The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1902-10-22


of one ounce of green parsley, a sprig
of thyme, sprig of marjoram, the
same quantity cf rosemary, one medium
sized onion with three whole cloves
stuck in it. a long pepper or few
peppercorns, a dried capsicum or two,
small piece eff mace and quarter OF a
lemon Another rather more difficult,
perhaps. to obtain except in large city
markets IS as follows: Lemon thyme,
sweet basil, mint, dill, rosemary, bruised
/ coreander seeds, carraway seeds, cloves,
a few chives or eschalots, or a small
Glove CT garlic, half lemon and some
peppers. Housewives who have a small
plot Of ground may have kitchen
garden wnere they may cultivate all the
savory herbs required for their own use
and make quite a neat little sum from
the sale of their surplus stock to their
less fortunate neighbors.
Very good bouquet garni'' for stews
/ or hashes consists of one ounce of
lemon peel. one ounce sweet basil two
ounces each of parsley, sweet marjoram
and thyme, dried pounded and mixed
I together and kept in a closed glass jar,
ready for use at any time and IN any
| quantity.
The bouquet garni sold in our mar
kets and known as pot herbs usually
/ consists of a sprig of parsley, a small
green onion, in summer. a sprig of
thyme, slice of carrot and rather I'M
savory looking piece of celery.
bouquet garnl is also known as a
| "fagot of herbs"
Herbs are best when they can be used
fresh, as then only can their full, rich
flavor be obtained. But when they can
not be had in this way will answer nice
ly when dried.
Gather when they begin to bloom,
wash and tie in bunches cover with
netting or very thin cheesecloth and
hang them up, with leaves downward
to dry. When perfectly dry pick off the
leaves and put them in small glass jars,
cork tightly and label each kind if you
wish to keep them separate and when
mixed it is best to take the same pre-
caution, as you may not remember the
combinat ton
KITCHEN BOUQUET.
This is a convenient preparation to
have in the pantry for fiavoring and en-
riching sauces, StewS etc.
Take ore onion, one carrot one celery
root, one sweet potato. one parsnip, one
red pepper, one shallot and from one to
four Glove garlicS, according to taste.
( Remove the seeds from the pepper, peel
the carrot, parsnip, onion and potato
| and chop all the vegetables very fine.
Add three large bay leaves. quarter of
a teaspOonful each of cloves mace. Gin
namOn and allspice. Mix all together
and season with salt and pepper Put
a layer of the Vegeta bles in the bottom
of a saucepan, sprinkle with brown
sugar Then add another layer of vege-
tables, then sugar, and continue in this
way until all is in. Bake in a quick.
oven and when a rich brown add half a,
cup of cold water; place on top of stove
and stir and cook for fifteen minutes or
until you have a rich brown syrup.
Strain off the sauce and bottle, corkng
tightly. Keep in a cool place. A little
of this added to a SOUP stew or sauce
will give color and flavor.
HERB SALT.
Take bay leaves, sweet basil, mar
joram and thyme in equal quantities.
Place them on a dish, in a very mOder-
ateiy heated oven, leaving the door
open. When dry enough, grind or rub
them fine, using small spice mill if
you have one Rub through a wire
sieve allowing to eight ounces of the
herbs two tablespOonsfu1 of salt half
teaspoOnful allspice, half an ounce of
white pepper, half teaspoonful ground
mace. one nutmeg grated, one table,
spoonful celery salt. When we'll mixed
put into wide mounted bottles and cork
tightly and keep in a dry place.
FINE HERBS.
This term used generally in recipes
means parsley only, but practically it is
a mixture of parsley, tarragon, chervil
shallots, chives, basil and mushrooms
chopped and sweated in fat The fol-
lowing is good formula: Place an
ounce of butter in saucepan with six
shallots chopped fine. Set over the fire
and cook three minutes then add half
cup of finely minced mushrooms and
sweat for ten minutes: remove from
boiling water, quickly removing them
and mincing very fine: add a table
spoonful to other materials season with
half a teasDoonful of salt and same of
nutmeg. If you do not use at once, put
into a small lar and cover with melted
paraffin.
SPICED SALT
This is Durand's recipe for spiced
salt: Take two ounces salt. four heads
of cloves, two nutmegs. six bay leaves,
aT17nl fn74v halo
corns, a drachm of basil leaves and the
same quantity of cor:ander Seeds
Pound in a mortar and pass through a
fine sieve. Keep tightly corked in bot
ties.
Another variation is to dry in a warm
oven some thyme, sweet marjoram. pars-
ley and finely Clipped yellow rind of
lemon: pound it in a mortar and run
through sieve; add a teaspoonful of
celery salt and cork tightly in bottles.
Cooking an Old Fowl
POTTED FOWL.
those " to Tanf hair- wv,