Worldwide Cookbooks The Consumer Viewpoint SIMPLE ITALIAN COOKERY American Woman's Home Art of Living in Australia Cooking Eggs Elegant Art of Dining Guide to Marketing and Cooking Italian Recipes Meal Preparation School and Home Cooking Physiology of Taste Tried and True Recipes Library of Cookery

THE ELEGANT ART OF DINING Out of Nothing It is surprising what a good meal you can get up sometimes when "there's not a thing in the house to eat." Let us give you an example. One evening two of our young friends came over to tell us their sweet secret, and with them was another young lady. While we were talking it over and making plans for the wedding another friend dropped in because he said our "light looked inviting." An hour or so of talk and then one of us signaled to the other and received the shocking signal back, "There's not a thing to eat in the house." This called for an investigation of the larder in which all joined with the following result: Item--two cans of reed birds from China, each containing twelve of the little birds as large as your thumb. Item--one egg. Other items--one onion, two slices of dry bread, one green pepper, rather small, one dozen crackers. Item--one case of imported Italian Vin d'Oro Spumanti. Item--six hearty appetites to be appeased. The gentleman who saw our light saw another, and rushed off to a barber shop, and got four more eggs. Barbers use eggs, and they must be fresh ones, in shampooing, and our friend remembered it. The two young ladies and the young man prepared the table, and the other lady and the two gentlemen set about getting a meal. One of us made an omelet of the five eggs, the onion and the green pepper, with crumbs of bread, and this is the recipe: Omelet a la Peruquier Take five eggs and beat until very light. Roll two slices of dried bread to crumbs and mix with the beaten eggs. Chop fine one onion and one green pepper, season with salt and pepper. Pour a tablespoonful of olive oil in an omelet pan and in this fry the peppers and onion to a light brown. When ready turn into this the beaten eggs, and cook until done. Follow the rule of never disturbing a cooking egg or a sleeping child. Serve on a hot dish. Take two cans of Chinese reed birds, open them and take therefrom the two dozen birds contained therein. In a hot frying pan place the birds in the grease that comes around them and heat them through. Toast twelve square crackers and on each place two reed birds, and serve two on each of six hot plates. With both the omelet and the reed birds serve Vin d'Oro. The Elegant Art of Dining Contents Foreword The Good Gray City The Land of Bohemia When the Gringo Came Early Italian Impression Birth of the French Restaurant At the Cliff House Some Italian Restaurants Impress of Mexico On the Barbary Coast The City That Was Passes Bohemia of the Present As it is in Germany In the Heart of Italy A Breath of the Orient Artistic Japan Old and New Palace At the Hotel St. Francis Amid the Bright Lights Around Little Italy Where Fish Come In Fish in Their Variety Where Fish Abound Some Food Variants About Dining Something About Cooking Told in A Whisper Out of Nothing Paste Makes Waist Tips and Tipping The Mythical Land A Good Bohemian Dinner Restaurant Famous Recipes Appendix (How to Serve Wines, Recipes) Art of Dining Index Mailing Lists World Famous Recipes Forums World Famous Recipes Message Boards Worldwide Top Famous Recipes Sites chicken recipes cookie recipes Payday Loans Christmas recipes indian recipes Payday Loans Cash Advances Italian Recipes Chicken Recipes World Famous Recipes Famous Recipes Search low carb recipes low fat recipes Thanksgiving recipes turkey recipes Recipes Sites Webrings Cathi-Anne's Ring of Recipes CHEF-ALLENS COOKING RING Country Lovin' Cookin' Country Recipe Webring FOOD AND RECIPES webring Fantasy Ring Heartland Recipe Webring The Recipe Collector Return to World Wide Cookbooks