Herb Magic and Hardy Plants 11 

Rosemary — Added sparingly, it gives a distinctive flavor to preserves, jams, 
sweet pickles, meat sauces, stews, poultry, cream soups and fish. Combines well 
with sage in stuffings for pork and veal. 
Sage — A strongly flavored old-time favorite, used in pork sausage, poultry 
seasoning, and many other ways. 
Savory (Bohnenkraut) — Much used as a flavoring for beans, and in salads, 
vegetables, stews and other dishes. A pot of savoury baked beans will extend the 
meat ration delightfully. 
Sorrel — French Sorrel, with the well-known sorrel flavor, especially desir- 
able in soups, stews and sauces. 
Tarragon — A well known delicate flavoring medium, used in many dishes 
such as salads, sauces for fish, egg dishes, poultry and many others. 
Thyme — May be used alone or combined with other herbs, in an almost 
endless variety of ways. Used with various meats, poultry, fish, cheese, eggs, 
soups, vegetables, stuffings and salads. 
Lemon Thyme — A thyme with a fresh flavor of lemon. Gives a different 
flavor to salad, to cooling drinks, and to sauces for fish. 
Prices of the above— 
PAC OLG i ie OZ, Sih ie er aaah he eR La 2 et de are aie eae Ys ete Sel ae ce Per Pkt. 20c 
3 Pkts. for 50c; 6 Pkts. for $1.00 
Glass7) ars; -COMtai ming or OF. wcke eb ks bet nce Mielec eninaeeet rate Per Jar 25c 
Glass Jars; containing: 1707. Ger NA Fh SL ere oS Per Jar 50c 
HERB BLENDS FOR SPECIAL PURPOSES 
These combinations have been carefully compounded by Mrs. Toole, after 
testing many old recipes. We believe you will like them. 
Poultry Seasoning — A blend of savory herbs to flavor stuffing of all kinds 
of poultry or game birds and fried chicken. Mix the herbs with the flour or 
batter in which the chicken is dipped when sauted, Customers tell us it is equal- 
ly as good on other meat dishes. 
Fish Herbs — This combination of nine herbs adds a delightful savor to any 
fish dish without obscuring the fish flavor. Mix in a sauce or add to a stuffing. 
Also mix with flour or other medium in which fish is dipped when sauted. 
Savory Meat Herbs — Try this combination of nine herbs that harmonize 
so delightfully with soups of meat stocks, consomme, roasts, meat loaves and all 
types of meat dishes. The herbs are either sprinkled over, rubbed or mixed into 
the meats. (Try any of the above blends with liver, tongue or heart). 
Omelet Herbs —— Adds zest to omelet or any egg dish. Mix the herbs with 
eges before cooking, or sprinkle over omelet before folding. Delightful flavor, 
too, in creamed chicken or soups. 
Salad Herbs — A combination of ten herbs for seasoning salad dressings or 
to sprinkle on leafy salads and various salad mixtures. This is very popular. 
Gives a tantalizing flavor to either vegetable or fruit salads. Add to the dress- 
ing an hour or two before serving to get the full flavor of the blend. 
Tomato Herbs — A special combination that goes with any tomato dish, a 
soup, stewed or baked tomatoes, tomato juice cocktail and tomato aspic. 
Prices of the above— 
PE (eo) ram AM 1 y lesan ence staat ures SR At Sala x: tae ES oT Alien See ee Per Pkt. 20c 
| 3 for 50c; 6 for $1.00 
CASH O URIS,  CONTRINING Wy OF tr ete ae ett GOS cert a teeta alate Per Jar 25c 
CEP ESI BPR REP LEED LUN TTY 9 9a ne CY Aap h a caret ape o Meili aah ON a ieee oe eer me meted Per Jar 50c 
SOUP HERBS—HEspecialiy for meat stocks. Put up in cloth bags, for con- 
venience in using. Each bag will season about two quarts of liquid. 
CERES UE Maen LiJU) Fat oy foe Lag2) oat: tage 5 Sete RRs ian, oe) aime rota RPE RB oe Se Per Jar 50c. 
