he recipe is given in the preceding
pages, and which will make you independent of the stock pot, there are
several other articles involving very small outlay which it is
absolutely necessary to have at hand in order to follow directions
without trouble and worry.

It is often said by thoughtless housekeepers that cooking-books are of
little use, because the recipes always call for something that is not in
the house. This is a habit of mind only, for the very women who say it
keep their work-baskets supplied with everything necessary for work, not
only the everyday white and black spools, nor would they hesitate to
undertake a piece of embroidery which required quite unusual
combinations of color or material, and to be obtained only with
difficulty. Grant a little of this earnest painstaking to the
requirements of the cooking-book at the start, see that the herb-bottles
are supplied with dried herbs (when fresh are not attainable), the
spice-boxes contain the small quantity of fresh fine spices that is
sufficient for a good deal of cooking, and red and white wine and brandy
are in the house, all of which should be kept in the store-closet for
cooking alone, and not liable to be "out" when wanted.

The so-called "French herbs" are rarely found in American gardens, yet
might be very readily sown in early spring, as parsley is; but although
seldom home-grown, they are to be found at the French market-gardener's
in Washington Market, and can be bought fresh and dried in paper bags
quickly for use. I say dried quickly, because unless the sun is very hot
much of the aroma will pass into the air; it is, therefore, better to
dry them in a cool oven. When they are dry enough to crumble to dust,
free the herbs from stems and twigs, and put them separately into tin
boxes or wide-mouthed bottles, each labelled. The expense of herbs and
spices is very slight, and they are certainly not neglected among
kitchen stores on that account; it is merely the want of habit in
ordering them. In addition to these articles a bottle of capers, one of
olives, one of anchovies, canned mushrooms, and canned truffles should
be on hand--the latter should be bought in the smallest-sized cans, as
they are very costly, but a little goes a long way. Families living in
the country often have for a season more mushrooms than they can use. In
the few days in which they are plentiful opportunity should be taken to
peel and dry as many as possible; when powder