Herb Magic 5 
HERB BLENDS FOR SPECIAL 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 1s 
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 
loaves and all types of meat dishes. The herbs are 
either sprinkled 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— Sa 
CASS #0 DES CON DeLiILG Say oh OZone. me ee whe ttt ees oe, ee ed Se a: Per Jar 25c 
GIASS re Sree CONUAINING oho OZ cee. ees ee I dian Per Jar 50c 
REFILLS— 
Cellophane; packagerots 2102 ee ee ee et se ae 20c 
Gellophane snack agesote ls OZaNe ee a le t eee ae 40c 
SOUP HERBS—Especially for meat stocks. Put up in cloth bags for 
convenience in using. Each will season about two quarts of liquid. 
Glassmuars = O1-SeV Che ae Sine ee ak a hes ices, deo namm een numa 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 
liqtides Glassi Jars ;0lsSevenabags Gage ce) ce ee ieee a as eae Per Jar 75c 
(NOTE—Soup herbs are only packed in 75c jars). 
“Stuffed CABBAGE looks pompous, but when the stuffing is seasoned 
with Sage or Sweet Marjoram and Tellicherry pepper it is an interesting dish. 
I prefer a mixture of chopped cooked lamb with Sweet Marjoram.as a stuffing 
for the cabbage. Of course cole slaw has a prominent place in the culinary 
world, and that should be. With an herbal dressing it is delicious; or a light 
mayonnaise with a bit of tartare influence.” 
—Leonie de Sounin in Magic in Herbs. 
