A bachelors cupboard

PARME- is an Italian cheese which comes grated In SAN bottles, and an indispensable accompani- CHEESE ment to most Italian dishes,, such as macaroni, spaghetti, ravioli, onion soup, and all soups made from Italian pastes. PIMIENTO is allspice. PIMIENTO are canned sweet peppers. MORRONES SAGE Is the best herb flavoring for pork, sausage, goose, and tame duck. Can be bought In pressed packages or ground In tins. SAVORY is another soup herb that comes in two varieties — summer and winter savory. Better bought green from the green-grocer than in the pow^dered state. SOY is a bottled sauce of high flavor, Imported from China and India. TABASCO is the " hottest " sauce known. Indis- SAUCE pensable. TRUFFLES A fungus growing underground, and esteemed as a great luxury In Europe. Principally used in game pates, boned capon, and other made dishes, the Perlgord variety being the most choice. TARTARE is mayonnaise mixed with chopped onion SAUCE and parsley and served with fish. Olives and pickles are also added, when desired. Concerning Condiments VINEGAR is best bought bottled, unless one Is sure of getting the finest cider or maple-sugar vinegar made by New England farmers. White-wine vinegar Is also delicious for salads, and this, with the common variety, a bottle of Tarragon vinegar, and a small jug containing vinegar Into which the dregs may be emptied from wine bottles and kept for French dressing, should be found In every cuisine. Many condiments may be dispensed with, but oil, vinegar, salt, pepper, and mustard are the essentials with which a man of moderate means may get on nicely In the preparation of simple repasts. WORCES- is an English relish of world-wide fame. TERSHIRE Essential for a Welsh rabbit and has a SAUCE variety of uses. 'mwii CHAPTER XIII "He ttat waits upon fortune is never sure of a dinner." At times there seems to be a craving for vegetables that is irresistible. Possibly the hungry bachelor may have a Sunday luncheon In progress, or mayhap a more than usually substantial supper at which he wishes to serve up in some succulent form a vegetarian snack. For him, then, let these few chafing-dish recipes be set down. BROILED Does it seem possible TOMATOES that the luscious tomato was ever considered poisonous and that sure death awaited the eater? A fact It is, though, but most of us would prefer to think of this vegetable as the one-time " love-apple " ; surely it is a name that conjures up more delightful thoughts when the Variations with Vegetables juicy red tomatoes are broiling. Put in the blazer a tablespoonful of butter, and while it melts cut in thick slices some large ripe tomatoes. Dust them with salt, pepper, and, if the tooth be sweet, a bit of sugar; then dip in cracker dust and lay in the blazer, turning frequently until they look " just right to eat." They make a delightful accompaniment for a chop or a deviled kidney.