HERBS FOR WINTER.

To prepare herbs for winter use, such as sage, summer savory, thyme, mint or any of the sweet herbs, they should be gathered fresh in their season, or procure them from the market.  Examine them well, throwing out all poor sprigs; then wash and shake them; tie into small bundles, and tie over the bundles a piece of netting or old lace (to keep off the dust); hang up in a warm, dry place, the leaves downward.  In a few days the herb will be thoroughly dry and brittle.  Or you may place them in a cool oven and let them remain in it until perfectly dry.  Then pick off all the leaves and the tender tops of the stems; put them in a clean, large-mouthed bottle that is perfectly dry.  When wanted for use, rub fine, and sift through a sieve.  It is much better to put them in bottles as soon as dried, as long exposure to the air causes them to lose strength and flavor.

MEATS AND THEIR ACCOMPANIMENTS.

With roast beef:  tomato sauce, grated horse-radish, mustard, cranberry sauce, pickles.

With roast pork:  apple sauce, cranberry sauce.

With roast veal:  tomato sauce, mushroom sauce, onion sauce and cranberry sauce.  Horse-radish and lemons are good.

With roast mutton:  currant jelly, caper sauce.

With boiled mutton:  onion sauce, caper sauce.

With boiled fowls:  bread sauce, onion sauce, lemon sauce, cranberry sauce, jellies.  Also cream sauce.  With roast lamb:  mint sauce.

With roast turkey:  cranberry sauce, currant jelly.  With boiled turkey:  oyster sauce.

With venison or wild ducks:  cranberry sauce, currant jelly, or currant jelly warmed with port wine.

With roast goose:  apple sauce, cranberry sauce, grape or currant jelly.

With boiled fresh mackerel:  stewed gooseberries.

With boiled blue fish:  white cream sauce, lemon sauce.

With broiled shad:  mushroom sauce, parsley or egg sauce.

With fresh salmon:  green peas, cream sauce.

Pickles are good with all roast meats, and in fact are suitable accompaniments to all kinds of meats in general.

Spinach is the proper accompaniment to veal; green peas to lamb.  Lemon juice makes a very grateful addition to nearly all the insipid members of the fish kingdom.  Slices of lemon cut into very small dice and stirred into drawn butter and allowed to come to the boiling point, served with fowls, is a fine accompaniment.

VEGETABLES APPROPRIATE TO DIFFERENT DISHES.

Potatoes are good with all meats.  With fowls they are nicest mashed.  Sweet potatoes are most appropriate with roast meats, as also are onions, winter squash, cucumbers and asparagus.

Carrots, parsnips, turnips, greens and cabbage are generally eaten with boiled meat, and corn, beets, peas and beans are appropriate to either boiled or roasted meat.  Mashed turnip is good with roast pork and with boiled meats.  Tomatoes are good with almost every kind of meats, especially with roasts.