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 winter savory. Better bought green from the green-grocer than in the powdered state.

SOY is a bottled sauce of high flavor, imported from China and India.

TABASCO SAUCE is the "hottest" sauce known. Indis-pensable.

TRUFFLES A fungus growing underground, and esteemed as a great luxury in Europe. Principally used in game pates, boned capon, and other made dishes, the Perigord variety being the most choice.

TARTARE SAUCE is mayonnaise mixed with chopped onion and parsley and served with fish. Olives and pickles are also added, when desired.

VINEGAR is best bought bottled, unless one is sure of getting the finest cider or maple-sugar vinegar made by New England farmers. White-wine vinegar is also delicious for salads, and this, with the common variety, a bottle of Tarragon vinegar, and a small jug containing vinegar into which the dregs may be emptied from wine bottles and kept for French dressing, should be found in every cuisine. Many condiments may be dispensed with, but oil, vinegar, salt, pepper, and mustard are the essentials with which a man of moderate means may get on nicely in the preparation of simple repasts.

WORCESTERSHIRE SAUCE is an English relish of world-wide fame. Essential for a Welsh rabbit and has a variety of uses.