Most for your money cookbook

boiling if not strong enough. Beat up an egg yolk or two with a tablespoon of water; slowly pour the soup over, stirring constantly. Then serve, with several small squares of bread fried in butter or toasted in each soup plate. A tablespoon of lemon juice or a few drops of vinegar thrown into the soup at the last minute is an improvement. And if there is left-over fish it may be cut into small neat pieces, heated in the soup at the end, and a piece or two included in each serving. Season It! We depend so much on salt and pepper for seasoning that we're likely to overlook a whole bouquet of fine flavors that make dishes twice as tasty at almost no cost at all. In Jewish sections you'll find plenty of highly-flavored seeds such as poppy and dill, spices and herbs — dill especially; in German districts there's always caraway; and few Italians, even when crowded into slums, can get along without a pot of basil growing on the window sill to make all dishes, especially those made with tomato, extra snappy. Herbs are easy to grow in a sunny window, or you can buy them fresh in summer and dried in winter at herb stores, foreign florist shops and sometimes on the pushcarts. Here is a list of common ones, all of them dirt cheap compared to the flavorsome work they do: anise, basil, caraway, celery, chives, coriander, dill, sweet marjoram, mint, parsley, sage, savory, tarragon, thyme and watercress. Some of these can be bought in pots, especially in the "Little Italys," and these can be set in saucers on the kitchen window sill S2 for handy picking, watered daily and turned occasionally to keep theit from growing lopsided. With plenty of sun and water they can be kept flourishing all winter, when green things are greatly relished. Most herbs belong to two plant families, the carrot and the mint. In America the large mint family supplies such favorite herbs as spearmint, peppermint, sage and thyme. We know ordinary garden mint best in mint juleps, and in mint sauce which goes so well with Spring lamb that many butchers give a bundle of it free with every leg. But the minced leaves should be strewn over green peas, string beans and new potatoes as well. They set off lemonade and nearly all tinkling summer drinks, and when the leaves are candied there is nothing better to garnish sweet potatoes, or to nibble after dinner in place of commercial mints. They should be dried, too, for winter use. Try powdering a few dried leaves into a steaming cauldron of pea soup. All members of the mint family serve in place of spearmint, which is the herb we call just "mint." In France, for instance, thyme is substituted, especially in the lowlands and salt marsh country where it grows wild and the sheep eat their weight in it. Hence French lamb is delicately reminiscent of its pasturage, and thyme is added to flavor the roast that's most highly prized in this section. On the other hand, sage, a sister mint, grows wild in the highlands and along the Mediterranean shore, just as it does in Texas — so sage-scented lamb takes the place of thyme-flavored there.