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Soups, Herb-Powder for Flavouring

As it is not always possible to obtain fresh herbs, the cook will find it a convenience to have the following herbs powdered, stored, and ready to use in flavouring. For this purpose the recipe for the AROMATIC SEASONING OF HERBS AND SPICES will also be found useful; but those who object to the flavour of spices, and prefer that of herbs only, will find that the following recipe will suit them best. The herbs should be procured fresh, dried in a warm but not too hot oven, pounded in a mortar, and passed through a wire sieve. The powder should then be put into small bottles, stoppered closely, and kept in a dry place. It will retain its flavour for several months. The proportions are as follows:--Two ounces of sweet marjoram, two ounces of winter savory, two ounces of dried parsley, two ounces of lemon-thyme, a quarter of an ounce of bay-leaves, a quarter of an ounce of celery-seeds, an ounce of sweet basil, and an ounce of lemon-peel.