As a rule, English women cooks, especially when their title to the name depends upon their being the mistress of the house, will often find that soups 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.

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