1906 A Bachelor's Cupboard

A BACHELOR'S CUPBOARD Concerning Condiments

CHOW CHOW

is made from mfxed pickles thickened with

scalded mustard. CHUTNEY is an East Indian sweet pickle, similar to Bengal Chutney. One may also buy mango chutney, a characteristic Singhalese condiment, particularly good with curry. CURRY is a yellow^ powder of which the principal POWDER Ingredient is turmeric, a species of ginger. When one speaks of Ceylon and of India, his thoughts naturally revert to curries, which are served there in such delicious variety. Many of the London clubs having their culinary specialties, notably the Oriental in Hanover Square, where curried prawns are served at their best; the Garrick, and the little grill over Toole's Theater, where the curries are flavored with tamarinds. Every bachelor menage should be supplied with curry, and the making of the various kinds will give the cook a wide knowledge of dry curry, Singhal- ese curry, and so on through a long list. ESTRA- ^^^ ^^ same — a garden herb used for GON AND flavoring vinegar. Tarragon vinegar is a TARRA- necessary Ingredient In the making of spe- ^^^ clal salads and sauces. FINE may be purchased already mixed In tins, HERBS and poultry seasoning, which Is practically the same, is excellent for stuffing, the Bell's Poultry Seasoning being the best known variety. FINAN- consists of brown sauce with sherry, CIERE cocks' combs, livers, pieces of sweet- GARNISH breads, etc. Ii8