The Stag Cook Book: Written for Men by Men

Editor's Note : — ^You can have a wonderful time and make quite a reputation for yourself by inventing cheese combinations. Ordinary cream cheese makes a splendid base for original mixtures. Try combinations of finely minced pimento, celery, olives, chives and peppers (green and red). And anything else that promises well. [40] DC Walt Louderback CORN CHOWDER / believe my favorite recipe is Com Chowder. The appetite for this dish must be approached from the windy side of a promontory in early spring with a sixty pound pack between the shoulder blades, aforementioned pack to contain for a couple of congenial souls a pound of bacon, a pound of dry onions, two cans of com and one large tin of condensed milk. Cut the bacon up into small half inch squares and start it frying. Simultaneously slice the onions and give them the heat. If, after the aroma from these two begins to permeate the air, you feel like risking their falling into the fire, start boiling the com and milk. Before the onions are too thoroughly cooked stir them into the bacon, at which time the battle for the supremacy of the appetizing odors is occupying most of your attention. Now throw the- bacon and onions into the com pot and wait as long as you are able so that the ingredients become thoroughly familiar with one another. Write me as soon as you get home if you don't remember that day until you are an old man. To make this sound extremely professional I suppose I should add, ''Season to taste," but do not mind if a few ashes get mixed in by mistake. [41] Captain Robert A. Bartlett U.S. A. COD FISH Here is my favorite dish. Viz. : — ^Fresh Labrador Codfish caught during the Caplin school. The fish is at this time in splendid condition. Here is the recipe: Place a small bake pot upon a wood fire; then take a few strips of fat pork, cut up into small pieces and put into the bake pot. When the pork fat has melted you cut the fish into several small pieces and place in the pot. In about twenty minutes the fish is cooked. The fish must be eaten from the pot with a wooden spoon. [42] George F. Worts SWEET POTATO PONE There are two sure ways of identifying a true southerner. One of them is to play "Dixie." Unlike your northerner, or counterfeit southerner who springs to his feet and looks exalted and proud when the band strikes up that swinging anthem, your true, or southern southerner rarely springs. Generally he just sets and waggles one boot, and looks happy or sentimental, according to his nature. That is one way of detecting your true southerner. The second and surer way is to announce in a tremulous voice: "Gemmen, dat potato pone am done set." The sweet potato pone is strictly a southern dish. It is served south of the Mason and Dixon line hot and smoking. You don't need much experience as a cook, although the old rule which also places "perfect" after "practice" of course holds good. Your ninth potato pone will be better than your third. Here is the how: Grind up raw sweet potatoes in a meat chopper until you have one quart. Mix the grindings thoroughly in a bowl with molasses— enough molasses so the mass is soft and sticky, or spongy. Mix in a heaping tablespoonful of lard. [43] Add a teaspoonful of allspice. Put the mixture in a cake tin and place in a slow oven. Stir constantly until a rich brown hue is attained, then smooth over with a knife or spoon and allow to bake slowly until a mellow brown crust is formed. Remove from oven, allow to cool slightly, cut in slices and serve. General Robert E. Lee would walk ten miles for a slice of it. [44] xn Gelett Burgess PANDOWDY