A small bundle of fresh or dried herbs containing a sprig each of parsley, sage, marjoram, chervil and thyme. Use in the stock pot, for pot-roasting, and in boiling fish and spaghetti. If the leaves are loose, tie in a bit of cheesecloth.

Fines Herbes

A combination of herbs minced together; made up of a teaspoonful of parsley and a half-teaspoonful each of marjoram, savory, chervil and a little sage. Sprinkle over broiled, or planked, fish, place in the fold of an omelet, strew over shirred eggs, or serve with lettuce or romaine. Dried herb leaves may be used if freshened in warm water. Use in stuffing for baked cabbage or game.

Mint

Use fresh in mint sauce, cabbage and mint salad, drinks, as orange mintade and angel tip, orange and mint salad, fruit cocktails, hot or iced tea, or lemonade; fresh, or dry, in a casserole of duck, apple jelly or gelatine, canned or dried pea soup and with peas.

Bay Leaves

Use sparingly in meat soups, bisques made of haddock and cod, or stewed tomato; cream of tomato or celery soup. Boil with veal, ham, game and fish. Use in warm water. Use in stuffing for baked cabbage or meat or fish and in brown and tomato sauces.

Parsley

Use sparingly, fresh, or dried and freshened; with omelets, shirred eggs, and chopped meat, mushrooms, broiled tomatoes, buttered potatoes, in butter sauce for fish, in soups and salads.

Dill

Use fresh, or dried and freshened; in egg salad, plain salads, creamed soups and on broiled fish.

Dried Mushroom Trimmings

Use as a basis for mushroom soup, mushroom sauce, and in cream or brown sauce for oysters, veal, fish, chicken and any place where a mushroom flavor is desirable.

Sage

Use fresh or dry with beef, ham, or pork, and chopped meats; sifted into cornmeal mush for frying, and occasionally with cabbage; string beans or spinach cooked with salt pork; also in bread dressings for pork, beef or ham.

Thyme And Marjoram

Use with light meats, as turkey, broiled squab, pan-cooked chicken and fish; in bread dressings; and with boiled beans.

Tarragon

When fresh, mince and sprinkle on plain salads, or sparingly on broiled fish. Use fresh or dry in making tarragon vinegar. Use in chicken, fish and veal salads.

Horseradish

Use with heavy meats, mixed with a little vinegar and sugar, or as a sauce made with stock and crumbs; beat into butter and spread on broiled or planked fish; use in sandwiches; add to pickled beets, or beet and cabbage salad. Dried horseradish may be freshened and used in the same way.

Mixed Pickle Spice

Use a teaspoonful in making two quarts of soup stock, boiling mutton, fish, corned beef, ham, or tongue, making tomato soup, pickling beets, cauliflower and carrots for immediate use. To use, tie loosely in cheesecloth.

Whole Cloves

Use in making soup stock, sweet-sour sauces, baked carrots, boiled beans, spiced beets, boiling fish, and baking ham in cider or grape juice, coddled apples or pears and spiced punch.

Mustard

Sprinkle sparingly on lettuce to be dressed at the table, in mustard sauce, for potatoes, beef and so on; combine minced ham and tongue for sandwiches, and add occasionally to cheese dishes.

Mace

Use sparingly with spiced beef, oysters, veal; in mayonnaise for shell-fish, occasionally in sauce tartare, French oyster soup, escalloped oysters, sauce for asparagus, potato croquettes. Use in rich cookies, berry pie and pound cake to produce the old-fashioned flavor.

Nutmeg

Use very judiciously as the flavor is pronounced; with spinach, mushrooms, or in place of mace. It may be combined with pickled beets or carrots, also sweet potatoes; stuffed baked potatoes, escalloped fish. Grate over custard pie, or junkets, use in custards, any apple dish, occasionally with cooked peaches or pears, or whenever a blend of spices is desired.

Stick Cinnamon

Use with pickle spice, in boiling corned, or spiced, beef, ham, smoked, or fresh, tongue, occasionally with fish, and in making court bouillon. A little is delicious with chocolate, either hot or iced, or in chocolate corn starch pudding, or chocolate frappe. It combines well with boiled apples, escalloped pears, either fresh or dried, stewed figs, or prunes.

Ground Cinnamon

Use in apple and squash pie, doughnuts, apple rolls, Dutch apple cake, in the syrup for basting baked apples, currantade, spice cakes, cinnamon toast, cinnamon loaf, etc.

Caraway Seed

Use with pork sausage; in red cabbage salad, for caraway vinegar, in old-time seed cakes, rye and sweet breads.

Coriander Seed

Use in candies; sparingly sprinkled on cookies; ground, in cakes, sweet rolls or bread.

Curry

Use with meats which need livening; as soup meat, boiled chicken, sweetbreads, etc., or as a sauce for ham, tongue, or fish, or in boiled or mayonnaise dressing, to be used with veal, lamb, or vegetables. Serve curried rice, or potatoes with chicken, veal, or lamb, either plain or creamed. Curry sauce may be used with quickly-boiled cabbage, cauliflower, carrots, or onions.

Celery Tips

Use for celery soup, bouillon, in sauce for fowl, for creaming oysters, lamb, or chicken, in making chicken jelly, boiling veal for loaf; in potato soup and oyster stew.

Cheese

Cheese in various forms may be used to give variety in flavoring. The most commonly used with meats, eggs, soups and spaghetti is Parmesan, but to be wholly satisfactory, this must be bought in bulk form and grated; it is also less expensive this way than in bottles. However, American cheese may be used to good advantage in a similar way. It is a good plan to save all rinds and bits of cheese, dry them in a current of air and grate them for use as needed.