Vegetarian cookery

Lemon thjrme, sweet basil, marjoram, winter savory, and six bay leaves, half an ounce of cloves, half an ounce of all-spice, half an ounce of mace, quarter of an ounce of Cayenne, and one ounce of whole black pepper. Dry the ingredients on paper before the fire ; pound them in a mortar, and rub them through a hair sieve. Keep the powder closely corked in a bottle. No. 215. — Herb Powder for Soups, etc. Two ounces each of parsley, winter savory, sweet maijoram, and lemon thyme, one ounce each of lemon-peel and sweet basil, six bay leaves, and half an ounce of celery seed. Pick the leaves of the herhs from the stalks ; dry them on white paper in a Dutch oven before a moderate fire. Pare the lemon-peel very thin, well dry it, and pound in a mortar ; pound the celery seed ; rub all the herbs well, and pass the whole through a hair sieve. Keep it in a bottle closely corked. No. 216. — To Mix Mustard. Rub out the lumps of the mustard with the back of a spoon ; add boiling water very gradually, also a little salt, and beat it till perfectly smooth. If cream or new milk be used instead of water, it is much milder ; a salt-spoonful of sugar may then be added. No. 217. — Crisped Parsley. Pick and wash young curled parsley, dry it in a cloth, spread it on a sheet of clean paper in a Dutch oven before the fire, and turn it frequently till it is quite crisp. It may also be nicely crisped by spreading it on a dish before the fire, putting small pieces of butter upon it, and turning it frequently with a fork. No. 218.— To Dry Herbs. All herbs are in the highest state of perfection just before they begin to flower ; take care to gather them on a dry day, as they will then be a better colour when dried ; cut off the roots, and cleanse them well from dirt and dust ; separate the branches into smaller ones, and dry them by the heat of a stove, or in a Dutch oven before the fire (the flavour and colour will thus be better preserved than by drying them in the sun), and take care, at the same time, not to brown them. To preserve all aromatic herbs, pick off the leaves as soon as they are dried ; rub or pound them, and put them through a hair sieve, or a fine tin strainer, and keep them in bottles closely corked. This is preferable to the common practice of keeping them in paper bags. Basil is in the best state for drying from the middle of August, and three weeks after. Sweet Marjoram ; the whole of July. Winter and Summer Savory -. the latter part of July and August. Lemon and Orange Thyme : Juno and July. Parsley, Fennel, and Chervil : May, June, and July. Sage : August and September. Tarragon and Burnet : June, July, and August. No. 219. — To Keep Green Peas. Gather the peas on a fine day, and after shelling, put them into clean, dry bottles ; cork and cement them, and keep in a cool, dry place. PREPARATIONS OF CHEESE. No. 220.— Cheese and Macaroni. Quarter of a pound of cheese, two ounces of macaroni, and lialf a tea-cupful of cream.