appreciate why the ancients held nerbs 
in such high regard. 
No doubt as the result of ‘old wives 
tales’, the popular conception of herbs is, 
something of a medicinal nature. Shades 
of wormwood and tansy tea! If one can 
only realize that there is a long list of 
herbs for use in cooking — basil, mar- 
jaram, sage, thyme, savory etc., whose 
very names conjure up pangs of antici- 
patory hunger. Then you may realize 
what you are missing in food enjoyment 
by not using them. 
The art of cooking with herbs has 
never been lost in Europe and one of 
the chief differences between the creations 
of famous foreign chefs and our plain 
every-day fare is their effective usage of 
herbs. | 
To use herbs correctly you should not 
overdose. The idea is not to overpower 
the main dish but to add that extra some- 
thing which makes it different. In other 

words a flavor which makes the difference le 
between the same old six and seven and | 
the creation. ZEA 
When you use dried herbs bear in ! 
mind that heat releases the pungency SNe 
from the dried leaf quickly. Therefore ne: \ 
if herbs are to be used as a garnish, add 
them to the food shortly before serving. 
If sauces are to be used add the herbs to 
it. When the herbs are to be used in 
ground meats or roasts tuck them away f 
within the folds of meat so they are not in 
direct contact with a flame. 
On cold dishes such as salads, sand- 
wiches, fruits, etc., add the herbs to the 
A Z_ Pegqe 2% >So 
