The Stag Cook Book: Written for Men by Men

I will admit that it sounds a good deal like "pink sponge cake'' to announce a preference for anything so epicureanly flippant as cocoa cream cake. But it is the one dish that I prefer above any other, and in justice to truth and accuracy, I repeat — ^my favorite is cocoa cream cake I And my own dear mother will have to stand the responsibility for whatever shame comes to me by openly declaring it. You see, she makes it. And it was from her I learned the secret of its concoction. Here is the recipe: Four eggs, one cup of sugar, one cup of cocoa, a teaspoonful of vanilla, and a teaspoonful of baking powder. Cream yolks of eggs and sugar well; add the vanilla. Sift the cocoa and baking powder well, and add to the eggs and sugar. Last of all stir in the whites of the eggs, beaten. Bake in two layers, for about ten minutes. When cold whip a pint of thick cream with a teaspoonful of vanilla and sugar to taste — ^placing half between the layers and half on top. Oh, boyl [159] LXXXI A. Hamilton Gibbs SQUAB EN CASSEROLE In a casserole put generous layer of sliced onion saute, two sliced tomatoes saute, two cups of mushrooms, two cups of potato balls, and a little fresh parsley also saute. (All the vegetables should be fried in butter). On top place, breast up, a squab or a one-pound chicken — one for each person. On each breast place a slice of crisp fried bacon. Over all pour some rich well-seasoned brown sauce, filling the casserole up with the chicken breasts — three-quarters full — ^preferably with a cup of sherry added last, if your cellar will still produce it ! Place the casserole in a hot oven, uncovered. When the breasts are brown, cool oven to a moderate heat, cover the casserole and cook for two hours. Then remove the casserole and serve from dish. The result is an epicurean masterpiece. [i6o] Lxxxn Richard Barthelmess SPICED GRAPES This dish is always reminiscent, to me, of low New England farmhouses, with green blinds. You know the kind — set far back from the road, among tall trees, with hollyhocks, and rose geraniums and old fashioned pinks in the garden. When I see such a house — and I can, sometimes, by closing my eyes — I can always smell the pungent scent of spiced grapes, cooking away on an immaculate kitchen range. This is the rule for making spiced grapes. A rule that most New England families seem to follow. To seven pounds of grapes there should be added these materials — three pounds of granulated sugar, one cup of vinegar, two tablespoonsful of ground cinnamon, and one tablespoonful of ground cloves. Weigh the grapes, wash and pulp them. Cook the pulp until the seeds are loosened — then press the mass through a sieve. Cook the skins just as long as you cook the pulps. Put them on the same stove, but in separate kettles. Add the strained pulps to the skins, then vinegar, sugar, and spices. And cook until the mixture thickens. This, when served with cold meat, changes a commonplace supper of left-overs into a feast. [i6i] LXXXIII / L>on Juan y Gayangos (Ambassador to the United States, from Spain) EGG PLANT AU GRATIN Peel the egg plant. Whiten it in salty water, and dry. Fry, in butter, with salt sprinkled on each piece. Place in a dish with grated cheese, tomato sauce, and mushrooms, which have been cut into small pieces and put thickly between the layers of egg plant. Bake, until well cooked, in a moderate oven. [162] 'I LXXXIV Samuel G. Blythe TRIPE k LA MODE DE CAEN A LA ROY CARRUTHERS