The household cook book

3 oz. turmeric. 1 oz. ground ginger. Pulverize all together; bottle tight, and keep in a dark closet. Good for meats. CURRY POWDER. {White's.) ^ lb. turmeric. 2 oz. ground ginger. 4 oz. black pepper. | oz. cardamon seed. ^ oz. caraway seed. 8 oz. coriander seed. 4 oz. cumin seed. 2 oz. cayenne. Pulverize and bottle as above. HERB POWDER FOR FLAVORING— Dry in a moderate oven very carefully 2 oz. each of thyme, winter savory, parsley, sweet marjoram and lemon peel; then pound the lemon peel in a mortar separately with ^ oz. celery seed; then pound the herbs, mix all, pass through a fine sieve, and keep closely corked in a bottle. To use, add to each 2 pints of soup 1 teaspoon of the powder. The Maejobam is a plant of which there are several varieties. The sweet or knotted marjoram is the one usually preferred in cookery. It is a native of Greece. It is rather tender, and requires a light, dry soil, but if taken in doors and kept in a warm, sheltered place, free from wet, it may be kept through the winter. The leaves have an agreeable aromatic flavor, and are used in soups, stuffings, etc. Medicinally it is a stimulant tonic, and useful for marjoram. nervousness. RAGOUT POWDER.— Take 1 oz. of lemon peel, dried and grated, 1 oz. each of black pepper and mustard, ^ oz. each of nutmeg, ginger, mace and cloves, all ground fine; 1 saltspoon cayenne pepper, and 4 tablespoons of salt. Thoroughly mix the ingredients together, pass through a fine sieve, and keep in closely corked bottle. Ragout or sauce is much improved by adding a teaspoon of the powder. SASSAFRAS POWDER — Select sassafras leaves which are very young and tender, and dry them in a cool, airy place, spread out on white paper; then pound in a mortar till fine, pass through a hair sieve; bottle and cork tightly. They are used in gumbo and other soups, and in sauces. FLAVORED VINEGARS — These are a great addition to many dishes, like fish, sauces, salads, meats, etc. Keep them well corked, in a dry, cool place. Cayenne Vinegar. — Put into a glass bottle 2 cups vinegar and 1 tablespoon of cayenne pepper, let stand 4 weeks, strain and bottle for use. It is useful for gargling sore throats, as well as for seasoning soups and sauces; but very little is needed at a time. Celery Vinegar. — Put into a jar 2 pints celery, chopped fine; bring to a boil and pour on hot, 2 pints good cider vinegar, and 1 tablespoon each of sugar and salt; let it cool, cover and let it stand a fortnight; strain and bottle. Chili Vinegar. — Out finely 1 quart of chili peppers, or any kind of ripe red peppers. Add a quart of vinegar and a tablespoon of salt; let it stand for a week, stirring daily; then strain and bottle for use. Cucumber Vinegar — Pare, slice, and put into a stone jar, 10 large or 12 small cucumbers; add 2 onions sliced, 1 tablespoon of salt, 2 tablespoons of pepper, | teaspoon cayenne and 1 quart vinegar; let it stand 1 week, boil it up once, and when cold, strain through muslin, bottle and seal. Excellent for gravies, hashes, salads and cold meats.