10 The Tooles of Garry-nee-Dule, Baraboo, Wisconsin 
MINT—The cool, fresh flavor of Mint, or, as it is also known, Spearmint 
and Lambmint,—has many uses such as flavoring for cooling drinks, sauce for 
lamb or mutton, to flavor beets, peas, carrots and many others. _Used spar- 
ingly in fruit salad, combining particularly well with bananas, pineapple, or 
oranges. 
PINEAPPLE MINT—A variation of mint which may be used in the same 
ways as ordinary mint. 
TOOLE’S SPECIAL MINT—The flavors of orange mint and English mint 
are delightfully blended in this. Use in the various ways of regular mint. 
OREGANO—This is a marjoram much used in Greece, Italy and in Mexico. 
The flavor is strong but much like Sweet Marjoram. It is used generally where 
Marjoram is used, especially in meat stews, gravies and sauces. 
PARSLEY—Except for garnishing, our dried and flaked parsley may be 
most conveniently used for any purpose that fresh parsley is used. Parsley 
is rich in iron and mineral salts. 
ROSEMARY—Added sparingly, it gives a distinctive flavor to preserves, 
jams, sweet pickles, meat sauces, stews, poultry, cream soups and fish. Com- 
bines well with sage in stuffings for pork and veal. 
SAGE—A strongly flavored old-time favorite, used in pork sausage, 
poultry seasoning, and many other ways. 
SAVORY (Bohnenkraut)—Much used as a flavoring for beans, and in 
salads, vegetables, stews and other dishes. A pot of savory baked beans will 
extend the meat shortage delightfully. 
SORREL—French Sorrel, with the well-known sorrel flavor, especially 
desirable in soups, stews and sauces. 
TARRAGON—A well known delicate flavoring medium, used in many 
dishes such as salads, sauces for fish, egg dishes, poultry and many others. 
Ya oz. jar 35c; 1 oz. jar 65c; Refills 30c and 60c each. 
THYME—May be used alone or combined with other herbs, in an almost 
endless variety of ways. Used with various meats, poultry, fish, cheese, eggs, 
soups, vegetables, stuffings and salads. 
LEMON THYME—A thyme with a fresh flavor of lemon. Gives a differ- 
ent flavor to salad, to cooling drinks, and to sauces for fish. 
PRICES— 
Glass Jars. CONTAINING Vo OZ. ae ee ee ee Per Jar 25c 
Glass ‘Jars. coniaiming) 1 Oz. 9... 2455 fn teh eho Per Jar 50c 
Except Tarragon which is 35¢ and 65c per jar. 
Refills packed in cellophane or glassine. 
Refill packages. containing ‘15 oze:) feo AI EB a, 20c 
Hefill' packages ;containing N02. iy, a i ae ee ee 40c 
Except Tarragon which is 30c and 60c each. 
Suggestions for use are packed with each order of culinary herbs. 
Please note that prices include delivery charge paid 
anywhere in this country, om ORDERS OF $2.00 OR MORE. 
On Orders of Less Than $2.00, add 10c for Postage 
(Also 10c¢ for Each Separate Shipment Amounting to Less Than $2.00) 
(FULL AMOUNT of the postage will be charged if the 10¢ is not 
SENT WITH ORDER.) 

HERB BLENDS FOR SPECIAL PURPOSES 
These combinations have been carefully compounded by Mrs. Boole, 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. 
