FISH COOKERY HERBS are powdered so that they may be 
either cooked with the fish, stirred into the sauce, or sprinkled over 
the completed dish. They are excellent with all kinds of seafood. 
TOMATO COOKERY HERBS cannot be recommended too highly 
when cooked with any tomato dish. This blend is especially delicious 
in cream of tomato soup and stewed tomatoes. In order to facilitate 
handling, the herbs are put in individual bags of a size suitable for 
the average family. Before serving, the bag is easily removed. 
OMELETTE HERBS are put up for "Omelette au fines herbes” 
and may also be used with creamed or scrambled eggs. Mix the herbs 
with the eggs before cooking and add a little onion if desired. 
HERB BOUQUET is designed for meat stock, gravies, etc. Add 
a bag to your soup stock for the last hour of cooking. (Herbs become 
bitter if cooked too long). For large households we put up extra-sized 
bags. 
