The sun., 1900-11-18
BACHELORS VINO CAN COOK.
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uss,. Ssm'd IN Uauot ~ ,ms,'r'-
Re,ips. stated - the shpr"s Ui.h
Tho ittbolpr WLu erfotintus hi. fl'uds ufiof
tho theatre NJ q supper o"ut rd nuo a'trnI no
hI. ~ n fuutn- i- tho t.oi'uluf u.ur thla sepsur
Itptrl ternst. have I'uufu" M uld ai,ff ana iH"
purcr "r'ius Ilp.ss hHy" nll l""u Visited 90
often that 'h"y have gtovn ,ouuYuuit,e IN"
man vhp can cooE Offers no'"lN o. tho way
~ entertaining that apreai' to hia Tu"si-,
ra,iaIly 10 thuac Il The feminine g"rirr who
or Joy the highly seasoued, odd dlshs, ut'
some amateur cooks learn to prepare ,"yetly .
MANY men hnvo an Instructive talent for cook
IN. and genuine ming for II. whilo unc va
men out of ten regard 1t s1 dfudgcry SOM"
brilliant and Interesting men have been adopts
I'm the art among then nrillut Savaru. Dumas.
Thackray. Sala. DuMsurcr lnsctsoll. Buud-
cault aud W J Florence Of modern men
there are any nunbor who are noted in tho clubs
aud among their friends a. being admirable
chefs George Augustus Snla admitted mat
the kitchen had peculiar fascination Tor him
lie taught his wife to cook when both wer"
young and y.sr- arervard when they had
grown rich and entertained celebrities they had
a wonderfully Atted laboratory where they
personally prepared the dinners they served tn
their guests. dinners that were famous for their
excellence
Men are apt tn make q specially Of one par
uc,llar dish and II take . vast amount Of pride
In the excellence with which they can prepare
II. In their arrans eincnt OF menus for their
suppers they are sensible enough TO svoid
largo number Of viands serving two or three
things well selected and prepared They Will
20 to great trouble to obtain an cX oellent quality
of fsh game or whatever trey may wish n sur
prise their guests with. and are not particular
as to the cost and the result Is that the bachelor
supper stands first in the list OF entertainments
for paid stewards and chefs will rarely take the
trouble to look out for small details All men
are not naturally gifted ~ cooks and 40 II has
come TO pass that one Of the women teachers
OF cooking numbers several New York men
among her private pupils this season. Before
this, she taught men In other cities and few
years ago conducted q chatting dish class for
men In Brooklyn.
Men are fUndest o! cooking oysters. lobster
and birds of all sort. They are especially
proficient with steaks. but the double ciuD
steak favored by men does not lend itscf
gracefully TO chahng dish cookery. They mix
salads well and make good sauces Then
thsre are omelets and sweetbreads cooked in
various ways. .errapin kidneys. mushrooms
and rarebts. These are all favored In tho
bachelor supper menus. SO proficient are some
OF these COOKS that their triUInphs become
identified with their names and eain place
upon hotel menus. But Of course they are
nel er the same in hotels as when cooked by tho
hand Il their originator. 1t Is the personality
of the cook that makes the flavor Of the dish
and s'y-, 1t - distinction, ,is. -.
specially the prulnn of steaks, which was
also all Accomplishment of the late Gel lnccr-
soil. His cook ug SaNOIS ~ tie ratup, IA %"
acquired hia proficiency with the grdlron un
Western ranches. Richard Harding DAVIS.
Chandos Futon and Edgar Fave are among
of forr IN flavor delICiou-ly. Herman b"l-
richS Is ycrhaT's the most famous OF the ami-
II CJi d,%it i sran.sh and Italian diShrs E Il" las las
also Invented dishes. His innovation In terra
pin cook ,ne caused revolution 10 the methods
land one q his original inventions Is q pep
aration q o'r;erN ard eggs. lie yolk- dNd
whites - TX tlss IRE mlH"d IN a dl'h Twelve Twelve
dish. The bottom " clifrg dish is rubbed
vii lncnovy pa.te and large plecc II butter
soon as they begin 70 cook. The oysters are
added and the two mixed we'll together until
cooked This Ia served on toast rprcad with
Henry Guy Carleton 1. a gifted cook, being
proilcient in making crrt"d dishes Of I'll sorts.
after his method by first browning a chopped
ZION in tnile-uogriul Or lutter; Then
saS h0 If M9"I%S1fG H. OF "r nEd sl wfib 'G1
must l." stirred in until Il IA dark brown. Next
add quart ot clam hro'h and nix thoroughly
and md one Of cayenre. Let the i fixture simmer
fnr five minutes and Snrvr ~ hot cups. with
butter j. melted H. the di>h and tQnlc~roontl
Of nm,shr"om ,.,,,p added NTH h, t~o & tall
q dash Of cayenne and a pinch Of salt simmer
the steak In this unit, tender add the juice Of
j i. DodSnn. the actor. I. master o, the Welsh
rabbit, dish usually most abused in its prepar-
alton BY amateur cooks. He n,ahss a rarGlit
parrika In place Of rcd rcurer. end believes
In the efficacy Of thorough stirring with wooden
II % hot f Sss'1 %S pr s GTf @ % poaH
the ChenSr over tho toast which Is the custom
with som" rabbit makers
a cnnape named IN his honor and stil served
at Tie FIFTH avenne restaurant # i made
hot s wssr S bo Sn fIa 'Ti nnes sna
remove When cold take on tie upper she'll
and extract all the meat, including thnt Of the
and pinch Of cayenne There should he one
pint OF crab meat The cap he also pnrChased
rec, n, "noks nrernr az M 5 to inrlmG. ;a .niT" and
difficult process NJ cooking the crabs
Place a sancepnn with a tnh"'pooptui Of hut;
ter on the FIRE add two tabespOunfrls ~ minced
white onion, cook five minutes without brown
Ing; add one hesping tablespoonful Of hour.
White broth: stir, Tor lev minTie- longer:
then add the crab meat; stir md cook eight
minutes Cut elk slices OF bredd, remove the /
Crusts and frv In butter To n liCht brown on
both sides Spread the crab meat in eGual
portions over the bread and set aside Mean
while one IN lespoonful Of butter mus, be melted
Add one tablespoonful Of -four: cook and stir /
for a few minutes and remove from the FIRE |
Add four tahlespooniuls Of grated Parmosan !
cheese and the same quantity of grated Swiss /
cheese: mix the ingredients well and torn into 7
round balls OF equal sz" Place them in the
renre OF the canapes, pressing a little In the
centre Put the canape- into q BAKING pan '
and bake light brown in n hot oven. which will
take about ten minutes; then serve on no. ,
dish with champagne as an accompaniment /
At a bachelor slpler given this season, the 7
host made q epecilltv OF a French Rrtichoke .
salad The artichokes were special impor- /
Iatton, each being perfect specimen !
l he share and beauty were preserved IN the /
cooking One wa. served to each guest with |
IN admirable dressing, resembling mavon- |
naise in consistency, but conCoCtod with n |
small amount Of mustard. paprika sal' oil |
and a drop or two each Of tarraron, estracon
and malt vinegar, The artichoke. we're boiled
until tender, each one wrapped i'm a napkin. |
then cooled thoroughly and served cold
Lobster la Newbure and oysters a la New
burg are popullr bachelor party dishes Oys-
ers prepared IN this way are very nice: Take
twenty-five large oysters, such NJ are used in
ryinR Place them, without their liduor,