Editor’s Note:—There is a great deal of argument about the proper dressing for waffles. Various gravies are used by one school of waffle eaters; while honey, maple syrup, and various specially flavored sugar powders are preferred by another.
President Harding is a staunch upholder of the gravy school and likes his in the form of creamed chipped beef.
V
Ellis Parker Butler
BOUILLABAISSE JOE TILDEN
In a soup kettle put four tablespoonsful of genuine olive oil. When hot enough fry in it two large onions, sliced, and two cloves of garlic chopped. Cut two pounds of any sort of firm white-textured fish into small pieces and put in the kettle, just covering the mixture with warm water.
Now have the Eighteenth Amendment repealed and add to the mixture one cup of White Wine, the juice of half a lemon, two large tomatoes (peeled and cut up), pepper, salt and one or two bay leaves.
Cook this briskly for twelve minutes, by which time the liquor should be one third evaporated. Now add a tablespoonful of chopped parsley. Joe Tilden added a pinch of saffron, but I don’t care for it. Cook two minutes longer and serve ladled on slices of French bread.
Editor’s Note:—Moquin’s have made a luncheon specialty of Bouillabaisse for many years. They add lobster and eel. Here is a wonderful dish to experiment with—great fun and delicious results if you try it once or twice. It’s a habit-forming dish, so beware!