1906 A Bachelor's Cupboard

A BACHELOR'S CUPBOARD Concerning Condiments but its seasoning, that gives it that perfection we recog- A five-penny soup bone may attain by judicious seasoning at the hand of the French jemme de cuisine the dignity of a plat at the Cafe Royale. 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 ple- beian 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 de- The pimientos belong to the pepper family, and no one should fall to include In his condiment cup- board 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 sea- soning 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. 115 nize. sirable.