not more than a quarter of an inch
wide.

=How to Keep Celery, Watercress, Lettuce, Etc.=

Many green vegetables--celery in particular--discolor or rust, if
allowed to stand longer than a few hours after being wet. When brought
from the market they may be put aside, in a tightly closed pail, or in a
paper bag, in a cool, dry place. By thus excluding the air they will
keep fresh several days. A short time before serving put them into
ice-cold water to which a slice or two of lemon has been added.

=How to Cook Sweetbreads and Brains.=

Remove the thin outer skin or membrane and soak in cold water, changing
the water often, an hour or more. Cover with salted boiling water,
acidulated with lemon juice and flavored with vegetables, and cook, just
below the boiling-point, twenty minutes. They are then ready for
preparation in any of the ways mentioned. Tie the brains in a cloth
before cooking.

=How to Pickle Nasturtium Seeds.=

As the seeds are gathered wash and dry them; then put them into vinegar
to which salt (half a teaspoonful to a pint) has been added. When a
sufficient quantity has been collected, scald fresh vinegar, add salt as
before, and the seeds from which the first vinegar has been drained.
Pour scalding hot into bottles, having the seeds completely covered with
vinegar.

=Nasturtium Vinegar.=

Fill a quart jar loosely with nasturtium blossoms fully blown; add a
shallot and one-third a clove of garlic, both finely chopped, half a red
pepper, and cold cider vinegar to fill the jar; cover closely and set
aside two months. Dissolve a teaspoonful of salt in the vinegar, then
strain and filter.

=Tarragon Vinegar.=

Fill a fruit jar with fresh tarragon leaves or shoots, putting them in
loosely; add the thin _yellow_ paring of half a lemon with two or three
cloves, and fill the jar with white wine or cider vinegar. Screw down
the cover tightly, and allow the jar to stand in the sun two weeks;
strain the vinegar through a cloth, pressing out the liquid from the
leaves; then pass through filter paper, and bottle for future use. If a
quantity be prepared, it were better to seal the bottles.

=Fines Herbes Vinegar.=

INGREDIENTS.

2 cups of tarragon vinegar.
2 tablespoonfuls of garden cress, chopped fine.
2 tablespoonfuls of sweet marjoram, chopped fine.
2 cloves of garlic, chopped fine.
4 small green capsicums, chopped fine.
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