Twenty lessons in domestic science

DANDELIONS: These form one of the most wholesome of all greens. They are at their best as soon as the leaves extend about two inches above the ground. They are in much finer condition when found in sheltered places. The leaves grow bitter as they grow older. Cook them in as little water as possible. To eat them as a salad, cleanse and free from grit and throw into cold water, then drain and serve, usually with salt and pepper or a French dressing. Lesson Number Fifteen Herbs SAGE is one of the important condiments and can be purchased dry or powdered. The sage now in powdered form is much superior to that of some years ago. Like all other articles covered by the pure food laws, it has been greatly improved. I would suggest, however, if sage dried on the stem is desired, that it be purchased green and cleansed thoroughly before drying, and then placed in covered receptacles to protect it from dust MINT : Spearmint is also called the meadow mint and grows wild in most parts of the United States. It is used both fresh and dried. Minced fine, mixed with vinegar and sugar, it becomes the mint sauce served with lamb. Crushed and boiled in a syrup it is used for sherbets and punches. The leaves may also be candied, the same as violets or rose leaves. It may be dried to use for sweets or preserved in vinegar for sauces and salads. TARRAGON ; The green leaves of tarragon are mixed with lettuce and served with French dressing as a dinner salad. They are also dried and used in powdered form and in vinegar. Tarragon vinegar is used for sour sauces or salad dressings. It may be purchased as such or prepared when the fresh tarragon can be obtained, but the process takes about two months. CAPERS are the flower buds of a trailing shrub grown largely in Southern Europe. The buds are packed in bottles and covered with vinegar. They are used for meat sauces and salads. NASTURTIUM : The fruit of the common garden nasturtium has a flavor similar to capers and is frequently used as a substitute. It is also added to pickles to preserve them and to spiced fruits. A half pint of nasturtiums added to a large jar of pickles will prevent mold. The flowers are used for sandwiches and as a garnish to summer salads. Remember this, and plant quantities of nasturtiums in the spring. GARLIC is a very strong member of the onion tribe. The bulbs or ' ' cloves ' ' grow in clusters. One ' ' clove ' ' is sufficient to flavor a good-sized dish of food. Cloves of garlic may be cut up and placed in a bottle and the bottle filled with vinegar. This vinegar may be used for salads when the flavor of garlic is desired. BAY LEAVES: The dried bay leaves are imported and may be purchased at the drug stores. A dime's worth will last an ordinary family a year or more. They "have a peculiar aroma and are in great demand as a seasoning for soups meats and sauces, Domestic Science LESSON No. 15 SWEET BASIL: Sweet Basil is a delightful herb to cultivate, grows profusely and gives forth a welcome aroma. A few sprigs dropped into the soup kettle impart a seasoning that can be compared to nothing else. Gathered and dried it may be used alone or mixed with other herbs to season soups and sauces.