Herb Magic 1K 
EDIBLE WILD PLANTS, by O. P. Medsger. The first complete handbook 
of America’s wild menu. Almost every edible plant of this country growing out- 
side of cultivation is described in detail. 80 pen and ink drawings; 19 photo- 
graphs; a combined index of scientific and common names; and a sensational, 
geographical key heighten the clarity of the text. 324 pages. $3.50 
SMALL HERBAL HANDBOOKS 
We have often received requests for small, inexpensive books of infor- 
mation concerning herbs, and we are happy to offer three of these. 
IT IS EASY TO GROW HERBS—A delightful, small handbook about 
Herbs—by Bunny and Phil Foster. 38 pages of description, cultivation and 
uses of many of the most friendly herbs. Also includes suggestions for har- 
vesting and recipes for the kitchen. Paper bound. 35c 
30 HERBS WILL MAKE AN HERB GARDEN—by Helen Lyman. Anoth- 
er small but information-filled book. Suggestions including thirty of the 
better known herbs, with recipes. Also includes a packet of herb seeds. 32 
pages, paper bound. 35c 
10 HERBS WILL MAKE A KITCHEN BOUQUET—by Helen Lyman. A 
small handbook brimming with recipes made delightful with herbs. Also in- 
cludes a packet of mixed herbs ready for use. 32 pages, paper bound. 35c 
TWIN HERB BOOKS 
A folder or envelope containing the above “twin herb books” with packets 
included. A little gift suggestion. 75¢ 
“Catnip tea was favored by both Mrs. Cragg and my grandfather, each 
having a different recipe for a different purpose. Her remedy was for coughs 
and was made by heating a quantity of catnip leaves and blossoms (fresh or 
dry) with a mixture of half honey and half water in a double boiler for an 
hour or twe. This was strained and bottled. It was so pleasant to take that 
I occasionally developed a hacking cough upon crossing the kitchen threshold.” 
—Walter Beebe Wilder in “Bounty of the Wayside.” 
“Sage, thyme, marjoram, parsley adapt their flavors to meat cookery, and 
basil, dill and fennel to fish.” 
—Helen Noyes Webster in “Herbs, How to Grow Them and How to Use Them.” 
STUFFING FOR BAKED FISH 
3 cups fresh whole wheat bread lg teaspoon marjoram 
crumbs lg teaspoon sweet basil 
1 onion, minced % teaspoon nutmeg 
1 cup celery, minced Y4 teaspoon salt 
4 cup sliced black olives 1 bouillon cube dissolved in 
44 teaspoon thyme 1 cup boiling water 
4 lemon, juice y 
Combine all ingredients, using only enough stock to moisten. Stuff the 
fish, sew it up, and lay it on an oiled cloth slightly larger than the pan in 
which the fish is to be baked. Squeeze the juice of half a lemon over the 
fish. and bake at 350 degrees F. for forty minutes or until done, about ten 
minutes to the pound. Lift fish to platter on the cloth so as not to break it. 
—Herman Smith in “Kitchens Near and Far.” 
