BSKSfi 
fimm 
it**..* 
gkkmr* 
The Dried Culinary Herbs 
HERR 4 k whPtV!pr U f v, h f tha ? , makes . an y g°od dish just that much better. 
ERBS, -whether the fresh leaves from the garden or the dried are not likp 
s rong 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, tor that particular type of food. Delightful for Soups 
Receipts Ome,eS eT’ P ° U ' try BaSting ' Pou,t ^ T °™*° 
Our Own Blends 
Dated Carefully Prepared 
Home Grown 
Basil 
Bay Leaves 
Caraway 
Cardamon 
Celery, Ground 
Chervil 
Coriander 
Cumin 
Dill 
Fennel 
Mint 
New Orleans File for 
Chicken Gumbo Soup 
Omelet Herbs 
Poultry Basting Herbs 
Poultry and Turkey Stuffing 
Two sizes in attractive glass jars: .60 and .30 
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 Recipe Herbs 
and for Cream Soups 
Tarragon 
Thyme 
h 4 v C °P£ of “Receipts in Herb Cookery,” by Several Hands and published 
b> Weathered Oak Herb Farm, Inc., will be forwarded on receipt of 25 cts 
Postage or Express Charges Not Included in Prices Quoted 
