MINT:—This is the best known and
most widely used of herbs and is found
in some form in all countries. Use in a
sauce with lamb. It is nice with new
potatoes or peas. It gives an added flavor
to jellies and pickles, and is much used
to flavor candies and gums. Try steeping
fresh mint with your tea for iced tea.

PARSLEY:—The curly Icaves of this
well known herb are used as a garnish
and as flavoring for soups, salads and
meat dishes.

CHERVIL:—This is a not so_ well
known annual with a more delicate Icaf
than the former and a delightful taste.
Pleasing as a garnish and imparts an
excellent flavor to potato soup.

TARRAGON:—The leaves of this herb
have a pungent licorice flavor. It is used
to flavor vinegars and butters.

BASIL:—This annual has a mild swect
aromatic taste. It is delectable in an
orange sauce with wild duck.

FENNEL:—Both the seeds and Icaves of
this member of the parsley family are

used as a condiment. Good with fish
and in pickles.

BAY:— The leaves of this aromatic
shrub of the laurel family are used to
flavor tomato salads, chicken and soups.

ROSEMARY:—The evergreen Icaves of
this shrub have a slight piney taste. It is
much liked mixed with currant or other
tart jelly and served with game. Some
mix it with the butter in which they fry
partridge or grouse.

CHIVES:—This delicate member of the
onion family can flavor many egg dishes
even where onion can not be tolerated.
A salad dressing of equal parts chili sauce
and salad dressing with minced chives
adds much to any spring salad.

GARLIC:—Also of the onion family,
garlic is becoming increasingly popular.
Used with discretion it adds a fillip to
many dishes, such as roast lamb and
aromatic butters.

CELERY:—The dried leaves flavor soups
and sauces and the seeds are well known
for use in pickling.

O. B. ALLAN

LIMITED

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