The use of onions in culinary preparations has ever been a much-mooted question. Though the more refined members of society have always placed a sweeping interdict upon them, their use to the extent, at least, that is indicated by the French soupçon, or suspicion, is of decided advantage. And really, there is no question that, even in larger measure, the flavor of onions is of genuine value in rendering fish, veal, and the cheaper cuts of beef savory. It is the savor of all savors beloved of the artisan, and oft and again renders some homely dish acceptable day after day. Parsley, whenever it is possible, should be used in connection with onion. It is thought to counteract a tendency in some to the flatulency caused by the onion. It also sweetens the breath. Dried mushrooms, when the fresh are not to be had, mushroom or tomato catsup, the outer stalks and green leaves of celery, or celery seeds, sweet peppers, green or red, a bit of bay leaf, aromatic herbs, or a drop or two of tabasco sauce used judiciously, now and then, will lend savor or piquancy to many an otherwise plain dish. It is often the little pleasing surprise in flavor that starts the flow of the digestive fluids and puts the tired workman (whether of hand or brain) in genial mood. The simple art of judicious flavoring is one that every woman with a family to feed would do well to cultivate.

The German housewife adds a sprig of mint to green peas while they are cooking, also mace or nutmeg to many a meat and vegetable dish. A little mace in the custard used as a garnish for soups, and in such delicately flavored dishes as chicken, or sweetbread timbales, often changes flat and insipid productions into most acceptable plats. Delicate meats and fish for salads are much improved by being allowed to stand some time before serving in a French dressing - a mixture of oil and acid. Tough, dry, or tasteless meat can be improved by letting stand some time before cooking in a marinade. Mustard should be used with care. It bites too soon.