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<div>*** START OF THE PROJECT GUTENBERG EBOOK 62345 ***</div>
<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>
<div>*** END OF THE PROJECT GUTENBERG EBOOK 62345 ***</div>
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