4 The Tooles of Garry-nee-Dule 
MARJORAM—Sweet Marjoram is a well known old herb of many uses. 
It has a very pleasant rich flavor that may be used alone or combined with 
other herbs in soup, stews, sausages; added to dressings for fowl and fish, and 
to soup;—in fact used in almost endless ways. 
MINT—The cool, fresh flavor of Mint, or, as it is also known, Spearmint 
and Lambmint,—has many uses such as flavoring for cooling drinks, sauce for 
lamb or mutton, to flavor beets, peas, carrots and many others. Used spar- 
ingly in fruit salad, combining particularly well with bananas, pineapple, or 
oranges. 
APPLEMINT—-A variation of mint which may be used in the same ways 
as ordinary mint. 
PINEAPPLE MINT—Another variation of mint with a subtle flavor. 
TOOLE’S SPECIAL MINT—The flavors of orange mint and English mint 
are delightfully blended in this. Use in the various ways of regular mint. 
OREGANO—This is a marjoram much used in Greece, Italy and in Mexico. 
The flavor is strong but much like Sweet Marjoram. It is used generally where 
Marjoram is used, especially in meat stews, gravies and sauces. 
PARSLEY—Except for garnishing, our dried and flaked parsley may be 
most conveniently used for any purpose that fresh parsley is used. Parsley 
is rich in iron and mineral salts. 
POT MARIGOLD—Developes a deep and unusual richness of color and 
quality in stews, soups, custard and sauces; also for garnishing. 
ROSEMARY—Added sparingly, it gives a distinctive flavor to preserves, 
jams, sweet pickles, meat sauces, stews, poultry, cream soups and fish. Com- 
bines well with sage in stuffings for pork and veal. 
SAGE—A strongly flavored old-time favorite, used in pork sausage, 
poultry seasoning, and many other ways. 
SAVORY (Bohnenkraut)—Much used as a flavoring for beans, and in 
salads, vegetables, stews and other dishes. A pot of savory baked beans will 
extend the meat shortage delightfully. 
SORREL—French Sorrel, with the well-known sorrel flavor, especially 
desirable in soups, stews and sauces. 
TARRAGON—A well known delicate flavoring medium, used in many 
dishes such as salads, sauces for fish, egg dishes, poultry and many others. 
Yo oz. jar 35c; 1 oz. jar 65c; Refills 30c and 60c each. 
THYME—May be used alone or combined with other herbs, in an almost 
endless variety of ways. Used with various meats, poultry, fish, cheese, eggs, 
soups, vegetables, stuffings and salads. 
LEMON THYME—A thyme with a fresh flavor of lemon. Gives a differ- 
ent flavor to salad, to cooling drinks, and to sauces for fish. 
PRICES— 
Glass’ Jars. coniaining?/s 0Z.) 35-4 ee eee Per Jar 25c 
Glass: Jars; containing=] 02. .700 se ee Per Jar 50c 
Except Tarragon which is 35¢ and 65c per jar. 
Refills packed in cellophane or glassine. 
Refill packages containing '/ oz. ....................... ech ae ee 20c 
Refill packages containing: ozs es ee ee 40c 
Except Tarragon which is 30c and 60c each. 
HERB CHEESE 
One pound of cottage cheese. Blend with this, mixing thoroughly, % 
cupful mixed herbs, paprika, salt, juice of half a lemon, % teaspoon mustard, 
a drop or two of Worcestershire sauce, mayonnaise, or thick cream to a 
“spreading” consistency. The herbs used are those of individual preference, 
but sage and chives in this mixture are important. 
—Helen Noyes Webster in Herbs, How io Grow Them and How to Use Them. 
(Note—We find Lovage a delightful addition to cottage cheese.) 
