en 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.

[Illustration: Assortment of Favorite Weeders]

"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.

[Illustrat