Most for your money cookbook

It's good to have a stock of different-flavored vinegars on hand to vary the savor of mayonnaise and other sauces. Get good country cider vinegar if you can, and buy it by the gallon instead of in those tricky small chain store bottles made like magnifying bar glasses to make a very little look like a lot. Fresh or dried herbs are cheap in every "foreign" market and their full flavor can be added to a pint or quart of your bulk vinegar by using such combinations as the following: In one pint of vinegar put i tablespoon each of minced water cress or highland cress, shallot, chervil and rosemary, with one clove of garlic, and let it steep in the sun until it's full flavored. In yi pint of red wine vinegar steep 4 tablespoons shredded cucumber rind, i tablespoon grated horseradish, i tablespoon minced chives or shallots. Or, I dessertspoon each of various seeds, such as celery, dill and caraway, made sprightly with minced cress, parsley and 2 capsicums. You can make your own wine vinegar by letting cheap California wine sour, adding the "mother'* from any old vinegar or a little yeast to start the acetic acid. It's always most satisfactory to make your own vinegar. Then you'll know what went into it. Apple juice, cider or peaches are best for this, but the following vegetable vinegars are cheap and satisfactory: VEGETABLE VINEGARS Tomato. Press juice from ripe tomatoes into a large vessel or crock, leave uncovered in a moderately warm place and it will quickly turn to vinegar. Add Yi cup molasses to every quart of juice if you want an extra-acid vinegar. In season, tomatoes should be almost as cheap as the dirt they grow in, especially in city markets on Saturday night, when all ripe produce has to be sold out because it won't keep until Monday. Beet. Run a bushel of washed beets through a grinder 2 or 3 times to extract all the juice — put juice in open cask or crock covered against insects and light, set in the sun for 2-3 weeks and by that time you'll have several gallons of good tasty vinegar. Potato. To every gallon of water that potatoes have been boiled in put half a cake of yeast and a pound of brown sugar. This will turn to vinegar in less than a month, but it's not as nicely flavored as most. It serves, however, for cooking and making fresh cucumber pickles without salt, simply by putting in cucumbers cut fresh from the vines and adding dill if you wish. And the chances are that this potato peel product will be as good or better than the average store article. Nasturtium. Bruise Nasturtium flowers, cover with cold vinegar, add I shallot, and yi garlic clove to each quart. Set aside for 1 months. Strain, add yi ounce cayenne and >2 ounce salt. MINT This fresh herb is so refreshing, especially in lamb sauce and lemonade, that a nickel bunch of it should always be on hand in the kitchen to use as the most-for-your-money flavoring in stews, sauces and beverages. It is packed so full of flavor that a sprig or two go farther than a whole handful of watercress or other lively relish. To our mind it's the most economical flavoring we know, and besides, mint seems exactly suited to our All-American taste. GARDEN GARNISHES AND MISCELLANIES