St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1892-10-16

ance, and he said in tone of perfect
assurance: Il know that l could cook
dinner! Pm sure that l could-if /
We're pushed to ftp; And this was all.
Mr.. Croker would say.
In view Of the fact that Jim Corbett
has attracted considerable attention
during the past week the young cham
plon was asked to relate his experiences
as cook.
Corbett acknowledges having tried his
well-trained hand at cooking. He makes
no pretensiOns to being an artist, nei-
Their is he converSant with the fine tech
nlcalitieS of the science. but he can
cook meal. Mr.. Corbett's last attempt
i'll this line was rather discouraging.
1t was on the occasion of his cele-
brated fight with Choynski. The pugil-
lstlc party started out from San Fran
cisco on barge before daylight. After
two hours travel by water in the damp
atmosphere the party landed on sandy
beach near the old town of Benicia. 1t
was about daybreak. All the boys were
hungry as rats" Corbett says. A bas-
ket was produced by one of the party
containing raw beefsteak, some bread
and package of suspicious looking tea.
The present heavyweight champion
undertook to prepare the meal When
small flame had rewarded his efforts,
Corbett took from among his own chat
tells tea kettle and wire arrangement
for broiling things.
BY means of a horizontal bar placed
over the rude blaze lie put the water on
to boil. Then he howled for some one
to bring forth the royal beefsteak.
One of his trainers, i'll his haste to
obey the mandate, fell and dropped the
inviting sirloin in the sand. Corbett
lad nttt Mt q mi ON
deavored 10 wash off the accumulation
of grit. This part nf the performance
took place in the i'.,.i'c ocean.
When this had hrcI tiune the young
cook sliced the beet and put ii over the
fire.
1T came off," says Corbett, -. black
as the ace of spades" and it hal a pas
sementerIe trimming of charcoal all
around the edges. To make matters worse
the sand was still init, and the guests
at Mr.. Corbetts breakfast swore, in an
unfeeling way, that they had eaten
larger portions of the Pacific coast.
has improved. Like his successful rival,
John l.. Sullivan. too. can cook.
Culinary greatness has been thrust upon
him.
Il can cook as good as anybody"
Wanted the pugilist in his resonant
bass voice, as he sat surrounded by his
admirers III BROOKLYN few days before
the recent contest. And what is MORE"
he added. "anybody can eat the dinner
| cook by the time get through with it,"
This is, indeed, more. As might be
supposed, John L.'s' select dishes con-
slst Of fish, flesh and fowl. Sometimes
his energies are confined to the broiling
of steaks. three or four pounds of which
q g nr 10 fn
Beef tea is an article that the pugiliSt
knows how to prepare for consumption
in large quantities. He can also clean
and dress a fowl in the twinkling of an
eye. But fish is his speciality.
There isn't anybody that can beat
me cooking fish," is what the fighter
says.
When he was travelling in Australia,
camping out was common feature of
the expedition. There was large
party of men along and it often de-
volved upon the New Highlander to cook
the meals.
Robert Fulton Cutting Jr. knows
thing or two about the art under dis
cussion. Mr.. Cuttings specially is
scrambled eggs.
You want to know whether have
ever cooked dinner?" said he. well
-ah-now, that's queer question to
ask man. OF course, THAT is, | sup
pose l could cook meal-at least, |
have scrambled eggs Often" he pat
tered. Then young Mr.. Cutting warmed
up to his subject and took the World
woman into his confidence. He told
how he had made Welsh rarebit in the
sanctity of his own palatial home on
Madison avenue. 1t was tough the first
time. but then his coffee had proved
most delicious anti4ote.
He had "Scrambled' so many eggs on
diverse informal occasions that his
mimi refused to furnish "reminiscences
concerning any special instance. He
had prepared innumerable hastily i'm
provised breakfasts.
''Have many of your friends eaten
your Welsh rarebits?' ventured the re-
porter. And lived?" faltered the
young actor.
"Oh, yes; at least you can say so. Ny
attempts cooking must have begun
when | was a small boy and made mo-
lasses candy. don't quite remember"
Here Mr.. Cutting affected an air of
vague uncertainty as to that distant
not a cultivated society chef-that is,
haven't any special talent that way. In
fact, fancy l haven't any marked tai
ents," was his very modest conclusion
of the interview.
Some of the lights in New York club
dom possess an education in plain cook
Ing that many women might envy,
Rumor has it that George Grant is the
best cook in the Union club. The gen.
tleman never boasts OF the distinction,
and never exercises his culinary talent
but i'll cases of extremity. According to
himself, the eXtremitieS are few and his
life uneventful.
Fred Gerhard knows lots of clubmen
who can cook good dinner. He saws
very mpIimcntary things about the
meals that George Grant has engineered.
and claims to have eaten many of them
with no disastrous results.