A bachelors cupboard

In stocking the cupboard, then, do not forget the value that lies in the condiments, for without them no dish is palatable. The simplest of them all, the plebeian salt, is the most necessary, and without it the finest feast would be impossible. Pepper is another essential, and the varieties that should be included are black pepper and white pepper, each obtained from a plant both wild and cultivated, growing in India. Cayenne pepper Is the sharpest variety, and the sweet chile pepper of New Orleans and Mexican cities, which is much milder, is also desirable. The pimientos belong to the pepper family, and no one should fall to include In his condiment cupboard a few cans of the Pimientos Morrones, or sweet peppers put up In oil. Chile pepper occupies the same place in Creole cookery that curry powder holds in that of India and Ceylon. Paprika Is the national seasoning of Hungary, and is perhaps a shade stronger than the chile pepper, and vastly better for use In dishes containing cheese. Here is a fact that should be remembered : It is said by a famous physician that If a person eats every day a little red pepper with his food, he will never become a paralytic. But by the same token, there is danger In eating too much, as one's stomach may easily become burned by it. Concerning Condiments When Louis XV. at the request of Madame Du Barry conferred the order of " cordon bleu " upon the cook In recognition of her perfect cooking, he was quite overcome at the perfection of each dish and its seasoning. The French as a race are past masters at the art of seasoning food, and devote the same attention to these culinary masterpieces that a poet or painter does to his art. A list of condiments and their uses may aid the bachelor In preparing his feasts, and from it he may select whatever suits the individual taste. ANCHOVY A British firm practically controls the ESSENCE world's market in the manufacture of anchovy essence, which is made from a little sea fish caught in the Mediterranean. It can be bought for use as hors d'oeuvres in little kegs or In bottles as packed In Italy. The essence is used in flavoring fish sauces, and the anchovy paste or anchovy butter which comes in small jars Is used spread upon canapes and on hot toast, while It Is used in England in sandwiches served at afternoon tea. Anchovy eggs are appetizers made from hard-boiled eggs, the yolks mashed with anchovy paste and returned to the cavities. AROMA- is a fine salt having mixed with It for TIC SALT ready use pepper, mace, bay leaf, rosemary, sage, thyme, celery seed, and perhaps other ingredients. It saves time and trouble in mixing the various seasonings necessary for soups, etc. Concerning Condiments BEAR- A Swiss sauce named from King Henry, NAISE ^'-phe Bearnaise," in his Swiss home. A SAIJCF popular sauce for serving with beefsteaks and fillet of beef. CAPERS Pickled green berries from a shrub, an oldtime relish to eat with mutton. Caper sauce is made from butter sauce mixed with capers and the caper vinegar. Capers are used as well in certain salads. The pods of the nasturtium flower are often used as a substitute. CA- is a relish beloved of gourmands the world VIARE over. In Berlin a favorite supper dish,