Herb Magic 5 
HERB BLENDS FOR SPECIAL PURPOSES 
These combinations have been carefully compounded by Mrs. Toole, after 
testing many old recipes. We believe you will like them. 
POULTRY SEASONING—A blend of savory 
herbs to flavor stuffing of all kinds of poultry or 
game birds, and fried chicken. Mix the herbs 
with the flour or batter in which the chicken 
is dipped when sauted. Customers tell us it is 
equally as good on other meat dishes. 
FISH HERBS—This combination of nine herbs adds 
a delightful savor to any fish dish without obscuring 
the fish flavor. Mix in a sauce or add to a stuffing. 
Also mix with flour or other medium in which fish 
is dipped when sauted. 


SAVORY MEAT HERBS—Try this combination of 
nine herbs that harmonize so delightfully with 
soups of meat stocks, consomme, roasts, meat 
loaves and all types of meat dishes. The herbs are 
either sprinkled over, rubbed or mixed into the meats. (Try any of the 
above blends with liver, tongue or heart). 
OMELET HERBS—Adds zest to omelet or 
any egg dish. Mix the herbs with eggs be- _ 
fore cooking, or sprinkle over omelet before 
folding. Delightful flavor, too, in creamed 
chicken or soups. 
wn, SALAD HERBS—A combination of ten herbs for sea- 
RS Sed) soning salad dressings or to sprinkle on leafy salads 
a BE few and various salad mixtures. This is very popular. 
Saye: Gives a tantalizing flavor to either vegetable or fruit 
salad. Add to the dressing an hour or two before 
serving to get the full flavor of the blend. 


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TOMATO HERBS—A special combination that goes with any 
tomato dish, soup, stewed or baked tomatoes, tomato juice 
cocktail and tomato aspic. 
PRICES— 

Glacer) 2rs4 CONSAININ GA! 5 O07, te ee AS ey ane ee ee ee Pardan 25¢ 
Glasst) ars containing 21007 fen 2 os Soe iste ae ee ey ee Per Jar 50c 
REFILLS— 
Cellophanespackagerolt!/aroz.ee se ees eee 20c 
Cellophanesnuckagesofale 07.0) Bnet ee ee 40c 
SOUP HERBS—Especially for meat stocks. Put up in cloth bags for 
convenience in using. Each will season about two quarts of liquid. 
Glass#larsaot sevensbarSne- ere celestial ele) ohn Beer nay opliire eae Per Jar 60c 
TOMATO SOUP HERBS—Especially for tomato or other vegetable soups, 
and tomato cocktails, in cloth bags; each bag will season about two quarts of 
hiquiidtes Glasses Jars olSevens bags ae fe os ae ee os i eae Per Jar 60c 
(NOTE—Soup herbs are only packed in 60c jars). 
FISH SAUCE—(Herb Butter Sauce)—Mix thoroughly 1 level tablespoon- 
ful of flour and 1 of butter; smooth out with top milk or thin cream to the 
consistency you wish. Add % teaspoonful of salt, a pinch of pepper and 1% 
teaspoonfuls of mixed herbs—equal parts of Basil, Sweet Marjoram and finely 
powdered Fennel. From time to time vary the combination of herbs and 
thus avoid monotonous sameness, 
—Rosetta E. Clarkson in Herbs, Their Culture and Uses. 
