Put the sugar in a smooth frying pan, set it over a slow heat and let it gradually melt until the color of maple syrup; it will then be very hot and if combined with a liquid, no matter if it is boiling, it will harden and must be cooked in the liquid again until melted, before being used.

A seasoning that every one can have, yet which few appreciate, is the onion. Unless it is to appear in a stew, or is very finely minced, only the juice should be used, as this is the one means by which the flavor can be evenly diffused. To obtain the juice, select a large onion but do not peel it. Cut off the top and scrape the surface with a spoon till the juice is exhausted, slice off another layer and proceed as before till the necessary amount is obtained. A clove of garlic, if peeled and rubbed around the edge of a salad bowl, gives an especially subtle flavor, but garlic must be used sparingly as it is the strongest of all flavors. Onion- and celery-salts are very useful in quick-time cookery, a dash of celery salt frequently redeeming a plain soup, a dish of creamed fish or meat; onion salt helping many, many a soup, sandwich, or a meat dish.

There are many commercial sauces which greatly help to make ordinary fare "different," but, as a general rule, they are thought rather expensive. However, considering the time they last, the ultimate expense is small. A half teaspoonful of Worcestershire, if added to a French dressing, will liven any simple salad, and besides being well adapted to plain service with meat, it is particularly good when added to certain soups, to gravies, such as those from hamburg steaks and veal chops; or to shellfish, or cheese rarebits. "Kitchen Bouquet" gives color and flavor to any anemic-looking broth or gravy and to some vegetable sauces. The various ketchups are especially useful, tomato lending itself to French dressing, soups, sauces and gravies, while walnut- and mushroom-ketchups are especially good for seasoning sauces for game. Tabasco adds a live note to vegetable, meat or fish soups and is invaluable in clam, oyster, crab, or mushroom cocktails. Even a grating of lemon or orange rind sometimes gives just the note that is needed to raw oysters or clams.

There is no greater incentive for variety in seasoning than to have the ingredients well-assembled. Chefs realize this to such degree that many of them cook with an herb tray at hand. These are divided into compartments, each being filled with a different kind of dried or powdered herb. In the household, however, it is not practicable to adopt this plan, because, when exposed to the air, herbs soon lose much of their savor, and in home cooking comparatively small amounts are used. A wicker basket with a handle may be kept near the stove and in it may be placed small jars of the different dried herbs most in use, whole cloves, bay leaves, mace and other spices, celery seed, the various commercial sauces, as well as shakers of paprika, cayenne, salt, and a mixture of seven parts salt to one of pepper, ready for use. These should be clearly labeled on the top of each can when a glance will show just what is needed and often suggest blends of seasoning that would otherwise not be thought of.

Following are a few suggestions for inexpensive seasonings.