Vaughan's Vegetable Cookbook
The recipes of this cookbook have been gathering through the
years from sources far and wide. Friends and neighbors have contributed, personal experience has offered its lessons, thrifty housekeepers in home departments of newspapers, reports of lectures, and recipes from teachers in the science of cookery, have all added color or substance to what is herein written. French and German recipes have also in some degree been a source of supply to this compilation.
A garden of herbs with its varying flavors is a full storehouse for the housekeeper, it gives great variety to a few materials and without
much expense of money, time or space as any little waste corner of the garden or even a window box, will afford a fine supply. Besides use as flowers the young sprouts of most of the herbs are available as greens or salads, and are excellent with any plain salad dressing; among them might be mentioned mustard, cress, chervil, parsley, mint, purslane, chives, sorrel, dandelions, nasturtiums, tarragon and fennel. Many of these herbs ar