2s) The Tooles of Garry-nee-Dule 

“Thyme has always imparted its fragrance to chicken stuffings and some 
cooks think it is the best herb for turkey dressings. It is a necessary ingred- 
ient for New York clam chowder and either fresh or dried adds to the pleasure 
of eating broths, cream cheese, chopped meat, and stews. It is an ingredient in 
fines herbes or mixed seasonings.” 
—Helen Morgenthau Fox in “Gardening With Herbs For Flavor and Fragrance.” 
POTATOES WITH GARLIC AND HERBS 
12 small new potatoes, cooked in their 1 teaspoon minced chives 
jackets, then peeled 1 teaspoon minced dill 
3 tablespoons oil or butter 1 teaspoon minced parsley 
1 clove garlic 
Heat the oil or butter with the garlic; then remove the garlic. Brown the 
potatoes nicely; then sprinkle them with salt, pepper, and the minced herbs, 
adding whatever oil or butter is left in the pan.” 
—Herman Smith in “Kitchens Near and Far.” 
(Note:—-Powdered Garlic and granulated dried herbs may be more con- 
veniently used, and a bit less than half the amount is required.) 
“In canning pork for sausage meat, spice with sage, marjoram, and thyme 
and a bit of savory for pepper. -— Home-canned stock of veal or beef is season- 
ed as in the trade with thyme, marjoram, and savory.” 
—Helen Noyes Webster in “Herbs, How to Grow Them and How to Use Them.” 
“We moderns are amazed at the dependence of early peoples on herbs in 
every phase of their existence. Yet with all our science and invention, we 
base many of our activities still on these same ancient plants. We grow in 
the garden a large proportion of what was once food and medicine, of plants 
that broushy health and created industry.” 
—Rosetta E. Clarkson in “Green Enchantment.” 
“Try it (Tarragon) in a tomato cocktail or salad, with fish, lobster thermi- 
dor, mushrooms, egg and chicken dishes, creamed mushrooms with wine, and 
with steaks and chops—anything but soup; and use tarragon vinegar on a 
string bean salad.” 
—Cora, Rose and Bob Brown in “Salads and Herbs.” 
NEW BEETS WITH TARRAGON 
Peel hot boiled beets, cube them, and toss with 1 tablespoon oil and 1 of 
butter, 4% teaspoon fresh minced Tarragon, 1 teaspoon sugar, and vinegar to 
taste. Serve hot. 
—Irma Gocdrich Mazza in “Herbs For the Kitchen.” 
(Note—-%4 teaspcon of dried and granulated Tarragon may be substituted 
for the fresh minced Tarragon.) 
“Fennel seems to be the one “must” herb for fish dishes and sauces. A 
good mixture is equal amounts of the leaves of sweet marjoram, thyme, basil 
and sage with coarsely crushed seeds of fennel.” 
—-Rosetta E. Clarkson in “Magic Gardens.” 
SALAD OF PEAS 
Season green peas with salt, pepper, and a tiny pinch of sugar. Mix with 
half the quantity of English walnuts chopped the same size as peas, then with 
French dressing, and sprinkle with Mint; diced celery or diced carrots may 
be added. 
—Cora, Rose and Bob Brown in “Salads and Herbs.” 

Suggestions for use are packed with each order of culinary herbs, 
Please note that prices include delivery charge paid 
anywhere in this country, on ORDERS OF $2.00 OR MORE. 
On orders of less than $2.00, add 10c for postage. 
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