A VARIETY OF UNUSUAL INTEREST 
BIRTHDAY CARDS, greeting cards for invalids, and cards for Easter and Cheistinas: all care- 
fully chosen. 
HERB CHARTS for the kitchen or pantry wall, at 30c each, plus postage. 
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 amount for postage. 
INQUIRIES and orders should be addressed to THe Cotrrace Hers Garpen, WASHINGTON 
CATHEDRAL, WASHINGTON 16, D. C. 
ee SE TSE IS SE SSE SSE SLI IME ee 
3 Herb flavor should be subtle—it should supple- 
RECIPES ment, not dominate, the dish. When experiment- 
ing, use very small quantities of herbs. Remember, it ts easier 
to add than to subtract. 
Bonemian Crus Onton 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. 
_ OmevetTE aux Fines Heres: Various combinations of herbs may be used, but for the ome- 
lette 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 
oho 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 
"fa teaspoon salt 14 teaspoon pepper 
The omelette is made by slightly beating the eggs, and adding fer each egg one tablespoon 
of cream, salt, and pepper. Cook in olive oi] or melted butter. 
