Pyrenees e 
Herb Magic and Hardy Plants 15 
HERB VINEGARS 
These vinegars are made with fresh herbs infused in cider vinegar. After 
many weeks infusion the flavored vinegars are strained, filtered, and sealed 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. 
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 
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ECOG YS Adie OL OZ i CADACH Veta et st ak, oe meg ton! Bey 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 
PIQUANT HERB JELLIES 
We are again offering the very popular Jellies and Jams, although in 
limited quantity. The sugar supply is still far from adequate;—but we have 
decided to share our “allotment” with you. We are hoping it may be extended 
before many months have passed. 
Jaded appetites are enlivened with jellies flavored with various herbs; and 
they make delicious and attractive accompaniments to the meat course, as 
well as a dainty and enticing spread. Especially favored for social “teas” and 
for convalescents. We have prepared six of these. 
As long as the sugar allows, you may have your choice of the following. 
SAGE and CIDER—To serve with poultry and pork. 
THYME and GRAPE—A colorful jelly with beef and ham. 
MARJORAM and LEMON—Hspecially good with pork, beef or 
poultry. 
SAVORY and GRAPEFRUIT-—A delicious accompaniment to lamb, duck 
and sausages. 
MINT and APPLE—The perfect garnish for veal, lamb and turkey. 
ROSE GERANIUM and ORANGE—A piquant jelly with this old-time 
favorite flavor. Delightful accompaniment to fruit salads and desserts. 
GiasscJars; any.o1 the above containing 3,02. 9... 53.2). ge Per Jar 25c 
Pros BOMELOls arse YOUL- CHOICE Gn Si ave en te oe ines YE al a Per Box $1.10 
eam eiate eVOULTCOOICEt: ¢.)2 0c Beers hb es SMe ee ne Per Box $1.60 
