to new heights of palate-pleasing delight. Fish loses its sea-weedy 
taint, to become white meat more delicate and choice than any fowl, 
under the magic spell of Tarragon vinegar. Tartare sauce is not au- 
thentic unless it is made with Tarragon. The essential oils, so often 
lost in drying, are best captured by preserving the leaves in fine vinegar. 
TARRAGON VINEGAR 
Fill a wide mouth jar with washed, surface-dried Tarragon leaves. 
Cover with white wine vinegar. Keep well stoppered for two months. 
The vinegar may be drawn off at the end of that time, however, if the 
leaves are left in the vinegar they may be used in salads and sauces 
where the sharpness of vinegar would not be welcome. 
TARRAGON butter, made with softened or melted butter, lemon 
juice and minced Tarragon leaves is a perfect dressing for broiled fish. 
Chervil and Chives go nicely with Tarragon in fines herbes or salads. 
THYME is an essential ingredient in the bouquet garni, court 
boullion and sometimes included in fines herbes. It blends so well with 
other herbs that its uses can be multiplied to infinity by varying the 
accompanists. Creamed chipped beef, clam chowder, ragouts, roasts, 
stuffings, sauces and fish are but a few of the dishes it enhances. Try 
the luscious Lemon Thyme in chicken dressing, minced with Chives 
in cream cheese and sprinkled over carrots. 
Some of the flavor and vitamins of herbs are lost in chopping © 
them with a knife. It is a good idea to keep a pair of kitchen shears 
just for the purpose of cutting the leaves very fine. 
HERB TEAS 
HE words, herb tea, suggest to many of us, bitter brews, pressed 
upon the unwilling victim to bring down fever or purify the 
blood in the spring. Until one sniffs the compelling aroma and sees 
the golden color, not unlike China tea, of Peppermint or Chamomile 
tea, it is hard to conceive of drinking them for pleasure. However, 
such pleasant tasting and salubrious tisanes are becoming popular once 
more. 
The dried flowers of Chamomile make a delectable amber beverage 
that soothes the nerves. The French relish it at bedtime to insure 
quiet sleep. Peppermint tea at the close of a rich dinner is a more 
agreeable aid to digestion than coffee. teats 
36 
