HOW TO USE HERBS 
Herbs should add subtly to the flavor and aroma of your cooking. They should never 
dominate the dish. 
USE SPARINGLY AT FIRST. It is easier to add than subtract. Begin with a pinch 
of herbs to a serving for four. Pulverize between your fingers or in palm of your hand to 
release the flavor. DO NOT USE HERBS in more than one or two dishes at the same meal. 
Try them singly or in combinations. with one herb of stronger flavor from the fol- 
One or two mild flavored herbs such as: lowing: 
Basil Thyme (Called by ) Pot Marjoram Caraway 
Chervil Tarragon (the French ) Savory Sage 
Sweet Marjoram Chives (“fine herbs.” ) Fennell Mint 
Dill Oregano 
Use herbs—singly or combined—in Soups; Omelettes; Cottage Cheese; Herb Butter; Salad 
and Salad Dressings; Vegetable dishes and juices; Meats, stews, and gravies; Fish and fish 
sauces. 
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RECIPES 
BowEMIAN Crus Onton Soup: Slice three strong onions and cook until soft in some olive 
oil and a little butter. Add to either chicken broth, meat stock or water, a cup of cream or 
rich milk when the onions are soft (not browned), pepper and salt, some of the sweet green 
herbs,* finely minced, added on serving but not cooked. May be served with grated parmesan 
cheese. ——Helen Lyman, 10 Herbs Will Make a Kitchen Bouquet. 
*For sweet green herbs, try marjoram, savory, thyme and parsley. 
OMELETTE AUX Fines Herpes: Various combinations of herbs may be used, but for the ome- 
lette the following is good: thyme, basil, summer savory, and chives. If fresh herbs are used, 
chop them finely and mix, adding to the omelette just before folding, or mixing them with the 
eggs before cooking the omelette. If dried herbs are used, soak in cream or water, drain and 
chop. 
4 eggs slightly beaten 4 tablespoons of cream 
1 tablespoon of olive oil 2 tablespoons of mixed herbs 
1% teaspoon salt 14 teaspoon pepper 
The omelette is made by slightly beating the eggs, and adding for each egg one tablespoon 
af cream, salt, and pepper. Cook in olive oil or melted butter. 
