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A
BACHELOR'S
CUPBOARD
Concerning
Condiments
but
its
seasoning,
that
gives
it
that
perfection
we
recog-
nize.
A
five-penny
soup
bone
may
attain
by
judicious
seasoning
at
the
hand
of
the
French
jemme
de
cuisine
the
dignity
of
a
plat
at
the
Cafe
Royale.
In
stocking
the
cupboard,
then,
do
not
forget
the
value
that
lies
in
the
condiments,
for
without
them
no
dish
is
palatable.
The
simplest
of
them
all,
the
ple-
beian
salt,
is
the
most
necessary,
and
without
it
the
finest
feast
would
be
impossible.
Pepper
is
another
essential,
and
the
varieties
that
should be
included
are
black
pepper
and
white
pepper,
each
obtained
from
a
plant
both
wild
and
cultivated,
growing
in
India.
Cayenne
pepper
Is
the
sharpest
variety,
and
the
sweet
chile
pepper
of
New
Orleans
and
Mexican
cities,
which
is
much
milder,
is
also
de-
sirable.
The
pimientos
belong
to
the
pepper
family,
and
no
one
should
fall
to
include
In
his
condiment
cup-
board
a
few
cans
of
the
Pimientos
Morrones,
or
sweet
peppers
put
up
In
oil.
Chile
pepper
occupies
the
same
place
in
Creole
cookery
that
curry
powder
holds
in
that
of
India
and
Ceylon.
Paprika
Is
the
national
sea-
soning
of
Hungary,
and
is
perhaps
a
shade
stronger
than
the
chile
pepper,
and
vastly
better
for
use
In
dishes
containing
cheese.
Here
is
a
fact
that
should
be
remembered
:
It
is
said
by
a
famous
physician
that
If
a
person
eats
every
day
a
little
red
pepper
with
his
food,
he
will
never
become
a
paralytic.
But
by
the
same
token,
there
is
danger
In
eating
too
much,
as
one's
stomach
may
easily
become
burned
by
it.
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