1906 A Bachelor's Cupboard

A BACHELOR'S CUPBOARD Concerning Condiments

MANGO PICKLES MAYON-

are stuffed young melons or cucumbers, and an admirable relish with cold cuts. is an uncooked salad dressing made from oil and the yolks of eggs, mustard, lemon

NAISE

juice or vinegar, and salt. MINT

is chopped green mint, vinegar, and sugar, mixed and served cold with lamb or mut-

SAUCE

in America with hot roast lamb,

Also served

ton.

but never in England. MUSH- tinned,

are a necessity for use in many

ROOMS

entrees, or cooked in the chafing-dish by Cepes are large mushrooms preserved in

themselves.

oil, and mushroom catsup is a delicious relish. Mush- rooms dried, can be bought at Italian groceries and are better as to flavor than the tinned variety, v^hen used for sauces and garnishes for steaks. MUSTARD is one of the essentials, like salt, in every cupboard. Epicures in Shakespeare's time ate mustard w^ith pancakes. Several varieties of mixed mustards may be bought in glass, notably the German mustard and English mustard. Mustard mixed in warm water is a valuable emetic in case of poisoning, and mustard plasters and hot mustard-water foot-baths make this condiment an especially valuable one. NOODLES, are respectively the American, French, and NOUILLES German names for a yellow paste similar ^^^ to macaroni, but containing the yolks of NUDELN T-k T • 1 1 Ti eggs. Delicious as cooked like macaroni, and much used also in clear soups.

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