Herb Magic and Hardy Plants 15 
HERB VINEGARS 
These vinegars are made with fresh herbs infused in cider vinegar. After 
many weeks infusion the flavored vinegars are strained, filtered, and sealed in 
attractive glass jars. A handy way to add these flavors to salad dressings, sauc- 
es, meats, pickles, etc. Also has a tenderizing effect on meats. 
Basil Vinegar — A spicy flavor for salads, meats and cocktails. 
Burnet Vinegar — Delicate cucumber flavor, delightful in salads and fish 
sauces; also sandwiches of the salad variety. 
Chives Vinegar — Where a delicate onion-like flavor is desired. 
Dill Vinegar — Strong dill flavor for salads, pickles, meats and fish sauces. 
Fennel Vinegar — Anise-like flavor for fish-sauces and salads. Try ‘it in 
beet pickles. 
Garlic Vinegar — A handy way to add a suggestion of this flavor; especially 
to salad dressings, meats and sauces. 
Mint Vinegar — A basis for mint sauces; useful in many ways. Try a little 
in Harvard Beets. 
‘Tarragon Vinegar — Much used in fine cookery. Especially good in fish 
sauces and oyster cocktails. 
Mixed Herb Vinegar — A careful blend of eight herbs, useful for many pur- 
poses. Delightful in meats and pickles; in salads and meat sauces. A handy 
glass jar of any of the above, containing BNO Asher SRA ar stank NY Se ete Per Jar 25¢ 
Repti O Mpel eS 11 OZ.) CADACLUY flv ietate ts ean ate en Git, aber. SS Per Jar 45¢ 
BOXED COLLECTIONS OF VINEGARS 
Four jars of vinegar, 4 oz. size, your selection any of the above ...... Per Box $1.00 
PEORIA ES OAOZ SIZE: VOLL VSCLOC ELON i ccsccnsi-/ cle race nacre tla teehee ecco Per Box $1.00 
PIQUANT HERB JELLIES 
Jaded appetites are enlivened with jellies flavored with various herbs; and 
they make delicious and attractive accompaniments to the meat course. We have 
prepared six of these. 
Points are now required on jellies, 2 points for each small jar, 5 points 
for each large jar of wild fruit jellies. 
SAGE and CIDER — To serve with poultry and pork. 
THYME and GRAPE — A colorful jelly with beef and ham. 
MARJORAM and LEMON — Especially good with pork, beef or poultry. 
SAVORY and GRAPEFRUIT — A delicious accompaniment to lamb, duck 
and sausages. 
MINT and HONEY — The perfect garnish for veal, lamb and turkey. 
ROSE GERANIUM and ORANGE—A piquant jelly with this old-time 
favorite flavor. Delightful accompaniment to fruit salads and desserts. 
Glass Jars, any of the above containing 3 oz. (2 points) ....:.... Per Jar 25c 
Box. Lour Jars, jy Our. choice.(OspointS) yo een, sl nce Per Box $1.00 
Bes ciesin ars, vollr, choices ( 1 24pOlnts ie eve etre ee gto te Per Box $1.50 
INTRODUCTORY OFFER 
To introduce our herbal jellies we will send any 3 oz. jar in an attractive 
IL 5 Par SSS | RAS EAE ahs a ER oay SE eet oR Peas Hp eGR Ee aL ay ON are ELE Per Box 35¢ 
WILD FRUIT JELLIES 
Not exactly “herbs’’, but always associated with ‘old-time’ cookery. 
WILD GRAPE JELLY — Delightful with meats, especially wild game. 
WILD. CRAB JELLY — Another perfect accompaniment for wild game; 
in fact.the,tang of its characteristic flavor adds delight to any meat course. 
WILD CHERRY JELLY — A “favorite” jelly with many people. 
Price — 8 oz. jars of either of the above in attractive box (5 points) Each 50c. 
