The Laurel Health Cookery: A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways

irritating condiments from our dietary, since they by causing a feverish state of the system and creating “a thirst which water cannot quench,” are among the greatest causes of inebriety. When our sense of taste is not benumbed or destroyed by harmful accompaniments we are in a condition to keenly enjoy the thousands of fine, delicate flavors that our loving Father has placed in wholesome foods. Among the stronger flavors for those who do not at once enjoy the delicate ones, we have sage, savory, thyme, marjoram, rosemary, bay leaf, garlic, onion, chives and leeks. Then come celery salt and seed, leaves and stalks; lemon thyme, shallots, spearmint, parsley, basil and tarragon. The flavors of carrots, turnips, cabbage and spinach have their place. The small leaf buds of sassafras may be dried and ground for soups and stews. Celery leaves dried with gentle heat make excellent flavorings. They may be powdered by rubbing through a wire strainer the same as leaf sage. Crush stalks of celery and let them stand in the soup or sauce to be flavored for 15 m., then remove them. For a fresh positive onion flavor, let slices of onion stand in the food for 5 or 10 m. The flavor of garlic is usually obtained by rubbing the dish in which the food is to be served or the spoon with which it is stirred with the cut surface of one of the cloves or sections. Slice it and crush it with salt when using it in cooked foods. One clove will flavor a large quantity. Use bay leaf in the proportion of one large leaf to a quart of liquid. As far as possible raise your own herbs. If in no other way, plant them in pots and boxes in the house. Somewhere I have seen the suggestion of planting parsley in holes in the sides of a barrel which has been sawed in two, and such plants as sage, thyme, mint, basil and tarragon in the top. Gather herbs before flowering, dry in the shade, tie in paper sacks and hang in a