CULINARY HERBS 7 



are accorded more honored places in the living room. 

 They are placed in the sunlight of a bay window 

 where Old Sol may coax forth their prisoned odors 

 and perfume the air with memories of childhood 

 summers on the farm. 



Other memories cling to the delicate little lav- 

 ender, not so much because the owner of a well- 

 filled linen closet perfumed her spotless hoard with 

 its fragrant flowers, but because of more tender 

 remembrances. Would any country wedding chest 

 be complete without its little silk bags filled with 

 dried lavender buds and blooms to add the finish- 

 ing touch of romance to the dainty trousseau of 

 linen and lace? What can recall the bridal year 

 so surely as this same kindly lavender? 



A DINNER OF HERBS 



In an article published in American Agrictilturist, 

 Dora M. Morrell says : ''There is an inference that a 

 dinner of herbs is rather a poor thing, one not to 

 be chosen as a pleasure. Perhaps it might be if it 

 came daily, but, for once in a while, try this which 

 I am going to tell you. 



'To prepare a dinner of herbs in its best estate you 

 should have a bed of seasonings such as our grand- 

 mothers had in their gardens, rows of sage, of spicy 

 mint, sweet marjoram, summer savory, fragrant 

 thyme, tarragon, chives and parsley. To these we 

 may add, if we take herbs in the Scriptural sense, 

 nasturtium, and that toothsome esculent, the onion, 

 as well as lettuce. If you wish a dinner of herbs 



