HERBS Betty Crocker Cook Book HOW TO USE HERBS Use a light hand—use too little of any herb rather than too much . . . just enough to heighten natural flavors. Start with ¼ tsp. crumbled dried herbs to 4 servings—to a pound of meat, poultry, fish or to 2 cups of sauce, vegetables, soups. If you are using fresh herbs, rather than dried, use 3 to 4 times as much. At first, use one herb in one dish at one meal. Concentrate on using one wisely. You will learn to use more later. When several herbs are used in any one dish, one should predominate; otherwise, you will have a clash of flavors. Add herbs at the same time as salt and pepper to meats, vegetables, sauces and soups. In long-cooking foods, such as stews, add herbs during the last half hour of cooking time so that flavor and aroma aren’t lost. To release all flavor, powder dried herbs in the palm of your hand before measuring. If using fresh herbs, remove leaves from stems and snip with scissors into very fine pieces. Store dried herbs in covered glass jars (preferably away from heat and steam). Air will rob them of flavor and aroma. Purchase herbs in small quantities and use within one year, if possible. USE THESE HERBS TO ENHANCE YOUR COOKING. Remember . . . a light hand at first! Appetizers BASIL . . . . . . . Tomato Juice Sea food BAY LEAF . . Tomato Juice Bouillon DILL . . . . . . . . Mayonnaise, Cream Cheese MARJORAM Bouillon MINT . . . . . . . . Iced Beverages Fruit Salads Cabbage Salads OREGANO . Vegetable Juice Cheese Spreads PARSLEY . . Garnish for Canapés, Spreads ROSEMARY Fruit Cups Pickles SAGE . . . . . . . . Sharp Cheese Spreads SAVORY . . . Tomato Juice Tiny Biscuits THYME . . . . Sea food Liver Pâté Salads BASIL . . . . . . . Green or Fruit Salads BAY LEAF . Sea food Tomato Aspic DILL . . . . . . . . . Cole Slaw Potato Salad MARJORAM French Dressing MINT . . . . . . . . . Fruit Salads Cabbage Salads OREGANO . Salad Dressings PARSLEY . . Salad Dressings ROSEMARY . Fruit Compote SAGE . . . . . . . . . Eggplant, Lima Beans, Onions, Peas, Tomatoes SAVORY . . . Bean Salads Sauerkraut THYME . . . . Tomato Aspic Pickled Beets Vegetables BASIL . . . . . . . Tomato Dishes, Peas, Beans, Eggplant BAY LEAF . Tomatoes, Green Beans, Rice, Carrots DILL . . . . . . . . . Green Beans, Cabbage, Cauliflower MARJORAM Peas, Carrots, Spinach MINT . . . . . . . Carrots, Green Beans, Spinach, Peas OREGANO . Potatoes, Onions, Tomatoes, Green Beans PARSLEY . . In or over all Vegetables, Rice ROSEMARY . Cauliflower, Mushrooms, Cucumber, Peas, Spinach SAGE . . . . . . . . Eggplant, Lima Beans, Onions, Peas, Tomatoes SAVORY . . . Beans, Peas, Cabbage, Sauerkraut, Rice THYME . . . . Tomatoes, Green Beans, Beets, Mushrooms, Onions Eggs, Cheese and Meats BASIL . . . . . . . Omelets, Rabbits, Beef, Lamb, Sausage, Pork, Spaghetti BAY LEAF . Beef, Lamb, Veal, Spareribs, Kidneys, Liver, Chicken, Stews DILL . . . . . . . . Cottage Cheese, Cream Cheese, Fish, Lamb Chops MARJORAM Soufflés, Baked or Creamed Fish, Roast Beef, Lamb, Veal MINT . . . . . . . Cream Cheese, Lamb, Veal, Baked or Broiled Fish OREGANO . Omelets, Pork, Veal, Lamb, Meat Loaf, Hamburgers, Shrimp PARSLEY . . Poultry, Meats, all Egg Dishes, Stews, Fish, Cheeses