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diff --git a/old/62345-0.txt b/old/62345-0.txt deleted file mode 100644 index 0d94621..0000000 --- a/old/62345-0.txt +++ /dev/null @@ -1,1889 +0,0 @@ -The Project Gutenberg EBook of Collectors' Items, by Anonymous - -This eBook is for the use of anyone anywhere at no cost and with -almost no restrictions whatsoever. You may copy it, give it away or -re-use it under the terms of the Project Gutenberg License included -with this eBook or online at www.gutenberg.org/license - - -Title: Collectors' Items - Fifty Superb Recipes from Spice Islands - -Author: Anonymous - -Release Date: June 9, 2020 [EBook #62345] - -Language: English - -Character set encoding: UTF-8 - -*** START OF THIS PROJECT GUTENBERG EBOOK COLLECTORS' ITEMS *** - - - - -Produced by Stephen Hutcheson, Lisa Corcoran and the Online -Distributed Proofreading Team at https://www.pgdp.net - - - - - - - - - - Collectors’ Items - _Fifty Superb Recipes - from_ - SPICE ISLANDS® - - - SPICE ISLANDS SPICE RACK—SEE BACK COVER - - - - - _From Our Recipe File to Yours_ - - -From appetizers to desserts—it is our pleasure to share these choice -recipes with you. We hope that you will make them as they were developed -and tested—with the spices, herbs and seasonings of Spice Islands. You -will appreciate why from the moment you open a Spice Islands jar. - -For you who love to improvise with flavors and vary your own favorite -recipes, an herb chart is included in this booklet. It is limited by -space, but we think you will find it a useful guide in seasoning with -herbs. - -Remember—the purpose of an herb, like that of a spice, is to enhance, -not dominate, the flavor of the food. So be selective when you -experiment. Until the art of seasoning with herbs is mastered, use just -one or two at a time. - -Be especially sparing with the spices and herbs of Spice Islands, for -they are exceptionally full-flavored. Only the finest of each species is -used, and they come to you from Spice Islands exquisitely cured and -radiantly fresh and fragrant. - -SPICE ISLANDS HERBS are California grown on farms owned and operated by -Spice Islands Company. In this way, select strains can be cultivated -with a quality control impossible to duplicate. The fullest flavor of -these herbs is yours because of the extreme care in growing, curing, and -processing. - -SPICE ISLANDS SPICES come from those faraway parts of the world where -the finest grow—cinnamon from Viet Nam, nutmeg from the Isles of Banda, -ginger from Jamaica, and pepper (such pepper!) from Java. Whatever it -is, the very best is in your Spice Islands jar. - -SPICE ISLANDS WINE VINEGARS are produced from fine wines of California’s -Sonoma Valley, and have an incomparable bouquet and mellow tang. There -is red wine vinegar plain or flavored with garlic, tarragon, or -eschalot; white wine vinegar plain, flavored with basil, or a sprig -float of tarragon. - -SPICE ISLANDS TEAS are gathered at the peak of the season from the best -gardens in Japan, Formosa, Indonesia, Ceylon, and India. There are -eleven delectable blends—any will add an epicurean touch. - -If the good things of life are for you, then let Spice Islands work its -wonders in your cooking and enjoyment of good food. - - LITHO IN U.S.A. - © COPYRIGHT 1959 - “BY SPICE ISLANDS COMPANY” - - -“_Dill ’n’ Onion Dip_” - - ⅔ cup mayonnaise - ⅔ cup sour cream - 1 tablespoon SPICE ISLANDS Shredded Green Onion - 1 tablespoon SPICE ISLANDS Shredded Parsley - 1 teaspoon SPICE ISLANDS Dill Weed - 1 teaspoon SPICE ISLANDS BEAU MONDE Seasoning - -Mix together mayonnaise and sour cream. Add Shredded Green Onion, -Shredded Parsley, Dill Weed and Beau Monde Seasoning; mix well. Let -flavors blend for an hour. Makes about 1½ cups. - - -_Beau Monde Dip_ - - 6 oz. cream cheese - 3 tablespoons light cream - 2½ teaspoons SPICE ISLANDS BEAU MONDE Seasoning - ¼ teaspoon SPICE ISLANDS Thyme - ¼ teaspoon SPICE ISLANDS Marjoram - ¼ teaspoon SPICE ISLANDS Summer Savory - 2 teaspoons SPICE ISLANDS Shredded Parsley - -Crush herbs and mix thoroughly with other ingredients. Serve with -crackers, chips, celery or carrot sticks. - - -_Sour Cream Olive Dip_ - - 2 teaspoons SPICE ISLANDS Chicken Seasoned Stock Base - 1 tablespoon boiling water - 1 teaspoon SPICE ISLANDS Instant Minced Onions - 1 teaspoon Worcestershire sauce - 1 cup sour cream (8-ounce carton) - ½ cup minced ripe olives - 1 teaspoon SPICE ISLANDS BEAU MONDE Seasoning - -Combine Chicken Stock Base and boiling water; stir to dissolve. Add -Instant Minced Onions and Worcestershire sauce. Let stand about 10 -minutes. Stir in sour cream, minced ripe olives and Beau Monde -Seasoning. Chill an hour or so for flavors to blend. Makes about 1½ cups -dip. - - -_Winter Relish_ (3½ Cups) - - 2 cups finely shredded cabbage - 4 tablespoons SPICE ISLANDS Green Bell Peppers - 2 tablespoons SPICE ISLANDS Red Bell Peppers - 2 tablespoons SPICE ISLANDS Instant Minced Onions - 2 teaspoons salt - ¼ teaspoon SPICE ISLANDS Celery Salt - ¼ cup SPICE ISLANDS White Wine Vinegar - 2 tablespoons sugar - ¼ teaspoon SPICE ISLANDS Whole Mustard Seed - -Combine cabbage, Green and Red Peppers, Onions, salt, and Celery Salt in -a bowl; chill. Mix Vinegar, sugar, and Mustard Seed; stir well and toss -lightly with vegetables just before serving. - - -_Hearty Vegetable Soup_ (6 Servings) - - 1½ quarts water - 3 tablespoons SPICE ISLANDS Beef Stock Base - 1 #2½ can tomatoes - 2 tablespoons SPICE ISLANDS Instant Minced Onions - 1 tablespoon SPICE ISLANDS Green Bell Peppers - 1 teaspoon SPICE ISLANDS BOUQUET GARNI for Soup - ½ cup sliced celery - ½ cup thinly sliced carrots - 1 cup cubed potatoes - 1 teaspoon SPICE ISLANDS BEAU MONDE Seasoning - 1 tablespoon salt - 1 tablespoon SPICE ISLANDS Shredded Parsley - 2 cups fresh, frozen, or canned vegetables: such as lima beans, - turnips, green beans, peas, corn, spinach, etc. - 2 tablespoons raw rice - -Combine water and Beef Stock Base. Bring to a boil and add tomatoes, -Instant Minced Onions, Bell Peppers, and Bouquet Garni for Soup. When -soup is again boiling, add celery, carrots, potatoes, Beau Monde, salt, -and Parsley. Simmer for about 30 minutes. Add remaining vegetables and -rice. Simmer until vegetables and rice are done, about 20 minutes. - - -_Tomato, Vegetable, Chicken Noodle Soups_ - -Dilute one 10½-oz. can of Condensed Soup with one can of water. Bring to -simmer. Add ⅛ teaspoon crushed SPICE ISLANDS BOUQUET GARNI for Soup. Let -simmer for several minutes. - - -_Mushroom Vichyssoise_ (6 Servings) - - 2 tablespoons butter - 2 tablespoons SPICE ISLANDS Instant Minced Onions soaked in 2 - tablespoons water - 2 level tablespoons SPICE ISLANDS Chicken Seasoned Stock Base - dissolved in 3½ cups hot water - 1 teaspoon SPICE ISLANDS Powdered Mushrooms - 1 teaspoon SPICE ISLANDS BEAU MONDE Seasoning - 1½ cups thinly sliced, pared potatoes - 1½ cups light cream - -Melt butter; add Onions and cook over low heat 5 minutes. Stir Powdered -Mushrooms and Beau Monde into chicken stock. Add to Onions along with -potatoes. Simmer 25 to 30 minutes or until potatoes are done. Cool to -lukewarm. Blend in electric blender 20 seconds. Stir in cream, chill -thoroughly. Serve ice cold. - - -_Basil French Dressing_ (6 Servings) - - 1 cup SPICE ISLANDS Sweet Basil Wine Vinegar - 1 cup olive oil - 2 tablespoons sugar - 1½ teaspoons salt - ½ teaspoon SPICE ISLANDS Cracked Java Black Pepper - ¾ teaspoon SPICE ISLANDS Mayonnaise Mustard - -Blend dry ingredients separately, put in screw-top jar, add liquids and -shake well each time before using. Particularly good with tomato or any -green salad. Keep in cool place. - - -_Green Goddess Salad Dressing_ (8 Servings) - -The Green Goddess dressing originated some thirty years ago. It was -named for the play in which George Arliss was starring and was first -served at a testimonial dinner given him the opening night in San -Francisco. Delicately flavored, its smooth consistency causes this -dressing to fully coat each leaf in bowl. - - 1 cup mayonnaise - ½ cup heavy cream - 1 tablespoon lemon juice - 2 tablespoons SPICE ISLANDS Tarragon Wine Vinegar - 2 tablespoons SPICE ISLANDS Garlic Wine Vinegar - 2 tablespoons SPICE ISLANDS Eschalot Wine Vinegar - 1 rounding tablespoon anchovy paste - 1 tablespoon SPICE ISLANDS Shredded Parsley - 2 tablespoons SPICE ISLANDS Onion Powder - -Add lemon juice to cream, then mix with other ingredients. Serve with -green salad. Superb on broccoli or asparagus in place of mayonnaise. - - -_Coleslaw with Sweet Dill Dressing_ - - ⅓ cup sugar - 1 teaspoon salt - 1 teaspoon SPICE ISLANDS Celery Seed - ¼ teaspoon SPICE ISLANDS Cracked Java Black Pepper - 1 teaspoon SPICE ISLANDS Dill Weed - 1 cup salad oil - ¼ cup SPICE ISLANDS White Wine Vinegar - -Mix together sugar, salt, Celery Seed, Pepper, and Dill Weed. Beat in -salad oil alternately with Vinegar with either electric mixer or rotary -beater. - - - To make coleslaw: - -Pour boiling water over 4 cups finely shredded cabbage. Drain at once. -Dip in cold water. Drain thoroughly and chill. Toss with ⅓ cup Sweet -Dill Dressing. - - -_Poppy Seed Salad Dressing_ (Makes 1¾ Pints) - - 1 pint olive oil - 1¼ cups sugar - 2½ tablespoons SPICE ISLANDS Hot Mustard - 3 tablespoons lemon juice - 1½ teaspoons salt - ¾ teaspoon SPICE ISLANDS Onion Powder - ¹/₁₆ teaspoon SPICE ISLANDS Garlic Powder - 2½ tablespoons SPICE ISLANDS Poppy Seed - ½ cup SPICE ISLANDS White Wine Vinegar - -Blend all dry ingredients in a mixing bowl. Add lemon juice and Vinegar. -Thoroughly mix with electric mixer at medium speed—then add olive oil -slowly, 1 tablespoon at a time. After all the oil has been added, let -beat at high speed for 15 minutes. - - -_Parmesan Herb Dressing_ (Makes 1 Pint) - -Tart with a lively tarragon flavor. Serve this on cooked, chilled -artichokes; or cauliflower, string beans, asparagus, or broccoli, hot or -cold. - - 1 egg, beaten - 1 teaspoon SPICE ISLANDS BEAU MONDE Seasoning - ½ teaspoon salt - ¼ teaspoon SPICE ISLANDS Garlic Powder - ¼ teaspoon SPICE ISLANDS Onion Powder - ¼ teaspoon SPICE ISLANDS Paprika - ¼ teaspoon SPICE ISLANDS Cracked Java Black Pepper - ¼ cup SPICE ISLANDS White Wine Tarragon Vinegar - ¼ cup grated Parmesan cheese - 1 cup olive oil - ½ teaspoon SPICE ISLANDS Salad Herbs - -Blend egg, Beau Monde, salt, Garlic Powder, Onion Powder, Paprika, -Pepper, Vinegar, cheese. Add the oil, a little at a time, beating until -thoroughly blended after each addition, until all is used. Continue -beating until thick and very smooth. Stir in Salad Herbs. - - - - -When you need a tasty sauce or gravy, SPICE ISLANDS Beef Stock Base -comes to your rescue. There are countless variations you can try. - - -_Brown Sauce_ (2 Cups Sauce) - -Excellent with roast beef. Indispensable when there’s not enough -drippings to make gravy or to serve with some leftover slices when the -gravy’s all gone. Use it as the basis of countless other sauces—and the -classics such as Sauce Espagnole, Madeira Sauce, Ravigote, or Piquant -Sauce. - - 2 tablespoons butter - 4 teaspoons SPICE ISLANDS Arrowroot - 2 tablespoons SPICE ISLANDS Beef Stock Base - 2 cups hot water - ⅛ teaspoon SPICE ISLANDS Fine Grind Java Black Pepper - -Melt butter; stir in Arrowroot. Add Beef Stock Base to water and stir -into butter and Arrowroot. Cook over low heat, stirring constantly, -until thick and smooth. Add Pepper. Serve hot as a gravy, or use as a -basis of other sauces. - - -_Onion Gravy or Sauce_ (6 Servings) - -A good sauce to serve with broiled hamburgers or liver; delicious, too, -on leftover pot roast or other cold meat. - - 2 tablespoons butter - 2 tablespoons SPICE ISLANDS Instant Minced Onions soaked in 2 - tablespoons water - 4 teaspoons SPICE ISLANDS Arrowroot - 2 tablespoons SPICE ISLANDS Beef Stock Base - 2 cups hot water - ⅛ teaspoon SPICE ISLANDS Fine Grind Java Black Pepper - -Melt butter; add onions. Cook about 5 minutes or until Onions are -slightly yellow. Stir in Arrowroot. Add Beef Stock Base to water and add -to onions. Cook over low heat, stirring constantly, until thick and -smooth. Add Pepper. Serve hot. - - -_Spice Islands Barbecue Sauce_ (Makes 1 Pint) - -An outstanding California favorite—brings many compliments that will -inflate your ego as a chef. Serve hot with hamburgers, meat loaves, -spaghetti and meat balls. Serve cold as a relish with cold meats. - - 1 teaspoon SPICE ISLANDS Oregano - 2¼ teaspoons SPICE ISLANDS Paprika - ½ teaspoon SPICE ISLANDS Garlic Powder - 1 teaspoon SPICE ISLANDS BEAU MONDE Seasoning - 1 teaspoon SPICE ISLANDS Chili Con Carne Seasoning Powder - ½ teaspoon SPICE ISLANDS Ground Cloves - 1 teaspoon SPICE ISLANDS Cracked Java Black Pepper - 2 tablespoons SPICE ISLANDS Whole Mustard Seed - 2 teaspoons SPICE ISLANDS OLD HICKORY Smoked Salt - 1″ piece SPICE ISLANDS Bay Leaf - 2 tablespoons SPICE ISLANDS Garlic Wine Vinegar - 2 tablespoons SPICE ISLANDS Tarragon Wine Vinegar - 2 tablespoons SPICE ISLANDS Eschalot Wine Vinegar - ¼ cup olive oil - ½ cup water - ¾ cup catsup - 2 tablespoons Worcestershire sauce - 2 tablespoons SPICE ISLANDS Onion Powder - 2½ teaspoons brown sugar - -Blend dry ingredients and add to the liquids. Bring to a boil, then -simmer 1 hr. over low heat. - - -_Tartar Sauce_ (8 Servings) - -Familiar to everyone, but still one of the most generally popular of the -fish sauces. - - 1 cup mayonnaise - 1 teaspoon SPICE ISLANDS Onion Powder - 1 tablespoon SPICE ISLANDS Garlic Wine Vinegar - 1 teaspoon SPICE ISLANDS Tarragon - 1 tablespoon SPICE ISLANDS Parsley - 1 tablespoon chopped pickle - 1 tablespoon chopped green olives - 1 teaspoon capers - -Mix all together and serve with fried or broiled fish. - - -_Beurre Aux Fines Herbes_ - -Broiled steaks, lamb chops, even the breakfast eggs are all the better -when cooked in herb butter. - - ½ teaspoon SPICE ISLANDS Fines Herbes - ¼ teaspoon SPICE ISLANDS BEAU MONDE Seasoning - 4 tablespoons butter - -Cream butter and Beau Monde. Crush Fines Herbes and cream into mixture. -When stored, flavor becomes more pronounced. - - -_Butter, Nepal_ - -An interesting new butter for hot vegetables or seafood, seasoned with -the gourmet’s pepper—Nepal. - - ½ cup butter - ½ teaspoon SPICE ISLANDS Lemon Peel - 1 teaspoon SPICE ISLANDS BEAU MONDE Seasoning - ¼ teaspoon SPICE ISLANDS Onion Powder - 1 tablespoon SPICE ISLANDS Tarragon Wine Vinegar - ¼ teaspoon SPICE ISLANDS Tarragon - ⅛ teaspoon SPICE ISLANDS Nepal Pepper - -Melt butter; add Lemon Peel, Beau Monde, Onion Powder, Tarragon Vinegar. -Crush Tarragon, add to butter. Stir well and let stand 15 to 20 minutes -for flavors to blend. Just before serving, heat but do not let butter -brown. Add Nepal Pepper. Serve as sauce for hot cooked artichokes, -broccoli, asparagus, broiled lobster or other seafood. - - -_Herb Dumplings_ - -Flavorsome, featherlight dumplings for meat stews, or chicken fricassee. - - 2 cups prepared biscuit mix - ¾ cup cold water - ¼ teaspoon SPICE ISLANDS Sage - ¼ teaspoon SPICE ISLANDS Marjoram - ¼ teaspoon SPICE ISLANDS Thyme - ¼ teaspoon SPICE ISLANDS Sweet Basil - ½ teaspoon SPICE ISLANDS Parsley - -Mix all together and drop by teaspoonfuls on top of boiling stew. Cover -pan tightly, and steam slowly for 12 minutes. No peeking—it will make -your dumplings soggy. Sufficient for 2 quarts of stew or 8 persons. - - -_Fricassee of Veal Mei Yen_ (4 Servings) - -Veal is usually very flat, pallid in flavor. This recipe will give it -character and give you a completely new entree. - - 1½ pounds Leg of Veal (cut into 2-inch chunks) - 3 teaspoons SPICE ISLANDS MEI YEN Seasoning Powder - ½ teaspoon SPICE ISLANDS Summer Savory - ½ teaspoon SPICE ISLANDS Cracked Java Black Pepper - ½ teaspoon SPICE ISLANDS Oregano - ½ teaspoon SPICE ISLANDS Onion Powder - 3 tablespoons chopped celery leaves - 3 tablespoons bacon fat - 3 tablespoons SPICE ISLANDS Arrowroot - -Dredge veal in blend of Arrowroot and seasonings. Brown meat mixture in -hot fat, cover and cook slowly until meat is tender. If meat should -become dry, add ½ cup boiling water or meat stock. - - -_Spice Islands Baked Ham Sauce_ - - 1 cup brown sugar - 1½ tablespoons SPICE ISLANDS Arrowroot - ⅛ teaspoon SPICE ISLANDS Mayonnaise Mustard - ⅛ teaspoon SPICE ISLANDS Ground Cloves - ¼ teaspoon SPICE ISLANDS Ground Allspice - ¼ teaspoon SPICE ISLANDS Ground Cinnamon - ½ cup SPICE ISLANDS Tarragon Red Wine Vinegar - ½ teaspoon salt - 2 cups water - 1 cup seedless raisins - 2 tablespoons butter - ¼ cup salad oil - -Blend all dry ingredients and mix with liquids. Cook in double boiler -until raisins are plump. - -Can be made and kept in refrigerator. Reheat as much at a time as you -wish to serve. - -Excellent on fried ham. - - -_Meat Loaf_ (6 Servings) - - 1 cup fresh bread crumbs - ¾ cup milk, tomato sauce, tomato juice, or diluted condensed tomato - soup - 1 teaspoon SPICE ISLANDS BOUQUET GARNI for Beef - 2 tablespoons SPICE ISLANDS Instant Minced Onions - 1 tablespoon SPICE ISLANDS Green Bell Peppers - ½ teaspoon SPICE ISLANDS Horseradish - 1 teaspoon SPICE ISLANDS BEAU MONDE Seasoning - 1 teaspoon salt - ¼ teaspoon SPICE ISLANDS Hot Mustard - 1 egg - 1½ pounds ground chuck - -Place bread crumbs in large bowl. Heat milk or other liquid to -simmering, pour over crumbs. Crumble Bouquet Garni and stir into bread -crumb mixture along with Instant Minced Onions, Green Peppers, -Horseradish, Beau Monde, salt, and Mustard. Beat in egg. Add ground -chuck and mix thoroughly. Shape into loaf and place in flat roasting -pan. Bake in moderate oven (350° F.) for 1½ hours. Make gravy from pan -drippings, if desired. - - -_Macaroni Parmesan_ - - ½ lb. macaroni - ¼ cup butter - ½ cup grated Parmesan cheese - 1 teaspoon SPICE ISLANDS Shredded Parsley - ¼ teaspoon SPICE ISLANDS SPICE PARISIENNE - 1 teaspoon SPICE ISLANDS BEAU MONDE Seasoning - ½ teaspoon salt - ¼ teaspoon SPICE ISLANDS Fine Grind Java Black Pepper - -Boil macaroni in salted water until tender. Drain. Rinse in boiling -water. Add butter, cheese, Parsley, Spice Parisienne, Beau Monde, salt, -Pepper. Toss until butter is melted and cheese and seasonings mixed -throughout. Serve with Italian Braised Beef. If desired, pack macaroni -into well buttered 1 quart ring mold. Set in 300° oven 15 to 20 min. -Unmold on a heated platter and fill with “Italian Braised Beef” -(Page 14). - - -_Casserole “Cochon”_ (6 Servings) - - 1 lb. link pork sausage - 2 tablespoons SPICE ISLANDS Instant Minced Onions soaked in 2 - tablespoons water - ¼ teaspoon SPICE ISLANDS Garlic Powder - 3 tablespoons SPICE ISLANDS Powdered Mushrooms - 1 can tomato paste - ⅛ teaspoon SPICE ISLANDS Oregano, crushed - ⅛ piece SPICE ISLANDS Bay Laurel Leaf - 1 cup water - 1 cup dry white wine - 1 teaspoon SPICE ISLANDS MEI YEN Seasoning Powder - 1 teaspoon salt - ½ lb. macaroni - 1 cup grated sharp Cheddar cheese - -Cut each link of sausage into 3 pieces. Fry slowly until well browned. -Pour off all but 2 or 3 tablespoons of drippings. Stir in Onions and -Garlic Powder. Cook until Onions are lightly browned. Add Powdered -Mushrooms, tomato paste, Oregano, Bay Leaf, water, wine; mix well. Add -Mei Yen, salt. Simmer 20 minutes. Meanwhile, cook macaroni in boiling -salted water until tender. Combine with sauce and turn into large flat -baking dish. Sprinkle with grated Cheddar cheese. Bake 25 minutes at -350° or until sauce is bubbling and cheese melted. - - -_Sauerbraten_ (6 Servings) - - 4 to 5 lbs. beef roast, round, chuck, rump or sirloin tip - 1½ tablespoons salt - 3 tablespoons SPICE ISLANDS Instant Minced Onions soaked in 3 - tablespoons water - 10 SPICE ISLANDS Whole Java Black Peppers, crushed - 1 SPICE ISLANDS Bay Leaf broken into 3 pieces - 3 SPICE ISLANDS Whole Cloves - 1 cup SPICE ISLANDS Red Wine Vinegar - 2 cups water - 1 tablespoon SPICE ISLANDS Arrowroot - 2 tablespoons sugar - 6 gingersnaps, crushed - ½ cup dry red wine - ½ cup sour cream - -Have butcher cover roast with a thin layer of suet and tie securely; -place in a crock, glass bowl or unchipped granite or enamelware pan. -Combine salt, Onions, Pepper, Bay Leaf, Whole Cloves, Red Wine Vinegar -and water. Pour over meat. Let stand 1½ to 2 days, turning meat 2 or 3 -times daily. Take meat out of liquid; dry. Brown meat on all sides in -heavy frying pan. Place meat in roasting pan. Make a sauce by adding -Arrowroot to drippings in frying pan. Strain the pickling liquid and -stir into frying pan. Cook until thick and smooth, stirring constantly. -Add sugar, crushed gingersnaps, red wine and cook until creamy. Pour -sauce over meat. Cover and roast in 350° oven until meat is done, about -2 hours. Baste frequently with sauce; if sauce seems too thick, add -water. When meat is done, remove to platter. Stir sour cream into gravy. -Serve meat and gravy with Potato Pancakes. - - -_Spanish Rice_ (6 Servings) - -An excellent casserole for a barbecue. SPICE ISLANDS Spaghetti Sauce -Seasoning is the “secret” ingredient. - - 2 tablespoons SPICE ISLANDS Green Bell Peppers, crushed - 2 tablespoons SPICE ISLANDS Instant Minced Onions soaked in 2 - tablespoons water - 3 tablespoons olive oil - 1 teaspoon SPICE ISLANDS BEAU MONDE Seasoning - 1 #2½ can tomatoes - 1 cup grated American cheese - 2 tablespoons SPICE ISLANDS Spaghetti Sauce Seasoning - ¾ cup rice - 1 teaspoon salt - -Cook Green Peppers, Onions in oil until tender. Add Spaghetti Seasoning, -Beau Monde, rice, tomatoes. Mix thoroughly. Heat to boiling, add salt, -pour into 1½-qt. casserole. Cover, bake 35 min. in 350° oven. Uncover, -sprinkle with cheese, return to oven until cheese is melted. - - -_Italian Braised Beef_ (6 Servings) - - 2 lbs. beef stew meat, cut in l-inch cubes - 2 tablespoons SPICE ISLANDS Arrowroot - 1 teaspoon salt - ¼ teaspoon SPICE ISLANDS Fine Grind Java Black Pepper - ¼ teaspoon SPICE ISLANDS Garlic Powder - 2 tablespoons olive oil - 2 tablespoons SPICE ISLANDS Instant Minced Onions soaked in 2 - tablespoons water - 2 tablespoons SPICE ISLANDS Powdered Mushrooms - 1 teaspoon SPICE ISLANDS Beef Stock Base dissolved in 1 cup water - 1 8-oz. can tomato sauce - ¼ cup dry red wine - 1 teaspoon SPICE ISLANDS BEAU MONDE Seasoning - ¼ teaspoon SPICE ISLANDS Oregano, crushed - ¼ teaspoon SPICE ISLANDS Sweet Basil - 1 teaspoon SPICE ISLANDS MEI YEN Seasoning Powder - -Combine Arrowroot, salt, Pepper, Garlic Powder. Roll meat cubes in -mixture. Brown in olive oil. Stir in Onions, Powdered Mushrooms. Add -bouillon, tomato sauce. Stir until sauce is thick and smooth and -Mushrooms dissolved. Add wine, Beau Monde, Oregano, Sweet Basil, Mei -Yen. Cover; simmer two hours until tender, stirring frequently. Add more -water if sauce becomes too thick. Serve with Macaroni Parmesan -(Page 12). - - -_Savory Beef Stew_ (4 Servings) - - 2 pounds lean beef stew meat, cut into 1½-inch cubes - 3 tablespoons flour - 1 teaspoon SPICE ISLANDS BEAU MONDE Seasoning - 1 teaspoon salt - ¼ teaspoon SPICE ISLANDS Fine Grind Java Black Pepper - ⅛ teaspoon SPICE ISLANDS Garlic Powder - 1 teaspoon SPICE ISLANDS Beef Stock Base dissolved in 1 cup boiling - water - ¼ cup dry red wine - 1 teaspoon SPICE ISLANDS BOUQUET GARNI for Beef - 2 tablespoons tomato paste - 1 4-ounce can sliced or button mushrooms - 6 small onions - 3-4 carrots - 1 cup frozen or fresh peas - -Combine flour, Beau Monde, salt, Pepper, and Garlic Powder. Coat meat -with seasoned flour and brown in a small amount of drippings, -shortening, or oil in a heavy kettle or Dutch oven. Pour Beef Stock over -browned meat; add wine, Bouquet Garni for Beef, tomato paste, mushrooms, -and liquid. Cover and simmer slowly until meat is tender (2 to 3 hours). -Add carrots and onions; when almost tender, add peas and continue -cooking about 10 minutes or until peas are tender. Serve with steamed -rice, noodles, or mashed potatoes. - - - - - SPICE ISLANDS HERB CHART - - -Remember! Season lightly when experimenting—and just one or two herbs to -a dish. Just before using, pulverize herbs in palm of your hand. - - BASIL BAY LEAVES MARJORAM OREGANO DILL WEED PEPPERMINT - - APPETIZERS TOMATO TOMATO LIVER PATE GUACAMOLE CHEESE DIPS FRUIT CUP - JUICE JUICE STUFFED TOMATO SEAFOOD MELON BALLS - SEAFOOD ASPIC MUSHROOMS SPREADS CRANBERRY - COCKTAIL BUTTERS PICKLES JUICE - - SOUPS TOMATO STOCK SPINACH TOMATO BORSCHT PEA - CHOWDERS BEAN CLAM BEAN TOMATO - SPINACH BOUILLON MINESTRONE CHICKEN - MINESTRONE MOCK TURTLE - ONION - - FISH SHRIMPS COURT CREAMED SHRIMP HALIBUT GARNISH - BROILED BOUILLON CRAB CLAMS SHRIMPS FOR - FISH POACHED: CREAMED LOBSTER SOLE BROILED - FILET OF HALIBUT, TUNA SHRIMPS, - SOLE SALMON CLAMS, PRAWNS - MACKEREL HALIBUT - SALMON - - EGGS OR SCRAMBLED OMELETTE HUEVOS OMELETTE CREAM - CHEESE EGGS AUX FINES RANCHEROS COTTAGE CHEESE - CREAM HERBES CHEESE - CHEESE SCRAMBLED - WELSH EGGS - RAREBIT - - MEATS LIVER STEWS POT ROAST PORK BEEF LAMB - LAMB POT ROAST PORK SAUSAGE SWEETBREADS VEAL - SAUSAGE SHISH KEBAB BEEF LAMB VEAL - TRIPE VEAL MEAT LOAF LAMB - - POULTRY VENISON FRICASSEE CREAMED MARINADES CHICKEN PIE - AND GAME DUCK STEWS CHICKEN STUFFINGS CREAMED - STUFFINGS PHEASANT CHICKEN - GOOSE GUINEA HEN - - VEGETABLES EGGPLANT BOILED CARROTS TOMATOES CABBAGE CARROTS - SQUASH POTATOES ZUCCHINI CABBAGE BEETS NEW - TOMATOES CARROTS PEAS LENTILS BEANS POTATOES - ONIONS STEWED SPINACH BROCCOLI CELERY SPINACH - TOMATOES ZUCCHINI - - SALADS TOMATO ASPIC CHICKEN VEGETABLE COLESLAW FRUIT - SEA FOOD MARINADES MIXED GREEN BEAN CUCUMBER COLESLAW - CHICKEN FOR: BEET, TOMATO POTATO ORANGE - ONION PEAR - - SAUCES TOMATO ALL CREAM SAUCE SPAGHETTI CREAM (FOR MINT - SPAGHETTI MARINADES BROWN SAUCE TOMATO FISH) - ORANGE ESPAGNOLE SOUR CREAM TARTAR - (FOR GAME) CHAMPAGNE - BUTTER - (FOR FISH) - - DESSERTS FRUIT CUSTARDS FRUIT - AND COMPOTE AND CREAMS COMPOTE - BEVERAGES FROSTINGS - ICES - TEA - - ROSEMARY SAFFRON SAGE SAVORY TARRAGON THYME - - APPETIZERS FRUIT CUP SHARP VEGETABLE TOMATO TOMATO - CHEESE JUICE JUICE JUICE - SPREADS COCKTAIL CHEESE FISH - SPREADS SPREADS - LIVER PATES COCKTAILS - - SOUPS TURTLE BOUILLA- CHICKEN LENTIL CHICKEN BORSCHT - PEA BAISSE CHOWDERS BEAN MUSHROOM GUMBO, PEA - SPINACH CHICKEN VEGETABLE TOMATO CLAM - CHICKEN TURKEY PEA CHOWDER - VEGETABLE - - FISH SALMON HALIBUT HALIBUT CRAB BROILED CREAMED - HALIBUT SOLE SALMON SALMON FISH TUNA - LOBSTER SCALLOPS - THERMIDOR CRAB - SOLE - - EGGS OR OMELETTE CREAM CHEDDAR SCRAMBLED ALL EGG SHIRRED - CHEESE SCRAMBLED CHEESE COTTAGE EGGS DISHES EGGS - EGGS SCRAMBLED DEVILED OMELETTE COTTAGE - EGGS EGGS AUX FINE CHEESE - HERBES - - MEATS LAMB VEAL STEWS PORK VEAL MUTTON - VEAL PORK VEAL SWEETBREADS MEAT LOAF - RAGOUT SAUSAGE YORKSHIRE VEAL - BEEF STEW PUDDING - HAM LOAF - - POULTRY PARTRIDGE CHICKEN GOOSE CHICKEN CHICKEN STUFFINGS - AND GAME CAPON RABBIT TURKEY STUFFINGS SQUAB VENISON - DUCK RABBIT DUCK FRICASSEE - RABBIT STUFFINGS PHEASANT - - VEGETABLES PEAS RISOTTO LIMA BEANS BEANS SALSIFY ONIONS - SPINACH SPANISH EGGPLANT RICE CELERY ROOT CARROTS - FRENCH RICE ONIONS LENTILS MUSHROOMS BEETS - FRIED RICE TOMATOES SAUERKRAUT BAKED - POTATOES POTATOES - - SALADS FRUIT SEA FOOD MIXED GREEN MIXED GREEN BEETS - CHICKEN STRING BEAN CHICKEN TOMATO - POTATO FRUIT ASPICS - SEA FOOD - - SAUCES CREAM FISH SAUCE HORSERADISH BEARNAISE CREOLE - SAUCE FISH SAUCES TARTARE ESPAGNOLE - BARBECUE VERTE HERB - TOMATO MUSTARD BOUQUETS - - DESSERTS FRUIT CAKE SAGE TEA STEWED - AND COMPOTE BUNS PEARS - BEVERAGES JELLY FROSTINGS - GIN PUNCH - - -_Braciuolini_ (6 Servings) - -A classic Italian dish. Serve it with spaghetti tossed in butter, SPICE -ISLANDS Shredded Parsley, and grated Parmesan cheese. - - 1½ pounds round steak, cut ¼ inch thick - ½ teaspoon SPICE ISLANDS MEI YEN Seasoning Powder - ¼ teaspoon SPICE ISLANDS Fine Grind Java Black Pepper - 1 teaspoon salt - 6 teaspoons SPICE ISLANDS Instant Minced Onions - ½ teaspoon SPICE ISLANDS Garlic Chips - 2 tablespoons butter - 1 cup water - ½ cup dry white wine - ¼ teaspoon SPICE ISLANDS BOUQUET GARNI for Beef - -Cut steak into 6 pieces. Combine Mei Yen, Pepper, and salt. Sprinkle -onto pieces of steak. Sprinkle each piece of steak with 1 teaspoon of -Instant Minced Onions; divide Garlic Chips evenly and sprinkle onto each -piece of steak. Roll tightly and tie with string. Brown rolls in butter -in heavy frying pan. Add water and wine. Crush Bouquet Garni and -sprinkle over rolls. Cover tightly and simmer rolls 30 to 40 minutes or -until tender. If desired, thicken sauce with 1 teaspoon SPICE ISLANDS -Arrowroot mixed with 2 or 3 tablespoons cold water. - - - - -SPICE ISLANDS BOUQUET GARNI for Soups and SPICE ISLANDS BOUQUET GARNI -for Beef are superb seasonings for hearty beef dishes and satisfying -soups. Each is a perfect blend of the “just right” herbs designed to -enhance and compliment the foods in which they are used. - - -_Speedy Mixed Bean Pot_ (8 Servings) - -For this quickly-made hearty casserole, use whatever canned beans you -have on the shelf—baked beans, pork and beans, garbanzos, limas, pintos, -etc. Made from vegetarian-type beans, you can have a completely meatless -main dish with a good smoky flavor. - - 3 one-pound cans beans such as vegetarian baked beans, limas, pintos, - kidney beans, etc. - 2 tablespoons SPICE ISLANDS Instant Minced Onions soaked in 2 - tablespoons water - 2 tablespoons salad oil - ¼ cup chili sauce - 2 tablespoons molasses - ¼ teaspoon SPICE ISLANDS Hot Mustard - 2 teaspoons SPICE ISLANDS OLD HICKORY Smoked Salt - -Empty beans into 2-quart casserole. Cook Onions in oil until tender but -not brown. Stir into beans along with chili sauce, molasses, Mustard and -Old Hickory Salt. Bake in a 350°F. oven for 40 to 50 minutes. - - -_Beef Stroganoff_ (6 Servings) - - 1½ to 2 pounds sirloin steak - 1 tablespoon SPICE ISLANDS Arrowroot - 1 teaspoon salt - ¼ teaspoon SPICE ISLANDS Fine Grind Java Black Pepper - ¼ teaspoon SPICE ISLANDS Garlic Powder - 4 tablespoons butter - 3 tablespoons SPICE ISLANDS Instant Minced Onions soaked in 3 - tablespoons water - 2 tablespoons SPICE ISLANDS Powdered Mushrooms - 1½ tablespoons SPICE ISLANDS Chicken Seasoned Stock Base dissolved in - 2 cups water - ¼ cup dry white wine - ¼ teaspoon SPICE ISLANDS SPICE PARISIENNE - 1 cup sour cream - 2 tablespoons sherry - -Cut meat in 1-inch cubes. Combine Arrowroot, salt, Pepper, and Garlic -Powder. Roll meat in Arrowroot mixture; brown in butter. Add Onions and -Mushrooms, mix thoroughly. Pour in Chicken Seasoned Stock Base and white -wine. Season with Spice Parisienne. Cover and simmer 1 hour or until -meat is very tender. Stir occasionally. Just before serving stir in sour -cream and sherry. - - -_Lamb Curry_ (4 Servings) - -This Lamb Curry is real party fare. Serve with steamed rice and a -variety of condiments such as chutney, chopped or sieved hard-cooked -eggs, chopped peanuts, raisins, flaked coconut, sliced bananas, -pineapple chunks, chopped crisp bacon, chopped green onions and sliced -tomatoes. - - 1 fresh coconut - 1½ to 2 pounds lamb shoulder, cut in 1-inch cubes - 2½ cups boiling water - 1 teaspoon SPICE ISLANDS MEI YEN Seasoning Powder - 2 teaspoons salt - 1 tablespoon SPICE ISLANDS Curry Powder - 2 tablespoons SPICE ISLANDS Instant Minced Onions - ½ teaspoon SPICE ISLANDS Garlic Powder - ¼ teaspoon SPICE ISLANDS Rosemary - 1 medium-size tart apple, peeled and diced - 1 medium-size tomato, peeled and diced - 1 tablespoon chopped SPICE ISLANDS Crystallized Ginger - ¼ teaspoon SPICE ISLANDS Lemon Peel - 1 cup sliced celery - ½ cup evaporated milk - 1 tablespoon SPICE ISLANDS Arrowroot, mixed in 1 tablespoon cold water - -Break coconut and save any liquid; grate coconut meat; pour 2 cups -boiling water over grated coconut and let stand for one hour, then -strain liquid through a double thickness cheese cloth (squeeze coconut -to extract all possible liquid). To strained liquid add liquid from -coconut, if any. Trim excess fat from meat. Render a piece of fat in a -heavy kettle or Dutch oven. Brown cubed meat in melted fat and season -with Mei Yen, salt and Curry Powder. Add Instant Onions, Garlic Powder, -½ cup boiling water, crushed Bouquet Garni, apple, tomato, Crystallized -Ginger and Lemon Peel. Cook slowly for 1 hour or until lamb is tender. -Add coconut liquid and sliced celery; cook until celery is barely -tender. Add Arrowroot and stir constantly until sauce is thickened. Just -before serving stir in evaporated milk. - - -_Old Hickory Hamburgers_ (4 Servings) - - 1 pound ground beef - 1 teaspoon SPICE ISLANDS Onion Powder - ½ teaspoon SPICE ISLANDS MSG - 1 teaspoon SPICE ISLANDS OLD HICKORY Smoked Salt - ¼ teaspoon SPICE ISLANDS Fine Grind Java Black Pepper - -Mix together ground beef, Onion Powder, MSG, Old Hickory Smoked Salt, -and Pepper. Let stand an hour or so for flavors to develop. Shape into -patties. Pan-broil, cook on grill, or barbecue. Serve hot. - - -_Saffron Veal Strips_ (6 Servings) - -The subtle flavor of Saffron makes veal into a distinctive delicacy. -Measure Saffron with great care. Its flavor is very potent when too much -is used. If you should care for a stronger Saffron flavor, add the -merest speck at a time. - - 2 pounds veal steak - ¼ cup butter - ⅛ teaspoon SPICE ISLANDS Garlic Powder - ½ teaspoon SPICE ISLANDS MEI YEN Seasoning Powder - ¹/₃₂ teaspoon SPICE ISLANDS Saffron - 1 teaspoon SPICE ISLANDS BEAU MONDE Seasoning - ½ teaspoon salt - ¼ teaspoon SPICE ISLANDS Cracked Java Black Pepper - 1 tablespoon SPICE ISLANDS Instant Minced Onions - ½ teaspoon SPICE ISLANDS Thyme, crushed - 2 cups rich milk - 1 tablespoon SPICE ISLANDS Arrowroot - -Cut meat into strips about ½-inch wide. Remove bones and connective -tissue. Melt butter in heavy frying pan; add veal strips, brown lightly. -Combine Garlic Powder, Mei Yen, Saffron, Beau Monde, salt, and Pepper. -Sprinkle over veal, turn meat and stir until coated with seasonings. Add -Onions and Thyme, sprinkle over meat. Cover and cook over low heat until -veal is tender (about 45 minutes). Add milk. Moisten Arrowroot with a -little cold water and mix into meat. Cook, stirring constantly, until -sauce is thickened and smooth. Serve over buttered noodles or steamed -rice. - - -_Poultry Stuffing_ - -TO STUFF 4-POUND CHICKEN: Mix 3 cups crumbs from fresh bread, 1 -tablespoon SPICE ISLANDS Poultry Seasoning, 1 tablespoon SPICE ISLANDS -Instant Minced Onions soaked in 1 tablespoon water, 2 tablespoons melted -butter. Add no liquid or dressing will be soggy. - -TO STUFF 15-POUND TURKEY: Mix 10 cups crumbs from fresh bread, 3 -tablespoons SPICE ISLANDS Poultry Seasoning, 4 tablespoons SPICE ISLANDS -Instant Minced Onions soaked in 4 tablespoons water, ½ cup melted -butter. Add no liquid or dressing will be soggy. - -Use above recipe to stuff veal, pork, lamb shoulder. - -Rub pork and veal with Poultry Seasoning for extra flavor. - - -_Poulet Bercy_ (4 Servings) - - 1 large broiler, quartered - 1 tablespoon SPICE ISLANDS Instant Minced Onions soaked in 1 - tablespoon water - ¼ teaspoon SPICE ISLANDS Garlic Powder - 1 tablespoon SPICE ISLANDS Powdered Mushrooms - ¼ teaspoon SPICE ISLANDS Thyme - ¼ teaspoon SPICE ISLANDS Tarragon - 1 teaspoon SPICE ISLANDS Shredded Parsley - ½ teaspoon SPICE ISLANDS Sage - 3 tablespoons butter, melted - ¼″ piece SPICE ISLANDS Bay Leaf - ½ cup dry white wine - 2 teaspoons SPICE ISLANDS Chicken Seasoned Stock Base - 1 egg yolk, beaten - 1 cup light cream - -Arrange chicken in flat pan. Mix butter, Onions, Garlic Powder, -Mushrooms. Cook gently 5 minutes. Add crushed Thyme, Tarragon, Parsley, -Sage, Bay Leaf, wine, Chicken Base. Pour over chicken. Marinate 1 hour. -Turn occasionally. Bake 30 minutes at 400°. Baste often. When done, -arrange on hot plates. Put egg, cream in pan, add sauce from chicken. -Simmer until thickened. Stir constantly. Pour on chicken. - - -_Creole Shrimp Gumbo_ (6 Servings) - -If you prefer, use crab, lobster, oysters, or other seafood. - - 2 tablespoons salad oil - 2 tablespoons SPICE ISLANDS Instant Minced Onions soaked in 2 - tablespoons water - 2 cups hot water - 1 tablespoon SPICE ISLANDS Chicken Seasoned Stock Base - 4 teaspoons SPICE ISLANDS BEAU MONDE Seasoning - 2 teaspoons SPICE ISLANDS MEI YEN Seasoning Powder - ¼ teaspoon SPICE ISLANDS Garlic Powder - 4 SPICE ISLANDS Chili Pequins - 1 tablespoon SPICE ISLANDS Green Bell Peppers - ¼ cup chopped celery - 2 teaspoons SPICE ISLANDS Shredded Parsley - 1 1-inch piece SPICE ISLANDS Bay Leaf - ½ teaspoon SPICE ISLANDS Thyme, crushed - 3 cups cooked or canned tomatoes - 1½ to 2 pounds cooked, cleaned shrimp - 1½ teaspoons SPICE ISLANDS Gumbo Filé - -Heat oil in large kettle; cook Onions in oil until golden. Add hot -water, Chicken Seasoned Stock Base, Beau Monde, Mei Yen, Garlic Powder, -Chili Pequins, Green Peppers, celery, Parsley, Bay Leaf, Thyme, and -tomatoes. Simmer for about 1 hour. Add shrimp and cook 15 minutes; stir -in Gumbo Filé and serve at once in soup bowls over steamed rice. - - -_Old Hickory Fish Chowder_ (4 Servings) - -A quickly prepared chowder that’s filling enough for the main course for -lunch or supper. Old Hickory Fish Chowder has a robust smoky flavor even -though it hasn’t a bit of meat in it. Use either fresh or frozen fish, -whichever you prefer. - - 1 pound halibut, haddock, cod, or other firm white fish - 2 cups cubed, raw potatoes - 3 cups water - 2 tablespoons SPICE ISLANDS Instant Minced Onions - ¼ teaspoon SPICE ISLANDS Whole Celery Seed - ½ teaspoon salt - ⅛ teaspoon SPICE ISLANDS Medium Grind Java Black Pepper - 2 cups rich milk - 2 teaspoons SPICE ISLANDS OLD HICKORY Smoked Salt - 1 tablespoon butter - ¼ teaspoon SPICE ISLANDS Dill Weed or Rosemary - -Cut fish into cubes; remove any skin and bones. Place in 3-quart kettle -or saucepan. Add potatoes, water, Onions, Celery Seed, salt, and Pepper. -Simmer 30 to 35 minutes or until fish and potatoes are done. Add milk, -Old Hickory, and butter; heat just to boiling. Crush Dill Weed or -Rosemary and sprinkle on chowder. Serve in large soup plates or bowls as -a main course with crisp crackers. - - - - -SPICE ISLANDS Beef Stock Base is a superb seasoning for many vegetables: -fresh, canned, and frozen. - - -_Potatoes_ (4 Servings) - -Peel 3 medium-size potatoes and cut into cubes. Add 4 teaspoons SPICE -ISLANDS Beef Stock Base and ½ cup water; cover and cook until tender and -liquid is absorbed, turn potatoes in liquid once or twice while cooking. -Sprinkle with Spice Islands Java Black Pepper. - - -_Onions_ (4 Servings) - -Peel 1 to 1½ pounds small yellow or white onions. Place in 1-quart -casserole. Stir 1 tablespoon SPICE ISLANDS Beef Stock Base into ¾ cup -water and pour over onions. Cover and bake in a 350° F. oven for about 1 -hour or until tender. - - -_Carrots_ (4 Servings) - -Scrape and slice 3 medium-size carrots. Add 1 tablespoon SPICE ISLANDS -Beef Stock Base and ½ cup water. Cook over low heat until tender, turn -once or twice during cooking. - - -_Frozen Vegetables_ (4 Servings) - - (Such as lima beans, green beans, or broccoli) - -Stir 2 teaspoons SPICE ISLANDS Beef Stock Base into ½ cup water. Place -frozen vegetables in saucepan and pour Beef Stock over vegetables. Cover -and cook until tender, turn vegetables once or twice during cooking. - - -_Canned Vegetables_ (4 Servings) - - (Such as green or yellow beans, carrots, or mixed vegetables) - -Drain liquid from 1-pound can vegetables. Add 1 teaspoon SPICE ISLANDS -Beef Stock Base and 1 teaspoon SPICE ISLANDS Instant Minced Onions. -Simmer until liquid is reduced to about ¼ cup. Add vegetables; heat -thoroughly. Add 1 tablespoon butter, if desired. - - -_Gingered Carrots_ (4 Servings) - - 1 pound carrots - ½ cup water - ½ tsp. SPICE ISLANDS MEI YEN Seasoning Powder - ½ teaspoon SPICE ISLANDS Ground Jamaica Ginger - ½ teaspoon sugar - 2 tablespoons butter - -Scrape carrots. Cut into julienne strips. Cook in ½ cup water seasoned -with Mei Yen Seasoning Powder. When tender, add Ground Ginger, sugar, -and butter. Continue cooking 3 or 4 minutes, tossing gently. - - -_Savory Zucchini_ (4 Servings) - -Cutting the zucchini into thin match-like sticks and cooking only until -crisp-tender is one of the secrets of this unusual way with zucchini. - - 1 pound zucchini - 2 tablespoons butter - 1 tablespoon SPICE ISLANDS Instant Minced Onions - 4 teaspoons SPICE ISLANDS Beef Stock Base - ½ cup water - -Wash zucchini and cut in half. Slice thinly lengthwise; then slice again -into match-like sticks. Melt butter in wide heavy frying pan. Add -Instant Minced Onions, Beef Stock Base, and water. Stir to mix and add -zucchini. Cook quickly over high heat, turning frequently with pancake -turner or bread spatula. Cook only until zucchini is crisp-tender and -liquid absorbed, about 5 minutes. Serve at once. - - -_Chicken Livers Stroganoff_ (5 Servings) - - 1 lb. chicken livers - ¼ cup butter - 2 tablespoons SPICE ISLANDS Instant Minced Onions soaked in 2 - tablespoons water - 2 teaspoons SPICE ISLANDS Arrowroot - 2 tablespoons SPICE ISLANDS Powdered Mushrooms - 1 teaspoon SPICE ISLANDS Chicken Seasoned Stock Base mixed in ½ cup - water - ½ pint sour cream - 1 teaspoon SPICE ISLANDS BEAU MONDE Seasoning - ¼ teaspoon SPICE ISLANDS SPICE PARISIENNE - ½ teaspoon salt - ⅛ teaspoon SPICE ISLANDS Fine Grind Java Black Pepper - 2 tablespoons sherry - 1 teaspoon SPICE ISLANDS Shredded Parsley - -Cut livers in two. Brown in butter in frying pan 5 minutes, turning -frequently. Remove livers, and stir in Onions, Arrowroot, Powdered -Mushrooms, Chicken Stock and cook until thickened. Stir in sour cream, -Beau Monde, Spice Parisienne, salt, Pepper. Add chicken livers, sherry. -Heat thoroughly but do not boil. Sprinkle with Parsley. - - -_Crab Meat in Mushroom Sauce Parisienne_ (4 servings) - -The superbly flavored sauce makes this an exceptionally good luncheon or -buffet dish. - - 1 pound crab meat - 2 tablespoons butter - 1 tablespoon SPICE ISLANDS Arrowroot - 1 tablespoon SPICE ISLANDS Powdered Mushrooms - 1 tablespoon SPICE ISLANDS Chicken Seasoned Stock Base - ½ cup hot water - ½ cup rich milk or cream - ½ cup dry white wine - ¼ teaspoon SPICE ISLANDS Tarragon, crushed - ⅛ teaspoon SPICE ISLANDS SPICE PARISIENNE - ⅛ teaspoon SPICE ISLANDS Fine Grind Java Black Pepper - ½ cup buttered bread crumbs - -Arrange crab meat in a lightly buttered baking dish, or individual -ramekins. In a saucepan melt butter, stir in Arrowroot, Mushrooms. -Dissolve Chicken Base in hot water. Stir into sauce and cook until sauce -is thick, smooth. Add cream, wine, stir until smooth. Add Tarragon, -Spice Parisienne, Pepper. Pour over crab meat and top with crumbs. Bake -in 350° oven until bubbly and brown. - - VINEGAR CHART - SPICE SALADS VEGETABLES MEATS FISH SAUCES GRAVIES - ISLANDS - - TARRAGON FRUIT BAKED BEANS STEWS BAKED FISH A FEW - Red Wine GREEN BEETS ROASTS BROILED GAME DROPS - VINEGAR POTATO CHARD BROILED WITH RAVIGOTE IN MEAT - FISH SPINACH CHICKEN BUTTER VINAIGRETTE GRAVIES - WATER CRESS BUTTER SAUCE SAUCE SPANISH TO TASTE - - GARLIC FISH BAKED BEANS POT ROAST BAKED TARTAR - Red Wine GREEN ARTICHOKES ROAST LAMB BROILED FISH - VINEGAR POTATO SPROUTS STEWS WITH - VEGETABLE WATER CRESS BUTTER - SAUCE - - ESCHALOT SLICED ARTICHOKES RAGOUTS AU GRATIN FISH - Red Wine ONION OR CUCUMBERS MUSHROOM - VINEGAR CUCUMBER ONIONS - LOBSTER - CRAB - SHRIMP - GREEN - POTATOES - - BASIL FRUIT TOMATOES A FEW DROPS FROG LEGS TOMATO A FEW - White GREEN BEETS ON ROAST DEVILED FISH DROPS - Wine TOMATO STRING BEANS LAMB AND CRAB IN LAMB - VINEGAR LOBSTER CARROTS STEWS TO LOBSTER GRAVY - CRAB JULIENNE TASTE TO TASTE - - -_Vanilla Sauce_ (8 Servings) - -Simple desserts like bread pudding, chocolate blanc mange, or whipped -fruit gelatin become something special when topped with this smooth -sauce. - - 2″ piece SPICE ISLANDS Vanilla Bean - 1 cup milk - 1 cup light cream - ½ cup sugar - 4 egg yolks, beaten - ¼ cup heavy cream - -Split Vanilla Bean, scrape out pulp, add pulp and pod to milk and cream -in top of double boiler, scald over direct heat. Remove Vanilla Pod. -Stir in sugar. Beat egg yolks slightly. Beat milk into egg yolks. Return -to top of double boiler. Place over hot water, cook until custard coats -a metal spoon. Stir constantly. Strain, cool. Whip cream until stiff and -fold into custard. - - -_Orange Hard Sauce_ - - ½ cup butter - 1 tablespoon SPICE ISLANDS Orange Peel - 4 cups sifted powdered sugar - 1 egg - 2 tablespoons Vanilla Brandy - -Cream butter, add SPICE ISLANDS Orange Peel and powdered sugar. Beat in -egg. Add Vanilla Brandy and blend thoroughly. Serve on plum pudding, -mince pie or to frost plain or angel food cake. - - -_Vanilla Brandy_ - -The most delicious flavoring extract imaginable! - -Cut two SPICE ISLANDS Mexican Vanilla Beans in 1″ pieces. Split pods -open. Drop into a half pint brandy. Tightly close bottle, let stand 30 -days. Use for flavoring whipped cream, ice cream, hard sauce, cakes, -pies, and puddings. - - -_Ginger Apple Pie_ (6 Servings) - -Adding a new flavor to an American tradition. - - 1 #2 can pie-sliced apples - 1 tablespoon SPICE ISLANDS Arrowroot - ⅔ cup brown sugar - 1 to 2 tablespoons SPICE ISLANDS Crystallized Ginger, finely chopped - 1 tablespoon butter - Pastry for 8″ double crust pie - -Drain apples. Combine juice with Arrowroot and cook over low heat until -juice starts to thicken. Stir in sugar, apples and Ginger. Pour into -pastry-lined 8″ pie pan. Dot with butter. Top with pastry. Bake 40 -minutes in 400° oven or until crust is done and brown. - - -_Spice Gems_ (Makes 20 Cookies) - - 3 cups flour - 1 teaspoon baking soda - 3 teaspoons SPICE ISLANDS Pumpkin Pie Spice - 1 teaspoon SPICE ISLANDS Ground Nutmeg - ½ teaspoon salt - ⅓ cup shortening - 2 cups brown sugar - ⅔ cup thick sour cream - 2 well-beaten eggs - 2 teaspoons vanilla - -Cream shortening, add sugar, beating until light, fluffy. Add vanilla, -eggs, mix thoroughly. Sift flour, soda, Spices, salt together 3 times. -Add alternately with sour cream to shortening mixture. Mix well. Drop -from teaspoon onto greased baking sheet. Bake in 350° oven for 12 -minutes. - - -_Greek Walnut Cake_ (12 Servings) - -Certainly different in the way of desserts is this torte-like cake. -Serve it plain, or top with whipped cream flavored with Vanilla Brandy -and slivered Crystallized Ginger. - - 3 cups ground walnuts (about ½ pound shelled walnuts) - 9 eggs - 1 cup sugar - ½ cup fine dry bread crumbs - 1 tablespoon SPICE ISLANDS Orange Peel - 1½ teaspoons SPICE ISLANDS Lemon Peel - ½ teaspoon salt - 1 teaspoon SPICE ISLANDS Ground Cinnamon - ½ teaspoon SPICE ISLANDS Ground Cloves - 2 teaspoons baking powder - ¼ cup Vanilla Brandy - 3 tablespoons water - -Grind walnuts through medium blade of food chopper. Separate eggs; beat -egg yolks and sugar until thick and lemon colored. Mix the ground nuts -with bread crumbs, Orange Peel, Lemon Peel, salt, Cinnamon, Cloves, and -baking powder. Stir into egg yolk mixture. Mix in Vanilla Brandy and -water. Beat egg whites until stiff but not dry. Fold gently, but -thoroughly, into batter. Pour into greased 12″ × 9″ baking pan. Bake in -350° F. oven 30 to 35 minutes or until a sharp knife inserted in center -comes out clean. - - - - - _Index_ - - - A - Page - Allspice 11 - Arrowroot 8-11-13-14-19-20-21-26-29 - - - B - Basil 10-15-16-17 - Bay Leaves 9-13-16-17-22-23 - Beau Monde Seasoning 3-4-5-7-9-10-12-14-15-21-23-26 - Beef Stock Base 4-8-14-15-24-25 - Bell Peppers, Green 3-4-12-14-23 - Bell Peppers, Red 3 - Bouquet Garni for Beef 12-15-18 - Bouquet Garni for Soup 4 - - - C - Celery Salt 3 - Celery Seed 6-23 - Chicken Seasoned Stock Base 3-5-18-19-22-23-26 - Chili Con Carne Seasoning Powder 9 - Chili Pequins 23 - Cinnamon, Ground 11-29 - Cloves 9-11-13 - Curry Powder 20 - - - D - Dill Weed 3-6-23 - - - F - Fines Herbes 10 - - - G - Garlic Chips 18 - Garlic Powder 7-9-13-14-15-18-19-20-21-22-23 - Ginger, Ground 25 - Crystallized Ginger 20-29 - Gumbo Filé 23 - - - H - Horseradish 12 - - - L - Lemon Peel 10-20-29 - - - M - Marjoram 3-10-16-17 - Mei Yen Seasoning Powder 11-13-15-18-20-21-23-25 - MSG (Monosodium Glutamate) 21 - Mushrooms, Powdered 5-13-14-19-22-26 - Mustard (Hot) 7-12-19 - Mayonnaise Mustard (Mild) 5-11 - Mustard Seed 3-9 - - - N - Nutmeg, Ground 29 - - - O - Onion Powder 6-7-9-10-11-21 - Instant Minced Onions 3-4-5-8-12-13-14-18-19-20-21-22-23-25-26 - Shredded Green Onions 3 - Orange Peel 18-28-29 - Oregano 9-11-13-15-16-17 - - - P - Paprika 7-9 - Parsley, Shredded 3-4-6-9-10-12-16-17-22-23-26 - Java Black Pepper, Cracked 5-6-7-9-11-21 - Java Black Pepper, Medium Grind 18-23 - Java Black Pepper, Fine Grind 8-12-14-15-18-19-21-24-26 - Java Black Pepper, Whole 13 - Nepal Pepper 10 - Peppermint 16-17 - Poppy Seed 7 - Poultry Seasoning 22 - Pumpkin Pie Spice 29 - - - R - Rosemary 16-17-20-23 - - - S - Saffron 16-17-21 - Sage 10-16-17-22 - Salad Herbs 7 - Old Hickory Smoked Salt 9-19-21-23 - Spaghetti Sauce Seasoning 14 - Spice Parisienne 12-19-26 - Summer Savory 3-11-16-17 - - - T - Tarragon 9-10-16-17-22-26 - Thyme 3-10-16-17-21-22-23 - - - V - Vanilla Beans 28 - Red Wine Vinegar 13 - Red Wine Vinegar, Eschalot 6-9-27 - Red Wine Vinegar, Garlic 6-9-27 - Red Wine Vinegar, Tarragon 6-9-10-11-27 - White Wine Vinegar 3-6-7 - White Wine Vinegar, Sweet Basil 5-27 - White Wine Vinegar, Tarragon 7 - - - - - _New from_ SPICE ISLANDS - Instant Toasted Onions - - -SPICE ISLANDS Instant Toasted Onions are ready to use instantly without -tears, strong odors, and tiresome slicing or chopping. They immediately -impart the sweet, mild flavor of sauteed onions with an added crisp, -crunchy texture. Instant Toasted Onions give the delicious flavor of -sauteed onions to soups, casseroles, stuffings, and ground meat. Add -them to salads, sauces, dips and egg dishes without rehydrating for -crispest texture and fullest flavor. - -Write to Spice Islands Company, South San Francisco, Dept. TO, for our -exciting new recipe leaflet on Instant Toasted Onions and other -seasoning suggestions. - -_Handsome for your Kitchen Wall_ - -Spice Islands spice rack (illustrated on front cover) of imported -hardwoods in warm, glowing, walnut-toned finish. An accessory as -beautiful as it is useful! - - 1-shelf rock holds 8 Spice Islands jars - 2-shelf rack holds 16 Spice Islands jars - 3-shelf rack holds 24 Spice Islands jars - -Ask for it at your grocer’s or gourmet shop. - - - SPICE ISLANDS - SPICES • HERBS • VINEGARS • TEAS ® - - 100 E. GRAND AVE. - SOUTH SAN FRANCISCO, CALIF. - - _The Finest Flavors From Around The World_ - - - - - Transcriber’s Notes - - -—Silently corrected a few typos. - -—Retained publication information from the printed edition: this eBook - is public-domain in the country of publication. - -—In the text versions only, text in italics is delimited by - _underscores_. - - - - - - - -End of the Project Gutenberg EBook of Collectors' Items, by Anonymous - -*** END OF THIS PROJECT GUTENBERG EBOOK COLLECTORS' ITEMS *** - -***** This file should be named 62345-0.txt or 62345-0.zip ***** -This and all associated files of various formats will be found in: - http://www.gutenberg.org/6/2/3/4/62345/ - -Produced by Stephen Hutcheson, Lisa Corcoran and the Online -Distributed Proofreading Team at https://www.pgdp.net - - -Updated editions will replace the previous one--the old editions -will be renamed. - -Creating the works from public domain print editions means that no -one owns a United States copyright in these works, so the Foundation -(and you!) can copy and distribute it in the United States without -permission and without paying copyright royalties. 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