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Fresh Herbs are not obtainable

INGRE- DIENTS.-1 oz. of dried lemon-thyme, 1 oz. of dried winter savoury, 1 oz. of dried sweet marjoram and basil, 2 oz. of dried parsley, 1 oz. of dried lemon-peel.

Prepare and dry the herbs, piok the leaves from the stalks, pound them and sift them through a hair-sieve; mix in the above proportions, and keep in glass bottles, carefully excluding the air. This we think a far better method of keeping herbs, as the flavour and fragrance do not evaporate so much as when they are merely put in paper bags. Preparing them in this way, you have them ready for use at a moment's notice. Mint, sage, parsley, &c., dried, pounded and each put into separate bottles, will be found very useful in winter.

Herbs, To Dry (for Winter Use.) --On a very dry day gather the herbs, just before they begin to flower. If this is done when the weather is damp, the herbs will not be so good a colour. (It is very necessary to be particular in little matters like this, for trifles constitute perfection, and herbs nicely dried will be found very acceptable when frost and snow are on the ground. It is hardly necessary, however, to state that the flavour and fragrance of fresh herbs are incomparably finer.) They should be perfectly freed from dirt and dust, and be divided into small bunches, with their roots cut off. Dry them quickly in a very hot oven or before the fire, as by this means most of their flavour will be preserved, and be careful not to burn them; tie them up in paper bags and keep in a dry place. This is a very general way of preserving dried herbs; but we would recommend the plan described in the preceding recipe. HERRINGS, DRIED.

SEASONABLE. From the month of July to the end of September is the proper time for storing herbs for winter use.

Herodotus Pudding. INGREDI- ENTS for medium-sized pudding. lb. of bread-crumbs, 1/2 lb. of good figs, 6 oz. of suet, 6 oz. of moist sugar, saltspoonful of salt, 2 eggs, nutmeg to taste. AVERAGE COST, 1s.

Mince the suet and figs very finely; add the remaining ingredients, taking care that the eggs are well whisked; beat the mixture for a few minutes, put it into a buttered mould, tie it down with a floured cloth, and boil the pudding for 5 hours.

Serve with wine sauce.

TIME.-5 hours.

SEASONABLE at any time.

Herrings, Fresh White, Baked. - INGREDIENTS. -12 herrings, 4 bay-leaves, 12 cloves, 12 allspice, 2 small blades of mace, cayenne pepper and salt to taste, sufficient vinegar to fill up the dish.

AVERAGE COST, 1s. 2d.

Take herrings, cut off the heads, and gut them. Put them in a pie-dish, heads and tails alternately, and between each layer sprinkle over the above ingredients. Cover the fish with the vinegar, and bake for 1/2 hour, but do not use it till quite cold. The herrings may be cut down the front, the backbone taken out, and closed again.

Sprats done in this way are very delicious.

TIME. an hour.