Chapter I: Front Matter

Collectors’ Items
_Fifty Superb Recipes
from_
SPICE ISLANDS®

SPICE ISLANDS SPICE RACK—SEE BACK COVER

_From Our Recipe File to Yours_

From appetizers to desserts—it is our pleasure to share these choice recipes with you. We hope that you will make them as they were developed and tested—with the spices, herbs and seasonings of Spice Islands. You will appreciate why from the moment you open a Spice Islands jar.

For you who love to improvise with flavors and vary your own favorite recipes, an herb chart is included in this booklet. It is limited by space, but we think you will find it a useful guide in seasoning with herbs.

Remember—the purpose of an herb, like that of a spice, is to enhance, not dominate, the flavor of the food. So be selective when you experiment. Until the art of seasoning with herbs is mastered, use just one or two at a time.

Be especially sparing with the spices and herbs of Spice Islands, for they are exceptionally full-flavored. Only the finest of each species is used, and they come to you from Spice Islands exquisitely cured and radiantly fresh and fragrant.

SPICE ISLANDS HERBS are California grown on farms owned and operated by Spice Islands Company. In this way, select strains can be cultivated with a quality control impossible to duplicate. The fullest flavor of these herbs is yours because of the extreme care in growing, curing, and processing.

SPICE ISLANDS SPICES come from those faraway parts of the world where the finest grow—cinnamon from Viet Nam, nutmeg from the Isles of Banda, ginger from Jamaica, and pepper (such pepper!) from Java. Whatever it is, the very best is in your Spice Islands jar.

SPICE ISLANDS WINE VINEGARS are produced from fine wines of California’s Sonoma Valley, and have an incomparable bouquet and mellow tang. There is red wine vinegar plain or flavored with garlic, tarragon, or eschalot; white wine vinegar plain, flavored with basil, or a sprig float of tarragon.

SPICE ISLANDS TEAS are gathered at the peak of the season from the best gardens in Japan, Formosa, Indonesia, Ceylon, and India. There are eleven delectable blends—any will add an epicurean touch.

If the good things of life are for you, then let Spice Islands work its wonders in your cooking and enjoyment of good food.

LITHO IN U.S.A.
© COPYRIGHT 1959
“BY SPICE ISLANDS COMPANY”

“_Dill ’n’ Onion Dip_”

⅔ cup mayonnaise
⅔ cup sour cream
1 tablespoon SPICE ISLANDS Shredded Green Onion
1 tablespoon SPICE ISLANDS Shredded Parsley
1 teaspoon SPICE ISLANDS Dill Weed
1 teaspoon SPICE ISLANDS BEAU MONDE Seasoning

Mix together mayonnaise and sour cream. Add Shredded Green Onion, Shredded Parsley, Dill Weed and Beau Monde Seasoning; mix well. Let flavors blend for an hour. Makes about 1½ cups.

_Beau Monde Dip_

6 oz. cream cheese
3 tablespoons light cream
2½ teaspoons SPICE ISLANDS BEAU MONDE Seasoning
¼ teaspoon SPICE ISLANDS Thyme
¼ teaspoon SPICE ISLANDS Marjoram
¼ teaspoon SPICE ISLANDS Summer Savory
2 teaspoons SPICE ISLANDS Shredded Parsley

Crush herbs and mix thoroughly with other ingredients. Serve with crackers, chips, celery or carrot sticks.

_Sour Cream Olive Dip_

2 teaspoons SPICE ISLANDS Chicken Seasoned Stock Base
1 tablespoon boiling water
1 teaspoon SPICE ISLANDS Instant Minced Onions
1 teaspoon Worcestershire sauce
1 cup sour cream (8-ounce carton)
½ cup minced ripe olives
1 teaspoon SPICE ISLANDS BEAU MONDE Seasoning

Combine Chicken Stock Base and boiling water; stir to dissolve. Add Instant Minced Onions and Worcestershire sauce. Let stand about 10 minutes. Stir in sour cream, minced ripe olives and Beau Monde Seasoning. Chill an hour or so for flavors to blend. Makes about 1½ cups dip.

_Winter Relish_ (3½ Cups)

2 cups finely shredded cabbage
4 tablespoons SPICE ISLANDS Green Bell Peppers
2 tablespoons SPICE ISLANDS Red Bell Peppers
2 tablespoons SPICE ISLANDS Instant Minced Onions
2 teaspoons salt
¼ teaspoon SPICE ISLANDS Celery Salt
¼ cup SPICE ISLANDS White Wine Vinegar
2 tablespoons sugar
¼ teaspoon SPICE ISLANDS Whole Mustard Seed

Combine cabbage, Green and Red Peppers, Onions, salt, and Celery Salt in a bowl; chill. Mix Vinegar, sugar, and Mustard Seed; stir well and toss lightly with vegetables just before serving.

_Hearty Vegetable Soup_ (6 Servings)

1½ quarts water
3 tablespoons SPICE ISLANDS Beef Stock Base
1 #2½ can tomatoes
2 tablespoons SPICE ISLANDS Instant Minced Onions
1 tablespoon SPICE ISLANDS Green Bell Peppers
1 teaspoon SPICE ISLANDS BOUQUET GARNI for Soup
½ cup sliced celery
½ cup thinly sliced carrots
1 cup cubed potatoes
1 teaspoon SPICE ISLANDS BEAU MONDE Seasoning
1 tablespoon salt
1 tablespoon SPICE ISLANDS Shredded Parsley
2 cups fresh, frozen, or canned vegetables: such as lima beans,
turnips, green beans, peas, corn, spinach, etc.
2 tablespoons raw rice

Combine water and Beef Stock Base. Bring to a boil and add tomatoes, Instant Minced Onions, Bell Peppers, and Bouquet Garni for Soup. When soup is again boiling, add celery, carrots, potatoes, Beau Monde, salt, and Parsley. Simmer for about 30 minutes. Add remaining vegetables and rice. Simmer until vegetables and rice are done, about 20 minutes.

_Tomato, Vegetable, Chicken Noodle Soups_

Dilute one 10½-oz. can of Condensed Soup with one can of water. Bring to simmer. Add ⅛ teaspoon crushed SPICE ISLANDS BOUQUET GARNI for Soup. Let simmer for several minutes.

_Mushroom Vichyssoise_ (6 Servings)

2 tablespoons butter
2 tablespoons SPICE ISLANDS Instant Minced Onions soaked in 2
tablespoons water
2 level tablespoons SPICE ISLANDS Chicken Seasoned Stock Base
dissolved in 3½ cups hot water
1 teaspoon SPICE ISLANDS Powdered Mushrooms
1 teaspoon SPICE ISLANDS BEAU MONDE Seasoning
1½ cups thinly sliced, pared potatoes
1½ cups light cream

Melt butter; add Onions and cook over low heat 5 minutes. Stir Powdered Mushrooms and Beau Monde into chicken stock. Add to Onions along with potatoes. Simmer 25 to 30 minutes or until potatoes are done. Cool to lukewarm. Blend in electric blender 20 seconds. Stir in cream, chill thoroughly. Serve ice cold.

_Basil French Dressing_ (6 Servings)

1 cup SPICE ISLANDS Sweet Basil Wine Vinegar
1 cup olive oil
2 tablespoons sugar
1½ teaspoons salt
½ teaspoon SPICE ISLANDS Cracked Java Black Pepper
¾ teaspoon SPICE ISLANDS Mayonnaise Mustard

Blend dry ingredients separately, put in screw-top jar, add liquids and shake well each time before using. Particularly good with tomato or any green salad. Keep in cool place.

_Green Goddess Salad Dressing_ (8 Servings)

The Green Goddess dressing originated some thirty years ago. It was named for the play in which George Arliss was starring and was first served at a testimonial dinner given him the opening night in San Francisco. Delicately flavored, its smooth consistency causes this dressing to fully coat each leaf in bowl.

1 cup mayonnaise
½ cup heavy cream
1 tablespoon lemon juice
2 tablespoons SPICE ISLANDS Tarragon Wine Vinegar
2 tablespoons SPICE ISLANDS Garlic Wine Vinegar
2 tablespoons SPICE ISLANDS Eschalot Wine Vinegar
1 rounding tablespoon anchovy paste
1 tablespoon SPICE ISLANDS Shredded Parsley
2 tablespoons SPICE ISLANDS Onion Powder

Add lemon juice to cream, then mix with other ingredients. Serve with green salad. Superb on broccoli or asparagus in place of mayonnaise.

_Coleslaw with Sweet Dill Dressing_

⅓ cup sugar
1 teaspoon salt
1 teaspoon SPICE ISLANDS Celery Seed
¼ teaspoon SPICE ISLANDS Cracked Java Black Pepper
1 teaspoon SPICE ISLANDS Dill Weed
1 cup salad oil
¼ cup SPICE ISLANDS White Wine Vinegar

Mix together sugar, salt, Celery Seed, Pepper, and Dill Weed. Beat in salad oil alternately with Vinegar with either electric mixer or rotary beater.

To make coleslaw:

Pour boiling water over 4 cups finely shredded cabbage. Drain at once. Dip in cold water. Drain thoroughly and chill. Toss with ⅓ cup Sweet Dill Dressing.

_Poppy Seed Salad Dressing_ (Makes 1¾ Pints)

1 pint olive oil
1¼ cups sugar
2½ tablespoons SPICE ISLANDS Hot Mustard
3 tablespoons lemon juice
1½ teaspoons salt
¾ teaspoon SPICE ISLANDS Onion Powder
¹/₁₆ teaspoon SPICE ISLANDS Garlic Powder
2½ tablespoons SPICE ISLANDS Poppy Seed
½ cup SPICE ISLANDS White Wine Vinegar

Blend all dry ingredients in a mixing bowl. Add lemon juice and Vinegar. Thoroughly mix with electric mixer at medium speed—then add olive oil slowly, 1 tablespoon at a time. After all the oil has been added, let beat at high speed for 15 minutes.

_Parmesan Herb Dressing_ (Makes 1 Pint)

Tart with a lively tarragon flavor. Serve this on cooked, chilled artichokes; or cauliflower, string beans, asparagus, or broccoli, hot or cold.

1 egg, beaten
1 teaspoon SPICE ISLANDS BEAU MONDE Seasoning
½ teaspoon salt
¼ teaspoon SPICE ISLANDS Garlic Powder
¼ teaspoon SPICE ISLANDS Onion Powder
¼ teaspoon SPICE ISLANDS Paprika
¼ teaspoon SPICE ISLANDS Cracked Java Black Pepper
¼ cup SPICE ISLANDS White Wine Tarragon Vinegar
¼ cup grated Parmesan cheese
1 cup olive oil
½ teaspoon SPICE ISLANDS Salad Herbs

Blend egg, Beau Monde, salt, Garlic Powder, Onion Powder, Paprika, Pepper, Vinegar, cheese. Add the oil, a little at a time, beating until thoroughly blended after each addition, until all is used. Continue beating until thick and very smooth. Stir in Salad Herbs.

When you need a tasty sauce or gravy, SPICE ISLANDS Beef Stock Base comes to your rescue. There are countless variations you can try.

_Brown Sauce_ (2 Cups Sauce)

Excellent with roast beef. Indispensable when there’s not enough drippings to make gravy or to serve with some leftover slices when the gravy’s all gone. Use it as the basis of countless other sauces—and the classics such as Sauce Espagnole, Madeira Sauce, Ravigote, or Piquant Sauce.

2 tablespoons butter
4 teaspoons SPICE ISLANDS Arrowroot
2 tablespoons SPICE ISLANDS Beef Stock Base
2 cups hot water
⅛ teaspoon SPICE ISLANDS Fine Grind Java Black Pepper

Melt butter; stir in Arrowroot. Add Beef Stock Base to water and stir into butter and Arrowroot. Cook over low heat, stirring constantly, until thick and smooth. Add Pepper. Serve hot as a gravy, or use as a basis of other sauces.

_Onion Gravy or Sauce_ (6 Servings)

A good sauce to serve with broiled hamburgers or liver; delicious, too, on leftover pot roast or other cold meat.

2 tablespoons butter
2 tablespoons SPICE ISLANDS Instant Minced Onions soaked in 2
tablespoons water
4 teaspoons SPICE ISLANDS Arrowroot
2 tablespoons SPICE ISLANDS Beef Stock Base
2 cups hot water
⅛ teaspoon SPICE ISLANDS Fine Grind Java Black Pepper

Melt butter; add onions. Cook about 5 minutes or until Onions are slightly yellow. Stir in Arrowroot. Add Beef Stock Base to water and add to onions. Cook over low heat, stirring constantly, until thick and smooth. Add Pepper. Serve hot.

_Spice Islands Barbecue Sauce_ (Makes 1 Pint)

An outstanding California favorite—brings many compliments that will inflate your ego as a chef. Serve hot with hamburgers, meat loaves, spaghetti and meat balls. Serve cold as a relish with cold meats.

1 teaspoon SPICE ISLANDS Oregano
2¼ teaspoons SPICE ISLANDS Paprika
½ teaspoon SPICE ISLANDS Garlic Powder
1 teaspoon SPICE ISLANDS BEAU MONDE Seasoning
1 teaspoon SPICE ISLANDS Chili Con Carne Seasoning Powder
½ teaspoon SPICE ISLANDS Ground Cloves
1 teaspoon SPICE ISLANDS Cracked Java Black Pepper
2 tablespoons SPICE ISLANDS Whole Mustard Seed
2 teaspoons SPICE ISLANDS OLD HICKORY Smoked Salt
1″ piece SPICE ISLANDS Bay Leaf
2 tablespoons SPICE ISLANDS Garlic Wine Vinegar
2 tablespoons SPICE ISLANDS Tarragon Wine Vinegar
2 tablespoons SPICE ISLANDS Eschalot Wine Vinegar
¼ cup olive oil
½ cup water
¾ cup catsup
2 tablespoons Worcestershire sauce
2 tablespoons SPICE ISLANDS Onion Powder
2½ teaspoons brown sugar

Blend dry ingredients and add to the liquids. Bring to a boil, then simmer 1 hr. over low heat.

_Tartar Sauce_ (8 Servings)

Familiar to everyone, but still one of the most generally popular of the fish sauces.

1 cup mayonnaise
1 teaspoon SPICE ISLANDS Onion Powder
1 tablespoon SPICE ISLANDS Garlic Wine Vinegar
1 teaspoon SPICE ISLANDS Tarragon
1 tablespoon SPICE ISLANDS Parsley
1 tablespoon chopped pickle
1 tablespoon chopped green olives
1 teaspoon capers

Mix all together and serve with fried or broiled fish.

_Beurre Aux Fines Herbes_

Broiled steaks, lamb chops, even the breakfast eggs are all the better when cooked in herb butter.

½ teaspoon SPICE ISLANDS Fines Herbes
¼ teaspoon SPICE ISLANDS BEAU MONDE Seasoning
4 tablespoons butter

Cream butter and Beau Monde. Crush Fines Herbes and cream into mixture. When stored, flavor becomes more pronounced.

_Butter, Nepal_

An interesting new butter for hot vegetables or seafood, seasoned with the gourmet’s pepper—Nepal.

½ cup butter
½ teaspoon SPICE ISLANDS Lemon Peel
1 teaspoon SPICE ISLANDS BEAU MONDE Seasoning
¼ teaspoon SPICE ISLANDS Onion Powder
1 tablespoon SPICE ISLANDS Tarragon Wine Vinegar
¼ teaspoon SPICE ISLANDS Tarragon
⅛ teaspoon SPICE ISLANDS Nepal Pepper

Melt butter; add Lemon Peel, Beau Monde, Onion Powder, Tarragon Vinegar. Crush Tarragon, add to butter. Stir well and let stand 15 to 20 minutes for flavors to blend. Just before serving, heat but do not let butter brown. Add Nepal Pepper. Serve as sauce for hot cooked artichokes, broccoli, asparagus, broiled lobster or other seafood.

_Herb Dumplings_

Flavorsome, featherlight dumplings for meat stews, or chicken fricassee.

2 cups prepared biscuit mix
¾ cup cold water
¼ teaspoon SPICE ISLANDS Sage
¼ teaspoon SPICE ISLANDS Marjoram
¼ teaspoon SPICE ISLANDS Thyme
¼ teaspoon SPICE ISLANDS Sweet Basil
½ teaspoon SPICE ISLANDS Parsley

Mix all together and drop by teaspoonfuls on top of boiling stew. Cover pan tightly, and steam slowly for 12 minutes. No peeking—it will make your dumplings soggy. Sufficient for 2 quarts of stew or 8 persons.

_Fricassee of Veal Mei Yen_ (4 Servings)

Veal is usually very flat, pallid in flavor. This recipe will give it character and give you a completely new entree.

1½ pounds Leg of Veal (cut into 2-inch chunks)
3 teaspoons SPICE ISLANDS MEI YEN Seasoning Powder
½ teaspoon SPICE ISLANDS Summer Savory
½ teaspoon SPICE ISLANDS Cracked Java Black Pepper
½ teaspoon SPICE ISLANDS Oregano
½ teaspoon SPICE ISLANDS Onion Powder
3 tablespoons chopped celery leaves
3 tablespoons bacon fat
3 tablespoons SPICE ISLANDS Arrowroot

Dredge veal in blend of Arrowroot and seasonings. Brown meat mixture in hot fat, cover and cook slowly until meat is tender. If meat should become dry, add ½ cup boiling water or meat stock.

_Spice Islands Baked Ham Sauce_

1 cup brown sugar
1½ tablespoons SPICE ISLANDS Arrowroot
⅛ teaspoon SPICE ISLANDS Mayonnaise Mustard
⅛ teaspoon SPICE ISLANDS Ground Cloves
¼ teaspoon SPICE ISLANDS Ground Allspice
¼ teaspoon SPICE ISLANDS Ground Cinnamon
½ cup SPICE ISLANDS Tarragon Red Wine Vinegar
½ teaspoon salt
2 cups water
1 cup seedless raisins
2 tablespoons butter
¼ cup salad oil

Blend all dry ingredients and mix with liquids. Cook in double boiler until raisins are plump.

Can be made and kept in refrigerator. Reheat as much at a time as you wish to serve.

Excellent on fried ham.

_Meat Loaf_ (6 Servings)

1 cup fresh bread crumbs
¾ cup milk, tomato sauce, tomato juice, or diluted condensed tomato
soup
1 teaspoon SPICE ISLANDS BOUQUET GARNI for Beef
2 tablespoons SPICE ISLANDS Instant Minced Onions
1 tablespoon SPICE ISLANDS Green Bell Peppers
½ teaspoon SPICE ISLANDS Horseradish
1 teaspoon SPICE ISLANDS BEAU MONDE Seasoning
1 teaspoon salt
¼ teaspoon SPICE ISLANDS Hot Mustard
1 egg
1½ pounds ground chuck

Place bread crumbs in large bowl. Heat milk or other liquid to simmering, pour over crumbs. Crumble Bouquet Garni and stir into bread crumb mixture along with Instant Minced Onions, Green Peppers, Horseradish, Beau Monde, salt, and Mustard. Beat in egg. Add ground chuck and mix thoroughly. Shape into loaf and place in flat roasting pan. Bake in moderate oven (350° F.) for 1½ hours. Make gravy from pan drippings, if desired.

_Macaroni Parmesan_

½ lb. macaroni
¼ cup butter
½ cup grated Parmesan cheese
1 teaspoon SPICE ISLANDS Shredded Parsley
¼ teaspoon SPICE ISLANDS SPICE PARISIENNE
1 teaspoon SPICE ISLANDS BEAU MONDE Seasoning
½ teaspoon salt
¼ teaspoon SPICE ISLANDS Fine Grind Java Black Pepper

Boil macaroni in salted water until tender. Drain. Rinse in boiling water. Add butter, cheese, Parsley, Spice Parisienne, Beau Monde, salt, Pepper. Toss until butter is melted and cheese and seasonings mixed throughout. Serve with Italian Braised Beef. If desired, pack macaroni into well buttered 1 quart ring mold. Set in 300° oven 15 to 20 min. Unmold on a heated platter and fill with “Italian Braised Beef” (Page 14).

_Casserole “Cochon”_ (6 Servings)

1 lb. link pork sausage
2 tablespoons SPICE ISLANDS Instant Minced Onions soaked in 2
tablespoons water
¼ teaspoon SPICE ISLANDS Garlic Powder
3 tablespoons SPICE ISLANDS Powdered Mushrooms
1 can tomato paste
⅛ teaspoon SPICE ISLANDS Oregano, crushed
⅛ piece SPICE ISLANDS Bay Laurel Leaf
1 cup water
1 cup dry white wine
1 teaspoon SPICE ISLANDS MEI YEN Seasoning Powder
1 teaspoon salt
½ lb. macaroni
1 cup grated sharp Cheddar cheese

Cut each link of sausage into 3 pieces. Fry slowly until well browned. Pour off all but 2 or 3 tablespoons of drippings. Stir in Onions and Garlic Powder. Cook until Onions are lightly browned. Add Powdered Mushrooms, tomato paste, Oregano, Bay Leaf, water, wine; mix well. Add Mei Yen, salt. Simmer 20 minutes. Meanwhile, cook macaroni in boiling salted water until tender. Combine with sauce and turn into large flat baking dish. Sprinkle with grated Cheddar cheese. Bake 25 minutes at 350° or until sauce is bubbling and cheese melted.

_Sauerbraten_ (6 Servings)

4 to 5 lbs. beef roast, round, chuck, rump or sirloin tip
1½ tablespoons salt
3 tablespoons SPICE ISLANDS Instant Minced Onions soaked in 3
tablespoons water
10 SPICE ISLANDS Whole Java Black Peppers, crushed
1 SPICE ISLANDS Bay Leaf broken into 3 pieces
3 SPICE ISLANDS Whole Cloves
1 cup SPICE ISLANDS Red Wine Vinegar
2 cups water
1 tablespoon SPICE ISLANDS Arrowroot
2 tablespoons sugar
6 gingersnaps, crushed
½ cup dry red wine
½ cup sour cream

Have butcher cover roast with a thin layer of suet and tie securely; place in a crock, glass bowl or unchipped granite or enamelware pan. Combine salt, Onions, Pepper, Bay Leaf, Whole Cloves, Red Wine Vinegar and water. Pour over meat. Let stand 1½ to 2 days, turning meat 2 or 3 times daily. Take meat out of liquid; dry. Brown meat on all sides in heavy frying pan. Place meat in roasting pan. Make a sauce by adding Arrowroot to drippings in frying pan. Strain the pickling liquid and stir into frying pan. Cook until thick and smooth, stirring constantly. Add sugar, crushed gingersnaps, red wine and cook until creamy. Pour sauce over meat. Cover and roast in 350° oven until meat is done, about 2 hours. Baste frequently with sauce; if sauce seems too thick, add water. When meat is done, remove to platter. Stir sour cream into gravy. Serve meat and gravy with Potato Pancakes.

_Spanish Rice_ (6 Servings)

An excellent casserole for a barbecue. SPICE ISLANDS Spaghetti Sauce Seasoning is the “secret” ingredient.

2 tablespoons SPICE ISLANDS Green Bell Peppers, crushed
2 tablespoons SPICE ISLANDS Instant Minced Onions soaked in 2
tablespoons water
3 tablespoons olive oil
1 teaspoon SPICE ISLANDS BEAU MONDE Seasoning
1 #2½ can tomatoes
1 cup grated American cheese
2 tablespoons SPICE ISLANDS Spaghetti Sauce Seasoning
¾ cup rice
1 teaspoon salt

Cook Green Peppers, Onions in oil until tender. Add Spaghetti Seasoning, Beau Monde, rice, tomatoes. Mix thoroughly. Heat to boiling, add salt, pour into 1½-qt. casserole. Cover, bake 35 min. in 350° oven. Uncover, sprinkle with cheese, return to oven until cheese is melted.

_Italian Braised Beef_ (6 Servings)

2 lbs. beef stew meat, cut in l-inch cubes
2 tablespoons SPICE ISLANDS Arrowroot
1 teaspoon salt
¼ teaspoon SPICE ISLANDS Fine Grind Java Black Pepper
¼ teaspoon SPICE ISLANDS Garlic Powder
2 tablespoons olive oil
2 tablespoons SPICE ISLANDS Instant Minced Onions soaked in 2
tablespoons water
2 tablespoons SPICE ISLANDS Powdered Mushrooms
1 teaspoon SPICE ISLANDS Beef Stock Base dissolved in 1 cup water
1 8-oz. can tomato sauce
¼ cup dry red wine
1 teaspoon SPICE ISLANDS BEAU MONDE Seasoning
¼ teaspoon SPICE ISLANDS Oregano, crushed
¼ teaspoon SPICE ISLANDS Sweet Basil
1 teaspoon SPICE ISLANDS MEI YEN Seasoning Powder

Combine Arrowroot, salt, Pepper, Garlic Powder. Roll meat cubes in mixture. Brown in olive oil. Stir in Onions, Powdered Mushrooms. Add bouillon, tomato sauce. Stir until sauce is thick and smooth and Mushrooms dissolved. Add wine, Beau Monde, Oregano, Sweet Basil, Mei Yen. Cover; simmer two hours until tender, stirring frequently. Add more water if sauce becomes too thick. Serve with Macaroni Parmesan (Page 12).

_Savory Beef Stew_ (4 Servings)

2 pounds lean beef stew meat, cut into 1½-inch cubes
3 tablespoons flour
1 teaspoon SPICE ISLANDS BEAU MONDE Seasoning
1 teaspoon salt
¼ teaspoon SPICE ISLANDS Fine Grind Java Black Pepper
⅛ teaspoon SPICE ISLANDS Garlic Powder
1 teaspoon SPICE ISLANDS Beef Stock Base dissolved in 1 cup boiling
water
¼ cup dry red wine
1 teaspoon SPICE ISLANDS BOUQUET GARNI for Beef
2 tablespoons tomato paste
1 4-ounce can sliced or button mushrooms
6 small onions
3-4 carrots
1 cup frozen or fresh peas

Combine flour, Beau Monde, salt, Pepper, and Garlic Powder. Coat meat with seasoned flour and brown in a small amount of drippings, shortening, or oil in a heavy kettle or Dutch oven. Pour Beef Stock over browned meat; add wine, Bouquet Garni for Beef, tomato paste, mushrooms, and liquid. Cover and simmer slowly until meat is tender (2 to 3 hours). Add carrots and onions; when almost tender, add peas and continue cooking about 10 minutes or until peas are tender. Serve with steamed rice, noodles, or mashed potatoes.

SPICE ISLANDS HERB CHART

Remember! Season lightly when experimenting—and just one or two herbs to a dish. Just before using, pulverize herbs in palm of your hand.

BASIL BAY LEAVES MARJORAM OREGANO DILL WEED PEPPERMINT

APPETIZERS TOMATO TOMATO LIVER PATE GUACAMOLE CHEESE DIPS FRUIT CUP
JUICE JUICE STUFFED TOMATO SEAFOOD MELON BALLS
SEAFOOD ASPIC MUSHROOMS SPREADS CRANBERRY
COCKTAIL BUTTERS PICKLES JUICE

SOUPS TOMATO STOCK SPINACH TOMATO BORSCHT PEA
CHOWDERS BEAN CLAM BEAN TOMATO
SPINACH BOUILLON MINESTRONE CHICKEN
MINESTRONE MOCK TURTLE
ONION

FISH SHRIMPS COURT CREAMED SHRIMP HALIBUT GARNISH
BROILED BOUILLON CRAB CLAMS SHRIMPS FOR
FISH POACHED: CREAMED LOBSTER SOLE BROILED
FILET OF HALIBUT, TUNA SHRIMPS,
SOLE SALMON CLAMS, PRAWNS
MACKEREL HALIBUT
SALMON

EGGS OR SCRAMBLED OMELETTE HUEVOS OMELETTE CREAM
CHEESE EGGS AUX FINES RANCHEROS COTTAGE CHEESE
CREAM HERBES CHEESE
CHEESE SCRAMBLED
WELSH EGGS
RAREBIT

MEATS LIVER STEWS POT ROAST PORK BEEF LAMB
LAMB POT ROAST PORK SAUSAGE SWEETBREADS VEAL
SAUSAGE SHISH KEBAB BEEF LAMB VEAL
TRIPE VEAL MEAT LOAF LAMB

POULTRY VENISON FRICASSEE CREAMED MARINADES CHICKEN PIE
AND GAME DUCK STEWS CHICKEN STUFFINGS CREAMED
STUFFINGS PHEASANT CHICKEN
GOOSE GUINEA HEN

VEGETABLES EGGPLANT BOILED CARROTS TOMATOES CABBAGE CARROTS
SQUASH POTATOES ZUCCHINI CABBAGE BEETS NEW
TOMATOES CARROTS PEAS LENTILS BEANS POTATOES
ONIONS STEWED SPINACH BROCCOLI CELERY SPINACH
TOMATOES ZUCCHINI

SALADS TOMATO ASPIC CHICKEN VEGETABLE COLESLAW FRUIT
SEA FOOD MARINADES MIXED GREEN BEAN CUCUMBER COLESLAW
CHICKEN FOR: BEET, TOMATO POTATO ORANGE
ONION PEAR

SAUCES TOMATO ALL CREAM SAUCE SPAGHETTI CREAM (FOR MINT
SPAGHETTI MARINADES BROWN SAUCE TOMATO FISH)
ORANGE ESPAGNOLE SOUR CREAM TARTAR
(FOR GAME) CHAMPAGNE
BUTTER
(FOR FISH)

DESSERTS FRUIT CUSTARDS FRUIT AND COMPOTE AND CREAMS COMPOTE BEVERAGES FROSTINGS ICES TEA

ROSEMARY SAFFRON SAGE SAVORY TARRAGON THYME

APPETIZERS FRUIT CUP SHARP VEGETABLE TOMATO TOMATO
CHEESE JUICE JUICE JUICE
SPREADS COCKTAIL CHEESE FISH
SPREADS SPREADS
LIVER PATES COCKTAILS

SOUPS TURTLE BOUILLA- CHICKEN LENTIL CHICKEN BORSCHT
PEA BAISSE CHOWDERS BEAN MUSHROOM GUMBO, PEA
SPINACH CHICKEN VEGETABLE TOMATO CLAM
CHICKEN TURKEY PEA CHOWDER
VEGETABLE

FISH SALMON HALIBUT HALIBUT CRAB BROILED CREAMED
HALIBUT SOLE SALMON SALMON FISH TUNA
LOBSTER SCALLOPS
THERMIDOR CRAB
SOLE

EGGS OR OMELETTE CREAM CHEDDAR SCRAMBLED ALL EGG SHIRRED
CHEESE SCRAMBLED CHEESE COTTAGE EGGS DISHES EGGS
EGGS SCRAMBLED DEVILED OMELETTE COTTAGE
EGGS EGGS AUX FINE CHEESE
HERBES

MEATS LAMB VEAL STEWS PORK VEAL MUTTON
VEAL PORK VEAL SWEETBREADS MEAT LOAF
RAGOUT SAUSAGE YORKSHIRE VEAL
BEEF STEW PUDDING
HAM LOAF

POULTRY PARTRIDGE CHICKEN GOOSE CHICKEN CHICKEN STUFFINGS
AND GAME CAPON RABBIT TURKEY STUFFINGS SQUAB VENISON
DUCK RABBIT DUCK FRICASSEE
RABBIT STUFFINGS PHEASANT

VEGETABLES PEAS RISOTTO LIMA BEANS BEANS SALSIFY ONIONS
SPINACH SPANISH EGGPLANT RICE CELERY ROOT CARROTS
FRENCH RICE ONIONS LENTILS MUSHROOMS BEETS
FRIED RICE TOMATOES SAUERKRAUT BAKED
POTATOES POTATOES

SALADS FRUIT SEA FOOD MIXED GREEN MIXED GREEN BEETS
CHICKEN STRING BEAN CHICKEN TOMATO
POTATO FRUIT ASPICS
SEA FOOD

SAUCES CREAM FISH SAUCE HORSERADISH BEARNAISE CREOLE
SAUCE FISH SAUCES TARTARE ESPAGNOLE
BARBECUE VERTE HERB
TOMATO MUSTARD BOUQUETS

DESSERTS FRUIT CAKE SAGE TEA STEWED AND COMPOTE BUNS PEARS BEVERAGES JELLY FROSTINGS GIN PUNCH

_Braciuolini_ (6 Servings)

A classic Italian dish. Serve it with spaghetti tossed in butter, SPICE ISLANDS Shredded Parsley, and grated Parmesan cheese.

1½ pounds round steak, cut ¼ inch thick
½ teaspoon SPICE ISLANDS MEI YEN Seasoning Powder
¼ teaspoon SPICE ISLANDS Fine Grind Java Black Pepper
1 teaspoon salt
6 teaspoons SPICE ISLANDS Instant Minced Onions
½ teaspoon SPICE ISLANDS Garlic Chips
2 tablespoons butter
1 cup water
½ cup dry white wine
¼ teaspoon SPICE ISLANDS BOUQUET GARNI for Beef

Cut steak into 6 pieces. Combine Mei Yen, Pepper, and salt. Sprinkle onto pieces of steak. Sprinkle each piece of steak with 1 teaspoon of Instant Minced Onions; divide Garlic Chips evenly and sprinkle onto each piece of steak. Roll tightly and tie with string. Brown rolls in butter in heavy frying pan. Add water and wine. Crush Bouquet Garni and sprinkle over rolls. Cover tightly and simmer rolls 30 to 40 minutes or until tender. If desired, thicken sauce with 1 teaspoon SPICE ISLANDS Arrowroot mixed with 2 or 3 tablespoons cold water.

SPICE ISLANDS BOUQUET GARNI for Soups and SPICE ISLANDS BOUQUET GARNI for Beef are superb seasonings for hearty beef dishes and satisfying soups. Each is a perfect blend of the “just right” herbs designed to enhance and compliment the foods in which they are used.

_Speedy Mixed Bean Pot_ (8 Servings)

For this quickly-made hearty casserole, use whatever canned beans you have on the shelf—baked beans, pork and beans, garbanzos, limas, pintos, etc. Made from vegetarian-type beans, you can have a completely meatless main dish with a good smoky flavor.

3 one-pound cans beans such as vegetarian baked beans, limas, pintos,
kidney beans, etc.
2 tablespoons SPICE ISLANDS Instant Minced Onions soaked in 2
tablespoons water
2 tablespoons salad oil
¼ cup chili sauce
2 tablespoons molasses
¼ teaspoon SPICE ISLANDS Hot Mustard
2 teaspoons SPICE ISLANDS OLD HICKORY Smoked Salt

Empty beans into 2-quart casserole. Cook Onions in oil until tender but not brown. Stir into beans along with chili sauce, molasses, Mustard and Old Hickory Salt. Bake in a 350°F. oven for 40 to 50 minutes.

_Beef Stroganoff_ (6 Servings)

1½ to 2 pounds sirloin steak
1 tablespoon SPICE ISLANDS Arrowroot
1 teaspoon salt
¼ teaspoon SPICE ISLANDS Fine Grind Java Black Pepper
¼ teaspoon SPICE ISLANDS Garlic Powder
4 tablespoons butter
3 tablespoons SPICE ISLANDS Instant Minced Onions soaked in 3
tablespoons water
2 tablespoons SPICE ISLANDS Powdered Mushrooms
1½ tablespoons SPICE ISLANDS Chicken Seasoned Stock Base dissolved in
2 cups water
¼ cup dry white wine
¼ teaspoon SPICE ISLANDS SPICE PARISIENNE
1 cup sour cream
2 tablespoons sherry

Cut meat in 1-inch cubes. Combine Arrowroot, salt, Pepper, and Garlic Powder. Roll meat in Arrowroot mixture; brown in butter. Add Onions and Mushrooms, mix thoroughly. Pour in Chicken Seasoned Stock Base and white wine. Season with Spice Parisienne. Cover and simmer 1 hour or until meat is very tender. Stir occasionally. Just before serving stir in sour cream and sherry.

_Lamb Curry_ (4 Servings)

This Lamb Curry is real party fare. Serve with steamed rice and a variety of condiments such as chutney, chopped or sieved hard-cooked eggs, chopped peanuts, raisins, flaked coconut, sliced bananas, pineapple chunks, chopped crisp bacon, chopped green onions and sliced tomatoes.

1 fresh coconut
1½ to 2 pounds lamb shoulder, cut in 1-inch cubes
2½ cups boiling water
1 teaspoon SPICE ISLANDS MEI YEN Seasoning Powder
2 teaspoons salt
1 tablespoon SPICE ISLANDS Curry Powder
2 tablespoons SPICE ISLANDS Instant Minced Onions
½ teaspoon SPICE ISLANDS Garlic Powder
¼ teaspoon SPICE ISLANDS Rosemary
1 medium-size tart apple, peeled and diced
1 medium-size tomato, peeled and diced
1 tablespoon chopped SPICE ISLANDS Crystallized Ginger
¼ teaspoon SPICE ISLANDS Lemon Peel
1 cup sliced celery
½ cup evaporated milk
1 tablespoon SPICE ISLANDS Arrowroot, mixed in 1 tablespoon cold water

Break coconut and save any liquid; grate coconut meat; pour 2 cups boiling water over grated coconut and let stand for one hour, then strain liquid through a double thickness cheese cloth (squeeze coconut to extract all possible liquid). To strained liquid add liquid from coconut, if any. Trim excess fat from meat. Render a piece of fat in a heavy kettle or Dutch oven. Brown cubed meat in melted fat and season with Mei Yen, salt and Curry Powder. Add Instant Onions, Garlic Powder, ½ cup boiling water, crushed Bouquet Garni, apple, tomato, Crystallized Ginger and Lemon Peel. Cook slowly for 1 hour or until lamb is tender. Add coconut liquid and sliced celery; cook until celery is barely tender. Add Arrowroot and stir constantly until sauce is thickened. Just before serving stir in evaporated milk.

_Old Hickory Hamburgers_ (4 Servings)

1 pound ground beef
1 teaspoon SPICE ISLANDS Onion Powder
½ teaspoon SPICE ISLANDS MSG
1 teaspoon SPICE ISLANDS OLD HICKORY Smoked Salt
¼ teaspoon SPICE ISLANDS Fine Grind Java Black Pepper

Mix together ground beef, Onion Powder, MSG, Old Hickory Smoked Salt, and Pepper. Let stand an hour or so for flavors to develop. Shape into patties. Pan-broil, cook on grill, or barbecue. Serve hot.

_Saffron Veal Strips_ (6 Servings)

The subtle flavor of Saffron makes veal into a distinctive delicacy. Measure Saffron with great care. Its flavor is very potent when too much is used. If you should care for a stronger Saffron flavor, add the merest speck at a time.

2 pounds veal steak
¼ cup butter
⅛ teaspoon SPICE ISLANDS Garlic Powder
½ teaspoon SPICE ISLANDS MEI YEN Seasoning Powder
¹/₃₂ teaspoon SPICE ISLANDS Saffron
1 teaspoon SPICE ISLANDS BEAU MONDE Seasoning
½ teaspoon salt
¼ teaspoon SPICE ISLANDS Cracked Java Black Pepper
1 tablespoon SPICE ISLANDS Instant Minced Onions
½ teaspoon SPICE ISLANDS Thyme, crushed
2 cups rich milk
1 tablespoon SPICE ISLANDS Arrowroot

Cut meat into strips about ½-inch wide. Remove bones and connective tissue. Melt butter in heavy frying pan; add veal strips, brown lightly. Combine Garlic Powder, Mei Yen, Saffron, Beau Monde, salt, and Pepper. Sprinkle over veal, turn meat and stir until coated with seasonings. Add Onions and Thyme, sprinkle over meat. Cover and cook over low heat until veal is tender (about 45 minutes). Add milk. Moisten Arrowroot with a little cold water and mix into meat. Cook, stirring constantly, until sauce is thickened and smooth. Serve over buttered noodles or steamed rice.

_Poultry Stuffing_

TO STUFF 4-POUND CHICKEN: Mix 3 cups crumbs from fresh bread, 1 tablespoon SPICE ISLANDS Poultry Seasoning, 1 tablespoon SPICE ISLANDS Instant Minced Onions soaked in 1 tablespoon water, 2 tablespoons melted butter. Add no liquid or dressing will be soggy.

TO STUFF 15-POUND TURKEY: Mix 10 cups crumbs from fresh bread, 3 tablespoons SPICE ISLANDS Poultry Seasoning, 4 tablespoons SPICE ISLANDS Instant Minced Onions soaked in 4 tablespoons water, ½ cup melted butter. Add no liquid or dressing will be soggy.

Use above recipe to stuff veal, pork, lamb shoulder.

Rub pork and veal with Poultry Seasoning for extra flavor.

_Poulet Bercy_ (4 Servings)

1 large broiler, quartered
1 tablespoon SPICE ISLANDS Instant Minced Onions soaked in 1
tablespoon water
¼ teaspoon SPICE ISLANDS Garlic Powder
1 tablespoon SPICE ISLANDS Powdered Mushrooms
¼ teaspoon SPICE ISLANDS Thyme
¼ teaspoon SPICE ISLANDS Tarragon
1 teaspoon SPICE ISLANDS Shredded Parsley
½ teaspoon SPICE ISLANDS Sage
3 tablespoons butter, melted
¼″ piece SPICE ISLANDS Bay Leaf
½ cup dry white wine
2 teaspoons SPICE ISLANDS Chicken Seasoned Stock Base
1 egg yolk, beaten
1 cup light cream

Arrange chicken in flat pan. Mix butter, Onions, Garlic Powder, Mushrooms. Cook gently 5 minutes. Add crushed Thyme, Tarragon, Parsley, Sage, Bay Leaf, wine, Chicken Base. Pour over chicken. Marinate 1 hour. Turn occasionally. Bake 30 minutes at 400°. Baste often. When done, arrange on hot plates. Put egg, cream in pan, add sauce from chicken. Simmer until thickened. Stir constantly. Pour on chicken.

_Creole Shrimp Gumbo_ (6 Servings)

If you prefer, use crab, lobster, oysters, or other seafood.

2 tablespoons salad oil
2 tablespoons SPICE ISLANDS Instant Minced Onions soaked in 2
tablespoons water
2 cups hot water
1 tablespoon SPICE ISLANDS Chicken Seasoned Stock Base
4 teaspoons SPICE ISLANDS BEAU MONDE Seasoning
2 teaspoons SPICE ISLANDS MEI YEN Seasoning Powder
¼ teaspoon SPICE ISLANDS Garlic Powder
4 SPICE ISLANDS Chili Pequins
1 tablespoon SPICE ISLANDS Green Bell Peppers
¼ cup chopped celery
2 teaspoons SPICE ISLANDS Shredded Parsley
1 1-inch piece SPICE ISLANDS Bay Leaf
½ teaspoon SPICE ISLANDS Thyme, crushed
3 cups cooked or canned tomatoes
1½ to 2 pounds cooked, cleaned shrimp
1½ teaspoons SPICE ISLANDS Gumbo Filé

Heat oil in large kettle; cook Onions in oil until golden. Add hot water, Chicken Seasoned Stock Base, Beau Monde, Mei Yen, Garlic Powder, Chili Pequins, Green Peppers, celery, Parsley, Bay Leaf, Thyme, and tomatoes. Simmer for about 1 hour. Add shrimp and cook 15 minutes; stir in Gumbo Filé and serve at once in soup bowls over steamed rice.

_Old Hickory Fish Chowder_ (4 Servings)

A quickly prepared chowder that’s filling enough for the main course for lunch or supper. Old Hickory Fish Chowder has a robust smoky flavor even though it hasn’t a bit of meat in it. Use either fresh or frozen fish, whichever you prefer.

1 pound halibut, haddock, cod, or other firm white fish
2 cups cubed, raw potatoes
3 cups water
2 tablespoons SPICE ISLANDS Instant Minced Onions
¼ teaspoon SPICE ISLANDS Whole Celery Seed
½ teaspoon salt
⅛ teaspoon SPICE ISLANDS Medium Grind Java Black Pepper
2 cups rich milk
2 teaspoons SPICE ISLANDS OLD HICKORY Smoked Salt
1 tablespoon butter
¼ teaspoon SPICE ISLANDS Dill Weed or Rosemary

Cut fish into cubes; remove any skin and bones. Place in 3-quart kettle or saucepan. Add potatoes, water, Onions, Celery Seed, salt, and Pepper. Simmer 30 to 35 minutes or until fish and potatoes are done. Add milk, Old Hickory, and butter; heat just to boiling. Crush Dill Weed or Rosemary and sprinkle on chowder. Serve in large soup plates or bowls as a main course with crisp crackers.

SPICE ISLANDS Beef Stock Base is a superb seasoning for many vegetables: fresh, canned, and frozen.

_Potatoes_ (4 Servings)

Peel 3 medium-size potatoes and cut into cubes. Add 4 teaspoons SPICE ISLANDS Beef Stock Base and ½ cup water; cover and cook until tender and liquid is absorbed, turn potatoes in liquid once or twice while cooking. Sprinkle with Spice Islands Java Black Pepper.

_Onions_ (4 Servings)

Peel 1 to 1½ pounds small yellow or white onions. Place in 1-quart casserole. Stir 1 tablespoon SPICE ISLANDS Beef Stock Base into ¾ cup water and pour over onions. Cover and bake in a 350° F. oven for about 1 hour or until tender.

_Carrots_ (4 Servings)

Scrape and slice 3 medium-size carrots. Add 1 tablespoon SPICE ISLANDS Beef Stock Base and ½ cup water. Cook over low heat until tender, turn once or twice during cooking.

_Frozen Vegetables_ (4 Servings)

(Such as lima beans, green beans, or broccoli)

Stir 2 teaspoons SPICE ISLANDS Beef Stock Base into ½ cup water. Place frozen vegetables in saucepan and pour Beef Stock over vegetables. Cover and cook until tender, turn vegetables once or twice during cooking.

_Canned Vegetables_ (4 Servings)

(Such as green or yellow beans, carrots, or mixed vegetables)

Drain liquid from 1-pound can vegetables. Add 1 teaspoon SPICE ISLANDS Beef Stock Base and 1 teaspoon SPICE ISLANDS Instant Minced Onions. Simmer until liquid is reduced to about ¼ cup. Add vegetables; heat thoroughly. Add 1 tablespoon butter, if desired.

_Gingered Carrots_ (4 Servings)

1 pound carrots
½ cup water
½ tsp. SPICE ISLANDS MEI YEN Seasoning Powder
½ teaspoon SPICE ISLANDS Ground Jamaica Ginger
½ teaspoon sugar
2 tablespoons butter

Scrape carrots. Cut into julienne strips. Cook in ½ cup water seasoned with Mei Yen Seasoning Powder. When tender, add Ground Ginger, sugar, and butter. Continue cooking 3 or 4 minutes, tossing gently.

_Savory Zucchini_ (4 Servings)

Cutting the zucchini into thin match-like sticks and cooking only until crisp-tender is one of the secrets of this unusual way with zucchini.

1 pound zucchini
2 tablespoons butter
1 tablespoon SPICE ISLANDS Instant Minced Onions
4 teaspoons SPICE ISLANDS Beef Stock Base
½ cup water

Wash zucchini and cut in half. Slice thinly lengthwise; then slice again into match-like sticks. Melt butter in wide heavy frying pan. Add Instant Minced Onions, Beef Stock Base, and water. Stir to mix and add zucchini. Cook quickly over high heat, turning frequently with pancake turner or bread spatula. Cook only until zucchini is crisp-tender and liquid absorbed, about 5 minutes. Serve at once.

_Chicken Livers Stroganoff_ (5 Servings)

1 lb. chicken livers
¼ cup butter
2 tablespoons SPICE ISLANDS Instant Minced Onions soaked in 2
tablespoons water
2 teaspoons SPICE ISLANDS Arrowroot
2 tablespoons SPICE ISLANDS Powdered Mushrooms
1 teaspoon SPICE ISLANDS Chicken Seasoned Stock Base mixed in ½ cup
water
½ pint sour cream
1 teaspoon SPICE ISLANDS BEAU MONDE Seasoning
¼ teaspoon SPICE ISLANDS SPICE PARISIENNE
½ teaspoon salt
⅛ teaspoon SPICE ISLANDS Fine Grind Java Black Pepper
2 tablespoons sherry
1 teaspoon SPICE ISLANDS Shredded Parsley

Cut livers in two. Brown in butter in frying pan 5 minutes, turning frequently. Remove livers, and stir in Onions, Arrowroot, Powdered Mushrooms, Chicken Stock and cook until thickened. Stir in sour cream, Beau Monde, Spice Parisienne, salt, Pepper. Add chicken livers, sherry. Heat thoroughly but do not boil. Sprinkle with Parsley.

_Crab Meat in Mushroom Sauce Parisienne_ (4 servings)

The superbly flavored sauce makes this an exceptionally good luncheon or buffet dish.

1 pound crab meat
2 tablespoons butter
1 tablespoon SPICE ISLANDS Arrowroot
1 tablespoon SPICE ISLANDS Powdered Mushrooms
1 tablespoon SPICE ISLANDS Chicken Seasoned Stock Base
½ cup hot water
½ cup rich milk or cream
½ cup dry white wine
¼ teaspoon SPICE ISLANDS Tarragon, crushed
⅛ teaspoon SPICE ISLANDS SPICE PARISIENNE
⅛ teaspoon SPICE ISLANDS Fine Grind Java Black Pepper
½ cup buttered bread crumbs

Arrange crab meat in a lightly buttered baking dish, or individual ramekins. In a saucepan melt butter, stir in Arrowroot, Mushrooms. Dissolve Chicken Base in hot water. Stir into sauce and cook until sauce is thick, smooth. Add cream, wine, stir until smooth. Add Tarragon, Spice Parisienne, Pepper. Pour over crab meat and top with crumbs. Bake in 350° oven until bubbly and brown.

VINEGAR CHART
SPICE SALADS VEGETABLES MEATS FISH SAUCES GRAVIES
ISLANDS

TARRAGON FRUIT BAKED BEANS STEWS BAKED FISH A FEW Red Wine GREEN BEETS ROASTS BROILED GAME DROPS VINEGAR POTATO CHARD BROILED WITH RAVIGOTE IN MEAT FISH SPINACH CHICKEN BUTTER VINAIGRETTE GRAVIES WATER CRESS BUTTER SAUCE SAUCE SPANISH TO TASTE

GARLIC FISH BAKED BEANS POT ROAST BAKED TARTAR Red Wine GREEN ARTICHOKES ROAST LAMB BROILED FISH VINEGAR POTATO SPROUTS STEWS WITH VEGETABLE WATER CRESS BUTTER SAUCE

ESCHALOT SLICED ARTICHOKES RAGOUTS AU GRATIN FISH
Red Wine ONION OR CUCUMBERS MUSHROOM
VINEGAR CUCUMBER ONIONS
LOBSTER
CRAB
SHRIMP
GREEN
POTATOES

BASIL FRUIT TOMATOES A FEW DROPS FROG LEGS TOMATO A FEW White GREEN BEETS ON ROAST DEVILED FISH DROPS Wine TOMATO STRING BEANS LAMB AND CRAB IN LAMB VINEGAR LOBSTER CARROTS STEWS TO LOBSTER GRAVY CRAB JULIENNE TASTE TO TASTE

_Vanilla Sauce_ (8 Servings)

Simple desserts like bread pudding, chocolate blanc mange, or whipped fruit gelatin become something special when topped with this smooth sauce.

2″ piece SPICE ISLANDS Vanilla Bean
1 cup milk
1 cup light cream
½ cup sugar
4 egg yolks, beaten
¼ cup heavy cream

Split Vanilla Bean, scrape out pulp, add pulp and pod to milk and cream in top of double boiler, scald over direct heat. Remove Vanilla Pod. Stir in sugar. Beat egg yolks slightly. Beat milk into egg yolks. Return to top of double boiler. Place over hot water, cook until custard coats a metal spoon. Stir constantly. Strain, cool. Whip cream until stiff and fold into custard.

_Orange Hard Sauce_

½ cup butter
1 tablespoon SPICE ISLANDS Orange Peel
4 cups sifted powdered sugar
1 egg
2 tablespoons Vanilla Brandy

Cream butter, add SPICE ISLANDS Orange Peel and powdered sugar. Beat in egg. Add Vanilla Brandy and blend thoroughly. Serve on plum pudding, mince pie or to frost plain or angel food cake.

_Vanilla Brandy_

The most delicious flavoring extract imaginable!

Cut two SPICE ISLANDS Mexican Vanilla Beans in 1″ pieces. Split pods open. Drop into a half pint brandy. Tightly close bottle, let stand 30 days. Use for flavoring whipped cream, ice cream, hard sauce, cakes, pies, and puddings.

_Ginger Apple Pie_ (6 Servings)

Adding a new flavor to an American tradition.

1 #2 can pie-sliced apples
1 tablespoon SPICE ISLANDS Arrowroot
⅔ cup brown sugar
1 to 2 tablespoons SPICE ISLANDS Crystallized Ginger, finely chopped
1 tablespoon butter
Pastry for 8″ double crust pie

Drain apples. Combine juice with Arrowroot and cook over low heat until juice starts to thicken. Stir in sugar, apples and Ginger. Pour into pastry-lined 8″ pie pan. Dot with butter. Top with pastry. Bake 40 minutes in 400° oven or until crust is done and brown.

_Spice Gems_ (Makes 20 Cookies)

3 cups flour
1 teaspoon baking soda
3 teaspoons SPICE ISLANDS Pumpkin Pie Spice
1 teaspoon SPICE ISLANDS Ground Nutmeg
½ teaspoon salt
⅓ cup shortening
2 cups brown sugar
⅔ cup thick sour cream
2 well-beaten eggs
2 teaspoons vanilla

Cream shortening, add sugar, beating until light, fluffy. Add vanilla, eggs, mix thoroughly. Sift flour, soda, Spices, salt together 3 times. Add alternately with sour cream to shortening mixture. Mix well. Drop from teaspoon onto greased baking sheet. Bake in 350° oven for 12 minutes.

_Greek Walnut Cake_ (12 Servings)

Certainly different in the way of desserts is this torte-like cake. Serve it plain, or top with whipped cream flavored with Vanilla Brandy and slivered Crystallized Ginger.

3 cups ground walnuts (about ½ pound shelled walnuts)
9 eggs
1 cup sugar
½ cup fine dry bread crumbs
1 tablespoon SPICE ISLANDS Orange Peel
1½ teaspoons SPICE ISLANDS Lemon Peel
½ teaspoon salt
1 teaspoon SPICE ISLANDS Ground Cinnamon
½ teaspoon SPICE ISLANDS Ground Cloves
2 teaspoons baking powder
¼ cup Vanilla Brandy
3 tablespoons water

Grind walnuts through medium blade of food chopper. Separate eggs; beat egg yolks and sugar until thick and lemon colored. Mix the ground nuts with bread crumbs, Orange Peel, Lemon Peel, salt, Cinnamon, Cloves, and baking powder. Stir into egg yolk mixture. Mix in Vanilla Brandy and water. Beat egg whites until stiff but not dry. Fold gently, but thoroughly, into batter. Pour into greased 12″ × 9″ baking pan. Bake in 350° F. oven 30 to 35 minutes or until a sharp knife inserted in center comes out clean.

_Index_

A
Page
Allspice 11
Arrowroot 8-11-13-14-19-20-21-26-29

B
Basil 10-15-16-17
Bay Leaves 9-13-16-17-22-23
Beau Monde Seasoning 3-4-5-7-9-10-12-14-15-21-23-26
Beef Stock Base 4-8-14-15-24-25
Bell Peppers, Green 3-4-12-14-23
Bell Peppers, Red 3
Bouquet Garni for Beef 12-15-18
Bouquet Garni for Soup 4