this, as it is important. The right proportion is about two
ounces of the salt to each pound of leaves. If also two ounces of
powdered orris root is added and well mixed in with the dried petals
the fragrance and permanence are improved. Now the potpourri is ready to
put in the jars that are sold for that purpose.

H. J. HANCOCK.

VIOLET MARMALADE.

Crush three pounds of violets to a pulp; in the meantime boil four
pounds of sugar, take out some, blow through it, and if little flakes of
sugar fly from it, it is done. Add the flowers, stir them together; add
two pounds of apple marmalade, and when it has boiled up a few times,
put the marmalade into jars.

THE COOK'S OWN BOOK.

GARLIC BUTTER SAUCE.

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 ornamen