OIL is one of the most important of condiments, and used by the Latin races in their cookery in preference 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 California 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 dJOil," 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 assimilator. French authorities hold that the " cuisine au beurre" is more conducive to digestion than the " cuisine a l'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 varieties, the best the Spanish Queen olives of mammoth size; then the Sicilian olives, the ripe olives of California, and olives stuffed with red peppers and anchovies, as well as pickled olives. No well-regulated cupboard should be without them.

OSCAR'S SAUCE is the chef d'ceuvre of Oscar of the Waldorf-Astoria.

PARMESNA CHEESE- is an Italian cheese which comes grated in bottles, and an indispensable accompaniment to most Italian dishes, such as macaroni, spaghetti, ravioli, onion soup, and all soups made from Italian pastes.

PIMIENTO is allspice.

PIMIENTO MORRONES are canned sweet peppers.