A VARIETY OF UNUSUAL INTEREST 
OLD FASHIONED horehound drops and hard candies; lollipops of barley sugar; maple 
sugar squares from Vermont. 
BIRTHDAY CARDS, greeting cards for invalids, and cards for Easter and Christmas; 
flower prints and calendars—all carefully chosen. 
CHARMINGLY ILLUSTRATED Children’s Prayers, for nursery or Sunday-school walls, 
available at 50c each. 
HERB CHARTS for the kitchen or pantry wall, at 35c each. 
BOOKS, carefully selected, on the herb garden and on the uses of herbs; the current book 
list may be had on application. 
SHIPMENT of dried herbs and of other articles from the Cottage may be had by mail, 
on orders to the amount of $1.00 or more. The remittance accompanying the order 
should include an additional small amount for postage. 
INQUIRIES and orders should be addressed to THE Cotrace HERB GARDEN, WASHINGTON 
CATHEDRAL, WASHINGTON, D. C 
RECIPES Herb flavor should be subtle—it should supple- 
ment, not dominate, the dish. When experiment- 
ing, use very small quantities of herbs. Remember, it is easier 
to add than to subtract. 
BoHEMIAN CLUB ONION Soup: Slice three strong onions and cook until soft in some 
olive oil and a little butter. Add to either chicken broth, meat stock or water, a cup of 
cream or rich milk when the onions are soft (not browned), pepper and salt, some of the 
sweet green herbs,* finely minced, added on serving but not cooked. May be served with 
grated parmesan cheese. 
—Helen Lyman, 10 Herbs Will Make a Kitchen Bouquet. 
*For sweet green herbs, try marjoram, savory, thyme and parsley. 
OMELETTE AUX FINES HERBES: Various combinations of herbs may be used, but for 
the omelette the following is good: thyme, basil, summer savory, and chives. If fresh 
herbs are used, chop them finely and mix, adding to the omelette just before folding, or 
mixing them with the eggs before cooking the omelette. If dried herbs are used, soak 
in cream or water, drain and chop. 
4 eggs slightly beaten 4 tablespoons of cream 
1 tablespoon of olive oil 2 tablespoons of mixed herbs 
1% teaspoon salt 1% teaspoon pepper 
The omelette is made by slightly beating the eggs, and adding for each egg one table- 
spoon of cream, salt, and pepper. Cook in olive oil or melted butter. 
