ing, 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.

KALE. (See Borecole.)

KOHL RABI.

[Illustration]

Strip the leaves from the stem, put on in salted water and boil. Peel
the tubers, slice thin and boil until tender; drain and chop very fine
both leaves and tubers separately, then mix thoroughly; brown a
tablespoonful of butter and a little flour in a saucepan, add the kohl
rabi and cook for a moment, then add a cup of meat broth and boil
thoroughly; serve very hot.

LEAVES FOR CULINARY PURPOSES.

In addition to sweet and bitter herbs, we have many leaves available for
seasoning. The best known and most used are bay leaves, a leaf or two
in custards, rice, puddings and soups adds a delicate flavor and aroma.
A laurel leaf answers the same purpose. Bitter almond flavoring has a
substitute in fresh peach leaves which have a smell and taste of bitter
almond. Brew the leaves, fresh or dry, and use a teaspoonful or two of
the liquid. Use all these leaves stintedly as they are strongly
aromatic, and it is easy to get too much. The flowering currant gives a
flavor that is a compound of the red and black currant; gooseberry
leaves in the bottled fruit emphasize the flavor, and it is said keep
the fruit greener. A fresh geranium or lemon verbena leaf gives a
delightful odor and taste to jelly. A geranium leaf or two in the bottom
of a cake dish while the cake is baking will flavor the cake. Nasturtium
leaves and flowers find a place in sandwiches and salads. The common
syri