The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1895-11-28

tors and congressman to take a course
in camp cookery, and club men, who go
to learn of good things for dinners and
Fascinating late suppers.
A BARBECUE EXPERT.
]. Lee Teller entertains each season at
Richfeld Springs by inviting all of the
bellies and beauX at that famous resort
to an old-fashioned Southern barbecue
The pigs to be roasted are well fattened
on chestnuts for six weeks before the
feast, and the flavor of the succulent ami
NAL is something to make ones mouth
water a the remembrance.
OF course, the cooking is done in the
open air on a spit over q. bed of glowing
coa.s from oak logs. AS the meat takes
on delicate brown, there is kept up a
continuous basting with a sauce much
like mayonnaise to look at but how it
is made man living can tell, except
Mr.. Taller himself, and it is needless to
say that nothing could drag the secret
from him. Yolks of eggs beaten until
creamy. tarragon vinegar, papryk,
kind of red pepper, and rich yellow cream
are some of the many good things he uses,
but the proportions and the manner of
blending are what we would all ike to
know
AN AUTHORITY ON CLANS.
What Center Hitchcock does not know
about CLAIMS isn't in any of the cook
books. His clambakes at Newport are
as much a feature of the summer life a
the city by the sea as Ward McAllister's
picnies used to be. Mr.. Hitchcock's
recipe for chowder is the same one used
by the Rhode Islanders since first they
knew the possibilities of the little she'll
fish.
For sixteen persons the ingredients Mr..
Hitchcock uses are two quarts of clans,
one-Quarter of a pound of bacon, one
onion sliced and fried brown in a table
spoonful of butter, a quart of white po-
tatoes cut up into dice-shaped pieces.
After the bacon has been fried to
crisp it is added to the clans, potatoes
and onion, and the whole is well covered
with the juice from the clans and boiled
unit lithepotat oes are done. Just before
serving, a quart of cream and crumbled
crackers are added. dash of lemon
juice and plenty of pepper are added, and
the chowder is ready for the guests
CREIGHTON WEBB'S CHAFING-DISH.
Creighton Webb performs upon the
chafing-dish in the most delightful man
T., ner 1t is a pleasure to watch him, the
society maidens all declare. Oysters ara
his specially and many are the delight
full little suppers he gives in his charm
ing bachelor quarters after the opera.
The girls and the matrons make them
selves comfortable in the cushioned
chairs and cosy corners while the men
do the cooking and serving.
A great favoTite with Mr.. Webb'S
guests is Virginia PANIED oysters. The
six silver chafng-dishes which this hos
pitable young man owns are filled with
medium-sized oysters, which are allowed
to cook until the edges curl in butter
thickened with dry flour. Just before
| serving on the dainty china plates a
wineglass of fine old sherry is added to
the contents of the chaing-dish. The
| beauty of this dish is that it cooks quick
! ly for all of the guests clamor for a
second serving in a manner impossible
at any supper save the very informal
and thoroughly enjoyable chaf1ng-dish
| frolic.
HOW TO BROIL A LOBSTER
Elisha Dyer. jr., can lead a cotillon
and broil live lobster with equal grace
and despatch. HIS recipe for the lobster
| is given here just as he told it to group
of anxious inquirers:
Select a lobster of not over two pounds,
but heavy for it's size. See that your
knife is sharp. Plunge it well into the
section between the back and the tail.
Then cut well through the shell and en-
tire body, beginning at the head, and
lay it open in halves.
Place the lobster in the broiler and let