Bruise half a dozen cloves of garlic, rub them through a fine sieve with a wooden spoon; mix this pulp with butter and beat thoroughly, put in a wide mouthed bottle and keep for further use.
GROUND CHERRY PUDDING.
Half fill a pudding dish with ripe ground cherries or husk tomatoes, dot with bits of butter and cover with a soft batter made of one cup milk, one egg, one tablespoonful butter, two teaspoonfuls baking powder and a half-saltspoonful of salt. Bake quickly and serve with lemon sauce. This fruit is so easily raised, so prolific and so delicious, used in various ways, that I wonder it is not more widely known and used. For pies, preserves, puddings and dried, to put in cake, it is inferior to none. It will keep a long time in the husks in a dry place. It will flourish in the fence corners or any out-of-the-way place, and seems to prefer a poor soil and neglect.
Harriet I. Mann.
HERBS.
Whether food is palatable or not largely depends upon its seasoning. Good, rich material may be stale and unprofitable because of its lack, while with it simple, inexpensive foods become delicious and take on the appearance of luxuries. A garden of herbs with its varying flavors is a full storehouse for the housekeeper, it gives great variety to a few materials and without much expense of money, time or space as any little waste corner of the garden or even a window box, will afford a fine supply. Besides use as flowers the young sprouts of most of the herbs are available as greens or salads, and are excellent with any plain salad dressing; among them might be mentioned mustard, cress, chervil, parsley, mint, purslane, chives, sorrel, dandelions, nasturtiums, tarragon and fennel. Many of these herbs are ornamental and make beautiful garnishes, or are medicinal and add to the home pharmacy. Though not equally good as the fresh herbs, yet dried ones hold their flavors and do excellent service. Just before flowering they should be gathered on a sunshiny day and dried by artificial heat, as less flavor escapes in quick drying. When dry, powder them and put up in tin cans, or glass bottles, tightly sealed and properly labeled. Parsley, mint and tarragon should be dried in June or July, thyme, marjoram and savory in July and August, basil and sage in August and September.
Anise.—Anise leaves are used for garnishing, and the seeds for seasoning, also are used medicinally.
Balm.—Balm leaves and stems are used medicinally and make a beverage called Balm Wine. A variety of cat-mint called Moldavian balm is used in Germany for flavoring food.
Basil.—Sweet basil an aromatic herb is classed among the sweet herbs. It is used as seasoning in soups, sauces, salads and in fish dressings. Basil vinegar takes the place in winter of the fresh herb.
Basil Vinegar.—In August or September gather the fresh basil leaves. Clean them thoroughly, put them in a wide mouthed bottle and cover with cider vinegar, or wine for fourteen days. If extra strength is wanted draw off the vinegar after a week or ten days and pour over fresh leaves; strain after fourteen days and bottle tightly.