Evening star. [volume] (Washington, D.C.) 1854-1972, 1890-04-19


ALL THE NECESSARY coSvESIExcEs FOR PRO-
DUcrNa GREAT VARIETY OF DELICIOUS THINGS,
IF YOU ONLY KNOW How-HERE's HOW.
q - r. GOBBLEBY is rather a bore in
lHE$E some ways, but he does cook so su-
I'M perbly that the boys are fsin to put
up with his society for the sake Of
what he gives them to eat. Cooking
in general is not entertaining. by reason SIM
ply of the labor it so palpably involves and the
Incidental muss it makes; but the fat and cheer
full person above mentioned has a way of doing
all such things so that they neither upset things
nor occasion any work. worth mentioning. The
only implements that he ever seems to use are
a saucepan Of moderate size and an alcohol
lamp-the one sitting upon the other. This ar
rangement he calls a "chafng dish" and with
it he produces an unheard-of variety of dishes
almost too delicious for description.
A STAR man was very much struck with the
old gentleman's gastronomic genius when one
night after the theater Gobbleby invited two
or three Of the boys to his bachelor quarters
and suggested scrambled eggs.
SCRAMBLED EGGS OFF HAND.
Now, it so happened that the visitors were
all remarkably hungry and the prop osition
was received with reclamation. So Gobblebv,
alcohol lamp that stood beneath little sauce
pan In the corner and a moment later dropped
INTO the saucepan piece of butter as big
his two thumbs. small amount of pepper
and salt he added from a couple of little boxes
that stood handy and then he quickly broke
into the saucepan six raw eggs. Then he
told one of the fellows to cut half dozen
slices of bread from loaf that he supplied
and toast them in n gridiron over the red hot
open CRATE. But the toast was not done quite
in time and the eggs, which Gobbleby had
been scraplng about in the pan. had to be
kept moment or two too long before they
could be dealt out upon the thin slices of
Drowned and buttered bread prepared How
ever, IL you could have seen the boys fall to
you would have entertained no doubt as to the
edible quality of the product. Gobbleby in
sisted that 1t would have been better had he
had gill OF cream or even milk to put in at
the beginning, as soon as the butter had
melted He said. incidently, that the toast
was very important thing with scrambled
eggs. and he added that most people did not
understand the making of toast at all-not
realizing that the very essence of the art was
to make 1t as thin as possible and as crispy.
PREsTol AN oMELErTE.
But scrambled eggs is the simplest sort of a
dish to old Gobbeby. He says that one can
make nearly everything that is good to eat in
chatting dish. From his point of view kitchen
is a thing superfuous for cooking purposes
one may easily dispense with it, including
the cook and the range, when one is supplied
with saucepan and an alcohol lamp. Sup
pose, for instance, one wishes to make an ONE
lette. There is no difficulty about beating up
three eggs vigorously with two tablespoonfuls
OF cream, adding TO the mixture proper guam
tity of pepper and salt. BY this time the chat
ing dish is very hot and the tablespoonful of
butter you have put in it is melted. So all you
have to do Is to pour in your beaten-up eggs
hold the Wi laft ham Inv
the handle, while you scrape rapidly with
spoon the contents from all parts
of the pan. When forty or fifty seconds have
passed the contents will be sufficiently cooked
and then you have only to slip knife under
the left-hand edge and fold it over gently to
the side of the pan opposite the handle. Mean
while you have had ready hot plate or dish
which you reverse on the pan, and. turning
both pan and plate over quickly together, your
omelette lies smoking before you, inviting i'm
mediate consumption. The delight about all
this sort of thing, GObbleby very Justly says, is
that II can be done at a moments notice right
on your table without any bother whatever,
either OF making a fire or of collecting pro-
visions. There is no end to the good things
you can make in this way. With a very small
amount of preparation you can get up without
difficulty the most elaborate dishes. Take
salmon a la refine for example:
SALMON AND OYSTERS, TOO.
Before beginning you must have little -four,
a lemon or two, an onion, few eggs and a can
OF salmon. You can get them all on five min
utes' notice at the corner grocery. When you
ready to perform put into your chatting
dish tablespoonful of butter and when it is
melted gently stir with it tablespoonful of
-four until the resulting paste is quite smooth.
linen add gill of water. the juice of one
lemon, proper amount of pepper and salt, a
small onion minced very fine and the yelks of
three hard-boiled eggs mashed. Last but not
least. put IN the entire contents of your can of
salmon and let the whole simmer for Ave min
utes. Then serve the result and await with
confident expectation the applause of your
guests.
Most people are addicted to oysters You
can prepare them, il you so desire, in a man.
ner that Is at once superior ami to most people
unaccustomed. Get your oysterman to send YOU
twelve fine big bivalvular creatures and drain
them well of their juice. The time for their
apotheosls arrived you place them in a single
layer in pan, which must be very hot. and
when they are brown on one side you turn them
on the other until that side Is brown also.
During the process you add little butter. and
this. combining with tho juice given out. forms
a brown skin in the chatting dish which con-
tains in itself the quintesence of the oyster
flavor. Add pepper and salt. and finally serve
the oysters with the brown skin.
ANOTHER DELICIOUS DISH.
One Of the dishes with which Gobbleby en-
ton is q mysterious mixture of eggs and dried
beef. The way he manages the connection is
this: He puts two tablespoonfuls of butter in a
chatting dish with half cupful of milk and u
quarter OF pound of dried beef thiniy shaven.
Such materials are never further off than the
nearest grocery. Then he lets the mixture
simmer for ten minutes, at the end of that
time adding three or four eggs. As soon the
eggs set the dish is ready to serve.
But, goodness me! This is only the begin
ming of Gobbleby's culinary accomplishments.
With his little apparatus of saucepan and lamp
he will tell you how to make beefsteak la
mode. Previously it is necessary to buy one
pound of steak one inch thick. Put it in the
chatting dish, in which two tablespoonfuls of
butter have been melted. with two or three
thin slices of lemon. Let it cook slowly for
five or ten minutes and then pour over it gill
of port wine. Simmer for ten minutes more
and, when ready to serve, squeeze over it
scrap of lemon.
EVEN MINCED CoLLors.
You can see for yourself that the simplicity
of such dishes as this-implying ease of con-
cocticn-is their most striking charm. All you
want is a saucepan, an alcohol lamp, and at
most two or three ordinary grocery materials,
and-with the proper knowledge. such as is de-