10 The Tooles of Garry-nee-Dule 
HERB VINEGAR 
These vinegars are made with fresh 
herbs infused in cider vinegar. After 
many weeks infusion the flavored 
vinegars are strained, filtered, and seal- 
ed in attractive glass jars. A handy 
way to add these flavors to salad 
dressings, sauces, meats, pickles, etc. 
Also has a tenderizing effect on meats. 
BASIL VINEGAR—A spicy flavor 
= for salads, meats and cocktails. 
BURNET VINEGAR—Delicate cucumber flavor, delightful in salads and 
fish sauces; also sandwiches of the salad variety. 
CHIVES VINEGAR—Where a delicate onion-like flavor is desired. 
DILL VINEGAR—Strong dill flavor for salads, pickles, meats and fish 
sauces. 
ESCHALOT VINEGAR—Offering the variation of onion-like flavor de- 
rived from shallots. 
FENNEL VINEGAR—Anise-like flavor for fish-sauces and salads. Try . 
it in beet pickles. 
GARLIC VINEGAR—A handy way to add a suggestion of this flavor, es- 
pecially to salad dressings, meats and sauces. 

MINT VINEGAR—A basis for mint sauces; useful in many ways. Try a 
little in Harvard Beets. 
ROSEMARY VINEGAR—Delightful flavor for meat sauces, poultry and 
fish sauces. 
TARRAGON VINEGAR—Much used in fine cookery. Specially good in 
fish sauces and oyster cocktails. 
MIXED HERB VINEGAR—A careful blend of eight herbs, useful for 
many purposes. Delightful'-in meats and pickles; in salads and meat sauces. 
A handy glass jar of any of the above, containing 4 oz. ........ Per Jar 25c 
A. jar of(elent oz capaci tya ese ae rt A far way, BS. ... Per Jar 45c 
Economy Jar, 16 OZSCADACiL ys ae. ee ee ee Per Jar 85c 
VINEGARS IN BOXES 
Four jars of vinegar, 4 oz. size, your selection any of the above Per Box $1.15 
Two jars of vinegar, 8 oz. size, your selection any of the above Per Box $1.05 
One jar of vinegar, 16 oz. size, your selection any of the above Per Box $1.00 
EGGS WITH CHEESE 
6 slices bacon Salt and pepper 
6 thin slices Swiss-type cheese Minced -(or granulated) chives, rose- 
6 eggs | mary, and parsley 
Butter 
6 tablespoons undiluted evaporated milk 
Cook the bacon until well done, but not too crisp. Drain off all the fat. 
Lay the bacon slices in a well-buttered heat-proof dish. Lay the slices of 
cheese on the bacon, and set the dish in the oven until the cheese begins to 
melt. Break the six eggs into the dish. Sprinkle with salt and pepper. 
Pour the milk over all. Dot with butter, then sprinkle with the minced herbs. 
Bake at 350 degrees F. until the eggs are just set. 
—Herman Smith in Kitchens Near and Far. 
