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Dried Herbs

(How To Cook, Season, And Measure) - (Twenty-five Cent Dinners For Families Of Six)

When you buy a bunch of dried herbs rub the leaves through

a sieve, and bottle them tightly until you need them; tie the stalks

together and save them until you want to make what the French call a

bouquet, for a soup or stew. A bouquet of herbs is made by tying

together a few sprigs of parsley, thyme and two bay-leaves. The

bay-leaves, which have the flavor of laurel, can be bought at any German

grocery, or drug-store, enough to last for a long time for five cents.

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