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A
BACHELOR'S
CUPBOARD
Concerning
Condiments
CHOW
is
made
from
mfxed
pickles
thickened
with
CHOW
scalded
mustard.
CHUTNEY
is
an
East
Indian
sweet
pickle,
similar
to
Bengal
Chutney.
One
may
also
buy
mango
chutney,
a
characteristic
Singhalese
condiment,
particularly
good
with
curry.
CURRY
is
a
yellow^
powder
of
which
the
principal
POWDER
Ingredient
is
turmeric,
a
species
of
ginger.
When
one
speaks
of
Ceylon
and
of
India,
his
thoughts
naturally
revert
to
curries,
which
are
served
there
in
such
delicious
variety.
Many
of
the
London
clubs
having
their
culinary
specialties,
notably
the
Oriental
in
Hanover
Square,
where
curried
prawns
are
served
at their
best;
the
Garrick,
and
the
little
grill
over
Toole's
Theater,
where
the
curries
are
flavored
with
tamarinds.
Every
bachelor
menage
should be
supplied
with
curry,
and
the
making
of
the
various
kinds
will
give
the
cook
a
wide
knowledge
of
dry
curry,
Singhal-
ese
curry,
and
so
on
through
a
long
list.
ESTRA-
^^^
^^
same
—
a
garden
herb used
for
GON AND
flavoring
vinegar.
Tarragon
vinegar
is
a
TARRA-
necessary
Ingredient
In
the
making
of
spe-
^^^
clal
salads
and
sauces.
FINE
may
be
purchased
already
mixed
In
tins,
HERBS
and
poultry
seasoning,
which
Is
practically
the
same,
is
excellent for
stuffing,
the
Bell's
Poultry
Seasoning
being
the
best
known
variety.
FINAN-
consists
of
brown
sauce
with
sherry,
CIERE
cocks'
combs,
livers,
pieces
of
sweet-
GARNISH
breads,
etc.
Ii8