The Stag Cook Book: Written for Men by Men

And now for my scenario, which I stole from a lady, who in turn stole it, I dare say, from some cook book. I might pretend that I invented it, but I didn't. All I claim is that it offers an Olympian feast — ^particularly if you can accompany it with hot biscuits, which I admit are beyond my powers. The Recipe Take a round steak cut two inches thick; and beat a cup of flour into it. Heat a large skillet till it is piping hot with lard covering the bottom about one inch. Put in the steak, cover immediately, and allow it to cook about five minutes, turning once. Then cover it with a sauce composed in this wise: Four large tomatoes Four onions Four green mango peppers Four ripe pimentoes Put through a grinder or better still chop thoroughly with a chopper in a wooden bowl. Don't skimp on this [32] J labor ; the chopping must be done conscientiously. Season with salt and pour over the steak; cook slowly for two hours. When done turn into a large platter and serve piping hot. [33] n Rex Beach ONION CLAM CHOWDER To each 10 oz. can of Pioneer Brand Minced Clams use 1 pound of sliced Spanish or white onion. For a good sized chowder take six large onions (white) and cut in lengths one inch long. Pour the juice from the clams into saucepan, add onions and a little water and boil thoroughly until onions are well cooked and soft. Then add clams which have been taken out of the can and put into a dish, and stew five minutes before onions are done. Next place in a stew pan about a pint of cream or half cream and half milk and let come to a boil. After the clams have been in with the onions for about three minutes pour on the hot milk and season to taste with salt and pepper. If serving in a soup plate, a little chopped parsley adds to the attractiveness of the dish. Then EAT it. (You can substitute for fresh milk or cream — Carnation Canned Milk diluted — % milk to % water. The soup should be thick and not too wateiy. This can be regulated by amount of milk added.) [34] m Hudson Maxim Take one package of vermicelli or spaghetti, and put it into a saucepan, crushing it in the hand, then put in hot water, and salt a little more than will suit the taste, and boil for an hour. While the vermicelli or spaghetti is cooking, take a quart of milk and heat three-quarters — or 24 ounces — of it until it boils. Then stir into the eight ounces of cold milk a level cupful of flour, or two tablespoonfuls of flour, pretty well heaped, and then stir the thickened milk into the boiling milk and cook slowly for ten minutes. Then add three-quarters of a pound of good, ripe, old American cheese, and about half a pound of butter. Then drain the water off the vermicelli or spaghetti and put in from one and one half pints to a quart of canned tomatoes. Heat the vermicelli or spaghetti to the boiling point; and while the mixture of cheese, butter, milk and flour is still hot, stir the two together, then keep hot and serve hot. Do not boil any more, because further boiling would tend to cause the tomatoes to coagulate the milk in the mixture. I prefer to use a mixture of spaghetti and vermicelli instead of all spaghetti or all vermicelli. [35] Warren G. Harding 2 Eggs 2 tablespoons sugar 2 tablespoons butter I teaspoon salt 1 pint milk flour to make thin batter 2 large teaspoons of baking powder Beat yolks of eggs, add sugar and salt, melt butter, add milk and flour ; last just before ready to bake add beaten whites of eggs and baking powder. Bake on hot waffle iron.