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A
BACHELOR'S
CUPBOARD
Concerning
Condiments
When
Louis
XV.
at
the
request
of
Madame
Du
Barry
conferred
the
order
of
"
cordon
bleu
"
upon
the
cook
In
recognition
of
her
perfect
cooking,
he
was
quite
overcome
at
the
perfection
of
each
dish
and
its
sea-
soning.
The
French
as
a
race
are
past
masters
at
the
art
of
seasoning
food,
and
devote
the
same
attention
to
these
culinary
masterpieces
that
a
poet
or
painter
does
to
his
art.
A
list
of
condiments
and
their
uses
may
aid
the
bachelor
In
preparing
his
feasts,
and
from
it
he
may
select
whatever
suits
the
individual
taste.
ANCHOVY
A
British
firm
practically
controls
the
ESSENCE
world's
market
in
the
manufacture
of
anchovy
essence,
which
is
made
from
a
little
sea
fish
caught
in
the
Mediterranean.
It
can
be
bought
for
use
as
hors
d'oeuvres
in
little
kegs
or
In
bottles
as
packed
In
Italy.
The
essence
is
used
in
flavoring
fish
sauces,
and
the
anchovy
paste
or
anchovy
but-
ter
which
comes
in
small
jars
Is
used
spread
upon
canapes
and
on
hot
toast,
while
It
Is
used
in
England
in
sandwiches
served
at
afternoon
tea.
Anchovy
eggs
are
appetizers
made
from
hard-boiled
eggs,
the
yolks
mashed
with
anchovy
paste
and
returned
to
the
cavities.
AROMA-
is
a
fine
salt
having
mixed
with
It
for
TIC
SALT
ready
use
pepper,
mace,
bay
leaf,
rose-
mary,
sage,
thyme,
celery
seed,
and
perhaps
other
ingre-
dients.
It
saves
time
and
trouble
in
mixing
the
vari-
ous
seasonings
necessary
for
soups,
etc.
ii6