The Republican. [volume] (Oakland, Md.) 1877-current, 1933-06-08
HomenaakerS' Column
By Miss Margaret Kirby Burtis
Home Demonstration Agent
Useful Herbs for Window Box and
Door Yard


Economics of the U. S. Department of
Agriculture, these so-called "frills"
are highly useful and practical fea-
ture of the family food supply, espec-
tally if the family is short of cash.
Such "frills" cost next to nothing if
you grow them yourself. Now, comes
the suggestion, then, since this is
gardening time, that the housewife
grow her favorite herbs and provide
her own seasonings for the summer
and next winter, too.
Some of the herbs grow beautifully
and abundantly in flower pots or win
dow boxes, according to Mr.. w. R.
Beattie, one of the Departments gar
den specialists. This is true of basil,
parsley, sweet marjoram, mint, water
cress, rose geranium, nasturtium, and
lemon verbena. Savory, sesame Tor
bene), tarragon, chervil, sage, chives,
and dill are best put out in the ground.
But they take very little space. In
this country we use sage, thyme, and
savory chiefly in stuffings for poultry,
in sausage, and in cheeses. Tarragon
leaves and dill are used in vinegar
and pickles, also in sauce, especially
for fish. Chives give delicate flavor
to sauces, salads, and omelets. Mint
is used for many purposes-stuffings,
jellies, sauces, vegetables, fruits,
salads, beverages. Some like the finely
chopped leaves with green peas, or
sprinkled on glazed carrots. Basil is
a favorite seasoning for soups and
stews, and for tomato dishes, espec-
tally macaroni with tomatoes and
cheese. Italian cooks use it also in
bean soup.
Among the common place dishes
that gain new zest if seasoned with
herbs are tomato soup, vegetable soup,
eggs and omelets, rice, fish, meat
balls, veal or lamb stew, cottage
cheese. Which herbs to use, and the
proportions of each, are largely a
matter of individual taste, but one
secret is never to use too much. The
flavor should be delicate. Chervil,
chives, sweet basil and parsley in
equal quantities with mushrooms and
eggs, are used in fine-herbs sand
witch described by one authority; in
another, tarragon, chervil, basil and
chives, with eggs and lettuce; in still
another sandwich the mixture is mint,
chervil, and cress. White sauce for
broiled fish or omelet may use chervil,
summer savory, and chives, or more
varied mixture including chives, par
sley, sweet marjoram, and thyme. The
following recipes suggest further uses
of these herbs.
Sauce With Green Herbs
One cup milk, tablespoons butter
or other fat, 2 tablespoons flour, a
teaspoon salt, 1 teaspoon butter or
other fat, 2 teaspoons finely cut mar
joram, teaspoons finely cut parsley,
2 teaspoons finely cut chives, tea
spoons finely cut thyme.
Make a sauce of the first four in
gradients. Melt the teaspoon of fat,
add the herbs, and cook for few
minutes. Stir this into the sauce, and
cook in a double boiler for about 10
minutes. Stir hot over fish, omelet, or
cooked vegetables.
Fluffy Omelet With Green Herbs
For five or six people use 6 eggs.
Beat the yolks thoroughly and add u
cup of hot white sauce made with
herbs. Fold the yolk mixture gradual
" into the stiffly beaten whites. Have
ready and hot a smooth heavy omelet
pan containing 1 tablespoon melted
butter or other fat, and pour the egg
mixture into the pan. The omelet
may be cooked in different ways, but
in any case start it on top of the stove
at moderate heat. If small-sized gas
or oil burner is used, move the pan
about so that the omelet will cook
around the edge at the same rate as IN
the center. AS soon as the omelet
has Drowned slightly on the bottom,
place it in a moderate oven and bake
for 10 minutes. When the omelet is
done, crease it through the center,
fold it over with spatula, and roll it
onto a hot platter without attempting
to lift it from the pan. Serve at once
with garnish of parsley or other green
herb.
H. d. A. SCHEDULE
June 12-Sunnyside All, 400 p. m.
June 13-Bray All, 400 p. m.
June 14-Oakland Homemakers
club, 200 p. M, with Mrs. Chas. New
man.
June 15-Bittinger Homemakers
club, 1870 p. M, with Mrs. Lawrence
Brenneman.
June 16-Kempton Senior All, 300
p. m.
CountyAgent's Column