The housekeeper's guide to preserved meats, fruits, vegetables, &c

Even these few leaves, if boiled in the soup for any length of time, would cause the flavour of tarragon to predominate over every other flavour. Tarragon vinegar is used to flavour that well-known sauce called Sauce Hollandaise. It is also used in making Venetian sauce. Indeed, Venetian sauce contains a very strong flavour of tarragon, and is made as follows A spoonful of tarragon leaves are cut into diamond shape and blanched green— that is, thrown into boiling water in order to preserve their colour. A bit of butter, a little nutmeg, a spoonful of tarragon vinegar, are thrown into some good strong Dutch sauce, and the sauce is served as soon as it is hot. Tarragon vinegar is also useful in flavouring what may be called cold sauce, such as the well-known sauce called Cambridge Sauce, and another called Remoulade Sauce, and also Tartar Sauce. All these sauces are served either with cold meat, such as chicken or turkey, or with hot grilled fish, such as grilled salmon, fried eels, etc. The flavour of tarragon is always an improvement, and fresh tarragon leaves, chopped fine, are used to finish off an ordinary salad d la Franraisc. A good French salad is made by simply first rubbing the salad bowl with a bead of garlic, then throwing in some dried fresh lettuce-leaves, and sprinkling a little chopped tarragon over the whole, dressing the salad with plenty of oil, a little vinegar, pepper, and salt. There is one more sauce 1 will mention in which tarragon vinegar is used, namely, cold poivrade sauce. Put a good spoonful of ordinary brown sauce into a basin, add to it four tablespoonfuls of salad oil, one of chili vinegar, and a little taiTagon vinegar, pepper, and salt. Work the whole together with a whisk, and then add a tablespoonful of chopped parsley and a little chalot. This sauce is good with boiled artichokes, and is also served with brawn. When served with brawn a little sugar is often added to it. The most common use of tarragon vinegar in this country in many households is to use it instead of ordinary vinegar in dressing salads. This imparts the flavour of tarragon when fresh tarragon leaves cannot be obtained. THYME, ESSENCE OF.— Essence of thyme is very useful for imparting the flavour of thyme when fresh thyme cannot be obtained. Like all other essences, it must be used with very great caution, three or four drops being, as a rale, sufficient to flavour a pint of fluid. When the flavour of thyme is wanted to be added to any semi-solid substance the essence should be first well mixed with a little butter or fluid, otherwise the effect will be that one part will be more strongly flavoured than another. TIRRHOOT CHUTNEY.— See Chutney.