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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