and sauces are a weak point. Do not despise, in cooking, little
things. Those who really understand such matters will know how vast is the
difference in flavour occasioned by the addition of that pinch of thyme or
teaspoonful of savoury herbs, and yet there are tens of thousands of
houses, where meat is eaten every day, who never had a bottle of thyme at
their disposal in their lives. As we have said, if we are going to make a
great saving on meat, we can well afford a few trifles, so long as they are
trifles. A sixpenny bottle of thyme will last for months; and if we give
up our gravy beef, or piece of pickled pork, or two-pennyworth of bones, as
the case may be, surely we can afford a little indulgence of this kind.

A few words on the subject of fritters. When will English housekeepers
grasp the idea of frying? They cannot get beyond a dab of grease or butter
in a frying-pan. The bath of boiling oil seems to be beyond them, or at
any rate a degree of civilisation that has not yet passed beyond the limit
of the fried-fish shop. The oil will do over and over again, and in the
end is undoubtedly cheaper than the dab of grease or butter thrown away.
There are hundreds of men who, in hot weather, would positively prefer a
well-cooked vegetable fritter to meat, but yet they rarely get it at home.
Fruit fritters are also very economical--orange fritters, apple fritters,
&c., because the batter helps to make the dish _a meal_.

Those who have practised vegetarianism for many years will probably be of
opinion that we have not called sufficient attention to the subject of
fruit and nuts. This is not because we do not believe in their usefulness,
but because we think that those who are _changing_ their mode of living
will be far better enabled to do so without discomfort by making their
chief alterations in diet in the directions we have pointed out. There is
moreover little or no _cookery_ involved in these articles.

Of the wholesomeness of fresh fruit all are agreed; and as people become