Mix all the ingredients, put oil into a hot omelette pan, pour in the egg mixture and 
shake the pan slightly during cooking. Fold, and serve immediately. 
The French or Spanish omelette is never brown. 
—Miss Shapleigh’s recipe adapted from the French, Gardening with Herbs, Fox. 
Roast Lec oF LAMB, A LA ROSEMARY: Prepare leg of lamb as usual, making small 
slit in the stout part. Place a small spray of rosemary (or 1 teaspoonful, if dried) in 
the slit, and sew. Baste with olive oil. 
RosEMARY Biscuit: Two cups of bread flour, into which are cut 1/3 cup shortening 
and %4 cup finely chopped rosemary leaves. If the dried herb is used, the leaves must be 
soaked in hot milk till soft. Add 1 cup milk, 3 teaspoons baking powder, salt, and 1/3 
cup sugar. Roll lightly, cut in blocks, and bake carefully. These should be browned, 
but not hard. 
—H. N. Webster, Herbs—How to Grow Them and How to Use Them. 
SUMMER HERB SaLaD: Sprinkle lettuce leaves lightly with minced fresh marjorum, 
fennel and summer savory. Add French dressing with which a trifling portion of pre- 
pared mustard has been mixed. 
TARRAGON VINEGAR (for salads): Fresh or dried leaves of tarragon, 2 oz., vinegar— 
good wine vinegar, 1 qt. Heat the vinegar and pour over the leaves and let it stand 12 
hours only. Strain off and bottle.—Mary C. Dennis, What to Do with Herbs. 
Hers CotTtTaGE Fruit Cup: To one large can of fruit cocktail add: 1 diced apple, 1 
sliced banana, grated rind and juice of 1 lemon, 1 teaspoonful finely chopped mint or 
lemon-balm leaves. Chill together. 
CARDAMON COOKIES (delicious with herb tea): 
¥% cup butter 
1 cup sugar 
2 eggs 
Flour enough to make a dough to roll out 
1 tablespoonful finely crushed cardamon seed 
Grated rind of 1 lemon 
1 teaspoonful soda dissolved in % cup hot water 
Cream butter and sugar, add crushed cardamon seed, eggs well beaten, and flour; 
roll thin, cut into shapes; bake at 375 degrees until lightly brown. To prepare carda- 
mon seeds, remove outer shell and crush with rolling pin. 
SPAGHETTI-AND-TOMATO RECIPE OF AN OLD ROMAN CooK: Boil 1 pound of spaghetti 
20 minutes. Drain dry. Toss into a frying pan of hot oil (1 cup) in which has been 
previously browned 1 chopped onion, or 1 clove of garlic and a few leaves of sweet 
basil, green or dried. 
Turn the spaghetti constantly with two forks, lifting it until the whole is thoroughly 
saturated with the hot oil, salt and pepper. 
Pour over a tomato sauce and serve with grated cheese and a sprinkle of saffron 
flowers if you like. , 
—Rosetta E. Clarkson, Herbs—How to Grow Them and How to Use Them. 
