San Antonio daily light. [volume] (San Antonio, Tex.) 1886-1907, 1893-01-23
HE WAS HIS OWN COOK.
How a Man, in an Emergency, Pre-
pared q Meal.

pared a Meal.
From the New York Sun.
Those are fortunate men and women
the heads of hOuseholds-who,e en-
dowed with o talent for cookery, re-
enforced with practical knowledge,
are able to go into the kitchen and
prepare q delicate and palatable
meal. An instance of the benefit of
such an accomplishment is found in
the recent experience of a Long Island
man. His cook, who had been In his
employ for q long time, unexpectedly
to him, was married. His bride had
gone to town to secure another. A
few moments after her departure he
received q dispatch from two friends
in town announcing that they
would arrive in the evening to
dine and pass the night. These
were club men, whose Intellect
ual development WAS overshadowed
by . phenomenal capacity for food
and, drink. The first consideration
was to provide an ample supply of
liquid to satisfy the unquenchable
thirst of these longthrosted youths.
Numerous bottles of Barsac and
champagne were put upon Ice. The
Long Islander then proceeded to the
kitchen to learn the resources Of the
larder. There were plenty of culled
Shinnecock Bay oysters. The cook,
previous to her departure, had failed
to renew the supply of beef
stock for soup. The Long Islander
then proceeded to prepare q to-
mato soup without the aid OF
any meat juice. To accomplish this
he opened q can of tomatoes, to which
he added one onion cut in slices, and
several stalks of celery. These in
gradients were placed in pot to boil
slowly all day at the back of the
range. For fish he found q chicken
halibut weighing about 5 pounds.
AS the Ingredient for q sauce for this,
he sliced four or five onions in pint
af water. This he likewise pat on to
boil slowly. His further search was
rewarded by the find OF famous
beefsteak. The charcoal Droiler was
prepared for lighting. A lobster re.
warded more minute inspection.
This he proposed to mingle with
celery, on q mayonnaise. AS regards
sweets, they were outside the Long
1slander's limit; but there was fruit,
some fine cheese and coffee. There was
nothing more for him to do until
about p. m AT thathour he proceed
ed to the kitchen, where the little
maid had everything In readiness. He
removed the tomatoes from the fire
and passed the amalgam through a
strainer, the result being thin, red
liquid, OF O most delicate odor. He
then took q piece of butter about the
size of a goose's egg, and thoroughly
mingled with 1t two tablespoonful of
co rnstarch. He placed the vegetable
liquid upon the stove and brought it
TO q snarp boil he then, in small
pieces, stirred In the butter, and after
allowing it to boil for about ten miu-
utes he again transferred the soup to
the back of the stove until ready to
be heated for the table. In the mean
time. the fish had been placed
in cold water, and WAS slowly
coming to boil. AS q sauce for the
fish, the onions, which had been
slowly boiling during the day, were
passed through q sieve, the product
being high favored liquid. Evap-
Grated cream, reduced with milk and
VIC ouIOu lulCSY "do pidCcu III % ooiu-
marie for boiling. The Long Island
er's duties were now at an end until
the moment of serving the dinner.
The club men arrive punctuslly, aud
the dinner was promptly served. The
praise accorded the soup and the
sauce for the fish was emphatic of the
success of both. The host now ex-
cused himself while he broiled the
beefsteak, The charcoal fire was in
perfect condition. The meat was al
ready fastened in light, open, wire
broiler, which permitted either side of
the steak to be alternately, at inter.
walls OF ten seconds, presented to the
heated Goals. This rapid turning of
the meat was continued until done,
when 1t was seasoned and plentifully
basted with butter and served with
potato chips. 1t was entirely sp-
proved of. The mayonnaise of lob
ster aud celery, which followed, was
no better than it lie found anywhere
when properly prepared. At the
close of the meal the clubmen con-
fessed that within its compass they
had never eaten better cooked din
ner. When the host next morning
descended to prepare the breakfast he
found awaiting him, according to pre-
vious instructions, thirty steamed
CLAIMS and dozen fresh eggs beaten
up for an omelet. In q bain>
marie he placed for boiling some
evaporated cream reduced with
milk and the juice of the CLAIMS,
which had been passed through .
machine which cut them very fine.
In the sauce which was put to boil
was also inserted an onion cut in two
pieces. When the omelet was ready
the chopped CLAIMS were mingled with
the sauce and placed In its cen ter and
then It was folded about the ANAL