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A
BACHELOR'S
CUPBOARD
Concerning
Condiments
OSCAR'S
is
the
chef
d'oeuvre
of
Oscar
of
the
SAUCE
Waldorf-Astoria.
PARME-
is
an
Italian
cheese
which
comes
grated
In
SAN
bottles,
and
an
Indispensable
accompanl-
CHEESE
ment
to
most
Italian
dishes,
such
as
maca-
roni,
spaghetti,
ravioli,
onion
soup,
and
all
soups
made
from
Italian
pastes.
PIMIENTO
is
allspice.
PIMIENTO
are
canned
sweet
peppers.
MORRONES
SAGE
Is
the
best
herb
flavoring
for
pork,
sausage,
goose,
and
tame
duck.
Can
be
bought
In
pressed
packages
or
ground
In
tins.
SAVORY
is
another
soup herb
that
comes
in
two
varieties
—
summer
and
w^Inter
savory.
Better
bought
green
from
the
green-grocer
than
in
the
pow^dered
state.
SOY
is
a
bottled
sauce
of
high
flavor,
Imported
from
China
and
India.
TABASCO
is
the
"
hottest
"
sauce
known.
Indis-
SAUCE
pensable.
TRUFFLES
A
fungus
growing
underground,
and
es-
teemed
as
a
great
luxury
In
Europe.
Principally
used
in
game
pates,
boned
capon,
and
other
made
dishes,
the
Perlgord
variety
being
the
most
choice.
TARTARE
is
mayonnaise
mixed
with
chopped
onion
SAUCE
and
parsley
and
served
with
fish.
Olives
and
pickles
are
also
added,
when
desired.
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