Herb Magic 5 
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 
equally 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 be- _ 
fore cooking, or sprinkle over omelet before 
folding. Delightful flavor, too, in creamed 
chicken or soups. 


SALAD HERBS—A combination of ten herbs for sea- 
soning 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 
salad. Add to the dressing an hour or two before 
serving to get the full flavor of the blend. 

TOMATO HERBS—A special combination that goes with any 
tomato dish, soup, stewed or baked tomatoes, tomato juice 
cocktail and tomato aspic. 

PRICES— SZ 
CIASSAI Ars CONTAITHNS 31/5 OZ aeons el acorn Pa ato eee ee Per Jar 25c 
GIASS JALS .CONCALNINGSIGO7. Cate AS tn eg le nd eh a Per Jar 50c 
REFILLS— 
Cellopnanerpacikagerore)& OF. 0 oe We ory eek Faas knees Te . 20c 
Cellophane package of 1 oz. 
SOUP HERBS—Especially for meat stocks. Put up in cloth bags for 
convenience in using. Each will season about two quarts of liquid. 
Crlass J ars7ol/ Seven Dags ®t. 6 eS Me ee eae cee tia aaa) Per Jar 50c 
TOMATO SOUP HERBS—Especially for tomato or other vegetable soups, 
and tomato cocktails, in cloth bags; each bag will season about two quarts of 
Mein GlaSSsarS/-OLeSeVellabagsimnvr ee Uoe RS al Plies 75 bate, Per Jar 50c 
(NOTE—Soup herbs are only packed in 50c jars). 

“A little of the herb (Mint) with a dash of nutmeg stirred into creamed 
spinach will change that much maligned dish into a delicacy. Spinach is also 
luscious when one-third of the quantity is made up of slightly sour, but 
pleasantly tasting, sorrel leaves (fresh), to which is added a little rosemary 
or nutmeg.” 
—Helen Morgenthau Fox in “Gardening With Herbs For Flavor and Fragrance.” 
