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text-align:center; margin-top:0; } -p.pcapc { margin-left:4.7em; text-indent:0em; text-align:justify; } -span.attr { font-size:80%; font-family:sans-serif; } -span.pn { display:inline-block; width:4.7em; text-align:left; margin-left:0; text-indent:0; } -</style> -</head> -<body> - - -<pre> - -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 - - - - - - -</pre> - -<div id="cover" class="img"> -<img id="coverpage" src="images/cover.jpg" alt="Collectors’ Items: Fifty Superb Recipes from Spice Islands" width="499" height="800" /> -</div> -<div class="box"> -<h1><span class="large">Collectors’ Items</span> -<br /><i>Fifty Superb Recipes -<br /><span class="smaller">from</span></i> -<br /><span class="smaller">SPICE ISLANDS®</span></h1> -<p class="center">SPICE ISLANDS SPICE RACK—SEE <a href="#Page_32">BACK COVER</a></p> -</div> -<div class="pb" id="Page_2">2</div> -<h2 id="c1"><span class="small"><i>From Our Recipe File to Yours</i></span></h2> -<p>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.</p> -<p>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.</p> -<p>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.</p> -<p>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.</p> -<p>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.</p> -<p>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.</p> -<p>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.</p> -<p>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.</p> -<p>If the good things of life are for you, then let Spice -Islands work its wonders in your cooking and enjoyment -of good food.</p> -<div class="verse"> -<p class="t0"><span class="smaller"><span class="ssn">LITHO IN U.S.A.</span></span></p> -<p class="lr"><span class="smaller"><span class="ssn">© COPYRIGHT 1959</span></span></p> -<p class="lr"><span class="smaller"><span class="ssn">“BY SPICE ISLANDS COMPANY”</span></span></p> -</div> -<div class="pb" id="Page_3">3</div> -<h3 id="c2">“<i>Dill ’n’ Onion Dip</i>”</h3> -<div class="verse"> -<p class="t0">⅔ cup mayonnaise</p> -<p class="t0">⅔ cup sour cream</p> -<p class="t0">1 tablespoon SPICE ISLANDS Shredded Green Onion</p> -<p class="t0">1 tablespoon SPICE ISLANDS Shredded Parsley</p> -<p class="t0">1 teaspoon SPICE ISLANDS Dill Weed</p> -<p class="t0">1 teaspoon SPICE ISLANDS BEAU MONDE Seasoning</p> -</div> -<p>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.</p> -<h3 id="c3"><i>Beau Monde Dip</i></h3> -<div class="verse"> -<p class="t0">6 oz. cream cheese</p> -<p class="t0">3 tablespoons light cream</p> -<p class="t0">2½ teaspoons SPICE ISLANDS BEAU MONDE Seasoning</p> -<p class="t0">¼ teaspoon SPICE ISLANDS Thyme</p> -<p class="t0">¼ teaspoon SPICE ISLANDS Marjoram</p> -<p class="t0">¼ teaspoon SPICE ISLANDS Summer Savory</p> -<p class="t0">2 teaspoons SPICE ISLANDS Shredded Parsley</p> -</div> -<p>Crush herbs and mix thoroughly with other ingredients. -Serve with crackers, chips, celery or carrot sticks.</p> -<h3 id="c4"><i>Sour Cream Olive Dip</i></h3> -<div class="verse"> -<p class="t0">2 teaspoons SPICE ISLANDS Chicken Seasoned Stock Base</p> -<p class="t0">1 tablespoon boiling water</p> -<p class="t0">1 teaspoon SPICE ISLANDS Instant Minced Onions</p> -<p class="t0">1 teaspoon Worcestershire sauce</p> -<p class="t0">1 cup sour cream (8-ounce carton)</p> -<p class="t0">½ cup minced ripe olives</p> -<p class="t0">1 teaspoon SPICE ISLANDS BEAU MONDE Seasoning</p> -</div> -<p>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.</p> -<h3 id="c5"><i>Winter Relish</i> <span class="jri smaller ni">(3½ Cups)</span></h3> -<div class="verse"> -<p class="t0">2 cups finely shredded cabbage</p> -<p class="t0">4 tablespoons SPICE ISLANDS Green Bell Peppers</p> -<p class="t0">2 tablespoons SPICE ISLANDS Red Bell Peppers</p> -<p class="t0">2 tablespoons SPICE ISLANDS Instant Minced Onions</p> -<p class="t0">2 teaspoons salt</p> -<p class="t0">¼ teaspoon SPICE ISLANDS Celery Salt</p> -<p class="t0">¼ cup SPICE ISLANDS White Wine Vinegar</p> -<p class="t0">2 tablespoons sugar</p> -<p class="t0">¼ teaspoon SPICE ISLANDS Whole Mustard Seed</p> -</div> -<p>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.</p> -<div class="pb" id="Page_4">4</div> -<h3 id="c6"><i>Hearty Vegetable Soup</i> <span class="jri smaller ni">(6 Servings)</span></h3> -<div class="verse"> -<p class="t0">1½ quarts water</p> -<p class="t0">3 tablespoons SPICE ISLANDS Beef Stock Base</p> -<p class="t0">1 #2½ can tomatoes</p> -<p class="t0">2 tablespoons SPICE ISLANDS Instant Minced Onions</p> -<p class="t0">1 tablespoon SPICE ISLANDS Green Bell Peppers</p> -<p class="t0">1 teaspoon SPICE ISLANDS BOUQUET GARNI for Soup</p> -<p class="t0">½ cup sliced celery</p> -<p class="t0">½ cup thinly sliced carrots</p> -<p class="t0">1 cup cubed potatoes</p> -<p class="t0">1 teaspoon SPICE ISLANDS BEAU MONDE Seasoning</p> -<p class="t0">1 tablespoon salt</p> -<p class="t0">1 tablespoon SPICE ISLANDS Shredded Parsley</p> -<p class="t0">2 cups fresh, frozen, or canned vegetables: such as lima beans, turnips, green beans, peas, corn, spinach, etc.</p> -<p class="t0">2 tablespoons raw rice</p> -</div> -<p>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.</p> -<h3 id="c7"><i>Tomato, Vegetable, Chicken Noodle Soups</i></h3> -<p>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.</p> -<div class="pb" id="Page_5">5</div> -<h3 id="c8"><i>Mushroom Vichyssoise</i> <span class="jri smaller ni">(6 Servings)</span></h3> -<div class="verse"> -<p class="t0">2 tablespoons butter</p> -<p class="t0">2 tablespoons SPICE ISLANDS Instant Minced Onions soaked in 2 tablespoons water</p> -<p class="t0">2 level tablespoons SPICE ISLANDS Chicken Seasoned Stock Base dissolved in 3½ cups hot water</p> -<p class="t0">1 teaspoon SPICE ISLANDS Powdered Mushrooms</p> -<p class="t0">1 teaspoon SPICE ISLANDS BEAU MONDE Seasoning</p> -<p class="t0">1½ cups thinly sliced, pared potatoes</p> -<p class="t0">1½ cups light cream</p> -</div> -<p>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.</p> -<h3 id="c9"><i>Basil French Dressing</i> <span class="jri smaller ni">(6 Servings)</span></h3> -<div class="verse"> -<p class="t0">1 cup SPICE ISLANDS Sweet Basil Wine Vinegar</p> -<p class="t0">1 cup olive oil</p> -<p class="t0">2 tablespoons sugar</p> -<p class="t0">1½ teaspoons salt</p> -<p class="t0">½ teaspoon SPICE ISLANDS Cracked Java Black Pepper</p> -<p class="t0">¾ teaspoon SPICE ISLANDS Mayonnaise Mustard</p> -</div> -<p>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.</p> -<div class="pb" id="Page_6">6</div> -<h3 id="c10"><i>Green Goddess Salad Dressing</i> <span class="jri smaller ni">(8 Servings)</span></h3> -<p>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.</p> -<div class="verse"> -<p class="t0">1 cup mayonnaise</p> -<p class="t0">½ cup heavy cream</p> -<p class="t0">1 tablespoon lemon juice</p> -<p class="t0">2 tablespoons SPICE ISLANDS Tarragon Wine Vinegar</p> -<p class="t0">2 tablespoons SPICE ISLANDS Garlic Wine Vinegar</p> -<p class="t0">2 tablespoons SPICE ISLANDS Eschalot Wine Vinegar</p> -<p class="t0">1 rounding tablespoon anchovy paste</p> -<p class="t0">1 tablespoon SPICE ISLANDS Shredded Parsley</p> -<p class="t0">2 tablespoons SPICE ISLANDS Onion Powder</p> -</div> -<p>Add lemon juice to cream, then mix with other ingredients. -Serve with green salad. Superb on broccoli or -asparagus in place of mayonnaise.</p> -<h3 id="c11"><i>Coleslaw with Sweet Dill Dressing</i></h3> -<div class="verse"> -<p class="t0">⅓ cup sugar</p> -<p class="t0">1 teaspoon salt</p> -<p class="t0">1 teaspoon SPICE ISLANDS Celery Seed</p> -<p class="t0">¼ teaspoon SPICE ISLANDS Cracked Java Black Pepper</p> -<p class="t0">1 teaspoon SPICE ISLANDS Dill Weed</p> -<p class="t0">1 cup salad oil</p> -<p class="t0">¼ cup SPICE ISLANDS White Wine Vinegar</p> -</div> -<p>Mix together sugar, salt, Celery Seed, Pepper, and Dill -Weed. Beat in salad oil alternately with Vinegar with -either electric mixer or rotary beater.</p> -<h4>To make coleslaw:</h4> -<p>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.</p> -<div class="pb" id="Page_7">7</div> -<h3 id="c12"><i>Poppy Seed Salad Dressing</i> <span class="jri smaller ni">(Makes 1¾ Pints)</span></h3> -<div class="verse"> -<p class="t0">1 pint olive oil</p> -<p class="t0">1¼ cups sugar</p> -<p class="t0">2½ tablespoons SPICE ISLANDS Hot Mustard</p> -<p class="t0">3 tablespoons lemon juice</p> -<p class="t0">1½ teaspoons salt</p> -<p class="t0">¾ teaspoon SPICE ISLANDS Onion Powder</p> -<p class="t0">¹/₁₆ teaspoon SPICE ISLANDS Garlic Powder</p> -<p class="t0">2½ tablespoons SPICE ISLANDS Poppy Seed</p> -<p class="t0">½ cup SPICE ISLANDS White Wine Vinegar</p> -</div> -<p>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.</p> -<h3 id="c13"><i>Parmesan Herb Dressing</i> <span class="jri smaller ni">(Makes 1 Pint)</span></h3> -<p>Tart with a lively tarragon flavor. Serve this on cooked, -chilled artichokes; or cauliflower, string beans, asparagus, -or broccoli, hot or cold.</p> -<div class="verse"> -<p class="t0">1 egg, beaten</p> -<p class="t0">1 teaspoon SPICE ISLANDS BEAU MONDE Seasoning</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">¼ teaspoon SPICE ISLANDS Garlic Powder</p> -<p class="t0">¼ teaspoon SPICE ISLANDS Onion Powder</p> -<p class="t0">¼ teaspoon SPICE ISLANDS Paprika</p> -<p class="t0">¼ teaspoon SPICE ISLANDS Cracked Java Black Pepper</p> -<p class="t0">¼ cup SPICE ISLANDS White Wine Tarragon Vinegar</p> -<p class="t0">¼ cup grated Parmesan cheese</p> -<p class="t0">1 cup olive oil</p> -<p class="t0">½ teaspoon SPICE ISLANDS Salad Herbs</p> -</div> -<p>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.</p> -<div class="pb" id="Page_8">8</div> -<div class="box"> -<p>When you need a tasty sauce or gravy, <b>SPICE ISLANDS</b> -Beef Stock Base comes to your rescue. There are countless -variations you can try.</p> -</div> -<h3 id="c14"><i>Brown Sauce</i> <span class="jri smaller ni">(2 Cups Sauce)</span></h3> -<p>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.</p> -<div class="verse"> -<p class="t0">2 tablespoons butter</p> -<p class="t0">4 teaspoons SPICE ISLANDS Arrowroot</p> -<p class="t0">2 tablespoons SPICE ISLANDS Beef Stock Base</p> -<p class="t0">2 cups hot water</p> -<p class="t0">⅛ teaspoon SPICE ISLANDS Fine Grind Java Black Pepper</p> -</div> -<p>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.</p> -<h3 id="c15"><i>Onion Gravy or Sauce</i> <span class="jri smaller ni">(6 Servings)</span></h3> -<p>A good sauce to serve with broiled hamburgers or liver; -delicious, too, on leftover pot roast or other cold meat.</p> -<div class="verse"> -<p class="t0">2 tablespoons butter</p> -<p class="t0">2 tablespoons SPICE ISLANDS Instant Minced Onions soaked in 2 tablespoons water</p> -<p class="t0">4 teaspoons SPICE ISLANDS Arrowroot</p> -<p class="t0">2 tablespoons SPICE ISLANDS Beef Stock Base</p> -<p class="t0">2 cups hot water</p> -<p class="t0">⅛ teaspoon SPICE ISLANDS Fine Grind Java Black Pepper</p> -</div> -<p>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.</p> -<div class="pb" id="Page_9">9</div> -<h3 id="c16"><i>Spice Islands Barbecue Sauce</i> <span class="jri smaller ni">(Makes 1 Pint)</span></h3> -<p>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.</p> -<div class="verse"> -<p class="t0">1 teaspoon SPICE ISLANDS Oregano</p> -<p class="t0">2¼ teaspoons SPICE ISLANDS Paprika</p> -<p class="t0">½ teaspoon SPICE ISLANDS Garlic Powder</p> -<p class="t0">1 teaspoon SPICE ISLANDS BEAU MONDE Seasoning</p> -<p class="t0">1 teaspoon SPICE ISLANDS Chili Con Carne Seasoning Powder</p> -<p class="t0">½ teaspoon SPICE ISLANDS Ground Cloves</p> -<p class="t0">1 teaspoon SPICE ISLANDS Cracked Java Black Pepper</p> -<p class="t0">2 tablespoons SPICE ISLANDS Whole Mustard Seed</p> -<p class="t0">2 teaspoons SPICE ISLANDS OLD HICKORY Smoked Salt</p> -<p class="t0">1″ piece SPICE ISLANDS Bay Leaf</p> -<p class="t0">2 tablespoons SPICE ISLANDS Garlic Wine Vinegar</p> -<p class="t0">2 tablespoons SPICE ISLANDS Tarragon Wine Vinegar</p> -<p class="t0">2 tablespoons SPICE ISLANDS Eschalot Wine Vinegar</p> -<p class="t0">¼ cup olive oil</p> -<p class="t0">½ cup water</p> -<p class="t0">¾ cup catsup</p> -<p class="t0">2 tablespoons Worcestershire sauce</p> -<p class="t0">2 tablespoons SPICE ISLANDS Onion Powder</p> -<p class="t0">2½ teaspoons brown sugar</p> -</div> -<p>Blend dry ingredients and add to the liquids. Bring to -a boil, then simmer 1 hr. over low heat.</p> -<h3 id="c17"><i>Tartar Sauce</i> <span class="jri smaller ni">(8 Servings)</span></h3> -<p>Familiar to everyone, but still one of the most generally -popular of the fish sauces.</p> -<div class="verse"> -<p class="t0">1 cup mayonnaise</p> -<p class="t0">1 teaspoon SPICE ISLANDS Onion Powder</p> -<p class="t0">1 tablespoon SPICE ISLANDS Garlic Wine Vinegar</p> -<p class="t0">1 teaspoon SPICE ISLANDS Tarragon</p> -<p class="t0">1 tablespoon SPICE ISLANDS Parsley</p> -<p class="t0">1 tablespoon chopped pickle</p> -<p class="t0">1 tablespoon chopped green olives</p> -<p class="t0">1 teaspoon capers</p> -</div> -<p>Mix all together and serve with fried or broiled fish.</p> -<div class="pb" id="Page_10">10</div> -<h3 id="c18"><i>Beurre Aux Fines Herbes</i></h3> -<p>Broiled steaks, lamb chops, even the breakfast eggs are -all the better when cooked in herb butter.</p> -<div class="verse"> -<p class="t0">½ teaspoon SPICE ISLANDS Fines Herbes</p> -<p class="t0">¼ teaspoon SPICE ISLANDS BEAU MONDE Seasoning</p> -<p class="t0">4 tablespoons butter</p> -</div> -<p>Cream butter and Beau Monde. Crush Fines Herbes and -cream into mixture. When stored, flavor becomes more -pronounced.</p> -<h3 id="c19"><i>Butter, Nepal</i></h3> -<p>An interesting new butter for hot vegetables or seafood, -seasoned with the gourmet’s pepper—Nepal.</p> -<div class="verse"> -<p class="t0">½ cup butter</p> -<p class="t0">½ teaspoon SPICE ISLANDS Lemon Peel</p> -<p class="t0">1 teaspoon SPICE ISLANDS BEAU MONDE Seasoning</p> -<p class="t0">¼ teaspoon SPICE ISLANDS Onion Powder</p> -<p class="t0">1 tablespoon SPICE ISLANDS Tarragon Wine Vinegar</p> -<p class="t0">¼ teaspoon SPICE ISLANDS Tarragon</p> -<p class="t0">⅛ teaspoon SPICE ISLANDS Nepal Pepper</p> -</div> -<p>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.</p> -<h3 id="c20"><i>Herb Dumplings</i></h3> -<p>Flavorsome, featherlight dumplings for meat stews, or -chicken fricassee.</p> -<div class="verse"> -<p class="t0">2 cups prepared biscuit mix</p> -<p class="t0">¾ cup cold water</p> -<p class="t0">¼ teaspoon SPICE ISLANDS Sage</p> -<p class="t0">¼ teaspoon SPICE ISLANDS Marjoram</p> -<p class="t0">¼ teaspoon SPICE ISLANDS Thyme</p> -<p class="t0">¼ teaspoon SPICE ISLANDS Sweet Basil</p> -<p class="t0">½ teaspoon SPICE ISLANDS Parsley</p> -</div> -<p>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.</p> -<div class="pb" id="Page_11">11</div> -<h3 id="c21"><i>Fricassee of Veal Mei Yen</i> <span class="jri smaller ni">(4 Servings)</span></h3> -<p>Veal is usually very flat, pallid in flavor. This recipe -will give it character and give you a completely new -entree.</p> -<div class="verse"> -<p class="t0">1½ pounds Leg of Veal (cut into 2-inch chunks)</p> -<p class="t0">3 teaspoons SPICE ISLANDS MEI YEN Seasoning Powder</p> -<p class="t0">½ teaspoon SPICE ISLANDS Summer Savory</p> -<p class="t0">½ teaspoon SPICE ISLANDS Cracked Java Black Pepper</p> -<p class="t0">½ teaspoon SPICE ISLANDS Oregano</p> -<p class="t0">½ teaspoon SPICE ISLANDS Onion Powder</p> -<p class="t0">3 tablespoons chopped celery leaves</p> -<p class="t0">3 tablespoons bacon fat</p> -<p class="t0">3 tablespoons SPICE ISLANDS Arrowroot</p> -</div> -<p>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.</p> -<h3 id="c22"><i>Spice Islands Baked Ham Sauce</i></h3> -<div class="verse"> -<p class="t0">1 cup brown sugar</p> -<p class="t0">1½ tablespoons SPICE ISLANDS Arrowroot</p> -<p class="t0">⅛ teaspoon SPICE ISLANDS Mayonnaise Mustard</p> -<p class="t0">⅛ teaspoon SPICE ISLANDS Ground Cloves</p> -<p class="t0">¼ teaspoon SPICE ISLANDS Ground Allspice</p> -<p class="t0">¼ teaspoon SPICE ISLANDS Ground Cinnamon</p> -<p class="t0">½ cup SPICE ISLANDS Tarragon Red Wine Vinegar</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">2 cups water</p> -<p class="t0">1 cup seedless raisins</p> -<p class="t0">2 tablespoons butter</p> -<p class="t0">¼ cup salad oil</p> -</div> -<p>Blend all dry ingredients and mix with liquids. Cook in -double boiler until raisins are plump.</p> -<p>Can be made and kept in refrigerator. Reheat as much -at a time as you wish to serve.</p> -<p>Excellent on fried ham.</p> -<div class="pb" id="Page_12">12</div> -<h3 id="c23"><i>Meat Loaf</i> <span class="jri smaller ni">(6 Servings)</span></h3> -<div class="verse"> -<p class="t0">1 cup fresh bread crumbs</p> -<p class="t0">¾ cup milk, tomato sauce, tomato juice, or diluted condensed tomato soup</p> -<p class="t0">1 teaspoon SPICE ISLANDS BOUQUET GARNI for Beef</p> -<p class="t0">2 tablespoons SPICE ISLANDS Instant Minced Onions</p> -<p class="t0">1 tablespoon SPICE ISLANDS Green Bell Peppers</p> -<p class="t0">½ teaspoon SPICE ISLANDS Horseradish</p> -<p class="t0">1 teaspoon SPICE ISLANDS BEAU MONDE Seasoning</p> -<p class="t0">1 teaspoon salt</p> -<p class="t0">¼ teaspoon SPICE ISLANDS Hot Mustard</p> -<p class="t0">1 egg</p> -<p class="t0">1½ pounds ground chuck</p> -</div> -<p>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.</p> -<h3 id="c24"><i>Macaroni Parmesan</i></h3> -<div class="verse"> -<p class="t0">½ lb. macaroni</p> -<p class="t0">¼ cup butter</p> -<p class="t0">½ cup grated Parmesan cheese</p> -<p class="t0">1 teaspoon SPICE ISLANDS Shredded Parsley</p> -<p class="t0">¼ teaspoon SPICE ISLANDS SPICE PARISIENNE</p> -<p class="t0">1 teaspoon SPICE ISLANDS BEAU MONDE Seasoning</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">¼ teaspoon SPICE ISLANDS Fine Grind Java Black Pepper</p> -</div> -<p>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” (<a href="#Page_14">Page 14</a>).</p> -<div class="pb" id="Page_13">13</div> -<h3 id="c25"><i>Casserole “Cochon”</i> <span class="jri smaller ni">(6 Servings)</span></h3> -<div class="verse"> -<p class="t0">1 lb. link pork sausage</p> -<p class="t0">2 tablespoons SPICE ISLANDS Instant Minced Onions soaked in 2 tablespoons water</p> -<p class="t0">¼ teaspoon SPICE ISLANDS Garlic Powder</p> -<p class="t0">3 tablespoons SPICE ISLANDS Powdered Mushrooms</p> -<p class="t0">1 can tomato paste</p> -<p class="t0">⅛ teaspoon SPICE ISLANDS Oregano, crushed</p> -<p class="t0">⅛ piece SPICE ISLANDS Bay Laurel Leaf</p> -<p class="t0">1 cup water</p> -<p class="t0">1 cup dry white wine</p> -<p class="t0">1 teaspoon SPICE ISLANDS MEI YEN Seasoning Powder</p> -<p class="t0">1 teaspoon salt</p> -<p class="t0">½ lb. macaroni</p> -<p class="t0">1 cup grated sharp Cheddar cheese</p> -</div> -<p>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.</p> -<h3 id="c26"><i>Sauerbraten</i> <span class="jri smaller ni">(6 Servings)</span></h3> -<div class="verse"> -<p class="t0">4 to 5 lbs. beef roast, round, chuck, rump or sirloin tip</p> -<p class="t0">1½ tablespoons salt</p> -<p class="t0">3 tablespoons SPICE ISLANDS Instant Minced Onions soaked in 3 tablespoons water</p> -<p class="t0">10 SPICE ISLANDS Whole Java Black Peppers, crushed</p> -<p class="t0">1 SPICE ISLANDS Bay Leaf broken into 3 pieces</p> -<p class="t0">3 SPICE ISLANDS Whole Cloves</p> -<p class="t0">1 cup SPICE ISLANDS Red Wine Vinegar</p> -<p class="t0">2 cups water</p> -<p class="t0">1 tablespoon SPICE ISLANDS Arrowroot</p> -<p class="t0">2 tablespoons sugar</p> -<p class="t0">6 gingersnaps, crushed</p> -<p class="t0">½ cup dry red wine</p> -<p class="t0">½ cup sour cream</p> -</div> -<p>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 -<span class="pb" id="Page_14">14</span> -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.</p> -<h3 id="c27"><i>Spanish Rice</i> <span class="jri smaller ni">(6 Servings)</span></h3> -<p>An excellent casserole for a barbecue. SPICE ISLANDS -Spaghetti Sauce Seasoning is the “secret” ingredient.</p> -<div class="verse"> -<p class="t0">2 tablespoons SPICE ISLANDS Green Bell Peppers, crushed</p> -<p class="t0">2 tablespoons SPICE ISLANDS Instant Minced Onions soaked in 2 tablespoons water</p> -<p class="t0">3 tablespoons olive oil</p> -<p class="t0">1 teaspoon SPICE ISLANDS BEAU MONDE Seasoning</p> -<p class="t0">1 #2½ can tomatoes</p> -<p class="t0">1 cup grated American cheese</p> -<p class="t0">2 tablespoons SPICE ISLANDS Spaghetti Sauce Seasoning</p> -<p class="t0">¾ cup rice</p> -<p class="t0">1 teaspoon salt</p> -</div> -<p>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.</p> -<h3 id="c28"><i>Italian Braised Beef</i> <span class="jri smaller ni">(6 Servings)</span></h3> -<div class="verse"> -<p class="t0">2 lbs. beef stew meat, cut in l-inch cubes</p> -<p class="t0">2 tablespoons SPICE ISLANDS Arrowroot</p> -<p class="t0">1 teaspoon salt</p> -<p class="t0">¼ teaspoon SPICE ISLANDS Fine Grind Java Black Pepper</p> -<p class="t0">¼ teaspoon SPICE ISLANDS Garlic Powder</p> -<p class="t0">2 tablespoons olive oil</p> -<p class="t0">2 tablespoons SPICE ISLANDS Instant Minced Onions soaked in 2 tablespoons water</p> -<p class="t0">2 tablespoons SPICE ISLANDS Powdered Mushrooms</p> -<p class="t0">1 teaspoon SPICE ISLANDS Beef Stock Base dissolved in 1 cup water</p> -<div class="pb" id="Page_15">15</div> -<p class="t0">1 8-oz. can tomato sauce</p> -<p class="t0">¼ cup dry red wine</p> -<p class="t0">1 teaspoon SPICE ISLANDS BEAU MONDE Seasoning</p> -<p class="t0">¼ teaspoon SPICE ISLANDS Oregano, crushed</p> -<p class="t0">¼ teaspoon SPICE ISLANDS Sweet Basil</p> -<p class="t0">1 teaspoon SPICE ISLANDS MEI YEN Seasoning Powder</p> -</div> -<p>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 <b>Macaroni Parmesan</b> (<a href="#Page_12">Page 12</a>).</p> -<h3 id="c29"><i>Savory Beef Stew</i> <span class="jri smaller ni">(4 Servings)</span></h3> -<div class="verse"> -<p class="t0">2 pounds lean beef stew meat, cut into 1½-inch cubes</p> -<p class="t0">3 tablespoons flour</p> -<p class="t0">1 teaspoon SPICE ISLANDS BEAU MONDE Seasoning</p> -<p class="t0">1 teaspoon salt</p> -<p class="t0">¼ teaspoon SPICE ISLANDS Fine Grind Java Black Pepper</p> -<p class="t0">⅛ teaspoon SPICE ISLANDS Garlic Powder</p> -<p class="t0">1 teaspoon SPICE ISLANDS Beef Stock Base dissolved in 1 cup boiling water</p> -<p class="t0">¼ cup dry red wine</p> -<p class="t0">1 teaspoon SPICE ISLANDS BOUQUET GARNI for Beef</p> -<p class="t0">2 tablespoons tomato paste</p> -<p class="t0">1 4-ounce can sliced or button mushrooms</p> -<p class="t0">6 small onions</p> -<p class="t0">3-4 carrots</p> -<p class="t0">1 cup frozen or fresh peas</p> -</div> -<p>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.</p> -<div class="pb" id="Page_16">16</div> -<h2 id="c30"><span class="small">SPICE ISLANDS HERB CHART</span></h2> -<p>Remember! Season lightly when experimenting—and just one or two herbs -to a dish. Just before using, pulverize herbs in palm of your hand.</p> -<table class="center" summary=""> -<tr class="th"><th> </th><th>BASIL </th><th>BAY LEAVES </th><th>MARJORAM </th><th>OREGANO </th><th>DILL WEED </th><th>PEPPERMINT</th></tr> -<tr><td class="l"><span class="ss">APPETIZERS</span> </td><td class="l">TOMATO JUICE<br />SEAFOOD COCKTAIL </td><td class="l">TOMATO JUICE<br />ASPIC </td><td class="l">LIVER PATE<br />STUFFED MUSHROOMS<br />BUTTERS </td><td class="l">GUACAMOLE<br />TOMATO </td><td class="l">CHEESE DIPS<br />SEAFOOD SPREADS<br />PICKLES </td><td class="l">FRUIT CUP<br />MELON BALLS<br />CRANBERRY JUICE</td></tr> -<tr><td class="l"><span class="ss">SOUPS</span> </td><td class="l">TOMATO<br />CHOWDERS<br />SPINACH<br />MINESTRONE </td><td class="l">STOCK<br />BEAN </td><td class="l">SPINACH<br />CLAM BOUILLON<br />MOCK TURTLE<br />ONION </td><td class="l">TOMATO<br />BEAN<br />MINESTRONE </td><td class="l">BORSCHT<br />TOMATO<br />CHICKEN </td><td class="l">PEA</td></tr> -<tr><td class="l"><span class="ss">FISH</span> </td><td class="l">SHRIMPS<br />BROILED FISH<br />FILET OF SOLE<br />MACKEREL </td><td class="l">COURT BOUILLON<br />POACHED: HALIBUT, SALMON </td><td class="l">CREAMED CRAB<br />CREAMED TUNA<br />CLAMS, HALIBUT<br />SALMON </td><td class="l">SHRIMP<br />CLAMS<br />LOBSTER </td><td class="l">HALIBUT<br />SHRIMPS<br />SOLE </td><td class="l">GARNISH<br />FOR BROILED SHRIMPS, PRAWNS</td></tr> -<tr><td class="l"><span class="ss">EGGS OR CHEESE</span> </td><td class="l">SCRAMBLED EGGS<br />CREAM CHEESE<br />WELSH RAREBIT </td><td class="l"> </td><td class="l">OMELETTE AUX FINES HERBES<br />SCRAMBLED EGGS </td><td class="l">HUEVOS RANCHEROS </td><td class="l">OMELETTE<br />COTTAGE CHEESE </td><td class="l">CREAM CHEESE</td></tr> -<tr><td class="l"><span class="ss">MEATS</span> </td><td class="l">LIVER<br />LAMB<br />SAUSAGE </td><td class="l">STEWS<br />POT ROAST<br />SHISH KEBAB<br />TRIPE </td><td class="l">POT ROAST<br />PORK<br />BEEF<br />VEAL </td><td class="l">PORK<br />SAUSAGE<br />LAMB<br />MEAT LOAF </td><td class="l">BEEF<br />SWEETBREADS<br />VEAL<br />LAMB </td><td class="l">LAMB<br />VEAL</td></tr> -<tr><td class="l"><span class="ss">POULTRY AND GAME</span> </td><td class="l">VENISON<br />DUCK </td><td class="l">FRICASSEE<br />STEWS </td><td class="l">CREAMED CHICKEN<br />STUFFINGS<br />GOOSE </td><td class="l">MARINADES<br />STUFFINGS<br />PHEASANT<br />GUINEA HEN </td><td class="l">CHICKEN PIE<br />CREAMED CHICKEN</td></tr> -<tr><td class="l"><span class="ss">VEGETABLES</span> </td><td class="l">EGGPLANT<br />SQUASH<br />TOMATOES<br />ONIONS </td><td class="l">BOILED POTATOES<br />CARROTS<br />STEWED TOMATOES </td><td class="l">CARROTS<br />ZUCCHINI<br />PEAS<br />SPINACH </td><td class="l">TOMATOES<br />CABBAGE<br />LENTILS<br />BROCCOLI </td><td class="l">CABBAGE<br />BEETS<br />BEANS<br />CELERY </td><td class="l">CARROTS<br />NEW POTATOES<br />SPINACH<br />ZUCCHINI</td></tr> -<tr><td class="l"><span class="ss">SALADS</span> </td><td class="l">TOMATO<br />SEA FOOD<br />CHICKEN </td><td class="l">ASPIC<br />MARINADES FOR: BEET, ONION </td><td class="l">CHICKEN<br />MIXED GREEN </td><td class="l">VEGETABLE<br />BEAN<br />TOMATO </td><td class="l">COLESLAW<br />CUCUMBER<br />POTATO </td><td class="l">FRUIT<br />COLESLAW<br />ORANGE<br />PEAR</td></tr> -<tr><td class="l"><span class="ss">SAUCES</span> </td><td class="l">TOMATO<br />SPAGHETTI<br />ORANGE (FOR GAME)<br />BUTTER (FOR FISH) </td><td class="l">ALL MARINADES<br />ESPAGNOLE<br />CHAMPAGNE </td><td class="l">CREAM SAUCE<br />BROWN SAUCE<br />SOUR CREAM </td><td class="l">SPAGHETTI<br />TOMATO </td><td class="l">CREAM (FOR FISH)<br />TARTAR </td><td class="l">MINT</td></tr> -<tr><td class="l"><span class="ss">DESSERTS AND BEVERAGES</span> </td><td class="l">FRUIT COMPOTE </td><td class="l">CUSTARDS AND CREAMS </td><td class="l"> </td><td class="l"> </td><td class="l"> </td><td class="l">FRUIT COMPOTE<br />FROSTINGS<br />ICES<br />TEA</td></tr> -</table> -<div class="pb" id="Page_17">17</div> -<table class="center" summary=""> -<tr class="th"><th> </th><th>ROSEMARY </th><th>SAFFRON </th><th>SAGE </th><th>SAVORY </th><th>TARRAGON </th><th>THYME</th></tr> -<tr><td class="l"><span class="ss">APPETIZERS</span> </td><td class="l">FRUIT CUP </td><td class="l"> </td><td class="l">SHARP CHEESE SPREADS </td><td class="l">VEGETABLE JUICE COCKTAIL </td><td class="l">TOMATO JUICE<br />CHEESE SPREADS<br />LIVER PATES </td><td class="l">TOMATO JUICE<br />FISH SPREADS<br />COCKTAILS</td></tr> -<tr><td class="l"><span class="ss">SOUPS</span> </td><td class="l">TURTLE<br />PEA<br />SPINACH<br />CHICKEN </td><td class="l">BOUILLABAISSE<br />CHICKEN<br />TURKEY </td><td class="l">CHICKEN<br />CHOWDERS </td><td class="l">LENTIL<br />BEAN<br />VEGETABLE </td><td class="l">CHICKEN<br />MUSHROOM<br />TOMATO<br />PEA </td><td class="l">BORSCHT<br />GUMBO, PEA<br />CLAM CHOWDER<br />VEGETABLE</td></tr> -<tr><td class="l"><span class="ss">FISH</span> </td><td class="l">SALMON<br />HALIBUT </td><td class="l">HALIBUT<br />SOLE </td><td class="l">HALIBUT<br />SALMON </td><td class="l">CRAB<br />SALMON </td><td class="l">BROILED FISH<br />LOBSTER THERMIDOR </td><td class="l">CREAMED TUNA<br />SCALLOPS<br />CRAB<br />SOLE</td></tr> -<tr><td class="l"><span class="ss">EGGS OR CHEESE</span> </td><td class="l">OMELETTE<br />SCRAMBLED EGGS </td><td class="l">CREAM CHEESE<br />SCRAMBLED EGGS </td><td class="l">CHEDDAR<br />COTTAGE </td><td class="l">SCRAMBLED EGGS<br />DEVILED EGGS </td><td class="l">ALL EGG DISHES<br />OMELETTE AUX FINE HERBES </td><td class="l">SHIRRED EGGS<br />COTTAGE CHEESE</td></tr> -<tr><td class="l"><span class="ss">MEATS</span> </td><td class="l">LAMB<br />VEAL RAGOUT<br />BEEF STEW<br />HAM LOAF </td><td class="l">VEAL </td><td class="l">STEWS<br />PORK<br />SAUSAGE </td><td class="l">PORK<br />VEAL </td><td class="l">VEAL<br />SWEETBREADS<br />YORKSHIRE PUDDING </td><td class="l">MUTTON<br />MEAT LOAF<br />VEAL</td></tr> -<tr><td class="l"><span class="ss">POULTRY AND GAME</span> </td><td class="l">PARTRIDGE<br />CAPON<br />DUCK<br />RABBIT </td><td class="l">CHICKEN<br />RABBIT </td><td class="l">GOOSE<br />TURKEY<br />RABBIT<br />STUFFINGS </td><td class="l">CHICKEN<br />STUFFINGS </td><td class="l">CHICKEN<br />SQUAB<br />DUCK </td><td class="l">STUFFINGS<br />VENISON<br />FRICASSEE<br />PHEASANT</td></tr> -<tr><td class="l"><span class="ss">VEGETABLES</span> </td><td class="l">PEAS<br />SPINACH<br />FRENCH FRIED POTATOES </td><td class="l">RISOTTO<br />SPANISH RICE<br />RICE </td><td class="l">LIMA BEANS<br />EGGPLANT<br />ONIONS<br />TOMATOES </td><td class="l">BEANS<br />RICE<br />LENTILS<br />SAUERKRAUT </td><td class="l">SALSIFY<br />CELERY ROOT<br />MUSHROOMS<br />BAKED POTATOES </td><td class="l">ONIONS<br />CARROTS<br />BEETS</td></tr> -<tr><td class="l"><span class="ss">SALADS</span> </td><td class="l">FRUIT </td><td class="l">SEA FOOD<br />CHICKEN </td><td class="l"> </td><td class="l">MIXED GREEN<br />STRING BEAN<br />POTATO </td><td class="l">MIXED GREEN<br />CHICKEN<br />FRUIT<br />SEA FOOD </td><td class="l">BEETS<br />TOMATO<br />ASPICS</td></tr> -<tr><td class="l"><span class="ss">SAUCES</span> </td><td class="l">CREAM SAUCE<br />BARBECUE<br />TOMATO </td><td class="l">FISH SAUCE </td><td class="l"> </td><td class="l">HORSERADISH<br />FISH SAUCES </td><td class="l">BEARNAISE<br />TARTARE<br />VERTE<br />MUSTARD </td><td class="l">CREOLE<br />ESPAGNOLE<br />HERB BOUQUETS</td></tr> -<tr><td class="l"><span class="ss">DESSERTS AND BEVERAGES</span> </td><td class="l">FRUIT COMPOTE<br />JELLY<br />GIN PUNCH </td><td class="l">CAKE<br />BUNS<br />FROSTINGS </td><td class="l">SAGE TEA </td><td class="l">STEWED PEARS</td></tr> -</table> -<div class="pb" id="Page_18">18</div> -<h3 id="c31"><i>Braciuolini</i> <span class="jri smaller ni">(6 Servings)</span></h3> -<p>A classic Italian dish. Serve it with spaghetti tossed in -butter, SPICE ISLANDS Shredded Parsley, and grated -Parmesan cheese.</p> -<div class="verse"> -<p class="t0">1½ pounds round steak, cut ¼ inch thick</p> -<p class="t0">½ teaspoon SPICE ISLANDS MEI YEN Seasoning Powder</p> -<p class="t0">¼ teaspoon SPICE ISLANDS Fine Grind Java Black Pepper</p> -<p class="t0">1 teaspoon salt</p> -<p class="t0">6 teaspoons SPICE ISLANDS Instant Minced Onions</p> -<p class="t0">½ teaspoon SPICE ISLANDS Garlic Chips</p> -<p class="t0">2 tablespoons butter</p> -<p class="t0">1 cup water</p> -<p class="t0">½ cup dry white wine</p> -<p class="t0">¼ teaspoon SPICE ISLANDS BOUQUET GARNI for Beef</p> -</div> -<p>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.</p> -<div class="box"> -<p>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.</p> -</div> -<div class="pb" id="Page_19">19</div> -<h3 id="c32"><i>Speedy Mixed Bean Pot</i> <span class="jri smaller ni">(8 Servings)</span></h3> -<p>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.</p> -<div class="verse"> -<p class="t0">3 one-pound cans beans such as vegetarian baked beans, limas, pintos, kidney beans, etc.</p> -<p class="t0">2 tablespoons SPICE ISLANDS Instant Minced Onions soaked in 2 tablespoons water</p> -<p class="t0">2 tablespoons salad oil</p> -<p class="t0">¼ cup chili sauce</p> -<p class="t0">2 tablespoons molasses</p> -<p class="t0">¼ teaspoon SPICE ISLANDS Hot Mustard</p> -<p class="t0">2 teaspoons SPICE ISLANDS OLD HICKORY Smoked Salt</p> -</div> -<p>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.</p> -<h3 id="c33"><i>Beef Stroganoff</i> <span class="jri smaller ni">(6 Servings)</span></h3> -<div class="verse"> -<p class="t0">1½ to 2 pounds sirloin steak</p> -<p class="t0">1 tablespoon SPICE ISLANDS Arrowroot</p> -<p class="t0">1 teaspoon salt</p> -<p class="t0">¼ teaspoon SPICE ISLANDS Fine Grind Java Black Pepper</p> -<p class="t0">¼ teaspoon SPICE ISLANDS Garlic Powder</p> -<p class="t0">4 tablespoons butter</p> -<p class="t0">3 tablespoons SPICE ISLANDS Instant Minced Onions soaked in 3 tablespoons water</p> -<p class="t0">2 tablespoons SPICE ISLANDS Powdered Mushrooms</p> -<p class="t0">1½ tablespoons SPICE ISLANDS Chicken Seasoned Stock Base dissolved in 2 cups water</p> -<p class="t0">¼ cup dry white wine</p> -<p class="t0">¼ teaspoon SPICE ISLANDS SPICE PARISIENNE</p> -<p class="t0">1 cup sour cream</p> -<p class="t0">2 tablespoons sherry</p> -</div> -<p>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.</p> -<div class="pb" id="Page_20">20</div> -<h3 id="c34"><i>Lamb Curry</i> <span class="jri smaller ni">(4 Servings)</span></h3> -<p>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.</p> -<div class="verse"> -<p class="t0">1 fresh coconut</p> -<p class="t0">1½ to 2 pounds lamb shoulder, cut in 1-inch cubes</p> -<p class="t0">2½ cups boiling water</p> -<p class="t0">1 teaspoon SPICE ISLANDS MEI YEN Seasoning Powder</p> -<p class="t0">2 teaspoons salt</p> -<p class="t0">1 tablespoon SPICE ISLANDS Curry Powder</p> -<p class="t0">2 tablespoons SPICE ISLANDS Instant Minced Onions</p> -<p class="t0">½ teaspoon SPICE ISLANDS Garlic Powder</p> -<p class="t0">¼ teaspoon SPICE ISLANDS Rosemary</p> -<p class="t0">1 medium-size tart apple, peeled and diced</p> -<p class="t0">1 medium-size tomato, peeled and diced</p> -<p class="t0">1 tablespoon chopped SPICE ISLANDS Crystallized Ginger</p> -<p class="t0">¼ teaspoon SPICE ISLANDS Lemon Peel</p> -<p class="t0">1 cup sliced celery</p> -<p class="t0">½ cup evaporated milk</p> -<p class="t0">1 tablespoon SPICE ISLANDS Arrowroot, mixed in 1 tablespoon cold water</p> -</div> -<p>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.</p> -<div class="pb" id="Page_21">21</div> -<h3 id="c35"><i>Old Hickory Hamburgers</i> <span class="jri smaller ni">(4 Servings)</span></h3> -<div class="verse"> -<p class="t0">1 pound ground beef</p> -<p class="t0">1 teaspoon SPICE ISLANDS Onion Powder</p> -<p class="t0">½ teaspoon SPICE ISLANDS MSG</p> -<p class="t0">1 teaspoon SPICE ISLANDS OLD HICKORY Smoked Salt</p> -<p class="t0">¼ teaspoon SPICE ISLANDS Fine Grind Java Black Pepper</p> -</div> -<p>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.</p> -<h3 id="c36"><i>Saffron Veal Strips</i> <span class="jri smaller ni">(6 Servings)</span></h3> -<p>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.</p> -<div class="verse"> -<p class="t0">2 pounds veal steak</p> -<p class="t0">¼ cup butter</p> -<p class="t0">⅛ teaspoon SPICE ISLANDS Garlic Powder</p> -<p class="t0">½ teaspoon SPICE ISLANDS MEI YEN Seasoning Powder</p> -<p class="t0">¹/₃₂ teaspoon SPICE ISLANDS Saffron</p> -<p class="t0">1 teaspoon SPICE ISLANDS BEAU MONDE Seasoning</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">¼ teaspoon SPICE ISLANDS Cracked Java Black Pepper</p> -<p class="t0">1 tablespoon SPICE ISLANDS Instant Minced Onions</p> -<p class="t0">½ teaspoon SPICE ISLANDS Thyme, crushed</p> -<p class="t0">2 cups rich milk</p> -<p class="t0">1 tablespoon SPICE ISLANDS Arrowroot</p> -</div> -<p>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.</p> -<div class="pb" id="Page_22">22</div> -<h3 id="c37"><i>Poultry Stuffing</i></h3> -<p><b>TO STUFF 4-POUND CHICKEN</b>: Mix 3 cups crumbs -from fresh bread, 1 tablespoon <b>SPICE ISLANDS</b> Poultry -Seasoning, 1 tablespoon <b>SPICE ISLANDS</b> Instant Minced -Onions soaked in 1 tablespoon water, 2 tablespoons -melted butter. Add no liquid or dressing will be soggy.</p> -<p><b>TO STUFF 15-POUND TURKEY</b>: Mix 10 cups crumbs -from fresh bread, 3 tablespoons <b>SPICE ISLANDS</b> Poultry -Seasoning, 4 tablespoons <b>SPICE ISLANDS</b> Instant -Minced Onions soaked in 4 tablespoons water, ½ cup -melted butter. Add no liquid or dressing will be soggy.</p> -<p>Use above recipe to stuff veal, pork, lamb shoulder.</p> -<p>Rub pork and veal with Poultry Seasoning for extra -flavor.</p> -<h3 id="c38"><i>Poulet Bercy</i> <span class="jri smaller ni">(4 Servings)</span></h3> -<div class="verse"> -<p class="t0">1 large broiler, quartered</p> -<p class="t0">1 tablespoon SPICE ISLANDS Instant Minced Onions soaked in 1 tablespoon water</p> -<p class="t0">¼ teaspoon SPICE ISLANDS Garlic Powder</p> -<p class="t0">1 tablespoon SPICE ISLANDS Powdered Mushrooms</p> -<p class="t0">¼ teaspoon SPICE ISLANDS Thyme</p> -<p class="t0">¼ teaspoon SPICE ISLANDS Tarragon</p> -<p class="t0">1 teaspoon SPICE ISLANDS Shredded Parsley</p> -<p class="t0">½ teaspoon SPICE ISLANDS Sage</p> -<p class="t0">3 tablespoons butter, melted</p> -<p class="t0">¼″ piece SPICE ISLANDS Bay Leaf</p> -<p class="t0">½ cup dry white wine</p> -<p class="t0">2 teaspoons SPICE ISLANDS Chicken Seasoned Stock Base</p> -<p class="t0">1 egg yolk, beaten</p> -<p class="t0">1 cup light cream</p> -</div> -<p>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.</p> -<div class="pb" id="Page_23">23</div> -<h3 id="c39"><i>Creole Shrimp Gumbo</i> <span class="jri smaller ni">(6 Servings)</span></h3> -<p>If you prefer, use crab, lobster, oysters, or other seafood.</p> -<div class="verse"> -<p class="t0">2 tablespoons salad oil</p> -<p class="t0">2 tablespoons SPICE ISLANDS Instant Minced Onions soaked in 2 tablespoons water</p> -<p class="t0">2 cups hot water</p> -<p class="t0">1 tablespoon SPICE ISLANDS Chicken Seasoned Stock Base</p> -<p class="t0">4 teaspoons SPICE ISLANDS BEAU MONDE Seasoning</p> -<p class="t0">2 teaspoons SPICE ISLANDS MEI YEN Seasoning Powder</p> -<p class="t0">¼ teaspoon SPICE ISLANDS Garlic Powder</p> -<p class="t0">4 SPICE ISLANDS Chili Pequins</p> -<p class="t0">1 tablespoon SPICE ISLANDS Green Bell Peppers</p> -<p class="t0">¼ cup chopped celery</p> -<p class="t0">2 teaspoons SPICE ISLANDS Shredded Parsley</p> -<p class="t0">1 1-inch piece SPICE ISLANDS Bay Leaf</p> -<p class="t0">½ teaspoon SPICE ISLANDS Thyme, crushed</p> -<p class="t0">3 cups cooked or canned tomatoes</p> -<p class="t0">1½ to 2 pounds cooked, cleaned shrimp</p> -<p class="t0">1½ teaspoons SPICE ISLANDS Gumbo Filé</p> -</div> -<p>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.</p> -<h3 id="c40"><i>Old Hickory Fish Chowder</i> <span class="jri smaller ni">(4 Servings)</span></h3> -<p>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.</p> -<div class="verse"> -<p class="t0">1 pound halibut, haddock, cod, or other firm white fish</p> -<p class="t0">2 cups cubed, raw potatoes</p> -<p class="t0">3 cups water</p> -<p class="t0">2 tablespoons SPICE ISLANDS Instant Minced Onions</p> -<p class="t0">¼ teaspoon SPICE ISLANDS Whole Celery Seed</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">⅛ teaspoon SPICE ISLANDS Medium Grind Java Black Pepper</p> -<p class="t0">2 cups rich milk</p> -<p class="t0">2 teaspoons SPICE ISLANDS OLD HICKORY Smoked Salt</p> -<p class="t0">1 tablespoon butter</p> -<p class="t0">¼ teaspoon SPICE ISLANDS Dill Weed or Rosemary</p> -</div> -<p>Cut fish into cubes; remove any skin and bones. Place -<span class="pb" id="Page_24">24</span> -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.</p> -<div class="box"> -<p>SPICE ISLANDS Beef Stock Base is a superb seasoning -for many vegetables: fresh, canned, and frozen.</p> -</div> -<h3 id="c41"><i>Potatoes</i> <span class="jri smaller ni">(4 Servings)</span></h3> -<p>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.</p> -<h3 id="c42"><i>Onions</i> <span class="jri smaller ni">(4 Servings)</span></h3> -<p>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.</p> -<h3 id="c43"><i>Carrots</i> <span class="jri smaller ni">(4 Servings)</span></h3> -<p>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.</p> -<h3 id="c44"><i>Frozen Vegetables</i> <span class="jri smaller ni">(4 Servings)</span></h3> -<p class="center"><b>(Such as lima beans, green beans, or broccoli)</b></p> -<p>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.</p> -<div class="pb" id="Page_25">25</div> -<h3 id="c45"><i>Canned Vegetables</i> <span class="jri smaller ni">(4 Servings)</span></h3> -<p class="center"><b>(Such as green or yellow beans, carrots, or mixed vegetables)</b></p> -<p>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.</p> -<h3 id="c46"><i>Gingered Carrots</i> <span class="jri smaller ni">(4 Servings)</span></h3> -<div class="verse"> -<p class="t0">1 pound carrots</p> -<p class="t0">½ cup water</p> -<p class="t0">½ tsp. SPICE ISLANDS MEI YEN Seasoning Powder</p> -<p class="t0">½ teaspoon SPICE ISLANDS Ground Jamaica Ginger</p> -<p class="t0">½ teaspoon sugar</p> -<p class="t0">2 tablespoons butter</p> -</div> -<p>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.</p> -<h3 id="c47"><i>Savory Zucchini</i> <span class="jri smaller ni">(4 Servings)</span></h3> -<p>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.</p> -<div class="verse"> -<p class="t0">1 pound zucchini</p> -<p class="t0">2 tablespoons butter</p> -<p class="t0">1 tablespoon SPICE ISLANDS Instant Minced Onions</p> -<p class="t0">4 teaspoons SPICE ISLANDS Beef Stock Base</p> -<p class="t0">½ cup water</p> -</div> -<p>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.</p> -<div class="pb" id="Page_26">26</div> -<h3 id="c48"><i>Chicken Livers Stroganoff</i> <span class="jri smaller ni">(5 Servings)</span></h3> -<div class="verse"> -<p class="t0">1 lb. chicken livers</p> -<p class="t0">¼ cup butter</p> -<p class="t0">2 tablespoons SPICE ISLANDS Instant Minced Onions soaked in 2 tablespoons water</p> -<p class="t0">2 teaspoons SPICE ISLANDS Arrowroot</p> -<p class="t0">2 tablespoons SPICE ISLANDS Powdered Mushrooms</p> -<p class="t0">1 teaspoon SPICE ISLANDS Chicken Seasoned Stock Base mixed in ½ cup water</p> -<p class="t0">½ pint sour cream</p> -<p class="t0">1 teaspoon SPICE ISLANDS BEAU MONDE Seasoning</p> -<p class="t0">¼ teaspoon SPICE ISLANDS SPICE PARISIENNE</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">⅛ teaspoon SPICE ISLANDS Fine Grind Java Black Pepper</p> -<p class="t0">2 tablespoons sherry</p> -<p class="t0">1 teaspoon SPICE ISLANDS Shredded Parsley</p> -</div> -<p>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.</p> -<h3 id="c49"><i>Crab Meat in Mushroom Sauce Parisienne</i> <span class="jri smaller ni">(4 servings)</span></h3> -<p>The superbly flavored sauce makes this an exceptionally -good luncheon or buffet dish.</p> -<div class="verse"> -<p class="t0">1 pound crab meat</p> -<p class="t0">2 tablespoons butter</p> -<p class="t0">1 tablespoon SPICE ISLANDS Arrowroot</p> -<p class="t0">1 tablespoon SPICE ISLANDS Powdered Mushrooms</p> -<p class="t0">1 tablespoon SPICE ISLANDS Chicken Seasoned Stock Base</p> -<p class="t0">½ cup hot water</p> -<p class="t0">½ cup rich milk or cream</p> -<p class="t0">½ cup dry white wine</p> -<p class="t0">¼ teaspoon SPICE ISLANDS Tarragon, crushed</p> -<p class="t0">⅛ teaspoon SPICE ISLANDS SPICE PARISIENNE</p> -<p class="t0">⅛ teaspoon SPICE ISLANDS Fine Grind Java Black Pepper</p> -<p class="t0">½ cup buttered bread crumbs</p> -</div> -<p>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.</p> -<div class="pb" id="Page_27">27</div> -<table class="center" summary=""> -<tr class="th"><th colspan="7">VINEGAR CHART</th></tr> -<tr class="th"><th>SPICE ISLANDS </th><th>SALADS </th><th>VEGETABLES </th><th>MEATS </th><th>FISH </th><th>SAUCES </th><th>GRAVIES</th></tr> -<tr><td class="l"><b>TARRAGON Red Wine VINEGAR</b> </td><td class="l">FRUIT<br />GREEN<br />POTATO<br />FISH </td><td class="l">BAKED BEANS<br />BEETS<br />CHARD<br />SPINACH<br />WATER CRESS </td><td class="l">STEWS<br />ROASTS<br />BROILED CHICKEN<br />BUTTER SAUCE </td><td class="l">BAKED<br />BROILED WITH BUTTER SAUCE </td><td class="l">FISH<br />GAME<br />RAVIGOTE<br />VINAIGRETTE<br />SPANISH </td><td class="l">A FEW DROPS IN MEAT GRAVIES TO TASTE</td></tr> -<tr><td class="l"><b>GARLIC Red Wine VINEGAR</b> </td><td class="l">FISH<br />GREEN<br />POTATO<br />VEGETABLE </td><td class="l">BAKED BEANS<br />ARTICHOKES<br />SPROUTS<br />WATER CRESS </td><td class="l">POT ROAST<br />ROAST LAMB<br />STEWS </td><td class="l">BAKED<br />BROILED WITH BUTTER SAUCE </td><td class="l">TARTAR<br />FISH</td></tr> -<tr><td class="l"><b>ESCHALOT Red Wine VINEGAR</b> </td><td class="l">SLICED ONION OR CUCUMBER<br />LOBSTER<br />CRAB<br />SHRIMP<br />GREEN<br />POTATOES </td><td class="l">ARTICHOKES<br />CUCUMBERS<br />ONIONS </td><td class="l">RAGOUTS </td><td class="l">AU GRATIN </td><td class="l">FISH<br />MUSHROOM</td></tr> -<tr><td class="l"><b>BASIL White Wine VINEGAR</b> </td><td class="l">FRUIT<br />GREEN<br />TOMATO<br />LOBSTER<br />CRAB </td><td class="l">TOMATOES<br />BEETS<br />STRING BEANS<br />CARROTS JULIENNE </td><td class="l">A FEW DROPS ON ROAST LAMB AND STEWS TO TASTE </td><td class="l">FROG LEGS<br />DEVILED CRAB<br />LOBSTER </td><td class="l">TOMATO<br />FISH </td><td class="l">A FEW DROPS IN LAMB GRAVY TO TASTE</td></tr> -</table> -<div class="pb" id="Page_28">28</div> -<h3 id="c50"><i>Vanilla Sauce</i> <span class="jri smaller ni">(8 Servings)</span></h3> -<p>Simple desserts like bread pudding, chocolate blanc -mange, or whipped fruit gelatin become something -special when topped with this smooth sauce.</p> -<div class="verse"> -<p class="t0">2″ piece SPICE ISLANDS Vanilla Bean</p> -<p class="t0">1 cup milk</p> -<p class="t0">1 cup light cream</p> -<p class="t0">½ cup sugar</p> -<p class="t0">4 egg yolks, beaten</p> -<p class="t0">¼ cup heavy cream</p> -</div> -<p>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.</p> -<h3 id="c51"><i>Orange Hard Sauce</i></h3> -<div class="verse"> -<p class="t0">½ cup butter</p> -<p class="t0">1 tablespoon SPICE ISLANDS Orange Peel</p> -<p class="t0">4 cups sifted powdered sugar</p> -<p class="t0">1 egg</p> -<p class="t0">2 tablespoons Vanilla Brandy</p> -</div> -<p>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.</p> -<h3 id="c52"><i>Vanilla Brandy</i></h3> -<p>The most delicious flavoring extract imaginable!</p> -<p>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.</p> -<div class="pb" id="Page_29">29</div> -<h3 id="c53"><i>Ginger Apple Pie</i> <span class="jri smaller ni">(6 Servings)</span></h3> -<p>Adding a new flavor to an American tradition.</p> -<div class="verse"> -<p class="t0">1 #2 can pie-sliced apples</p> -<p class="t0">1 tablespoon SPICE ISLANDS Arrowroot</p> -<p class="t0">⅔ cup brown sugar</p> -<p class="t0">1 to 2 tablespoons SPICE ISLANDS Crystallized Ginger, finely chopped</p> -<p class="t0">1 tablespoon butter</p> -<p class="t0">Pastry for 8″ double crust pie</p> -</div> -<p>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.</p> -<h3 id="c54"><i>Spice Gems</i> <span class="jri smaller ni">(Makes 20 Cookies)</span></h3> -<div class="verse"> -<p class="t0">3 cups flour</p> -<p class="t0">1 teaspoon baking soda</p> -<p class="t0">3 teaspoons SPICE ISLANDS Pumpkin Pie Spice</p> -<p class="t0">1 teaspoon SPICE ISLANDS Ground Nutmeg</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">⅓ cup shortening</p> -<p class="t0">2 cups brown sugar</p> -<p class="t0">⅔ cup thick sour cream</p> -<p class="t0">2 well-beaten eggs</p> -<p class="t0">2 teaspoons vanilla</p> -</div> -<p>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.</p> -<h3 id="c55"><i>Greek Walnut Cake</i> <span class="jri smaller ni">(12 Servings)</span></h3> -<p>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.</p> -<div class="verse"> -<p class="t0">3 cups ground walnuts (about ½ pound shelled walnuts)</p> -<p class="t0">9 eggs</p> -<p class="t0">1 cup sugar</p> -<p class="t0">½ cup fine dry bread crumbs</p> -<p class="t0">1 tablespoon SPICE ISLANDS Orange Peel</p> -<p class="t0">1½ teaspoons SPICE ISLANDS Lemon Peel</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">1 teaspoon SPICE ISLANDS Ground Cinnamon</p> -<div class="pb" id="Page_30">30</div> -<p class="t0">½ teaspoon SPICE ISLANDS Ground Cloves</p> -<p class="t0">2 teaspoons baking powder</p> -<p class="t0">¼ cup Vanilla Brandy</p> -<p class="t0">3 tablespoons water</p> -</div> -<p>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.</p> -<h2 id="c56"><span class="small"><i>Index</i></span></h2> -<p class="center"><a class="ab" href="#index_A">A</a> <a class="ab" href="#index_B">B</a> <a class="ab" href="#index_C">C</a> <a class="ab" href="#index_D">D</a> <span class="ab">E</span> <a class="ab" href="#index_F">F</a> <a class="ab" href="#index_G">G</a> <a class="ab" href="#index_H">H</a> <span class="ab">I</span> <span class="ab">J</span> <span class="ab">K</span> <a class="ab" href="#index_L">L</a> <a class="ab" href="#index_M">M</a> <a class="ab" href="#index_N">N</a> <a class="ab" href="#index_O">O</a> <a class="ab" href="#index_P">P</a> <span class="ab">Q</span> <a class="ab" href="#index_R">R</a> <a class="ab" href="#index_S">S</a> <a class="ab" href="#index_T">T</a> <span class="ab">U</span> <a class="ab" href="#index_V">V</a> <span class="ab">W</span> <span class="ab">X</span> <span class="ab">Y</span> <span class="ab">Z</span></p> -<dl class="indexlr"> -<dt class="center b" id="index_A">A</dt> -<dt class="rj">Page</dt> -<dt><span class="jl">Allspice</span> <a href="#Page_11">11</a></dt> -<dt><span class="jl">Arrowroot</span> <a href="#Page_8">8</a>-<a href="#Page_11">11</a>-<a href="#Page_13">13</a>-<a href="#Page_14">14</a>-<a href="#Page_19">19</a>-<a href="#Page_20">20</a>-<a href="#Page_21">21</a>-<a href="#Page_26">26</a>-<a href="#Page_29">29</a></dt> -</dl> -<dl class="indexlr"> -<dt class="center b" id="index_B">B</dt> -<dt><span class="jl">Basil</span> <a href="#Page_10">10</a>-<a href="#Page_15">15</a>-<a href="#Page_16">16</a>-<a href="#Page_17">17</a></dt> -<dt><span class="jl">Bay Leaves</span> <a href="#Page_9">9</a>-<a href="#Page_13">13</a>-<a href="#Page_16">16</a>-<a href="#Page_17">17</a>-<a href="#Page_22">22</a>-<a href="#Page_23">23</a></dt> -<dt><span class="jl">Beau Monde Seasoning</span> <a href="#Page_3">3</a>-<a href="#Page_4">4</a>-<a href="#Page_5">5</a>-<a href="#Page_7">7</a>-<a href="#Page_9">9</a>-<a href="#Page_10">10</a>-<a href="#Page_12">12</a>-<a href="#Page_14">14</a>-<a href="#Page_15">15</a>-<a href="#Page_21">21</a>-<a href="#Page_23">23</a>-<a href="#Page_26">26</a></dt> -<dt><span class="jl">Beef Stock Base</span> <a href="#Page_4">4</a>-<a href="#Page_8">8</a>-<a href="#Page_14">14</a>-<a href="#Page_15">15</a>-<a href="#Page_24">24</a>-<a href="#Page_25">25</a></dt> -<dt><span class="jl">Bell Peppers, Green</span> <a href="#Page_3">3</a>-<a href="#Page_4">4</a>-<a href="#Page_12">12</a>-<a href="#Page_14">14</a>-<a href="#Page_23">23</a></dt> -<dt><span class="jl">Bell Peppers, Red</span> <a href="#Page_3">3</a></dt> -<dt><span class="jl">Bouquet Garni for Beef</span> <a href="#Page_12">12</a>-<a href="#Page_15">15</a>-<a href="#Page_18">18</a></dt> -<dt><span class="jl">Bouquet Garni for Soup</span> <a href="#Page_4">4</a></dt> -</dl> -<dl class="indexlr"> -<dt class="center b" id="index_C">C</dt> -<dt><span class="jl">Celery Salt</span> <a href="#Page_3">3</a></dt> -<dt><span class="jl">Celery Seed</span> <a href="#Page_6">6</a>-<a href="#Page_23">23</a></dt> -<dt><span class="jl">Chicken Seasoned Stock Base</span> <a href="#Page_3">3</a>-<a href="#Page_5">5</a>-<a href="#Page_18">18</a>-<a href="#Page_19">19</a>-<a href="#Page_22">22</a>-<a href="#Page_23">23</a>-<a href="#Page_26">26</a></dt> -<dt><span class="jl">Chili Con Carne Seasoning Powder</span> <a href="#Page_9">9</a></dt> -<dt><span class="jl">Chili Pequins</span> <a href="#Page_23">23</a></dt> -<dt><span class="jl">Cinnamon, Ground</span> <a href="#Page_11">11</a>-<a href="#Page_29">29</a></dt> -<dt><span class="jl">Cloves</span> <a href="#Page_9">9</a>-<a href="#Page_11">11</a>-<a href="#Page_13">13</a></dt> -<dt><span class="jl">Curry Powder</span> <a href="#Page_20">20</a></dt> -</dl> -<dl class="indexlr"> -<dt class="center b" id="index_D">D</dt> -<dt><span class="jl">Dill Weed</span> <a href="#Page_3">3</a>-<a href="#Page_6">6</a>-<a href="#Page_23">23</a></dt> -</dl> -<dl class="indexlr"> -<dt class="center b" id="index_F">F</dt> -<dt><span class="jl">Fines Herbes</span> <a href="#Page_10">10</a></dt> -</dl> -<dl class="indexlr"> -<dt class="center b" id="index_G">G</dt> -<dt><span class="jl">Garlic Chips</span> <a href="#Page_18">18</a></dt> -<dt><span class="jl">Garlic Powder</span> <a href="#Page_7">7</a>-<a href="#Page_9">9</a>-<a href="#Page_13">13</a>-<a href="#Page_14">14</a>-<a href="#Page_15">15</a>-<a href="#Page_18">18</a>-<a href="#Page_19">19</a>-<a href="#Page_20">20</a>-<a href="#Page_21">21</a>-<a href="#Page_22">22</a>-<a href="#Page_23">23</a></dt> -<dt><span class="jl">Ginger, Ground</span> <a href="#Page_25">25</a></dt> -<dt><span class="jl">Crystallized Ginger</span> <a href="#Page_20">20</a>-<a href="#Page_29">29</a></dt> -<dt><span class="jl">Gumbo Filé</span> <a href="#Page_23">23</a></dt> -</dl> -<dl class="indexlr"> -<dt class="center b" id="index_H">H</dt> -<dt><span class="jl">Horseradish</span> <a href="#Page_12">12</a></dt> -</dl> -<dl class="indexlr"> -<dt class="center b" id="index_L">L</dt> -<dt><span class="jl">Lemon Peel</span> <a href="#Page_10">10</a>-<a href="#Page_20">20</a>-<a href="#Page_29">29</a></dt> -</dl> -<div class="pb" id="Page_31">31</div> -<dl class="indexlr"> -<dt class="center b" id="index_M">M</dt> -<dt><span class="jl">Marjoram</span> <a href="#Page_3">3</a>-<a href="#Page_10">10</a>-<a href="#Page_16">16</a>-<a href="#Page_17">17</a></dt> -<dt><span class="jl">Mei Yen Seasoning Powder</span> <a href="#Page_11">11</a>-<a href="#Page_13">13</a>-<a href="#Page_15">15</a>-<a href="#Page_18">18</a>-<a href="#Page_20">20</a>-<a href="#Page_21">21</a>-<a href="#Page_23">23</a>-<a href="#Page_25">25</a></dt> -<dt><span class="jl">MSG (Monosodium Glutamate)</span> <a href="#Page_21">21</a></dt> -<dt><span class="jl">Mushrooms, Powdered</span> <a href="#Page_5">5</a>-<a href="#Page_13">13</a>-<a href="#Page_14">14</a>-<a href="#Page_19">19</a>-<a href="#Page_22">22</a>-<a href="#Page_26">26</a></dt> -<dt><span class="jl">Mustard (Hot)</span> <a href="#Page_7">7</a>-<a href="#Page_12">12</a>-<a href="#Page_19">19</a></dt> -<dt><span class="jl">Mayonnaise Mustard (Mild)</span> <a href="#Page_5">5</a>-<a href="#Page_11">11</a></dt> -<dt><span class="jl">Mustard Seed</span> <a href="#Page_3">3</a>-<a href="#Page_9">9</a></dt> -</dl> -<dl class="indexlr"> -<dt class="center b" id="index_N">N</dt> -<dt><span class="jl">Nutmeg, Ground</span> <a href="#Page_29">29</a></dt> -</dl> -<dl class="indexlr"> -<dt class="center b" id="index_O">O</dt> -<dt><span class="jl">Onion Powder</span> <a href="#Page_6">6</a>-<a href="#Page_7">7</a>-<a href="#Page_9">9</a>-<a href="#Page_10">10</a>-<a href="#Page_11">11</a>-<a href="#Page_21">21</a></dt> -<dt><span class="jl">Instant Minced Onions</span> <a href="#Page_3">3</a>-<a href="#Page_4">4</a>-<a href="#Page_5">5</a>-<a href="#Page_8">8</a>-<a href="#Page_12">12</a>-<a href="#Page_13">13</a>-<a href="#Page_14">14</a>-<a href="#Page_18">18</a>-<a href="#Page_19">19</a>-<a href="#Page_20">20</a>-<a href="#Page_21">21</a>-<a href="#Page_22">22</a>-<a href="#Page_23">23</a>-<a href="#Page_25">25</a>-<a href="#Page_26">26</a></dt> -<dt><span class="jl">Shredded Green Onions</span> <a href="#Page_3">3</a></dt> -<dt><span class="jl">Orange Peel</span> <a href="#Page_18">18</a>-<a href="#Page_28">28</a>-<a href="#Page_29">29</a></dt> -<dt><span class="jl">Oregano</span> <a href="#Page_9">9</a>-<a href="#Page_11">11</a>-<a href="#Page_13">13</a>-<a href="#Page_15">15</a>-<a href="#Page_16">16</a>-<a href="#Page_17">17</a></dt> -</dl> -<dl class="indexlr"> -<dt class="center b" id="index_P">P</dt> -<dt><span class="jl">Paprika</span> <a href="#Page_7">7</a>-<a href="#Page_9">9</a></dt> -<dt><span class="jl">Parsley, Shredded</span> <a href="#Page_3">3</a>-<a href="#Page_4">4</a>-<a href="#Page_6">6</a>-<a href="#Page_9">9</a>-<a href="#Page_10">10</a>-<a href="#Page_12">12</a>-<a href="#Page_16">16</a>-<a href="#Page_17">17</a>-<a href="#Page_22">22</a>-<a href="#Page_23">23</a>-<a href="#Page_26">26</a></dt> -<dt><span class="jl">Java Black Pepper, Cracked</span> <a href="#Page_5">5</a>-<a href="#Page_6">6</a>-<a href="#Page_7">7</a>-<a href="#Page_9">9</a>-<a href="#Page_11">11</a>-<a href="#Page_21">21</a></dt> -<dt><span class="jl">Java Black Pepper, Medium Grind</span> <a href="#Page_18">18</a>-<a href="#Page_23">23</a></dt> -<dt><span class="jl">Java Black Pepper, Fine Grind</span> <a href="#Page_8">8</a>-<a href="#Page_12">12</a>-<a href="#Page_14">14</a>-<a href="#Page_15">15</a>-<a href="#Page_18">18</a>-<a href="#Page_19">19</a>-<a href="#Page_21">21</a>-<a href="#Page_24">24</a>-<a href="#Page_26">26</a></dt> -<dt><span class="jl">Java Black Pepper, Whole</span> <a href="#Page_13">13</a></dt> -<dt><span class="jl">Nepal Pepper</span> <a href="#Page_10">10</a></dt> -<dt><span class="jl">Peppermint</span> <a href="#Page_16">16</a>-<a href="#Page_17">17</a></dt> -<dt><span class="jl">Poppy Seed</span> <a href="#Page_7">7</a></dt> -<dt><span class="jl">Poultry Seasoning</span> <a href="#Page_22">22</a></dt> -<dt><span class="jl">Pumpkin Pie Spice</span> <a href="#Page_29">29</a></dt> -</dl> -<dl class="indexlr"> -<dt class="center b" id="index_R">R</dt> -<dt><span class="jl">Rosemary</span> <a href="#Page_16">16</a>-<a href="#Page_17">17</a>-<a href="#Page_20">20</a>-<a href="#Page_23">23</a></dt> -</dl> -<dl class="indexlr"> -<dt class="center b" id="index_S">S</dt> -<dt><span class="jl">Saffron</span> <a href="#Page_16">16</a>-<a href="#Page_17">17</a>-<a href="#Page_21">21</a></dt> -<dt><span class="jl">Sage</span> <a href="#Page_10">10</a>-<a href="#Page_16">16</a>-<a href="#Page_17">17</a>-<a href="#Page_22">22</a></dt> -<dt><span class="jl">Salad Herbs</span> <a href="#Page_7">7</a></dt> -<dt><span class="jl">Old Hickory Smoked Salt</span> <a href="#Page_9">9</a>-<a href="#Page_19">19</a>-<a href="#Page_21">21</a>-<a href="#Page_23">23</a></dt> -<dt><span class="jl">Spaghetti Sauce Seasoning</span> <a href="#Page_14">14</a></dt> -<dt><span class="jl">Spice Parisienne</span> <a href="#Page_12">12</a>-<a href="#Page_19">19</a>-<a href="#Page_26">26</a></dt> -<dt><span class="jl">Summer Savory</span> <a href="#Page_3">3</a>-<a href="#Page_11">11</a>-<a href="#Page_16">16</a>-<a href="#Page_17">17</a></dt> -</dl> -<dl class="indexlr"> -<dt class="center b" id="index_T">T</dt> -<dt><span class="jl">Tarragon</span> <a href="#Page_9">9</a>-<a href="#Page_10">10</a>-<a href="#Page_16">16</a>-<a href="#Page_17">17</a>-<a href="#Page_22">22</a>-<a href="#Page_26">26</a></dt> -<dt><span class="jl">Thyme</span> <a href="#Page_3">3</a>-<a href="#Page_10">10</a>-<a href="#Page_16">16</a>-<a href="#Page_17">17</a>-<a href="#Page_21">21</a>-<a href="#Page_22">22</a>-<a href="#Page_23">23</a></dt> -</dl> -<dl class="indexlr"> -<dt class="center b" id="index_V">V</dt> -<dt><span class="jl">Vanilla Beans</span> <a href="#Page_28">28</a></dt> -<dt><span class="jl">Red Wine Vinegar</span> <a href="#Page_13">13</a></dt> -<dt><span class="jl">Red Wine Vinegar, Eschalot</span> <a href="#Page_6">6</a>-<a href="#Page_9">9</a>-<a href="#Page_27">27</a></dt> -<dt><span class="jl">Red Wine Vinegar, Garlic</span> <a href="#Page_6">6</a>-<a href="#Page_9">9</a>-<a href="#Page_27">27</a></dt> -<dt><span class="jl">Red Wine Vinegar, Tarragon</span> <a href="#Page_6">6</a>-<a href="#Page_9">9</a>-<a href="#Page_10">10</a>-<a href="#Page_11">11</a>-<a href="#Page_27">27</a></dt> -<dt><span class="jl">White Wine Vinegar</span> <a href="#Page_3">3</a>-<a href="#Page_6">6</a>-<a href="#Page_7">7</a></dt> -<dt><span class="jl">White Wine Vinegar, Sweet Basil</span> <a href="#Page_5">5</a>-<a href="#Page_27">27</a></dt> -<dt><span class="jl">White Wine Vinegar, Tarragon</span> <a href="#Page_7">7</a></dt> -</dl> -<div class="pb" id="Page_32">32</div> -<h2 id="c57"><span class="small"><i>New from</i> <span class="ss">SPICE ISLANDS</span></span> -<br /><span class="large"><span class="ss">Instant Toasted Onions</span></span></h2> -<p>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.</p> -<p>Write to Spice Islands Company, South San -Francisco, Dept. TO, for our exciting new -recipe leaflet on Instant Toasted Onions -and other seasoning suggestions.</p> -<p><i><span class="large">Handsome for your Kitchen Wall</span></i></p> -<p>Spice Islands spice rack (illustrated on <a href="#cover">front cover</a>) of imported hardwoods in warm, glowing, -walnut-toned finish. An accessory as beautiful -as it is useful!</p> -<div class="verse"> -<p class="t0">1-shelf rock holds 8 Spice Islands jars</p> -<p class="t0">2-shelf rack holds 16 Spice Islands jars</p> -<p class="t0">3-shelf rack holds 24 Spice Islands jars</p> -</div> -<p>Ask for it at your grocer’s or gourmet shop.</p> -<p class="tbcenter"><span class="large"><b>SPICE ISLANDS</b></span> -<br /><b><span class="smaller">SPICES • HERBS • VINEGARS • TEAS</span></b> ®</p> -<p class="center small"><span class="ss">100 E. GRAND AVE. -<br />SOUTH SAN FRANCISCO, CALIF.</span></p> -<p class="center"><i><span class="large">The Finest Flavors From Around The World</span></i></p> -<h2>Transcriber’s Notes</h2> -<ul> -<li>Silently corrected a few typos.</li> -<li>Retained publication information from the printed edition: this eBook is public-domain in the country of publication.</li> -<li>In the text versions only, text in <i>italics</i> is delimited by _underscores_.</li> -</ul> - - - - - - - -<pre> - - - - - -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-h.htm or 62345-h.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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