Grant County herald. [volume] (Lancaster, Wis.) 1850-1968, 1913-04-23
THE BACHELORS BLESSING.
BY Nicholas soyer, Chef of Brooke
Club, London.

close, to my desk, where 1 was u7 to
my eyes in paper bag correspond
ence, and in no mood for condolences.
Whatever is the matter@~
queried, GROSSLY, divided between curl
osity and desire to get on With my
work without interruption.
Baxter has gone,' he said, na5urR-
fully. Baxter is his housekeeper, an0,
according to him, one of the greatest
treasures that ever fell to the IOs OF a
bachelor. only for day or twos5'' he
went on. But I've got''-sEG he
named very eminent lawyer frdeea
looming to supper" And he sighed
deeply.
Take him to a restaurant" Ee-
| piled unfeelingly
HE won't go to restaurants said
Baxter's master with bitterness. Says
they upset his digestion, gastric tr8ua-
bic, and all that. He can only eat
white foods, and must have q frai1
salad at every meal. Talk a 6a2s5's
Cook the supper yourself" s1e-
gested. you've got an electric Save,
you know"
"Cook it myself! Oh, come Eoa
might show little feeling and inter-
est when you see me in such tx
"Paper-bag it." I went on calmly,
holding one up for inspection.
His face lit up. do you knfnE Z
could? I've never cooked since my
schoolboy camping days"
''Now, look here" l said severely
"If / give you the paper bags ana tel2
you what to do, will you gn away
and do it and let me get on wfsh my
work."
He gave me a most unferensiG
wink. you bet! What a laERE"
proceeded to give him the folanwing
menu:
Filleted Soles, fines nerbes
Sweetbreads au naturei
Green Peas
Roast Fowl Savory Crumbs
New Potatoes Salad
Asparagus
Fruit Salad
Coffee
/ gave him full Instructions. ans7
telephone.
WAS it a success?" l asked, ar
though 1 knew the answer beforehand.
"A success? l should just thinR So
The old boy was delighted. Helped
himself twice to everything, and ask
ed who my cook was! I'm thinking of
giving a little supper party next
week; suppose you could let me have
one or two more recipes, eh?''
So for the convenience of bachelors
generally, l give the following
recipes:
FiIIeted SoIes Fines Herbes-Take
four or six fillets of sole, dust lightly
with salt and white pepper, and
sprinkle also lightly with finely mine
ed parsley, chopped mushrooms and a
very little minced shallot Add the
tiniest possible squeeze of strained
lemon juice. Put a bit of butter ON
each fillet and slip them gently into
well creased bag, add quarter of a
glass of sherry. Bake in a moderately
hot oven for Is to Is minutes. Cut
open the bag very carefully with a
pair of clean scissors, and slip the
fish and the sauce which viii have
formed during the cooking on TO a
very hot dish. Send to table ae once.
Sweetbreads au NatureI-Take four
sweetbreads: parboil them. Take off
the skins. Grease a bag thfckIy. Dust
each sweetbread with salt and pep
per very lightly, and pour over each
sweetbread tablespoonful Of cream
Slip the sweetbreads into the creased
bag, cook in an only moderately hot
oven slowly for 40 minutes Open
bag. Slip out gently on TO hof dish.
Surround with border of green peas
and serve.
Green Peas-outter a bag Well
Put in the peas, a pint to the four
Sweetbreads, three or four leaves of
mint, teaspoonful of powdered sugar
and salt to taste, a sprinkling of -four,
and a small tumbler of water, or, bet
ter still, if to hand, good white veal or
chicken stock. Place bag on broileI
or gas brOiler. Cook gently for GO
minutes.
FowI-Sayory Crumbs. Wash the
fowl out well inside with plenty Of
cold water. Dry well, put the liver
and a small shallOt inside the bird.
white breadcrumbs. Add to them q
lump Of butter the size Of big wal
nut, pepper and salt to taste, a tea
spoonful of finely minced chives, and
a teaspoOnful of well washed and
minced taTragon. Mix all together
and put into the bag with the bird
Cook gently for S. minutes. Open
bag. Slip bird and crumbs out gently
on to hot dish and send to table
with new potatoes and salad.
Note that the asparagus, which
forms course by iself, is cooked in
the same way as the green peas.
For the salads, the only things not
cooked in the bag, wash well and dry
a head of lettuce. Tear-do not cut
into pieces Of a suitable size Rub