The gazette-times. [volume] (Heppner, Or.) 1912-1925, 1914-10-15
Orchard and Garden


ly been revived. 1t consists Of finely
minced ehives, chervil tarragon and
burnet leaves, piled separately on each
serving of lettuce. The name "ravi-
cote" is significant, as it means to
"pick me up or strengthen. There is
no better natural tonic than these fresh
herbs, containing, as they do, great
medicinal virtues.
Fennel.
Fennel flower, or lovein -a-mist, is
grown in nearly every country. The
Turks use the seeds in navoring com
fits, the Hindus to keep away moths,
while the ladies of Cleopatra 8 court
used them to produce fastness Garden
fennel is a different herb, the inner
stalks being served raw like celery.
When this is done they become the
famous Carosella" of Naples. The
leaves may be used as pot herb along
with marjoram and sage The third
variety, Florence fennel, has a some
what delicate flavor like celery. In
Italy it is used as cooked green.
Horse-radish is a herb par excellence
for beef, a good horseradish sauce be-
ing a wonderful stimulant when the
vitality is low. In the spring the young
leaves make excellent greens, and while
the roots are at their best in the fall
they may be grated and diced, or evap-
Grated and stored in bottles. IT must be
remembered that in the latter case
the horseradish is concentrated, and
should be soaked for half an hour in
weak vinegar or milk to take on its
original bulk. In case it is desirable to
pickle this herb the grated horse radish
may be packed into wide-mouthed
bottle and covered with weak vinegar,
seasoned with sugar and salt-a table
spoonful Of sugar and a teaspoonful Of
salt being used to pint OF vinegar.
Chives are particularly delicious in
place Of onions when less marked
flavor is desirable Finely chopped and
combined with green peppers in sand
wiches, minced and sprinkled lightly on
fish or steak, as final flip to the
roastbeef gravy, strewn on lettuce or
any salad green, mixed with the yolks
of stuffed eggs, or added to potato
salad, they impart an inmitable flavor.
Rosemary, "for remembrance" is
grown largely for sentiment S sake, al
though any one raising bees will find
that it imparts delicious flavor to
honey. In making eonservcs, as apple,
jam or peach marmalade, leaf or so
of rosemary cooked with the fruit will
add wonderful fragrant flavor. AL
though not like rosemary, rose-gera-
mum leaves may be used in the same
way, apple or mint jelly frequently
having a leaf jellied in the tumbler. A
bit Of rosemary or rose geranium may
be added to an apple pie, or placed in
the bottom of cake and baked with
the cake, the steam carrying the flavor
throughout the mixture.
Angelica.
Angelica belongs to the group Of
herbs used as sweets. 1t may be bought
candied at any grocer's or caterer
but it belongs to the days when women
made their own garnishings and un-
derstood enough about handicraft to be
Of the caterer. To candy
angelica select young stalks, cut them
into strips of the desired length, wash |
well, and boil in water for ten minutes.
Drain thoroughly, then immerce in
sirup made of equal parts Of sugar and
water boiled together for ten minutes;
simmer gently until it begins to look
about thirty minutes. Then
drain, dry somewhat on wire racks, roll
in sugar and finish drying in the air.
Corlander is grown for its seed, and
is used in the centers of candies,
sprinkled sparingly over cookies, sweet
rolls or bread, like poppy or caraway
seed. Like many of the sweet herbs it
form the basis for q delicious cordial.
A wonderful flavor may be impaired
to French salad dressing if few seeds
are allowe dto stand for few minutes
to it.
Lavender is grown for use as sachet.
When the flower stalks are at their
height of flower they should be cut and
dried. The flowers may then be strip
ped off, stored in tin boxes and kept