1906 A Bachelor's Cupboard

A BACHELOR'S CUPBOARD Concerning Condiments is one of the most important of condiments, and used by the Latin races In their cookery in prefer- ence to butter. Olive oil Is obtained by crushing and pressing the olives In sacks, after which it is subjected A vast quantity is produced annually In France, Italy, and Spain, and In Califor- nia It Is coming to be one of the staple products. There are many varieties, but In Italian oil the Lucca Is considered the best, and can best be had from Italian grocers in bulk. Most epicures, however, prefer what is said to be the finest oil made, the French '' Veuve Chaffard," which has a slight greenish tinge, and Is carefully bottled. The two distinct schools of cookery In France are the " langue d'OU" which Is distinct from the '' langue d'Oc," In the Northern cuisines and in Paris butter is the principal vehicle, but in the sunny Riviera and the Midi oil is the chief asslmilator. French authorities hold that the '' cuisine au beurre '* is more conducive to digestion than the " cuisine a OIL to a refining process.

A thoroughly educated palate may soon learn

I'huile."

to distinguish the French oil from the Italian. OLIVES

are the most popular of hors d'ceuvres in

There are many varie-

this country and In Europe.

ties, the best the Spanish Queen olives of mammoth size; then the Sicilian olives, the ripe olives of Cali- fornia, and olives stuffed with red peppers and ancho- vies, as well as pickled olives. No well-regulated cup- board should be without them. 121