The Waterbury Democrat., 1931-08-11
SISTER WARTS KITCHEN
NEA Service Writer

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 If you are planning to replant your perennial border this fall, con- slider the sweet herbs along with the dephinium and pyrethrum. A corner given over to sage and thyme and as many herbs as you have room for, will prove most sat- isfactory as a part of your garden. Because of their aromatic bouquet, these herbs add much to the flavor of all foods, but are particularly valuable in soups and salads where elusive and intriguing f1avors are needed.
 Most of the sweet herbs which can be grown in the garden are used in cooking. Some, such as lemon verbena and sweet lavender, are deliciously fragrant and delight full to dry and use in the house. hold linen cupboards.
 Many of the sweet herbs can be dried and stored for winter use. they come from the garden. Bor- age, burnet, sweet basil. thyme, sage and savory are used after be- ing dried. Chives, parsley ,dill, chervil and mint are used fresh as well as dried.
 Some of the herbs are perennial and, when once established, will come year after year. Thyme, for instance, is perennial plant which grows in the form of small shrub from six to ten inches high. The young leaves and shoots only are used. Sage and sweet mar joram both are perennila plants.
 Savoy for Soups
 The fargo of herbs or kitchen bouquet usually contains bay-leaf, parsley, pepper-pod, carrot, celery and chives. Soups and stews sea- soned with these herbs have a saw oriness quite impossible to gain by other means. The secret of fine cooking lies in the seasoning.
 Sage, thyme, savory and mar joram are used in stuffings for poultry and meats.
 Dill, caraway, fennel, mustard, burnet, horseradish and mint are used in sauces and are pungent and stimulating.
 Herb vinegars are particularly worth while to have on hand for salad dressing. Basil, tarragon, garlic and parsley vinegars are easily made at home. They often are the source of the indescribable taste found in French dressings served in fine hotels and restau- rants.
 Basil vinegar is made by steep ing the leaves in vinegar. For two weeks the vinegar is heated each day and poured over the leaves. The infusion is strained and more basil added until the de- sired strength Is obtained.
 Paragon vinegar should be made in August when the leaves are at their best, although the dried leaves always can be used. Four cups of hot vinegar are poured over one cup of fresh leaves and allowed to stand three weeks, stirring each day. Then the vinegar Is strained and bot tied ready for use.
 good for summer vegetable salads. Head lettuce, sliced tomatoes, cu- cumbers, new cabbage-in fact. anl vegetable served with French dressing made with garlic vinegar gains a distinctive flavor that is sure to be liked.
 l GarllC vinegar | Six cloves of garlic, 8 leaves basil, 1-2 nutmeg, lemons, 1-2 cups vinegar.
 Crate nutmeg. Squeeze juice from lemons. Heat vinegar to the boiling point. Combine al tngre- dients and bring again to the boil- ing point. Bottle and let stand three weeks. Strain and seal.
 TO-morrow's Menu
 BREAKFAST: Chilled tomato juice, cereal, cream. liver and ba- con battles, crisp toast, milk cof- fee.
 LUNCHEON: Baked peppers stuffed with rice and cheese, let tuce with French dressing. black berries and cream, grape juice.
 DINNER: Broiled fish steaks. shadow potatoes, baked stuffed egg plant, new beet and cheese salad' lime shsrbst cup cakes. milk, cof-