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, ete. 
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 
ABATIOUSOROZECADA CITY alate three ook ete eT ee ig as Che rk Per Jar 45c 
ECOnOU Yau OL OZCaDACILYgr tease «cn een, etc en Seen 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 

EGGPLANT CUTLETS 
1 eggplant pepper 
1 egg 1 clove garlic (or pinch of powdered 
1 heaping tablespoon flour garlic) 
salt % teaspoon Rosemary 
1 tablespoon bell pepper 
Peel eggplant and boil until tender in salted water. Drain and mash. 
Let cool slightly, then add rest of ingredients. Mix well. 
Cover the bottom of your skillet with olive oil and bring to the bubbling 
point. Dip up spoonfuls of the eggplant batter and drop into the oil. When 
brown on one side turn with spatula and brown other side. Serve with meat. 
—Irma Goodrich Mazza in Herbs for the Kitchen. 
