CHIVES in cream or cottage cheese is a favorite sandwich spread. 
Chop some with spinach before creaming it. Brighten mashed potatoes 
with emerald flecks of finely chopped Chives. No green salad, or 
omelet is complete without this delicate hint of onion. 
CorIANDER seeds mellow with age. Wrap some in the bag of 
herbs used to season pea soup and lamb stew. Pat a few crushed seeds 
into sausage meat. Steep them in hot milk or water used in making 
gingerbread, to give it an aromatic savor. 
CHERVIL’s green-gold lace is sweeter garnish than the usual pars- 
ley. The flavor is so choice that it should not be dulled by long cook- 
ing. The fresh chopped leaves can be appreciated best in salads, herb 
butter for fish, chilled cream of potato or sorrel soup. 
CARROTS WITH CHERVIL 
Slice 2 bunches of carrots lengthwise. Bake in a covered pottery 
casserole with as little water as possible and a small clove of garlic. 
Melt 2 T. of butter or butter substitute, add’ 2 T. minced fresh 
Chervil. Let stand in a warm place. When carrots are tender, remove 
garlic and cover with Chervil butter. 
Dit has a fresh, cool tang which is familiar in Dill pickles. Try 
the Swedish way of using young Dill leaves to season lamb chops and 
stew. The Russians toss a few sprigs in boiled new potatoes, or chop 
them fine for garnishing fish and potato salad. 
FENNEL is used in much the same way as Dill, particularly in 
cream or melted butter sauce for fish and in salads. The greenish- 
white bulbs of Finocchio or Florence Fennel may be used like celery, 
as an appetizer, or in salads. The cooked stalks make a delicious vege- 
table when served with Hollandaise sauce. In the fall, Finocchio is 
usually inexpensive and plentiful at the vegetable counters. 
LovaGE is one of the most pungent, versatile herbs. The leaves 
have a strong flavor reminiscent of celery and curry. It substitutes 
delightfully for celery in tomato juice, soup, stews and stuffings. 
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