Herb Magic and Hardy Plants 11 


Found Leaved Mint — A delightfully more delicate flavored mint. 
Oregano — This is a marjoram-much used in Greece, Italy and in Mexico. 
The flavor is strong but much like Sweet Marjoram. It is used generally where 
Marjoram is used, especially in meat stews, gravies and sauces. 
Parsley — Except for garnishing, our dried and flaked Parsley may be most 
conveniently used for any purpose that fresh parsley is used. Parsley is rich in 
iron and mineral salts. 
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. |% oz. jar 
35c; 1 oz. jar 65c; Refills 30c and 60c each. (Available after June 15th). 
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— 
SAAS Sich AUS, COMEAALED D5. Zio cic 0 coe vs betes aA PA Rede Maes ste andhageonsn ter deen nog Per Jar 25c 
OSIM a ATCO CEN LA Ly Fg ig oy Bee al i en ace geen anh Re ete net a nea ea Per Jar 50c 
Except Chervil and Tarragon which are 35c and 65e per jar. 
Refills packed in cellophane or glassine. 
MBtLeOACKAGES {CONTAINING 12: O2e it or. oe Wadia EE (ihe een eee Oe lina Wiefne g Bees 20c 
Refill packages containing 1 oz.......... Behe aR Te see hey ot iO PME rk ane 40c 
Except Chervil and Tarragon which are. .30c and 60c each. 
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 
eggs 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. 
