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A
BACHELOR'S
CUPBOARD
Concerning
Condiments
BEAR-
A
Swiss
sauce
named
from
King
Henry,
NAISE
^'-phe
Bearnaise,"
in
his
Swiss
home.
A
SAIJCF
popular
sauce
for
serving
with
beefsteaks
and
fillet
of
beef.
CAPERS
Pickled
green
berries
from
a
shrub,
an
old-
time
relish
to
eat
with
mutton.
Caper
sauce
is
made
from
butter
sauce
mixed
with
capers
and
the
caper
vinegar.
Capers
are
used
as
well
in
certain
salads.
The
pods
of
the
nasturtium
flow^er
are
often
used
as
a
substitute.
CA-
is
a
relish
beloved
of
gourmands
the
world
VIARE
over.
In
Berlin
a
favorite
supper
dish,
served
with
cayenne
and
lemon,
bread
and
butter.
In
London,
as
a
sandwich,
and
in
America
commonly
served
as
"
canapes
a
la
Russe!'
It
is
the
salted
and
smoked
roe
of
the
sturgeon,
and
generally
branded
as
Russian,
although
it
is
coming
to
be
made
in
this
country
to
some
extent.
CELERY
is
ground
celery
seeds
added
to
common
SALT
salt,
and
a
very
necessary
adjunct
to
the
bachelor's
cupboard.
CHILI
is
made
from
Mexican
sweet
peppers,
finely
COLO-
minced
in
vinegar
pickle.
Can
be
bought
RADO
jj^
bottles
and
excellent
for
oysters
or
cold
SAUCE
meats.
CHILI
is
a
sauce
or
relish
made
from
tomatoes,
SAUCE
green
peppers,
and
spices.
A
favorite
sauce
for
cold
meats
in
America.
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