Add Chopped Basil to tomato sandwiches, to bean soup, 
to sauces for spaghetti. Use about two small leaves to 
each serving. 
Pickled Beets receive a distinctive new flavor from the 
addition of a few dill or fennel seeds in the hot vinegar-and- 
sugar, or sprinkled over the beets before the liquid is added. 
Delicious Combinations for flavoring omelettes are: 
(1) Thyme, basil, summer savory, chives. 
(2) Basil, thyme, sweet marjoram, parsley. 
(3) Chives, parsley, summer savory, basil. 
Combine Rosemary with Lavender for scenting linens. 
Appetizing Spreads are made by adding chopped chives 
or chopped fresh sage to cottage or cream cheese. Use about 
one heaping tbs. to one cup cottage cheese or one package 
cream cheese. Serve on thin crackers or large crisp potato 
chips. 
Cook a Pinch of Summer Savory with fresh or canned 
peas or beans to accent their flavor. 
For Green Salad use a foundation of finely cut crisp 
lettuce. Scatter over it a few chopped fresh leaves of anise, 
caraway, parsley, and chives. Toss together with French 
dressing. Or, use a mixture of parsley, chervil, chives, and 
thyme, or savory. 
Sprinkle Chopped Fresh Leaves of dill on broiled steaks 
or chops, cover with hot melted butter, and allow to stand 
in a hot oven a few minutes before serving. 
Bread Stuffing for Fowl is improved by mixing in thor- 
oughly 14 ts. thyme, 4 ts. powdered sage, 14 ts. chopped 
chives, and 14 ts. of summer savory. Use them singly or 
in combination. 
Mix the Yolks of Hard-cooked Eggs with pepper, salt, 
chopped chives, thyme, chervil, and sweet marjoram. 
Stuff the whites with this and serve with a white sauce 
poured over. 
