oreigner garlic is as sweet tasting as the onion and its
flavor delightful in food. Just that dash that it needs to give it
zest. Separate a clump of garlic into cloves and then peel and place
in a fruit jar. Now bring one pint of white wine vinegar to the
scalding point and then pour it over the garlic. Place on the cover
and set in a warm place for two days. Use this vinegar for seasoning
gravies and use the garlic, cut into tiny bits the size of a pinhead,
for flavoring.

For serving, use individual ramekin casseroles, baking shells, and
thus make for efficient and quick handling of the food, in which the
food itself is presented in a most attractive way. A good blend
of seasoning is most important, so I am going to give you a French
housewife's secret. Mince four medium-sized onions very fine, then
place in a bowl and add

Six tablespoons of salt,
Two teaspoons of paprika,
One-half teaspoon of thyme,
One-half teaspoon of sweet marjoram,
One-quarter teaspoon of sage,
Pinch of cloves,
Pinch of allspice.

Rub together until thoroughly mixed and then put in a warm dry place
for twenty-four hours. Put through a fine sieve. Place in a bottle and
use one teaspoon of this mixture in place of salt.

The average housewife seldom thinks of using such herbs as sweet
basil, sorrel, tarragon, leek and chervil, yet they give a delicious
flavoring not only to soups, stews, ragouts and goulashes, but to
made dishes. They can be grown in the kitchen garden. A good sauce is
important, and not only increases the portion, but also gives it an
attractive appearance.

Leftover meats and vegetables may be turned into palatable food with
just a little time and energy. The basis of all croquettes should be a
good thick moulding sauce that will give a product that is creamy and
delicious to taste.

Owing to the fact that croquettes and cutlets are usually fried in
hot fat, it is not necessary to add either shortening or butter to the
cream sauce.

The true secret to good croquettes or cutlets is to have the mixture
rich and creamy. Mould into croquettes and then dip in flour and then
in the egg mixture and finally roll in fine crumbs. Now fry until
golden brown in hot fat.

How to make the foundation:

Place in a saucepan:

One cup of milk,
Seven level tablespoons of flour,

Stir to dissolve the flour and then bring to a boil. Cook slowly for
five minutes and then add the flavoring and seasoning. Set asid