A bachelors cupboard

served with cayenne and lemon, bread and butter. In London, as a sandwich, and in America commonly served as " canapes a la Russe!' It is the salted and smoked roe of the sturgeon, and generally branded as Russian, although it is coming to be made in this country to some extent. CELERY is ground celery seeds added to common SALT salt, and a very necessary adjunct to the bachelor's cupboard. CHILI is made from Mexican sweet peppers, finely COLO- minced in vinegar pickle. Can be bought RADO jj^ bottles and excellent for oysters or cold SAUCE meats. CHILI is a sauce or relish made from tomatoes, SAUCE green peppers, and spices. A favorite sauce for cold meats in America. 117 A BACHELOR'S CUPBOARD Concerning Condiments CHOW is made from mfxed pickles thickened with CHOW scalded mustard. CHUTNEY is an East Indian sweet pickle, similar to Bengal Chutney. One may also buy mango chutney, a characteristic Singhalese condiment, particularly good with curry. CURRY is a yellow^ powder of which the principal POWDER Ingredient is turmeric, a species of ginger. When one speaks of Ceylon and of India, his thoughts naturally revert to curries, which are served there in such delicious variety. Many of the London clubs having their culinary specialties, notably the Oriental in Hanover Square, where curried prawns are served at their best; the Garrick, and the little grill over Toole's Theater, where the curries are flavored with tamarinds. Every bachelor menage should be supplied with curry, and the making of the various kinds will give the cook a wide knowledge of dry curry, Singhal- ese curry, and so on through a long list. ESTRA- ^^^ ^^ same — a garden herb used for GON AND flavoring vinegar. Tarragon vinegar is a TARRA- necessary Ingredient In the making of spe- ^^^ clal salads and sauces. FINE may be purchased already mixed In tins, HERBS and poultry seasoning, which Is practically the same, is excellent for stuffing, the Bell's Poultry Seasoning being the best known variety. FINAN- consists of brown sauce with sherry, CIERE cocks' combs, livers, pieces of sweet- GARNISH breads, etc. Ii8 A BACHELOR'S CUPBOARD Concerning Condiments FRENCH is an indefinite name for a variety of salad DRESSING dressings, but commonly made from salt, pepper, oil, and vinegar, with perhaps a bit of red wine to color it. GARLIC is a member of the onion family, and de- licious, if used with great care. Italian and Spanish cooks are masters in the art of using it, and a '' clove of garlic " is simply one of the divisions of the bulb, not a head of garlic. It should be in every menage, if for nothing but to rub a salad bowl, which imparts a delicious flavor to the salad. HARVEY'S is an English relish. SAUCE HORSE- is the root of a plant bottled in vinegar. RADISH German horseradish sauce is grated horse- radish boiled either in gravy or water, to which yolks beaten up in cream and vinegar are added, but not allowed to boil. English horseradish sauce is simply the root grated into vinegar, preferably Tarragon vinegar. Horseradish mustard is an excellent condiment for cold beef, and horseradish butter is made from grated horse- radish, lemon juice, and butter kneaded together for a beefsteak sauce, and served at the famous Beefsteak Club in London. MACE- A French product used for soups, salads,