SAGE — Use with roasted meats, fish, 
game, stuffings, cheese, gravies and 
sauces. Use sparingly. 
SAVORY —The name literally means 
‘herb of the string bean,” because of 
the delicious flavor it adds to the 
bean and other green vegetables. 
SORREL — Has a sharp, tart flavor. 
Use in omelets, souffles, tossed-sal- 
ads, soups and in boiled or steamed 
vegetables, alone or in combination 
with other herbs. 
TARRAGON—Use for all fish and 
shellfish, baked or broiled. Lends 
magic to steaks, game, poultry, salads, 
French dressing, all egg dishes, tartar 
sauce, cocktail sauces and is the very 
soul of Sauce Bearnaise. 
THYME—Improves the flavor of 
creams, custards, croquettes, vege- 
table cocktails, fish, shellfish, meat, 
stuffings, chowders and soups. 
POTTER 
Special Herb Blends 
POULTRY SEASONING — A blend 
of savory herbs to flavor stuffing of 
all kinds for poultry or game birds. 
Mix the poultry seasoning in the 
stuffing or with the flour or batter 
in which the poultry or game is dip- 
ped for sauteing or deep-frying. 
FISH SEASONING — This is a com- 
bination of herbs and spices which 
adds a delightful zest to any fish dish 
without obscuring the flavor. Or add 
to stuffing or mix in a sauce to serve 
with fish. 
MEAT SEASONING — Another com- 
bination of herbs and spices to use 
with roasts, meat loaves, hash, con- 
somme and other meat dishes. 
OMELET HERBS (Les fines Herbes) 
— Adds zest to any egg dish. Mix 
the herbs with eggs before cooking, 
or sprinkle over omelet before fold- 
ing. Delightful, too, in creamed 
chicken and soups. 
SALAD HERBS—A combination of 
ten herbs for flavoring salad dress- 
ings or to sprinkle on leafy salads. 
If used in dressing, add herbs an hour 
or two before serving to get full 
flavor of blend. 
malay Poe 
TOMATO TANG — A special com- 
bination to go with any tomato dish, 
soup, stewed or baked tomatoes, to- 
mato juice and especially suitable for 
Tomato Cocktail or Tomato Aspic. 
SOUP HERBS (Meat Base)—Espe- 
cially for meat stocks. Put up in bags 
for convenient use. 
SOUP HERBS (Vegetable Base)— 
Especially for tomato or other vege- 
table soups. Put up in bags for con- 
venient use. 
GLASS Retains 
the flavor 
Since flavor, fragrance 
and strength are the es- 
sential elements of very 
fine herbs, too much em- 
phasis cannot be placed on 
the matter of proper containers. 
Paper cartons, cardboard boxes, 
metal containers with shaker tops, 
even plastic containers, all allow a 
certain amount of flavor-loss. Such 
materials allow the outside air to 
enter—they permit inside flavors to 
escape. Glass—and only Glass— has 
been proved the near-perfect material 
to keep herbs and spices FRESHER— 
LONGER. 
POTTER fine Quality 
SPICES 
As most of our readers will appreci- 
ate, spices are not grown in this coun- 
try. Therefore, in keeping with our 
goal of highest quality, we have 
painstakingly sought out the finest 
import sources. As a result we can 
confidently say that Potter Spices 
may fittingly take their place in the 
best kitchens of America along with 
Potter Herbs. Like Potter Herbs, they 
are not the cheapest products of their 
kind. Our only consideration has been 
that they be of finest quality. These 
are not “grocery store spices,’—they 
are the best that money can buy. 
POTTER SPICES 
and SEASONING 
JAMAICA ALLSPICE (ground) — 
This spice has a fragrant, aromatic, 
taste like a mixture of cloves, cinna- 
mon and nutmeg. Use to flavor 
cakes, canned foods, catsup, chut- 
neys, jellies, mincemeat, pickles, 
puddings, relishes and spiced fruits. 
“Sauces are the top tree of this science (good cookery). A woman who has mastered sauces 
sits on the apex of civilization. 
Adrian the “Philospher’ in George Meredith’s “Ordeal of Richard Feveral. 
