1906 A Bachelor's Cupboard

A BACHELOR'S CUPBOARD 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 sea- soning. 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 but- ter 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- TIC SALT

salt having mixed with

for

a fine

It

is

ready rose- mary, sage, thyme, celery seed, and perhaps other ingre- dients. It saves time and trouble in mixing the vari- ous seasonings necessary for soups, etc. ii6 use pepper, mace, bay leaf,