MINT sauce can be made with Applemint, Orange mint and 
Pineapple mint as well as the traditional Spearmint. The golden-flecked 
Pineapple mint makes a charming garnish for iced tea. Color cream 
cheese, sweetened with sugar and lightened with cream, with Apple- 
mint for a piquant topping for cranberry pie. Grapefruit halves 
sprinkled with Applemint may serve as an appetizer or dessert. 
ParsLey is such a rich source of vitamins A and C that it should 
_be chopped fine and added to foods instead of merely serving as a 
decoration. The leaves of Flat-leaved Italian Parsley make a different 
green vegetable when cooked and creamed. 
RosEMARY lends an unforgettable delicacy to roast lamb and 
pork if a few leaves are stuffed in slits made in the meat before cook- 
ing. Rub the inside of a roasting bird with the leaves or lay them 
across the breast before roasting. Swish a sprig of Rosemary around 
the frying pan before pouring in the eggs to be scrambled. 
FRITATTA OR OMELETTE CAKE 
2 eggs 1 chopped onion 
Swiss chard or spinach 1 clove of garlic 
Y%, |b. of grated cheese 1 T. olive oil 
1 T. fresh Rosemary 1 t. fresh Sage 
1 t. fresh Thyme 2 lee Parsley, 
Beat eggs with olive oil, add chopped vegetable, minced herbs 
(if dried herbs are used cut quantity in half) and cheese. Heat three 
tablespoons of olive oil in a large frying pan. Pour in egg mixture, 
run a spatula around the pan to keep from sticking while frying over 
a low flame. Turn pancake with the aid of a large lid or dish and 
brown on the other side. Cut in cubes to serve, hot or cold. A hearty 
dish to take an a picnic. Any cooked vegetable may be used in this 
nutritious dish. 
SacE, so delectable with pork and goose, is said to aid digestion. 
The minced fresh leaves in cream or cottage cheese make a snappy 
sandwich spread. Drop a good pinch of Sage into creamed spinach or 
lima beans before serving. Eggplant, string beans, all kinds of poultry 
dressings and fish are happy mediums for this time-honored herb. 
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