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Part II 
COOKING WITH HERBS 
3y VIRGINIA RIDDLE SVENSON 
Department of Home Economics 
New York University 
— 
The following recipes give directions for using forty-five of the 
fifty culinary herbs growing 1n the Herb Garden of the Brooklyn 
Botanic Garden. 

BovuQuETS AND SUGGESTIONS 
Herp Bouguets are bunches of fresh herbs or small muslin bags 
of dried ones selected to suit the type of food to be prepared. 
Fish-stock bouquet: Medium sprig each of parsley, celery leaves, 
basil, fennel, dill, 1 bay leaf and 3 scallions, 3 cloves, 3 pepper corns. 
Meat-stock bouquet: 2 sprigs parsley, stalk of celery with leaves, 
1 large leek, sprig sweet marjoram, sprig thyme, 3 whole cloves. 
kled over broiled mackerel, in tomato cocktail. 
— 
Tarragon sprin 
Chervil in scrambled eggs, creamy cheese mixtures. 
Sage in baked beans or stewed tomatoes. 
Chives in potato soup, salad dressings, cottage cheese. 
Mint on broiled lamp chops, in green pea soup. 
Marjoram in summer squash, spinach, or steak. 
Rosemary with fresh peas, fricassees, and broilers. 
Sesame seed in oatmeal cookies, frostings. 
Watercress in mashed potato. Steamed for 10 minutes and 
served, like spinach, with lemon butter. 
Sweet basil mixed with cottage cheese to stuff tomatoes. 
Dill in lamb stew, boiled fish, boiled new potatoes. 
Florse-radish in hot beef gravy. 
Flyssop in fruit drinks. 
Lemon balm in fresh coconut ca 
— 
Ke, 
