Soy BEAN LOAF 
‘Soak 12 cup of dried soy beans overnight. Cook slowly for one 
hour with a whole onion, bay leaf, salt and pepper. Soften 1 cup of 
stale bread with one cup of milk. Add to cool, cooked soy beans with 
2 beaten eggs, 1 t. dried sage, % t. dried summer savory, 1 t. parsley 
and a pinch of thyme. Blend thoroughly and bake in a greased loaf 
pan for one hour; serve with the following piquant sauce: 
22 ebutter 1 cup of stock, or boiling 
2 T. flour water with a boullion cube. 
1 T. sherry or brandy Herb bouquet of Chives, 
1 carrot Parsley 
2 shallots Thyme and Chervil 
Chop shallcts and carrots fine, cook with butter and herb bouquet 
over boiling water until tender. Add flour, stock and liquor. Season 
carefully with salt and pepper, strain and serve in a gravy boat. 
SUMMER Savory has a more delicate flavor than the perennial 
Winter Savory, but after frost has claimed the former, the almost 
evergreen leaves of the Winter Savory may be gathered from the gar- 
den for seasoning. Called the “bean herb” because of its affinity for 
string beans, Summer Savory also perks up tomato juice, salads, lentils, 
soups, stews and sauces. Try it in place of Thyme in chicken or turkey 
dressing. The French Canadian split-pea soup owes its fame to the 
savor of this herb. 
Green beans preserved with salt and seasoned with Savory used 
to be a great delicacy imported from Holland. They can be made at 
home in the following way. 
Fill a stone crock with alternate layers of green beans, whole or 
sliced lengthwise, salt and sprigs of fresh Summer Savory. Cover 
with a plate or wooden disk with a weight on top. Let the beans 
draw their own brine. When they are thoroughly fermented and coy- 
ered with liquid, seal in sterile glass jars, using boiling hot brine to 
cover them. 
TARRAGON is such an aristocrat among seasonings that its flavor 
should rule unchallenged by other herbs. It elevates scalloped, deviled 
or creamed eggs, and chicken, roasted, creamed, in soup or croquettes, 
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