10 The Tooles of Garry-nee-Dule 
HERB VINEGAR 
These vinegars are made with fresh 
herbs infused in cider vinegar. After 
many weeks infusion the flavored 
vinegars are strained, filtered, and seal- 
ed in attractive glass jars. A handy 
way to add. these flavors to salad 
dressings, sauces, meats, pickles, ete. 
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. 
ESCHALOT VINEGAR—Offering the variation of onion-like, flavor de- 
rived from shallots. 
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, es- 
pecially 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. Specially good in 
fish sauces and oyster cocktails. 
MIXED HERB VINEGAR—A careful blend of eight herbs, useful for 
many purposes. Delightful in meats and pickles; in salads and meat sauces. 
A handy glass jar of any of the above, containing 4 oz. ......... Per Jar 25c 
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VINEGARS IN BOXES 
Four jars of vinegar, 4 oz. size, your selection any of the above Per Box $1.15 
Two jars of vinegar, 8 oz. size, your selection any of the above Per Box $1.05 
One jar of vinegar, 16 oz. size, your selection any of the above Per Box $1.00 
SAVORY CHEESE 
1 tablespoon flour 2 tablespoons chili sauce 
1 tablespoon butter or tomato relish chopped fine 
34 cup milk % pound American cheese finely cut 
Y4 teaspoon salt up 
“4 teaspoon basil 1 cup cooked vegetables such as peas, 
*%4 teaspoon summer savory string beans, or spinach. 
Blend flour and butter in a saucepan over a low flame, smooth out with 
milk, add salt, herhs, chili sauce or relish. Add cheese and stir until it is 
melted and smooth. Add the cup of vegetables, stir them in, and serve on 
toast with a dash of paprika over each serving. This makes a delicious lunch- 
eon dish when a slice of tomato and strip of crisp bacon is placed on the 
cheese. 
—Rosetta EH. Clarkson in ‘Herbs, Their Culture and Uses.” 
