1906 A Bachelor's Cupboard

A BACHELOR'S CUPBOARD Concerning Condiments

A Swiss sauce named from King Henry, ^'-phe Bearnaise," in his Swiss home. A popular sauce for serving with beefsteaks

BEAR- NAISE SAIJCF

and fillet of beef. CAPERS

Pickled green berries from a shrub, an old-

time relish to eat with mutton. made from butter sauce mixed with capers and the caper vinegar. Capers are used as well in certain salads. The pods of the nasturtium flow^er are often used as a substitute. CA- is a relish beloved of gourmands the world VIARE over. In Berlin a favorite supper dish, 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. Caper sauce is

is made from Mexican sweet peppers, finely

CHILI COLO- RADO SAUCE

Can be bought

minced in vinegar pickle.

jj^ bottles and excellent for oysters or cold

meats.

is a sauce or relish made from tomatoes,

CHILI

A favorite

SAUCE

and

green

peppers,

spices.

sauce for cold meats in America.

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