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A
BACHELOR'S
CUPBOARD
Concerning
Condiments
MANGO
are
stuffed
young
melons
or
cucumbers,
PICKLES
and
an
admirable
relish
with
cold
cuts.
MAYON-
is
an
uncooked
salad
dressing
made
from
NAISE
oil
and
the
yolks
of
eggs,
mustard,
lemon
juice
or
vinegar,
and
salt.
MINT
is
chopped
green
mint,
vinegar,
and
sugar,
SAUCE
mixed
and
served
cold
with
lamb
or
mut-
ton.
Also
served
in
America
with
hot
roast
lamb,
but
never
in
England.
MUSH-
tinned,
are
a
necessity
for
use
in
many
ROOMS
entrees,
or
cooked
in
the
chafing-dish
by
themselves.
Cepes
are
large
mushrooms
preserved
in
oil,
and
mushroom
catsup
is
a
delicious
relish.
Mush-
rooms
dried,
can
be
bought
at
Italian
groceries
and
are
better
as to
flavor
than
the
tinned
variety,
v^hen
used
for
sauces
and
garnishes
for
steaks.
MUSTARD
is
one
of
the
essentials,
like
salt,
in
every
cupboard.
Epicures
in
Shakespeare's
time
ate
mustard
w^ith
pancakes.
Several
varieties
of
mixed
mustards
may
be
bought
in
glass,
notably
the
German
mustard
and
English
mustard.
Mustard
mixed
in
warm
water
is
a
valuable
emetic
in
case
of
poisoning,
and
mustard
plasters
and
hot
mustard-water
foot-baths
make
this
condiment an
especially
valuable
one.
NOODLES,
are
respectively
the
American,
French,
and
NOUILLES
German
names
for
a
yellow
paste similar
^^^
to
macaroni,
but
containing
the
yolks
of
NUDELN
T-k
T
•
1
1
Ti
eggs.
Delicious
as
cooked
like
macaroni,
and
much
used
also
in
clear
soups.
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