EDrroR's Note: — There is a great deal of argument about the proper dressing for waffles. Various gravies are used by one school of waffle eaters; while honey, maple syrup, and various specially flavored sugar powders are preferred by another. President Harding is a staunch upholder of the gravy school and likes his in the form of creamed chipped beef. [36] WRITTEN FOR MEN BY MEN Ellis Parker Butler BOUILLABAISSE JOE TILDEN In a soup kettle put four tablespoonsf ul of genuine olive oil. When hot enough fry in it two large onions, sliced, and two cloves of garlic chopped. Cut two pounds of any sort of firm white-textured fish into small pieces and put in the kettle, just covering the mixture with warm water. Now have the Eighteenth Amendment repealed and add to the mixture one cup of White Wine, the juice of half a lemon, two large tomatoes (peeled and cut up), pepper, salt and one or two bay leaves. Cook this briskly for twelve minutes, by which time the liquor should be one third evaporated. Now add a table- spoonful of chopped parsley. Joe Tilden added a pinch of saffron✪ Bouillabaisse, but I don't care for it. Cook two minutes longer and serve ladled on slices of French bread. Editor's Note: — ^Moquin's have made a luncheon specialty of Bouillabaisse for many years. They add lobster and eel. Here is a wonderful dish to experiment with — great fun and delicious results if you try it once or twice. It's a habit- forming dish, so beware! [37] THE STAG COOK BOOK VI Jules J. Jusserand (Ambassador to the United States from France) RADISH SALAD The French ambassador presents his compliments and begs to state that he does not believe that any dish, or food, is more palatable than a salad of radishes, the radishes to be cut in very thin slices and to be seasoned with the usual salad dressing. Edhor's Note : — ^This salad will be at its best if the f ounda- tion» upon which the thin slices of radish are placed, is made of small crisp leaves of romaine. The usual dressing — frcnch, of course — is prepared in this way: To one tablespoonful of lemon or vinegar add three table- spoonsful of the best olive oil» a dash of blade pepper, and a half teaspoonf ul of salt. Beat well with a silver fork, and add enough paprika to give it a ruddy color✪ Radish Salad, and a rich flavor. If the salad dish is rubbed with garlic it will do no great harm to the mixture I [38] WRITTEN FOR MEN BY MEN VII Bruce Barton RICE PUDDING I am president of the S. R. R. R. P. — the Society for Restoration of Raisins to Rice Pudding. I have made a list of New York hotels and clubs and rated them according to the number of raisins they put in a portion of rice pudding as follows: Class D — no raisins Class C — I raisin Class B — 3 or more raisins Class A — ^plenty of raisins To my mind, rice pudding without raisins is like Hamlet without the eggs. I cup rice 4 cups milk 3 eggs 54 cup sugar I teaspoonful salt I package seedless raisins I teaspoon of vanilla✪ Rice Pudding Bake one hour in a hot oven. Set the pan inside of another containing hot water. Serve with whipped cream and garnish with Dromedary dates. Editor's Note: — G>ok the rice twenty-three minutes. [39] THE STAG COOK BOOK vra Richard Bennett LIEDERKRANZ L LA HOOSIER Run around and find a real nice Liederkranz cheese and treat it as follows to get a serving for four people: Mix the cheese with about a quarter of a pound of butter and work into a fine paste, adding salt, pepper, French mustard, paprika and Worcestershire sauce as you go along. Just add them to taste. When the paste is smooth put in one finely chopped small green pepper; one small onion, or chives. Mix well ! And serve on rye bread — spread thick. To be thor- oughly technical, I suppose I should have said: spread to tastel

AI-modernized reading of the original text

Editor's Note: — There is a great deal of argument about the proper dressing for waffles. Various gravies are used by one school of waffle eaters; while honey, maple syrup, and various specially flavored sugar powders are preferred by another. President Harding is a staunch upholder of the gravy school and likes his in the form of creamed chipped beef. [36] Ellis Parker Butler BOUILLABAISSE JOE TILDEN In a soup kettle put four tablespoonfuls of genuine olive oil. When hot enough fry in it two large onions, sliced, and two cloves of garlic chopped. Cut two pounds of any sort of firm white-textured fish into small pieces and put in the kettle, just covering the mixture with warm water. Now have the Eighteenth Amendment repealed and add to the mixture one cup of White Wine, the juice of half a lemon, two large tomatoes (peeled and cut up), pepper, salt and one or two bay leaves. Cook this briskly for twelve minutes, by which time the liquor should be one third evaporated. Now add a tablespoonful of chopped parsley. Joe Tilden added a pinch of saffron, but I don't care for it. Cook two minutes longer and serve ladled on slices of French bread. Editor's Note: — Moquin's have made a luncheon specialty of Bouillabaisse for many years. They add lobster and eel. Here is a wonderful dish to experiment with — great fun and delicious results if you try it once or twice. It's a habitforming dish, so beware! [37] Jules J. Jusserand (Ambassador to the United States from France) RADISH SALAD The French ambassador presents his compliments and begs to state that he does not believe that any dish, or food, is more palatable than a salad of radishes, the radishes to be cut in very thin slices and to be seasoned with the usual salad dressing. Edhor's Note : — This salad will be at its best if the foundation upon which the thin slices of radish are placed, is made of small crisp leaves of romaine. The usual dressing — French, of course — is prepared in this way: To one tablespoonful of lemon or vinegar add three tablespoonfuls of the best olive oil, a dash of blade pepper, and a half teaspoonfuls of salt. Beat well with a silver fork, and add enough paprika to give it a ruddy color, and a rich flavor. If the salad dish is rubbed with garlic it will do no great harm to the mixture I [38] Bruce Barton RICE PUDDING I am president of the S. R. R. R. P. — the Society for Restoration of Raisins to Rice Pudding. I have made a list of New York hotels and clubs and rated them according to the number of raisins they put in a portion of rice pudding as follows: Class D — no raisins Class C — I raisin Class B — 3 or more raisins Class A — plenty of raisins To my mind, rice pudding without raisins is like Hamlet without the eggs. I cup rice 4 cups milk 3 eggs 54 cup sugar I teaspoonful salt I package seedless raisins I teaspoon of vanilla Bake one hour in a hot oven. Set the pan inside of another containing hot water. Serve with whipped cream and garnish with Dromedary dates. Editor's Note: — Cook the rice twenty-three minutes. [39] Richard Bennett LIEDERKRANZ L LA HOOSIER Run around and find a real nice Liederkranz cheese and treat it as follows to get a serving for four people: Mix the cheese with about a quarter of a pound of butter and work into a fine paste, adding salt, pepper, French mustard, paprika and Worcestershire sauce as you go along. Just add them to taste. When the paste is smooth put in one finely chopped small green pepper; one small onion, or chives. Mix well ! And serve on rye bread — spread thick. To be thoroughly technical, I suppose I should have said: spread to tastel

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The Stag Cook Book: Written for Men by Men