Glazed Carrots Aux Fines Herbes 
Split young carrots in half lengthwise; parboil. Butter a 
shallow casserole. Prepare 2 heaping tbs. mixed herbs— 
basil, sweet marjoram, summer savory, and parsley. Spread 
1 tbs. over bottom of plate, lay carrots flat side down on 
herbs. Sprinkle herb mixture evenly over top of carrots. 
Dot generously with butter and sprinkle | tbs. sugar over 
all. Pour 44 cup water into dish carefully and cook in 
moderate oven for about 15 minutes, or until carrots are 
tender. 
ADAPTED. 
Tomato Juice Cocktail 
2 cups tomato juice Dash of paprika 
2 tbs. lemon juice 1 ts. sugar 
| tbs. orange juice 1 ts. finely cut basil leaves 
lo ts. salt 1 ts. finely cut chives 
Mix tomato juice with herbs and seasonings. Let stand 
one or two hours in a cold place. Add lemon and orange 
‘juice and strain into glasses. 
ADAPTED. 
Herb Bouquet 
Make small cheese cloth bags about 2 inches square and 
fill with the following: 
1 ts. dried parsley 4 ts. dried sage 
1 ts. dried marjoram Y ts. dried savory 
1 ts. dried thyme 2 ts. dried celery leaves 
This amount will fill three bags, one of which is enough 
to season about two quarts liquid. The bags are dropped 
into boiling soup toward the end of cooking, or are placed 
in gravy during the time of its cooking. 
ADAPTED. 
