£!igkteen Varieties of Herbs for Flavoring 
These herbs are all granulated ready for use at any time of the year: 
BASIL MARJORAM SAVORY 
BAY LEAVES MINT SORREL ^ 
CELERY APPLEMINT TARRAGON 
CHERVIL PINEAPPLEMINT THYME 
FENNEL PARSLEY LEMON THYME 
LOVAGE SAGE CHIVES (Ready May 15) 
Prices of the Above—* 
In cellophane packets, I oz or over, 
Per Pkt. 20c Ill glass jars Of h oz. or over P^r Jar 3t>c 
Special Boxes of Herbs 
Whether for use as a gift to a friend 
or in your own home we know you will 
be thrilled with these special combination 
boxes. 
KITCHEN BOUQUET BOX 
A'l r'^tractive box, packed wdth six jar.s 
of prepared dried herbs, full of the savor 
and aroma of the herb garden. 
The box contains one jar each of Salad 
Herbs, Poultry Seasoning, Savory Meat 
Herbs, Basil, Marjoram, and Sage. If you 
prefer you may choose any other combina¬ 
tion of dried culinary herbs. 
The price, postpaid to you or any addres.? 
you 'wish in this country is only 
Per Box $2.00 
for Home Use or Gifts 
COTTAGE KITCHEN BOX 
A dark green metal box, which may be 
used later, if desired, as a card file for your 
favorite recipes. This contains eight cello¬ 
phane packets of the most popular flavoring 
herbs and herb mixtures. 
These consist of one each of the follow¬ 
ing: Basil, Marjoram, Sage, Mint, Parsley, 
Poultry Seasoning, Salad Herbs, and Savory 
Meat Herbs; or your own choice of varieties 
if you prefer. With each box is packed^ 
one of Mrs. Toole’s folders giving many" 
valuable suggestions for the various Uses 
of these herbs. 
You will find this a much appreciated gift 
for anyone who takes pride in good cooking." 
The metal box and eight cellophane pack¬ 
ets of herbs, postpaid to any address iii 
this country. Per Box $1.50 
Attractive Gift Folder of Culinary Herbs 
Your choice of any three cellophane 
packets of Culinary Herbs, or Mixtures in 
an appropriate folder or envelope, includ¬ 
ing a copy of Mrs. Toole’s Seasonable Sug¬ 
gestions with Herbs (If you are uncertain 
what to choose we suggest one each of 
Salad Herbs, Poultry Seasoning and Savory 
Meat Herbs, or one each of Basil, SagO, 
and Mint). PER FOLDER 60c 
Herb Vinegars 
Herb vinegars are a delightful addition 
to salad dressings, pickles, sauces and vari¬ 
ous dishes where an acid flavor is not ob¬ 
jectionable. 
These vinegars are made with fresh herbs 
infused in vinegar. After many' weeks in¬ 
fusion the flavored vinegars are strained, 
filtered, and sealed in attractive glass jiigs. 
A handy way to add these flavors to salad 
dressings, sauces, meats, pickles, etc. 
Try a little in meat stews, where the fla¬ 
vors are welcome additions, and the acid 
has a tenderizing effect. 
Basil Vinegar —A Spicy flavor in saladsj 
meat stews, fish sauces, tomato combina¬ 
tions, cocktails and fruit drinks. 
Burnet Vinegar —Adds a cucumber fla¬ 
vor to various salads. 
Chives Vinegar —Especially useful where 
a more delicate flavor of onion is desired. 
Dill Vinegar— Try this for the character¬ 
istic flavor in salads, pickles, fish sauces 
and meats. 
Fennel Vinegar —Is similar to anise in 
flavor, and may be used in salads, sauces 
and pickles (particularly beets). 
