10 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, ete. 
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 VINEGAR—Offering 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 
Asjar offs S807t Capacity Mieke re ee ee ee ee et re ees Per Jar 45c 
EconomygJal.el0,OZ.9Cd DaCl iy, ae ee eect tn een, ee earn 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 

MINT and ROSE GERANIUM—Try as a garnish, sprinkled on melon slices, 
halved grapefruit or fruit salads. They are “beautiful to sight, fragrant to 
smell, and superb to taste.” 
POTATOES WITH GARLIC and HERBS 
12 small new potatoes, cooked with 1 teaspoon minced Chives 
their jackets, then peeled 1 teaspoon minced Dill 
3 tablespoons oil or butter 1 teaspoon minced Parsley 
1 clove garlic 
Heat the oil or butter with the garlic; then remove the garlic. Brown the 
potatoes nicely; then sprinkle them with salt, pepper, and the minced herbs, 
adding whatever oil or butter is left in the pan. 
—Herman Smith, in “Kitchens Near and Far.” 
