Dried Herbs: for Flavoring and for 
Fragrance 
The Culinary Herbs 
The skillful touch that makes any good dish just that much better. 
HERBS, whether the fresh leaves from the garden or the dried, are not 
like strong condiments or Eastern spices. They are an added bit of 
leafage from some aromatic wholesome plant or a blend of several, that 
gives a subtle flavor, well-chosen, for that particular type of food. De¬ 
lightful for Soups, Salads, Stews, Entrees, Sauces, Poultry Basting, 
Poultry Stuffing, Tomato Recipes, Omelets, etc. 
Our Own Blends 
Home Grown Dated Carefully Prepared 
Two sizes in attractive glass jars: .60 and .30. 
Basil 
Bay Leaves 
Caraway 
Celery, Ground 
Chervil 
Coriander 
Cumin 
Fennel 
Mint 
New Orleans File for 
Chicken Gumbo Soup 
Omelet Herbs 
Poultry Basting Herbs 
Poultry and Turkey 
Stuffing 
Rosemary 
Sage 
Saffron 
Salad Herbs 
Savory Herbs for 
Stews, Sauces, etc. 
Sorrel—French Variety 
Soup Herbs, in bags, 
(Clear Soups) 
Summer Savory 
Sweet Marjoram 
Tansy 
Tomato Recipes 
and Cream Soups 
Tarragon 
Thyme 
The Tisanes or Herbal Teas 
Three sizes, in attractive glass jars: .75; .50; .25. 
Camomile Tea (Large Flowered) Lemon Verbena 
Camomile Tea (Small Flowered) Peppermint Tea 
Elderberry Peppermint and Verbena Tea 
Elderberry and Peppermint Tea Tilleul or Linden Blossom 
Chinese Tea 
HU-KWA XXX TEA: well-known as one of the very best imported 
black Chinese teas, in attractively decorated tin tea-caddies. Two sizes: 
3 ounce, $1.00; 1 pound, $2.50. 
JASMINE TEA: in original ^>-lb. packets, $1.50. 
DRAGON CHOP TEA: MANDARIN LAPSANG TEA: privately im¬ 
ported by Mr. J. P. Morgan. Limited quantity, 1 pound, $3.50. 
For arrangement about postage, not included: see page 31 
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