And With Him Rises Weeping





The rare aroma of sweet marjoram reminds so many city people of their

mother's and their grandmother's country gardens, that countless muslin

bags of the dried leaves sent to town ostensibly for stuffing poultry

never reach the kitchen at all, but are accorded more honored places in

the living room. They are placed in the sunlight of a bay window where

Old Sol may coax forth their prisoned odors and perfume the air with

memories of childhood summers on the farm.



Other memories cling to the delicate little lavender, not so much

because the owner of a well-filled linen closet perfumed her spotless

hoard with its fragrant flowers, but because of more tender

remembrances. Would any country wedding chest be complete without its

little silk bags filled with dried lavender buds and blooms to add the

finishing touch of romance to the dainty trousseau of linen and lace?

What can recall the bridal year so surely as this same kindly lavender?









TTITLE A DINNER OF HERBS





In an article published in American Agriculturist, Dora M. Morrell

says: "There is an inference that a dinner of herbs is rather a poor

thing, one not to be chosen as a pleasure. Perhaps it might be if it

came daily, but, for once in a while, try this which I am going to tell

you.



"To prepare a dinner of herbs in its best estate you should have a bed

of seasonings such as our grandmothers had in their gardens, rows of

sage, of spicy mint, sweet marjoram, summer savory, fragrant thyme,

tarragon, chives and parsley. To these we may add, if we take herbs in

the Scriptural sense, nasturtium, and that toothsome esculent, the

onion, as well as lettuce. If you wish a dinner of herbs and have not

the fresh, the dried will serve, but parsley and mint you can get at

most times in the markets, or in country gardens, where they often grow

wild.



"Do you know, my sister housewife, that if you were to have a barrel

sawed in half, filled with good soil, some holes made in the side and

then placed the prepared half barrel in the sun, you could have an herb

garden of your own the year through, even if you live in a city flat? In

the holes at the sides you can plant parsley, and it will grow to cover

the barrel, so that you have a bank of green to look upon. On the top of

the half barrel plant your mint, sage, thyme and tarragon. Thyme is so

pleasing a plant in appearance and fragrance that you may acceptably

give it a place among those you have in your window for ornament.



"The Belgians make a parsley soup that might begin your dinner, or

rather your luncheon. For the soup, thicken flour and butter together as

for drawn butter sauce, and when properly cooked thin to soup

consistency with milk. Flavor with onion juice, salt and pepper. Just

before serving add enough parsley cut in tiny bits to color the soup

green. Serve croutons with this.



"For the next course choose an omelette with fine herbs. Any cookbook

will give the directions for making the omelette, and all that will be

necessary more than the book directs is to have added to it minced

thyme, tarragon and chives before folding, or they may be stirred into

the omelette before cooking.



"Instead of an omelette you may have eggs stuffed with fine herbs and

served in cream sauce. Cut hard-boiled eggs in half the long way and

remove the yolks. Mash and season these, adding the herbs, as finely

minced as possible. Shape again like yolks and return to the whites.

Cover with a hot cream sauce and serve before it cools. Both of these

dishes may be garnished with shredded parsley over the top.



"With this serve a dish of potatoes scalloped with onion. Prepare by

placing in alternate layers the two vegetables; season well with salt,

pepper and butter, and then add milk even with the top layer. This dish

is quite hearty and makes a good supper dish of itself.



"Of course you will not have a meal of this kind without salad. For this

try a mixture of nasturtium leaves and blossoms, tarragon, chives, mint,

thyme and the small leaves of the lettuce, adding any other green leaves

of the spicy kind which you find to taste good. Then dress these with a

simple oil and vinegar dressing, omitting sugar, mustard or any such

flavoring, for there is spice enough in the leaves themselves.



"Pass with these, if you will, sandwiches made with lettuce or

nasturtium dressed with mayonnaise. You may make quite a different thing

of them by adding minced chives or tarragon, or thyme, to the

mayonnaise. The French are very partial to this manner of compounding

new sauces from the base of the old one. After you do it a few times you

also will find it worth while.



"When it comes to a dessert I am afraid you will have to go outside of

herbs. You can take a cream cheese and work into it with a silver knife

any of these herbs, or any two of them that agree with it well, and

serve it with toasted crackers, or you can toast your crackers with

common cheese, grating above it sage and thyme."



Whether this "dinner of herbs" appeals to the reader or not, I venture

to say that no housewife who has ever stuffed a Thanksgiving turkey, a

Christmas goose or ducks or chickens with home-grown, home-prepared

herbs, either fresh or dried, will ever after be willing to buy the

paper packages or tin cans of semi-inodorous, prehistoric dust which

masquerades equally well as "fresh" sage, summer savory, thyme or

something else, the only apparent difference being the label.



To learn to value herbs at their true worth one should grow them. Then

every visitor to the garden will be reminded of some quotation from the

Bible, or Shakespeare or some other repository of interesting thoughts;

for since herbs have been loved as long as the race has lived on the

earth, literature is full of references to facts and fancies concerning

them. Thus the herb garden will become the nucleus around which cluster

hoary legends, gems of verse and lilts of song, and where one almost

stoops to remove his shoes, for



"The wisdom of the ages





And There Is Pansies That's For Thoughts Angelica (archangelica Officinalis Hoofm) facebooktwittergoogle_plusredditpinterestlinkedinmail

Feedback