbell's Tomato Soup and a dozen bottles of beer — real beer, if you can get it, Volstead beer if you can't. NOfF:— Pry your guests away from the cocktail shaker and shoo [io6] WRITTEN FOR MEN BY MEN them into the kitchen. Everybody from this on who is not occupied in mincing the green pepper in a chopping bowl is busy cutting the American cheese into cubes about an inch square. Everybody else beats two fresh eggs — whites and yolks together. Drop a lump of butter into a saucepan to prevent "sticking." Begin to melt the pound and one half of diced cheese in the saucepan, stirring the lumps to prevent burning. When the cheese is fairly well melted, pour into it the can of tomato soup and the two beaten eggs. "Stir into the mixture about one-third of a bottle of beer. Four in also the finely chopped green pepper✪ Rum-Tum-Tiddy and continue stirring until smooth. Have hot dinner plates ready, each plate containing a large slice of hot, unbuttered toast. Place at least one bottle of beer — ^two if it's real — ^beside each plate. Holler "Ready, people!" and pour on each piece of toast enough of the contents of the saucepan to form a pinkish overflow of rum-tum-tiddy on the plate. That's all — except to shake 'em up a semi-final cocktaij and then start right back to the village in the flivver for another pound and one half of cheese, another pepper and more beer to make another immediately when the first rum-tum-tiddy is gone. One calls for two, often three. Serve preferably in the kitchen. Serve in any room far from the kitchen if you want leg work exercise. Eat until gorged. [107] THE STAG COOK BOOK LIV Charles Evans Hughes CORN BREAD "My favorite dish is com bread and honey'* And here is a recipe for corn bread : 2 cups of flour 3 cups of cornmeal 4 heaping teaspoonsful of baking powder 2 eggs well beaten I teaspoonful salt I tablespoonful sugar 1 pint of milk 2 tablespoonsful of melted butter✪ Corn Bread

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CHICKEN PILAU ^*Get a fat hen — the fatter the better** Because this recipe comes from a Southern cook, there are no accurate measurements. Sam would always recommend a "fat hen" — "the fatter the better," and " 'nough rice and plenty of pepper." This I know: The chicken is cut up and boiled in the water until tender. Should be cooked in a good sized flat bottom kettle. When the chicken is tender there should be enough of the stock to come up well around it, but not to cover it. Then put in with the chicken about a scant pint of well washed rice. This should be stirred ONCE, Sam says, and allowed to steam slowly an hour. Use plenty of pepper to season and salt to taste. Each grain of rice should be fat and juicy. Successfully made it is delicious. Editor's Note: — ^The Chicken Pilau recommended by Mr. Hays is delicious. A variation perhaps equally good, may be had by substituting broken spaghetti or vermicelli for the rice. [105] ixa Fra[illustration: Ward O'Malley] RUM-TUM-TIDDY * ' ' h as the best Welsh rabbit backed off the stove/' Take one country home in New Jersey. One dependable apple-jack bootlegger. One cook who threatens to leave unless she can begin her nightly visits to her daughter in the village as early as seven-thirty o'clock. Take three or four acquaintances who drop in for applejack cocktails just as your cook is about to put the steak on to broil. Then have your guests linger near the cocktail shaker until you, your wife and especially your delayed cook are approaching hysteria. "Why not stay," you now announce to your guests in desperation, "and we'll all make a rum-tum-tiddy ?" You now tell your grateful cook not to bother preparing a meal. You next take one flivver and hurriedly drive her to her daughter's in the village. Then you buy in the village one and one-half pounds of American cheese, one can of Campbell's Tomato Soup and a dozen bottles of beer — real beer, if you can get it, Volstead beer if you can't. NOTE:— Pry your guests away from the cocktail shaker and shoo [io6] them into the kitchen. Everybody from this on who is not occupied in mincing the green pepper in a chopping bowl is busy cutting the American cheese into cubes about an inch square. Everybody else beats two fresh eggs — whites and yolks together. Drop a lump of butter into a saucepan to prevent "sticking." Begin to melt the pound and one half of diced cheese in the saucepan, stirring the lumps to prevent burning. When the cheese is fairly well melted, pour into it the can of tomato soup and the two beaten eggs. "Stir into the mixture about one-third of a bottle of beer. Pour in also the finely chopped green pepper and continue stirring until smooth. Have hot dinner plates ready, each plate containing a large slice of hot, unbuttered toast. Place at least one bottle of beer — ^two if it's real — ^beside each plate. Holler "Ready, people!" and pour on each piece of toast enough of the contents of the saucepan to form a pinkish overflow of rum-tum-tiddy on the plate. That's all — except to shake 'em up a semi-final cocktail and then start right back to the village in the flivver for another pound and one half of cheese, another pepper and more beer to make another immediately when the first rum-tum-tiddy is gone. One calls for two, often three. Serve preferably in the kitchen. Serve in any room far from the kitchen if you want leg work exercise. Eat until gorged. [107] Charles Evans Hughes "My favorite dish is com bread and honey'* And here is a recipe for corn bread : 2 cups of flour 3 cups of cornmeal 4 heaping teaspoonsful of baking powder 2 eggs well beaten I teaspoonful salt I tablespoonful sugar 1 pint of milk 2 tablespoonsful of melted butter

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The Stag Cook Book: Written for Men by Men