eZ, The Tooles of Garry-nee-Dule 
CLOVES (ground)—Baked gocds, puddings and soups. 
CURRY POWDER—A blend of several spices. Used in meats, fish, eggs, 
soups, stews, tomatoes and chowders. 
GINGER (ground)—Cakes, cookies, puddings, pumpkin pie. Try a dash 
of ginger with canned pears. 
, MUSTARD, YELLOW (ground)—Flavors meats, sauces, gravies, deviled 
eggs and salad dressings. 
NUTMEG (grovnd)—Puddings, sauces, custards, doughnuts, eggs, and 
certain vegetables. 
PAPRIKA (powder) or SWEET PEPPER—Mild flavor, for fish, cream 
cheese, tomato juice, salads, etc. A source of Vitamin C. 
PEPPER, BLACK (ground)—Used in meats, vegetables, sauces, etc. 
PEPPERCORNS (whole)—For pickling, stews, soups, meats, etc. 
TURMERIC (powder)—For pickles, meats, sauces, etc. Often used as a 
blend with mustard. 
PRICE— 
Glass Jar containing approximately 172, 07, 3 seen ee eee eee 2c 
Glass: Jar, containing approximately, 2%2°0z, . 7) ee 50c 
MINT—“Roll peeled boiled new potatoes in chopped mint or sprinkle 
some over string beans, carrots and especially on hot buttered peas, in pea 
soup, fresh or split—remembering that mint and peas have the same affinity 
as mint and baby lamb.” 
—Cora, Rose, and Bob Brown in Salads and Herbs. 
ASPARAGUS—(Either steamed or cooked in uncovered boiling water 
until tender). Arrange asparagus on platter. ‘Pass Hollandaise sauce, to 
which a little minced Tarragon has been added.” 
—Irene Botsford Hoffmann in The Book of Herb Cookery. 
POKEWEED—“In the spring, when the young Poke shoots are a few 
inches high, they are cut off just above the ground and cooked after the 
manner of asparagus or spinach. Care must be taken not to get any of the 
root in with the green shoots, for the root is bitter and poisonous.” 
—Oliver Perry Medsger in Edible Wild Plants. 
SAUCE FOR ROAST LAMB 
Melt 1 cup red currant jelly ina double boiler, cool slightly, and to it 
add % teaspoon grated orange rind and % teaspoon chopped Spearmint. Let 
stand until thoroughly cool before using. 
—Irma Goodrich Mazza in Herbs for the Kitchen. 
BASIL—“I find it a pleasant flavoring in all dishes having tomatoes, in 
cheeses, fruit drinks, and in soups with other herbs. The flavor is flower- 
like.” 
—Helen Morganthau Fox in Gardening With Herbs for Flavor and Fragrance. 
MARJORAM—“Tt is a delicious addition to scalloped potatoes, or to tur- 
nips and cole slaw, or in a green sauce for broccoli. Green peas have a 
penchant for sweet marjoram. Also it is the most popular herb for modifying 
heavy meats, as: pork, duck, mutton, and also turkeys.” 
—Leonie de Sounin in Magic in Herbs. 
“PURSLANE (pussley) salad was popular for a while until the weed 
completely overran the vegetable garden and everyone was slightly nauseated 
at the sight of it. The tender leaves were used in combination with cress 
or lettuce and a dressing made with Dill vinegar.” 
—Walter Beebe Wilder in Bounty of the Wayside. 
