Support for LAist comes from
We Explain L.A.
Stay Connected

Share This

Food

Cooking for your Swinging Bachelorhood

LAist relies on your reader support, not paywalls.
Freely accessible local news is vital. Please power our reporters and help keep us independent with a donation today.
5b2c5cd64488b30009281511-original.jpg

I was looking through the recipe box for ways to use up the old Christmas carcass, when I re-discovered a little gem from days gone by: 1969 to be exact. It's one of those tiny paperbacks that they used to sell, a Flash World Library For Modern Living publication called: bachelor's cook book (all lower case for style's sake).

The bachelor's cook book was created to help those fellas with just a hot plate, saucepan and murphy bed make "guick interesting meals." Afterall, "A bachelor these days does not have to exist on tinned spaghetti and baked beans, with canned fruit salad for sweets. If he does, then it is entirely his own fault.," or so it sez on the back cover.

Much to my delight I discovered that the very basics of cooking are explained with robotic precision and that bizarre recipes from the era that created heart disease are broken down by season. Here is but a sampling of the January suggestions certain to tempt any young man on the go's palette. Don't forget your pre-dinner and after-dinner cocktails, cuz if you eat this, you'll need it. Vodka Collins any one?

Support for LAist comes from

Lunch: Ravioli au Madere

1 tin ravioli - half a wine glass of Madeira - 1 3/4 oz grated parmesian cheese - ground pepper - a knob of butter

Before opening the tin, place it for a few minutes in hot water, to warm its contents, then open the tin and place its contents into a buttered fireproof dish. Pour on the madeira, sprinkle with grated cheese and dot over the butter. Put the dish into a moderately hot oven to heat through. Finish under the griller to lightly brown the top.

Hey, didn't they just put down spaghetti in the can? Well, I guess Franco American ravioli is haute cuisine.