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, 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 NUS ERE Di irre geet 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 with beef, pork, fish, poultry, stews 
and sweet pickles. 
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 
Aoi are Olgo OZ CODAGCILY mo amare ee eee eee eg ate Per Jar 45c 
MEOnONTY Harel O1GZ BCA DAC] V aeitey at ery ea ee ace cat Sere Ws, Some Pere taat gt Per Jar 85c 
VINEGARS IN GIFT 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 
FRIED MUSH and SAUSAGES in ROSEMARY GRAVY 
2 cups cold corn meal mush, 1 teaspoon Rosemary 
cut in half inch cubes 3 cups medium white sauce 
12 small pork sausages Salt, pepper, and paprika 
1 small onion, minced 1 tablespoon minced Parsley 
Fry the sausages until brown. Remove them, and in the fat simmer the cubes 
of mush until they begin to turn color and the edges begin to crisp. Remove 
them, then cook the onion till it begins to brown, stirring in the Rosemary 
the last minute or so. Pour off some of the fat. Put the sausages and the 
cubed mush into the frying pan, being careful not to break them. Cover with 
the white sauce. Sprinkle with the s-asonings, and set in the oven. Sprinkle 
with the Parsley before serving with hot popovers and heated watermelon 
picktes. 
—Herman Smith in Kitchens Near and Far. 
