A year's cookery

Herbs are in best condition for drying just before they begin to flower. They should be gathered on a dry day, but not in the heat of the sun. The more quickly they are dried the more effectually will their flavour be preserved. It is a good plan to put them before the fire, being careful that they do not burn. When quite dry the leaves should be picked off the stalks, rubbed to powder, and passed through a wire sieve, then put into small dry bottles, and corked closely till wanted. When all the herbs are dried, a most excellent aromatic seasoning may be made as follows : — Aromatic Herbaceous Seasoning. — Take three ounces of basil, three ounces of marjoram, two ounces of winter savory, three ounces of thyme, one ounce of dried bay-leaves, two ounces of ground cloves, two ounces of white pepper, one ounce of powdered mace, one ounce of grated nutmeg, half an ounce of cayenne pepper, half an ounce of grated lemon-peel, and two cloves of garlic. Pound all the ingredients together in a mortar, sift them through a wire sieve, put into small dry bottles, and cork for use. This mixture will be found most excellent for flavouring soups and sauces, a small pinch being sufficient for a quart of liquor. It is scarcely possible to improve upon this mixture. It is most important that genuine spices should be provided, and to secure this it is best to grind the ingredients at home. When this is not practicable they should be purchased of a first-class dealer. Tarragon Vinegar should be made in July. Pick the fresh leaves off the stalks, put them into a bottle, and cover them with vinegar. Let them remain four or six weeks, then strain the vinegar, put it into small bottles, and cork it securely. Two or three drops of this vinegar will prove a valuable addition to salad dressings and „ to mayonnaise sauce. Walnuts should be pickled and Walnut Ketchup should be made from the beginning to the middle of July. The earliest walnuts are the best ; as the season advances the fruit gets woody. Prick each walnut quite through with a large darning-needle. The hands should be covered with a cloth while this is done, or they will be deeply ,4 YE A1V 8 COOKERY. stained. Make enough brine (made of salt dissolved in boiling water) to cover them. The brine should be so strong that it will float an egg, and should go cold before the walnuts are put into it. Place a board on the fruit to keep it under ; let the walnuts lie in the brine for nine days, and make fresh brine every third day. Drain the walnuts, and turn them about in the sun till they go black. Put them into a jar and pour over them hot vinegar to cover them Spices should be boiled in the vinegar : two ounces of whole pepper, one ounce of whole ginger, three or four cloves, and a blade of mace to each quart of vinegar. Tie the jars down securely, and store in a dry place. The walnuts may be used at the end of a month, though it would be beat to leave them untouched for six months. At the end of that time the vinegar may be drained off and used as ketchup, and the jars filled up with fresh vinegar. They should in all cases be looked at now and then, and fresh vinegar to cover the walnuts entirely added when necessary. August Breakfast. Limekeon. Dinner. Pickled Herrings. Scrag of Mutton, with Rice. Milk Soup. Potted Grouse. Stirabout Cheese. Beef- steak Pie.