4 The Tooles of Garry-nee-Dule 

MARJORAM—Sweet Marjoram is a well known old herb of many uses. 
It has a very pleasant rich flavor that may be used alone or combined with 
other herbs in soup, stews, sausages; added to dressings for fowl and fish, and 
to soup;—in fact used in almost endless ways. 
MINT—The cool, fresh flavor of Mint, or, as it is also known, Spearmint 
and Lambmint,—has many uses such as flavoring for cooling drinks, sauce for 
lamb or mutton, to flavor beets, peas, carrots and many others. _Used spar- 
ingly in fruit salad, combining particularly well with bananas, pineapple, or 
oranges. 
APPLEMINT—-A variation of mint which may be used in the same ways 
as ordinary mint. 
PINEAPPLE MINT—Another variation of mint with a subtle flavor. 
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. 
POT MARIGOLD—Developes a deep and unusual richness of color and 
quality in stews, soups, custard and sauces; also for garnishing. 
ROSEMARY—Added sparingly, it gives a distinctive flavor to preserves, 
jams, sweet pickles, meat sauces, stews, poultry, cream soups and fish. Com- 
bines 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 savory baked beans will 
extend the meat shortage delightfully. 
SORREL—French Sorrel, with the well-known sorrel flavor, especially 
desirable 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. 
Yo oz. jar 35c; 1 oz. jar 65c; Refills 30c and 60c each. 
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 differ- 
ent flavor to salad, to cooling drinks, and to sauces for fish. 
PRICES— 
Glasswars, containing 41/2/02... 2270. 2) b Nants . eo ee Per Jar 25c 
GlassiJars..containing: 1 02; 2. ose, ee es Oe Per Jar 50c 
Except Tarragon which is 35¢ and 65c per jar. 
Refills packed in cellophane or glassine. 
Refill packages containing 102.0 0363050). we) Le ee 20c 
Except Tarragon which is 30c and 60c each. 
BAKED POTATOES WITH HERBS—4 Servings 
“Bake four large potatoes until they are soft when squeezed. Cut a slice 
from the long side of each, and scoop out the inside, Mash this and mix with 
5 tablespcons of butter and enough heavy cream to make a fluffy consistency. 
Add ¥2 teaspoon minced Thyme, '% teaspoon Chervil, % teaspoon Chives, and 
a tiny bit of Sage, for the entire lot of potatoes. Salt and pepper to taste 
mix well, and refill potatoes without packing in. Reheat in a slow oven. 
A little paprika over the tcps is decorative.” 
—Irma Goodrich Mazza in “Herbs For the Kitchen.” 

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