A bachelors cupboard

DOINE and garnishing planked steaks. They come VEGE- glass, with carrots, turnips, string beans, peas, and green beans, a delightful melange of color, and delicious when served with a plain French dressing as a salad. Concerning Condiments MANGO are stuffed young melons or cucumbers, PICKLES and an admirable relish with cold cuts. MAYON- is an uncooked salad dressing made from NAISE oil and the yolks of eggs, mustard, lemon juice or vinegar, and salt. MINT is chopped green mint, vinegar, and sugar, SAUCE mixed and served cold with lamb or mutton. Also served in America with hot roast lamb, but never in England. MUSH- tinned, are a necessity for use in many ROOMS entrees, or cooked in the chafing-dish by themselves. Cepes are large mushrooms preserved in oil, and mushroom catsup is a delicious relish. Mushrooms dried, can be bought at Italian groceries and are better as to flavor than the tinned variety, v^hen used for sauces and garnishes for steaks. MUSTARD is one of the essentials, like salt, in every cupboard. Epicures in Shakespeare's time ate mustard with pancakes. Several varieties of mixed mustards may be bought in glass, notably the German mustard and English mustard. Mustard mixed in warm water is a valuable emetic in case of poisoning, and mustard plasters and hot mustardwater foot-baths make this condiment an especially valuable one. NOODLES, are respectively the American, French, and NOUILLES German names for a yellow paste similar ^^^ to macaroni, but containing the yolks of NUDELN T-k T • 1 1 Ti eggs. Delicious as cooked like macaroni, and much used also in clear soups. 1 20 Concerning Condiments OIL is one of the most important of condiments, and used by the Latin races In their cookery in preference to butter. Olive oil Is obtained by crushing and pressing the olives In sacks, after which it is subjected to a refining process. A vast quantity is produced annually In France, Italy, and Spain, and In California It Is coming to be one of the staple products. There are many varieties, but In Italian oil the Lucca Is considered the best, and can best be had from Italian grocers in bulk. Most epicures, however, prefer what is said to be the finest oil made, the French '' Veuve Chaffard," which has a slight greenish tinge, and Is carefully bottled. The two distinct schools of cookery In France are the " langue d'OU" which Is distinct from the '' langue d'Oc," In the Northern cuisines and in Paris butter is the principal vehicle, but in the sunny Riviera and the Midi oil is the chief assimilator. French authorities hold that the '' cuisine au beurre '* is more conducive to digestion than the " cuisine a I'huile." A thoroughly educated palate may soon learn to distinguish the French oil from the Italian. OLIVES are the most popular of hors d'ceuvres in this country and In Europe. There are many varieties, the best the Spanish Queen olives of mammoth size; then the Sicilian olives, the ripe olives of California, and olives stuffed with red peppers and anchovies, as well as pickled olives. No well-regulated cupboard should be without them. Concerning Condiments OSCAR'S is the chef d'oeuvre of Oscar of the SAUCE Waldorf-Astoria.