18 The Tooles of Garry-nee-Dule, Baraboo, Wisconsin 


food in the manner of the post-feudal society found in Europe fifty years and 
more ago. 208 pages $2.50 
COOKING WITH A FOREIGN FLAVOR (formerly Flavor’s The Thing), 
by Florence La Ganke Harris. Food adventurers will be delighted with this 
book of savory and delicious foods, subtly flavored and blended with spices 
and herbs. Here are around the world folk recipes, from the baked Indian 
pudding of the early American settlers, through the spicy holiday cookies of 
Belgium, to the roast goose of Sweden’s feast day. A book of kitchen tested 
recipes for connoisseurs. 320 pages. $2.50 
THE BOOK OF HERB COOKERY, by Irene Botsford Hoffmann. A com- 
plete and alphabetical list of culinary herbs and hundreds of recipes covering 
every type of food from soups to cookies and candies, showing what herbs 
to use, and how to use them well. 251 pages. $3.00 
GARDENING WITH HERBS FOR FLAVOR AND FRAGRANCE, by 
Helen Morgenthau Fox. Herbs in the garden, over the stove and in the ice box 
are described by this gardener who grew them for three years before selecting 
her list of 68 varieties that can profitably be grown by gardeners in America. 
190 pages are devoted to careful and accurate notes on cultivation, season, frag- 
rance, and appearance of fiowers, seeds, and leaves. 56 expert recipes are also 
included. 334 pages, 12 illustrations. $3.50 
STINA, THE STORY of a COOK, by Herman Smith. An interesting 
biographical cook book in which herbs often play an important part. 3242 
pages. $2.00 
KITCHENS NEAR AND FAR, New Adventures With Stina by Herman 
Smith. This second book by Herman Smith needs very little introduction. 
Like the first, it is written in enchanting style, filled with bits of philosophy, 
descriptions of good living and good food, and charming personal remin- 
iscences. The second book takes the author away from his Michigan home, 
through his travels around the world, then home again. 277 pages. $2.00 
BOUNTY OF THE WAYSIDE, by Walter Beebe Wilder. A young boy 
becomes the daily companion of his grandfather, and their rambles over the 
countryside reveal enormous bounty in the woods, the fields, the brooks, and 
hidden crannics of a fertile earth. The older man’s dictums lead to many 
mirthful pages; and the book contains many good recipes for the utilization 
of our natural bounty. It also has a convenient index. 256 pages. $2.50 
EDIBLE WILD PLANTS, by O. P. Medsger. The first complete handbook 
of America’s wild menu. Almost every edible plant of this country growing out- 
side of cuitivation is described in detail. 80 pen and ink drawings; 19 photo- 
graphs; a combined index of scientific and common names; and a sensational. 
geographical key heighten the clarity of the text. 324 pages. $3.59 
SMALL HERBAL HANDBOOKS 
We have often received requests for small, inexpensive books of infor- 
IT IS EASY TO GROW HERBS—A delightful handbook about Herbs— 
by Bunny and Phil Foster. 32 pages of description, cultivation and uses of 
many of the most friendly herbs. Also includes suggestions for harvesting 
and recipes for the kitchen. Paper bound. New and enlarged edition. 50c 
30 HERBS WILL MAKE AN HERB GARDEN—by Helen Lyman. Anoth- 
er small but information-filled book. Suggestions including thirty of the 
better known herbs, with recipes. Also includes a packet of herb seeds. 32 
pages, paper bound. 35c 
10 HERBS WILL MAKE A KITCHEN BOUQUET—by Helen Lyman. A 
small handbook brimming with recipes made delightful with herbs. Also in- 
cludes a packet of mixed herbs ready for use. 32 pages, paper bound. 35c 
