Herb Magic 9) 
HERB BLENDS FORTSFPEGIAL 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—tThis 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 
a loaves and all types of meat dishes. The herbs are 
either Peres 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. 


SALAD HERBS—A combination of ten herbs for sea- 
soning salad dressings or to sprinkle on leafy salads 
and various salad mixtures. This is very popular. 
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. 



' 

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

PRICES— LLY! 
Glass Jars .cOontainingy. 5007), 960 Pe ee ee ee Per Jar 25c 
Glass 2iars,.cOntainin Pal lOZ. eer eee! odege tee a ng ey a) og Per Jar 50c 
REFILLS— 
Cellophane nackagé of; )ctozr wa fo. Se a, ee nee ee ot 20c 
Cellophanespackages oly. lnoze ee) ee a et 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. 
GlassiJarsmaraSe Vera Da presse et em tee ee hae Ay Y lerard sie wie, Per Jar 75c 
TOMATO SOUP HERBS—Especially for tomato or other vegetable soups, 
and tomato cocktails, in cloth bags; each bag will season about two quarts of 
RIC eS SJ OTS 201 SCVCTIODAGS wa meen ied ieee ne oie ie Per Jar 75c 
(NOTE—Soup herbs are only packed in 75c jars). 
TARRAGON SALAD 
1 small head lettuce 2 Hard-cooked eggs, chopped fine 
1 green pepper, chopped 6 stalks chives, coarsely chopped 
1 pimiento, chopped fine 12 tarragon leaves, chopped fine 
Pour over 1 cup of mayonnaise. Mix thoroughly. 
—Cora, Rose, and Bob Brown in Salads and Herbs. 
