Herbs are not so much used as they used to be, when they could be obtained fresh from old- fashioned gardens. In the days of still-rooms, when cordials, pickles, and such like were made at home, various herbs for flavouring purposes Tarragon Chervil were found invaluable, but now they are more used abroad than in this country, and only a few re- main in common use. They have always a better flavour when they can be obtained fresh, but failing this, herbs that have been well dried will be found a very fair substitute. The following are some of our best known herbs : Angelica (angelique). — An aromatic herb or plant resembling rhubarb in size and texture. It is specially cultivated for its leaf stalks, which are boiled in syrup or candied, and used in confec- tionery. It is well known by its pretty green colour, and is useful for ornamental purposes. The fruits or seeds of some kinds of angelica are used for flavouring liqueurs, bitters, cordials, &c., and the stalks are sometimes blanched and eaten like celery. Balm (baume). — Not much used nowadays, but a small sprig is sometimes put into claret cup. Basil (basilic) is reckoned among the sweet herbs and has a very pleasant smell and taste. It is useful as a flavouring both for soups and sauces, but is more used in France than in this country. It can be bought in a ready-dried state. Bay-leaf (feuille de laurier). — The leaves of the bay or common laurel are much used for flavouring purposes, and both for sweet and savoury dishes. A bay-leaf is generally added to a bunch of herbs for soups, stews, sauces, &c., whilst milk that is to be used for making custards and puddings has frequently a bay-leaf infused in it, wliich will give it the flavour of almonds or other nut kernels. Bay-leaves are best when used fresh, but they can also be hung up and dried. Borage — The young leaves of this plant are used for flavouring claret cup, and are occasionally put into salads. Burnet is rather an old-fashioned herb. It used to form one of the ingredients of claret and other wine cups, imparting a flavour of cucumber to tho drink. It is also useful in salads and sauces where chopped herbs are required. Chervil (cerfeuil) can be used both for flavouring and decorative purposes. It is so pretty and deli- cate that it is highly appreciated. It can be dried, powdered, and bottled. Chives (ciboule or civettes). — A small kind of onion with a very delicate flavour. They must be used very fresh, and are frequently put into salads. The leaves finely minced are used for flavouring purposes, and form one of the ingredients of a fines herbes garnish. Fennel (fenouil) is used principally for flavouring some kinds of fish, as in fennel sauce with mackerel. Garlic (ail). — This belongs to the onion tribe and has a very pungent taste and strong smell. The root can be divided into about a dozen small natural divisions, which are called “ cloves of garlic.” 629 630 COOKERY FOR EVERY HOUSEHOLD Garlic is more used abroad than in this country. For English tastes sufficient flavour is generally obtained by rubbing the dish or saucepan to be used with a cut clove of garlic.

AI-modernized reading of the original text

Herbs are not so much used as they used to be, when they could be obtained fresh from oldfashioned gardens. In the days of still-rooms, when cordials, pickles, and such like were made at home, various herbs for flavouring purposes Tarragon Chervil were found invaluable, but now they are more used abroad than in this country, and only a few remain in common use. They have always a better flavour when they can be obtained fresh, but failing this, herbs that have been well dried will be found a very fair substitute. The following are some of our best known herbs : Angelica (angelique). — An aromatic herb or plant resembling rhubarb in size and texture. It is specially cultivated for its leaf stalks, which are boiled in syrup or candied, and used in confectionery. It is well known by its pretty green colour, and is useful for ornamental purposes. The fruits or seeds of some kinds of angelica are used for flavouring liqueurs, bitters, cordials, &c., and the stalks are sometimes blanched and eaten like celery. Balm (baume). — Not much used nowadays, but a small sprig is sometimes put into claret cup. Basil (basilic) is reckoned among the sweet herbs and has a very pleasant smell and taste. It is useful as a flavouring both for soups and sauces, but is more used in France than in this country. It can be bought in a ready-dried state. Bay-leaf (feuille de laurier). — The leaves of the bay or common laurel are much used for flavouring purposes, and both for sweet and savoury dishes. A bay-leaf is generally added to a bunch of herbs for soups, stews, sauces, &c., whilst milk that is to be used for making custards and puddings has frequently a bay-leaf infused in it, wliich will give it the flavour of almonds or other nut kernels. Bay-leaves are best when used fresh, but they can also be hung up and dried. Borage — The young leaves of this plant are used for flavouring claret cup, and are occasionally put into salads. Burnet is rather an old-fashioned herb. It used to form one of the ingredients of claret and other wine cups, imparting a flavour of cucumber to the drink. It is also useful in salads and sauces where chopped herbs are required. Chervil (cerfeuil) can be used both for flavouring and decorative purposes. It is so pretty and delicate that it is highly appreciated. It can be dried, powdered, and bottled. Chives (ciboule or civettes). — A small kind of onion with a very delicate flavour. They must be used very fresh, and are frequently put into salads. The leaves finely minced are used for flavouring purposes, and form one of the ingredients of a fines herbes garnish. Fennel (fenouil) is used principally for flavouring some kinds of fish, as in fennel sauce with mackerel. Garlic (ail). — This belongs to the onion tribe and has a very pungent taste and strong smell. The root can be divided into about a dozen small natural divisions, which are called “ cloves of garlic.” Garlic is more used abroad than in this country. For English tastes sufficient flavour is generally obtained by rubbing the dish or saucepan to be used with a cut clove of garlic.

Cookery for every household