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CULINARY IIEKHS 



such flavoring, for there is spice enough in the 

 leaves themselves. 



"Pass with these, if you will, sandwiches made 

 with lettuce or nasturtium dressed with mayonnaise. 

 You may make quite a different thing of them by 

 adding mmced chives or tarragon, or thyme, to the 

 mayonnaise. The French are very partial to this 

 manner of compounding new sauces from the base 

 of the old one. After you do it a few times you also 

 will find it worth while. 



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"When it comes to a dessert I am afraid you will 

 have to go outside of herbs. You can take a cream 

 cheese and work into it with a silver knife any of 

 these herbs, or any two of them that agree with it 

 well, and serve it with toasted crackers, or you can 

 toast your crackers with common cheese, grating 

 above it sage and thyme." 



Whether this "dinner of herbs" appeals to the 

 reader or not, I venture to say that no housewife 



