CANDIED MINT 



101 



cook. I am sorry not to be able to give advice 

 about blending the different Herbs for certain 

 dishes. This used to be done, I know, and perhaps 

 some old cookery-books may treat of the matter. 



Mint should be dried and stored, in addition to 

 the Herbs mentioned above ; it is so constantly 

 called for in the kitchen. Mint-leaves, dried and 

 candied, too, are excellent. At Grasse they take 

 their place with the candied Violets and Rose- 

 leaves and Orange-flowers prepared in the manu- 

 facturies of dried fruits and flowers for eating. 



Parsley cannot be dried for use hke other Herbs, 

 but can be made brittle by being placed in a tin 

 roasting-screen close to a large fire, when it should 

 be rubbed fine and put away for store. 



Whether we dry and keep Camomile-flowers, 

 Marigold-petals, Caraway and Coriander seeds, and 

 a good many other things, is a matter of taste. 

 Lavender- flowers, of course, we save, but not for 

 the kitchen. We ourselves take quite a pride in 

 making cakes and buns flavoured with home- 

 grown Caraway seeds. Perhaps it is only fancy 

 that makes us think them particularly sweet and 

 nice. 



All the winter the dried Herbs are a great joy to 

 us, the different flavours remauiing so fresh that 



