Mix all the ingredients, put oil into a hot omelette pan, pour in the egg mixture and shake 
the pan slightly during cooking. Fold, and serve immediately. 
The French or Spanish omelette is never brown. 
—NMiss Shapleigh’s recipe adapted from the French, Gardening with Herbs, Fox. 
Roast Lec or Lams, A LA Rosemary: Prepare leg of lamb as usual, making small slit 
in the stout part. Place a small spray of rosemary (or 1 teaspoonful, if dried) in the slit, 
and sew. Baste with olive oil. 
RoseMArY Biscuit: Two cups of bread flour, into which are cut 1/3 cup shortening and 
14 cup finely chopped rosemary leaves. If the dried herb is used, the leaves must be soaked 
in hot milk till soft. Add 1 cup milk, 3 teaspoons baking powder, salt, and 1/3 cup sugar. 
Roll lightly, cut in blocks, and bake carefully. These should be browned, but not hard. 
—H. N. Webster, Herbs—How to Grow Them and How to Use Them. 
SumMMER Hers Satap: Sprinkle lettuce leaves lightly with minced fresh marjoram, fen- 
nel and summer savory. Add French dressing with which a trifling portion of prepared mus- 
tard has been mixed. 
TARRAGON VINEGAR (for salads): Fresh or dried leaves of tarragon, 2 oz., vinegar—good 
wine vinegar, 1 qt. Heat the vinegar and pour over the leaves and let it stand 12 hours only. 
Strain off and bottle. —Mary ©. Dennis, What to Do with Herbs. 
Hers Cortace Fruit Cup: To one large can of fruit cocktail add: 1 diced apple, 1 sliced 
banana, grated rind and juice of 1 lemon, 1 teaspoon finely chopped mint or lemon-balm leaves. 
Chill together. 
CarpAMON Cooktrs (delicious with herb tea): 
4 cup butter 
1 cup sugar 
2 eggs 
Flour enough to make a dough to roll out 
1 tablespoonful finely crushed cardamon seed 
Grated rind of 1 lemon 
1 teaspoonful soda dissolved in 14 cup hot water 
Cream butter and sugar, add crushed cardamon seed, eggs well beaten, and flour; roll thin, 
cut into shapes; bake at 375 degrees until lightly brown. To prepare cardamon seeds, remove 
outer shell and crush with rolling pin. 
SPAGHETTI-AND-TOMATO REcIPE OF AN Otp Roman Cook: Boil 1 pound of spaghetti 20 
minutes. Drain dry. Toss into a frying pan of hot oil (1 cup) in which has been previously 
browned 1 chopped onion, or 1 clove of garlic and a few leaves of sweet basil, green or dried. 
Turn the spaghetti constantly with two forks, lifting it until the whole ‘is thoroughly satu- 
rated with the hot oil, salt and pepper. 
Pour over a tomato sauce and serve with grated cheese and a sprinkle of saffron flowers 
if you like. —Rosetta BE. Clarkson, Herbs—How to Grow Them and How to Use Them. 
Note: A small booklet of herb cookie recipes has recently been published by the Cottage Herb 
Garden. Copies are now available for 25c. 
