savory, 1 oz. of dried sweet marjoram and basil, 2 oz. of dried parsley,
1 oz. of dried lemon-peel.
_Mode_.--Prepare and dry the herbs by recipe No. 445; pick the leaves
from the stalks, pound them, and sift them through a hair-sieve; mix in
the above proportions, and keep in glass bottles, carefully excluding
the air. This, we think, a far better method of keeping herbs, as the
flavour and fragrance do not evaporate so much as when they are merely
put in paper bags. Preparing them in this way, you have them ready for
use at a moment's notice.
Mint, sage, parsley, &c., dried, pounded, and each put into separate
bottles, will be found very useful in winter.
[Illustration: CORK WITH WOODEN TOP.]
CORKS WITH WOODEN TOPS.--These are the best corks to use when it
is indispensable that the air should not be admitted to the
ingredients contained in bottles which are in constant use. The
top, which, as will be seen by the accompanying little cut, is
larger than the cork, is made of wood; and, besides effectually
covering the whole top of the bottle, can be easily removed and
again used, as no corkscrew is necessary to pull it out.
SAVORY.--This we find described by Columella, a voluminous Roman
writer on agriculture, as an odoriferous herb, which, "in the
brave days of old," entered into the seasoning of nearly every
dish. Verily, there are but few new things under the sun, and we
don't find that we have made many discoveries in gastronomy, at
least beyond what was known to the ancient inhabitants of Italy.
We possess two varieties of this aromatic herb, known to
naturalists as _Satureja_. They are called summer and winter
savory, according to the time of the year when they are fit for
gathering. Both sorts are in general cultivation throughout
England.
HORSERADISH SAUCE, to serve with Roast Beef.