Portable Sante Herbs, To Take To Sea, Or For Summer Use

What is meant by sante herbs, is as follows: shred turnips, the red part of the carrot, green onions (when in season), at other times Spanish onions, it" to be had; if not, common onions, celery, picked chervil, and cabbage-lettuce; as to quantity, that must depend upon how much soup is wanted, (about a pint of herbs, when stewed down, will do for two quarts of soup sante); when the herbs are all cut, and washed particularly clean, (as the lettuce and chervil are very-likely to be gritty, if not well washed), put them into a soup-pot or stewpan; and if asparagus is in season, add one pint of asparagus peas to the quantity of herbs that will be sufficient for two quarts of soup ; put about one pint "of good stock to them, and put them on'a slow stove, to draw down until quite dry; then put about half a pint of good glaze to them, and let them simmer in that for a few minutes; then put them into oval or round potting pots, fill the pots three parts full with the herbs, and the next day fill them up with boiling hot glaze; each pot should hold about one pint; when wanted for use, put two quarts of water into a small soup-pot or stewpan ; when it boils, put the sante" herbs in; perhaps it may want a little salt; one small lump of sugar will be a great advantage to the soup.

N.B. The herbs done in this manner will be as good in six months as they o were the day they were first done; if kept in a damp place, they will be apt to get mouldy, but the mouldy taste will not penetrate; pour a little hot water over the herbs, and the mould will come off, and leave no taste behind; tavern keepers, and those who sell soups, would find a great advantage in having herbs by them for summer use.

French Beans Preserved

'IHEY should be gathered when full grown, but not to have any seed in them ; it is immaterial what sort; the scarlet runners are as good as any for the purpose: make the brine as follows: - put water (according to the quantity of beans you intend to preserve) into a pot, and as much salt as will he the means of healing an egg to about the middle of the water; then put it on to boil for at

ROYAL cook:. 291 least three hours, but it should not boil quick, as by so doing it would waste too much; put the French beans into stone jars about three parts full; when the brine is quite cold, fill the jars within about an inch, and the remainder part with salad oil; tie a bladder over them ; they will keep good the year round; before using, soak them in warm water, and change it several times; when they are put to boil, be particular that the water boils very fast before the beans are put in, and keep boiling till they are done.

N. B. There is not the smallest doubt that French beans are a very good and wholesome vegetable to take to sea on long voyages, as the salt is very easily extracted, by putting them in warm water for about two hours before using : the expense of trying them would be very trifling; the early part of September is the time they are very plentiful, and generally cheaper, or as cheap, as any other vegetable.