CULINARY HERB COMBINATIONS 
All ingredients of following combina- 
tions consist of fresh and finest quality 
materials. Price 35c per each box. 
A-1. Poultry Stuffing Herbs, may also 
be used on pork roast and with 
tomato dishes. 
A-2. Spice Herbs for Vinegar, for salad 
dressings and sauces. 
A-3. Mint Combination, for vinegar and 
sauces. 
B-1. Curry Powder, Pepper and Tur- 
meric predominating flavor. 
B-2. Strong Curry Powder, with Ginger, 
Mustard, Pepper and Turmeric. 
B-3. Gravy Herbs, delightful blend with 
celery, nutmeg and bay. 
C-1. Sage Mustard, for flavoring or mak- 
ing Sage Mustard. 
C-2. Spiced Mustard Flavor, contains 
Tarragon and other spicy herbs. 
C-3. Celery, Spiced Mustard Flavor. 
C-4. Celery, Salt Compound Flavor, for 
meat, gravies, stew, soups and fish. 
Cc-5. Chili Herb Powder, peppery blend 
for meat and tomato dishes. 
c-6. Catsup Spices, may also be used for 
making spiced vinegar. 
C-7. Catsup Spices, milder than C-6. 
C-8. Sweet Pickle Flavor, for pickling 
and spicing fruits. 
D-1. Cookie Flavor, used for centuries 
in Europe for holiday cookies. An- 
ise predominating. 
D-2. Cookie Flavor, Ginger flavor pre- 
dominating. . 
D-3, Cookie Flavor, Cardamon flavor 
predominating. 
Aux Fines Herbs, for roast meats, 
chopped meats and sauces. 
Savory Herbs, for soups, stews and 
gravies. 
UNIVERSAL HERB SEASONING 
This is a combination of Sweet Basil, 
Sweet Marjoram, Thyme and Summer 
Savory. A mixture that gives that pleas- 
ing appetitzing touch to all gravies, 
meats, fish, vegetables and soups. This 
combination is hard to beat. Some dishes 
as vegetables, require just a pinch—meats 
and fish can stand more. It is without a 
doubt the most useful all around flavor 
we have. 
Price 50c per box, 
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