1906 A Bachelor's Cupboard

A BACHELOR'S CUPBOARD Concerning Condiments is an indefinite name for a variety of salad DRESSING dressings, but commonly made from salt, pepper, oil, and vinegar, with perhaps a bit of red wine to color it. GARLIC is a member of the onion family, and de- licious, if used with great care. Italian and Spanish cooks are masters in the art of using it, and a '' clove of garlic " is simply one of the divisions of the bulb, not a head of garlic. It should be in every menage, if for nothing but to rub a salad bowl, which imparts a delicious flavor to the salad. HARVEY'S is an English relish. SAUCE HORSE- is the root of a plant bottled in vinegar. RADISH German horseradish sauce is grated horse- radish boiled either in gravy or water, to which yolks beaten up in cream and vinegar are added, but not allowed to boil. English horseradish sauce is simply the root grated into vinegar, preferably Tarragon vinegar. Horseradish mustard is an excellent condiment for cold beef, and horseradish butter is made from grated horse- radish, lemon juice, and butter kneaded together for a beefsteak sauce, and served at the famous Beefsteak Club in London. MACE- A French product used for soups, salads, DOINE and garnishing planked steaks. They come VEGE- j'j^ glass, with carrots, turnips, string beans, peas, and green beans, a delightful melange of color, and delicious when served with a plain French dressing as a salad. 119 FRENCH