The Stag Cook Book: Written for Men by Men

For the real deep dish pie put the apples, sugar and butter (above proportions) in the individual deep dish and cover with top crust. Bake the same. The spices may be varied to taste. [130] Terry Ram say e LETTUCE (a la Red Creek) In behalf of my favorite fodder, the tender leafling lettuce that's newly sprung in June, I am pleased to present a method of introducing it to the human system with a maximum effectiveness. Wilted Lettuce: — It is said that this dish comes to us from the Hessians. If this be treason let us make the most of it. Having obtained the lettuce, young and tender and fresh from the patch, plucked before it is yet heading, toss it into a bucket of cold water to crisp it. Repairing to the kitchen, place on the hot stove a skillet and heave into it a good sized cupful of chopped bacon. Let it fry thoroughly. Add a dessert spoonful of salt, a pinch of mustard, a couple of tablespoonsful of granulated sugar and good cider vinegar in quantity slightly in excess of the bacon fat. Let it simmer smartly until well blended. Meanwhile lay out the lettuce in noble heaps on the plates on which it is to be served. Chop up a handful of green onions, a bit of the tops will do no harm, and at the last moment stir them into the concoction in the skillet. While the whole is sizzling and boiling vigorously, pour [131] the mixture over the lettuce, using a spoon to apportion ^ the nifty bits of bacon about, and serve forthwith. By this method one can take aboard amazing quantities of lettuce, which is most desirable in view of the fact that this gentle herb contributes strongly to the summer languor when taken in adequate quantities. [132] Lxn F. L. (Rube) Goldberg HASH All joking aside, my favorite dish is hash. I have never actually been in the kitchen to see hash pass through the various stages of its epicurean development, but I imagine hash is manufactured something like this: First the father must eat a big lunch, the mother must fill herself up on cake in the afternoon and the children must have spoiled stomachs. This condition of affairs ruins the evening meal completely and there is plenty of meat left over for hash the next day. The cook takes the beef or veal or whatever it is and throws it into the electric fan. The flying bits of meat are caught on ping pong rackets by experts and knocked back into a pot that contains a large quantity of mashed potatoes. Then the fire is lighted and the cook can go out to an afternoon movie. The beauty of hash is that, no matter how it tastes, you think it is all right. There is no standard flavor for hash. Hash is fundamentally accidental, so it has no traditions to live up to. [133] Channing Pollock When •! was young and sometimes went camping my favorite dish was com bread. In those days, we always began proceedings by building a mud oven. Now I believe portable ovens are convenient and cheap. In any event, following is my recipe : 2 cups of flour 3 cups of cornmeal 4 heaping teaspoonsful of baking powder 2 eggs well beaten I teaspoonful of salt I tablespoonful of granulated sugar 1 generous pint of milk 2 tablespoonsful of melted crisco or lard Do not scald the cornmeal. Mix the meal with flour, baking powder, salt and sugar, beat the eggs until they are light, add the milk and eggs to the other ingredients. Beat the whole until it is smooth and light — about one minute. Finally adding the melted crisco or lard; pack into shallow, greased pan and bake in a hot oven for twenty-five minutes. [134] Hussein Kahn Alai (Minister to the United States from Persia) CHIRIN POLOW