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A
BACHELOR'S
CUPBOARD
Concerning
Condiments
FRENCH
is
an
indefinite
name
for
a
variety
of
salad
DRESSING
dressings,
but
commonly
made
from
salt,
pepper,
oil,
and
vinegar,
with
perhaps
a
bit
of
red
wine
to
color
it.
GARLIC
is
a
member
of
the
onion
family,
and
de-
licious,
if
used
with
great
care.
Italian
and
Spanish
cooks
are
masters
in
the
art
of
using
it,
and
a
''
clove
of
garlic
"
is
simply
one
of
the
divisions
of
the
bulb,
not
a
head
of
garlic.
It
should
be
in
every
menage,
if
for
nothing
but
to
rub
a
salad
bowl,
which
imparts
a
delicious flavor
to
the
salad.
HARVEY'S
is
an
English
relish.
SAUCE
HORSE-
is
the
root
of
a
plant
bottled
in
vinegar.
RADISH
German
horseradish
sauce
is
grated
horse-
radish
boiled
either
in
gravy
or
water,
to
which
yolks
beaten
up
in
cream
and
vinegar
are
added,
but
not
allowed
to
boil.
English
horseradish
sauce
is
simply
the
root
grated
into
vinegar,
preferably
Tarragon
vinegar.
Horseradish
mustard
is
an
excellent
condiment
for
cold
beef,
and
horseradish
butter
is
made
from
grated
horse-
radish,
lemon
juice,
and
butter
kneaded
together
for a
beefsteak
sauce,
and
served
at
the
famous
Beefsteak
Club
in
London.
MACE-
A
French
product
used
for
soups,
salads,
DOINE
and
garnishing
planked
steaks.
They
come
VEGE-
j'j^
glass,
with
carrots,
turnips,
string
beans,
peas,
and
green
beans,
a
delightful
melange
of
color,
and
delicious
when
served
with
a
plain
French
dressing
as
a
salad.
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