Summer Savory.—Summer savory is used for flavoring, and especially for flavoring beans.
Tarragon or Esdragon.—Esdragon with its fine aromatic flavor is a valuable adjunct to salads and sauces.
Tarragon or Esdragon Vinegar.—Strip the leaves from the fresh cut stalks of tarragon. Put a cupful of them in a wide mouthed bottle and cover with a quart of cider or wine vinegar, after fourteen days, strain, bottle and cork tightly.
Tagetis Lucida.—Its leaves have almost the exact flavor of tarragon and can be used as its substitute.
Thyme.—Thyme is one of the sweet herbs and its leaves are favorites for seasoning in cooking.
Winter Savory.—The leaves and young shoots, like summer savory are used for flavoring foods.
Wormwood.—Wormwood is used medicinally as its name implies.
HORSERADISH CREAM APPLE SAUCE.
Stew six sour apples and sift; let cool, and add two heaping tablespoonfuls of grated horseradish; when cold and ready to serve add double the amount of whipped cream, slightly sweetened.
Chicago Record.