1906 A Bachelor's Cupboard

A BACHELOR'S CUPBOARD Concerning Condiments

Oscar

OSCAR'S

the

of

d'oeuvre

of

the

chef

is

SAUCE

Waldorf-Astoria.

PARME-

is an Italian cheese which comes grated In

SAN

and an Indispensable accompanl-

bottles,

CHEESE

ment to most Italian dishes, such as maca- roni, spaghetti, ravioli, onion soup, and all soups made from Italian pastes. PIMIENTO is allspice. PIMIENTO are canned sweet peppers. MORRONES SAGE Is the best herb flavoring for pork, sausage, goose, and tame duck. Can be bought In pressed packages or ground In tins. SAVORY is another soup herb that comes in two varieties — summer and w^Inter savory. Better bought green from the green-grocer than in the pow^dered

state.

SOY

is a bottled sauce of high flavor, Imported

from China and India. TABASCO is the

known.

" hottest "

sauce

Indis-

SAUCE

pensable. TRUFFLES A fungus growing underground, and es- teemed as a great luxury In Europe. Principally used in game pates, boned capon, and other made dishes, the Perlgord variety being the most choice. TARTARE is mayonnaise mixed with chopped onion SAUCE and parsley and served with fish. Olives and pickles are also added, when desired. 122