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A
BACHELOR'S
CUPBOARD
Concerning
Condiments
OIL
is
one
of
the
most
important
of
condiments,
and
used
by
the
Latin
races
In
their
cookery
in
prefer-
ence
to
butter.
Olive
oil
Is
obtained
by
crushing
and
pressing
the
olives
In
sacks,
after
which
it is
subjected
to
a
refining
process.
A
vast
quantity
is
produced
annually
In
France,
Italy,
and
Spain,
and
In
Califor-
nia
It
Is
coming
to
be
one
of
the
staple
products.
There
are
many
varieties,
but
In
Italian
oil
the
Lucca
Is
considered
the
best,
and
can
best
be
had
from
Italian
grocers
in
bulk.
Most
epicures,
however,
prefer
what
is
said
to
be
the
finest
oil
made,
the
French
''
Veuve
Chaffard,"
which
has
a
slight
greenish
tinge,
and
Is
carefully
bottled.
The
two
distinct
schools
of
cookery
In
France
are
the
"
langue
d'OU"
which
Is
distinct
from
the
''
langue
d'Oc,"
In
the
Northern
cuisines
and
in
Paris
butter
is
the
principal
vehicle,
but
in
the
sunny
Riviera
and
the
Midi
oil
is
the
chief
asslmilator.
French
authorities
hold
that
the
''
cuisine
au
beurre
'*
is
more
conducive
to
digestion
than
the
"
cuisine
a
I'huile."
A
thoroughly
educated
palate
may
soon
learn
to
distinguish
the
French
oil
from
the
Italian.
OLIVES
are
the
most
popular
of
hors
d'ceuvres
in
this
country
and
In
Europe.
There
are
many
varie-
ties,
the
best
the
Spanish
Queen
olives
of
mammoth
size;
then
the
Sicilian
olives,
the
ripe
olives
of
Cali-
fornia,
and
olives
stuffed
with
red
peppers
and
ancho-
vies,
as
well
as
pickled
olives.
No
well-regulated
cup-
board
should
be
without
them.
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