Melt a good sized lump of the best butter — almost as big as an egg, is good sized. Add to this, first removing from the fire, about two tablespoonsful of flour. Stir the flour and butter together until the mixture is absolutely smooth, and then add cold milk — z, trifle more than a half pint, a shade less than a pint. Put over a slow fire in a sauce pan or, for safety's sake, a double-boiler. Cook slowly until the sauce is of the desired consistency, and then add your horseradish. If you like the sauce very hot add a lot of horseradish. If you like it moderate, a little horseradish. The best way is to begin with a tea- spoonful and keep adding and tasting until it's O. K. Salt and pepper to taste, of course. And, if you like it, a dash of celery salt✪ Boiled Beef and Horseradish Sauce [150] WRITTEN FOR MEN BY MEN LXXIV Frazier Hunt STUFFED CELERY I like food. I like almost any kind of food. I've eaten all varieties — in great cities and in out of the way corners of the world. And IVe never found anything that I couldn't eat, if I were hungry enough 1 But best of all I think that I like stuffed celery. It's easy to fix, and it's slightly out of the ordinary, and it's possible to consume a lot of it without being looked down upon by those who are dining with you. Because every- body eats a lot of stu£Eed celery. To a half pound of Roquefort cheese add a quarter of a pound of butter. Cream them together until they are as smooth as it is possible to make any mixture contain- ing Roquefort cheese. Then add a dessertspoonful — or a tablespoonful, if you like— of Worcestershire sauce. A little salt, and some paprika✪ Stuffed Celery, enough to slightly color the mixture. And then — Take stalks of celery — ^very white and crisp and fresh. And stufE the hollow side, until it bulges, with the Roquefort mixture. And serve with your dinner, or after dinner, or with the salad, or all alone. It doesn't matter when or where you place it on the menu, for it's apt to be the dominant note I [151] THE STAG COOK BOOK LXXV William Slavins McNutt ORANGE COMPOTE Orange Compote is my favorite dish. After my fourth I begin to forget that Fm a human being. After my sixth I can feel myself drifting into a blissfully comatose state — ^with only strength enough left to call for a seventh. Orange Compote, at its best, may be obtained in any small Turkish or Armenian restaurant where the coffee is good and the dishes aren't too offensively dean. When made at home it is never quite the same — I don't know why. This, however, is the best working substitute that I am able to concoct. Take as many oranges as your system is capable of absorbing✪ Orange Compote, and peel them, removing all of the thin white inside skin, and all of the film-like tissue that divides an orange into sections. I forgot to mention that the orange should be large, luscious, juicy and free of seeds. Place the oranges in individual serving dishes and pour over them this sauce, while hot: For about six oranges you will need one middle-sized jar of orange marmalade and one small can of Hawaiian pineapple. Put the marmalade, the pineapple — cut into small cubes — and the pineapple juice✪ Orange Dessert with Pineapple Sauce into a double boiler and cook, briskly, until the liquid begins to thicken. Then [152] WRITTEN FOR MEN BY MEN pour it over the uncooked oranges and allow them— each in its individual dish — to stand in the ice box until dessert time. Just before serving, sprinkle with a few pine nuts, or salted almonds. Fine nuts are best. [153] THE STAG COOK BOOK LXXVI Stephen Vincent Benet ZITELLrS MACARONI STEW ✪ Zitelli's Macaroni Stew

AI-modernized reading of the original text

Melt a good sized lump of the best butter — almost as big as an egg, is good sized. Add to this, first removing from the fire, about two tablespoonsful of flour. Stir the flour and butter together until the mixture is absolutely smooth, and then add cold milk — z, trifle more than a half pint, a shade less than a pint. Put over a slow fire in a sauce pan or, for safety's sake, a double-boiler. Cook slowly until the sauce is of the desired consistency, and then add your horseradish. If you like the sauce very hot add a lot of horseradish. If you like it moderate, a little horseradish. The best way is to begin with a teaspoonful and keep adding and tasting until it's O. K. Salt and pepper to taste, of course. And, if you like it, a dash of celery salt [150] LXXIV Frazier Hunt STUFFED CELERY I like food. I like almost any kind of food. I've eaten all varieties — in great cities and in out of the way corners of the world. And I've never found anything that I couldn't eat, if I were hungry enough 1 But best of all I think that I like stuffed celery. It's easy to fix, and it's slightly out of the ordinary, and it's possible to consume a lot of it without being looked down upon by those who are dining with you. Because everybody eats a lot of stuffed celery. To a half pound of Roquefort cheese add a quarter of a pound of butter. Cream them together until they are as smooth as it is possible to make any mixture containing Roquefort cheese. Then add a dessertspoonful — or a tablespoonful, if you like— of Worcestershire sauce. A little salt, and some paprika, enough to slightly color the mixture. And then — Take stalks of celery — very white and crisp and fresh. And stuff the hollow side, until it bulges, with the Roquefort mixture. And serve with your dinner, or after dinner, or with the salad, or all alone. It doesn't matter when or where you place it on the menu, for it's apt to be the dominant note I [151] William Slavins McNutt ORANGE COMPOTE Orange Compote is my favorite dish. After my fourth I begin to forget that Fm a human being. After my sixth I can feel myself drifting into a blissfully comatose state — ^with only strength enough left to call for a seventh. Orange Compote, at its best, may be obtained in any small Turkish or Armenian restaurant where the coffee is good and the dishes aren't too offensively dean. When made at home it is never quite the same — I don't know why. This, however, is the best working substitute that I am able to concoct. Take as many oranges as your system is capable of absorbing, and peel them, removing all of the thin white inside skin, and all of the film-like tissue that divides an orange into sections. I forgot to mention that the orange should be large, luscious, juicy and free of seeds. Place the oranges in individual serving dishes and pour over them this sauce, while hot: For about six oranges you will need one middle-sized jar of orange marmalade and one small can of Hawaiian pineapple. Put the marmalade, the pineapple — cut into small cubes — and the pineapple juice into a double boiler and cook, briskly, until the liquid begins to thicken. Then [152] pour it over the uncooked oranges and allow them— each in its individual dish — to stand in the ice box until dessert time. Just before serving, sprinkle with a few pine nuts, or salted almonds. Fine nuts are best. [153] LXXVI Stephen Vincent Benet ZITELLrS MACARONI STEW

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Boiled Beef and Horseradish SauceStuffed CeleryOrange CompoteOrange Dessert with Pineapple SauceZitelli's Macaroni Stew

The Stag Cook Book: Written for Men by Men