The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1900-12-09
BACHELORS ARE COOKS
AFTER THEATER sUPPERs SERVED
BY AMATEURS ARE IN FAVOR.
Among Her Pupils-Substantial
yiands Preferred by Them.
New York Sun.

man this season. Hotel repasts have be-
come an old story and the queer eating
places have all been visited so often that
they have grown commonplace, The man
who can cook offers a novelty in the way
of entertaining that appeals to his guests,
especially to those of the feminine gender
who enjoy the highly seasoned odd dishes
that some amateur cooks learn to pre-
pare c~leverly.
Many men have an instructive talent for
cooking and a genuine liking for 1t, while
nine women out of ten regard it as drudg-
cry. Some brilliant and interesting men
have been adopts in the art, among them
Brilliant Savarin, Dumas, Thackeray,
Sala, Du Maurier. Ingersoll, Boucicault
and w. j. Florence. OF modern men there
are any number who are noted In the
clubs and among their friends as being
admirable chefs. George Augustus Sala
admitted that the kitchen had q peculiar
fascination for him.. He taught his wife
10 cook when both were young, and years
afterward, when they had grown rich and
entertained celebrities. they had a wonder
fully fitted laboratory where they per-
sonally prepared the dinners they served
TO their guests. dinners that were famous
for their excellence.
Men are apt to make a speciality of one
particular dish and to take a vast amount
of pride in the excellence with which they
can prepare 1t. In their arrangement of
menus for their suppers they are sensible
enough to avoid a large number of viands,
serving two or three things well selected
and prepared. They will go to great trouble
TO secure an excellent quality of fish, game
or whatever they may wish to surprise
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 nat
urally gifted as cooks, and so il has come
to pass that one of the women teachers of
cooking numbers several New York men
among her private pupils this season. Be-
fore this she taught in other cities, and a
few years ago conducted a chatting dish
class for men in Brooklyn.
DISHES THEY LIKE.
Men are fond Of cooking oysters, Holsters
and birds of all sorts. They are especially
proficient with steaks, but the double club
steak favored by men does not lend itself
gracefully to chatting dish cookery. They
mix salads we'll and make good sauces..
Then there are omelets and sweetbreads
cooked in various ways, terrapin, kidneys,
mushrooms and rarebits. These are all
favored in the bachelor supper menus. So
proficient are some OF these cooks that
their triumphs become identified with their
names and gain a place upon hotel menus.
But of course they are never the same in
hotels as when cooked by the hand Of their
originator. 1t is the personality of the
cook that makes the flavor of the dish and
gives il its distinction.
Frederic Remington, the artist, has as a
speciality the broiling of steaks, which was
also an accomplishment of the late Colonel
Ingersoll. His cooking savors of the camp,
as he acquired his proficiency with the
gridiron or Western ranches. Richard
Harding Davis, ChandoS Fulton and Edgar
Fawcett are among the literary men who
can prepare certain dishes OF foreign flavor
deliciously. Herman OelrichS is perhaps
the most famous of the amateur cooks. He
is an adept in the preparation of difficult
Spanish and Italian dishes. He has also
invented dishes. His innovation in terrapin
cooking caused a revolution in the methods
previously favored in Philadelphia and
Maryland. One of his original inventions is
a preparation of oysters and eggs. The
yolks and whites of six eggs are mixed in
a dish. Twelve medium-sized oysters are
cut up in another dish. The bottom of a
chatting dish is rubbed with anchovy paste
and a large piece of butter added. In this
the eggs are scrambled. AS soon as they
begin to cook, the oysters are added and
the two mixed well together until cooked.
This Is served on toast spread with anchovy
paste.
Henry Guy Carleton is a gifted cook. be-
ing proficient in making curried dishes of
all sorts. An excellent curried clam broth
may be made after his method by first
browning a chopped onion In a tablespoon
full of butter. Then add a half tablespoon
full of butter and a teaspoonful of the very
best curry powder, which must be stirred
in until it is dark brown. Next add a quart
of clam broth and mix thoroughly. Add
two teacups of boiled rice, a pinch of salt
and one of cayenne. Let the mixture SIM
mer for five minutes and serve in hot cups.
with chutney sauce. Another or his noted
dishes is turtle steak a la Carleton. Two
ounces of butter is melted in the dish and
a tablespoonful of mushroom catsGp added
with two tablespoonfuls Of currant jelly,
a gill of port wine, a dash OF cayenne and a
pinch of salt. Simmer the steak in this until
tender, add the juice of half a lime and
serve hot.
J. f. Dodson, the actor, is master of the
Welsh rabbit. a dish usually most abused
in its preparation by amateur cooks. He
makes a rarebit after the recipe used by
W. j. Florence. using paprika in place of
red pepper, and believes in the efficacy Of
thorough stirring with a wooden spoon.
The bread or toast must be plunged in the
hot cheese with a fork, instead of pouring
the cheese over the toast, which is the
custom with some RABBIT makers.
DEVISED BY DELMONICO.
Inc late LOTcHZO OciIilOIiCO IUdQc ldfuOuS
a canape named in his honor and still
served at the Fifth avenue restaurant. 1t is
made in this way: Drop six live hard-shell
crabs in hot water. well sailed. boil fifteen
minutes and remove When cold take off
the upper shell and extract all the meat,
including that of the claws. Season with
one teaspoonful of salt and a pinch OF
cayenne. There should be one pint of crab
meat. This can be also purchased in quanti-
t. at the fish dealers, although correct
cooks prefer to include the entire and some
what difficult process of cooking the crabs.
Place a saucepan with a tablespoonful of
butter on the fire: add two tablespoonfuls
of minced white onion, cook five minutes
without browning; add one heaping table,
spoonful of -four, stir and cook two min
utes; add half a cup of white broth; stir
for a. few minutes longer; then add the
crab meat: stir and cook eight minutes.
Cut six slices of bread: remove the crusts,
and fry in butter 10 a light brown on both
sides. Spread the crab meat in equal por-
tons over the bread and set aside. Mean
while one tablespoonful of butter must be
melted. Add one tablespoonful of flour: cook
and stir for a few minutes and remove from
the fire. Add four tablespoonfuls of grated
Parmesan cheese and the same quantity of
grated Swiss cheese, mix the ingredients
well and form into round balls Of equal size.
Place them in the center of the canapes.
pressing a little IN the center. Put the