Herbs & Spices

ALLSPICE ... A favorite in cooking pot roasts. Good in puddings, sauces, preserving and pickling. Add a dash of ground allspice to tomato sauce, cocktail meat balls, and oyster stew.

ANISE ... The seeds are used in cookies, breads, cheese. The leaves are used in salads.

BASIL ... It adds distinction to soups, ragouts, salads, cottage cheese, meats, sauces, and fruit drinks. Very good in stews.

BAY LEAVES ... It is used for meats, soups, poultry, stuffing and relishes.

CARAWAY ... The seeds are used in cookies, breads, sauerkraut, cream cheese, and roast pork.

CELERY SEED, FLAKES, SALT ... Celery flakes are delicious in soups, stuffings, on meats, etc. Try celery seed in meat loaf, coleslaw and potato salad.

CHIVES ... It is used for potatoes, potato salad, omelets, sauces and cheeses.

CHILI POWDER ... It is fine in sauces, on seafoods, eggs and in ground meats. Try a dash in gravies, soups and stews. It adds both color and flavor.

CINNAMON ... The stick is used in pickling, preserving and for flavoring beverages such as cider, tea, and hot chocolate. The ground is used in pastry, as a topping for pudding, and in cooked fruits. Try a dash in chocolate sauce for ice cream, pork chops, fish, chocolate pudding, and stewed fruit salads.

CLOVES ... Used whole on pork and ham roasts as well as in fruit pickling. Ground cloves are used in mincemeat spice, baked goods, and for other cookery. Something new on pears and candied yams.

CREAM OF TARTAR ... It is used in baking to convert sugar crystals to a sticky syrup for baking, as in candy and cakes, especially angel food. Also it may be used as a dry powder on a damp cloth for cleaning aluminum and iron (not tin) pots and pans.

CURRY ... A ground blend of ginger, turmeric, fenugreek seed, as many as 16 to 20 spices. Used for all Indian curry recipes such as lamb, chicken, and rice, eggs, vegetables, and curry puffs.

DILL SEED ... It is used generally in pickling; it also has an important place in flavoring strong vegetables, as well as in salads, soups, sauces and gravies.

GINGER ... It is used in small pieces in chutneys, pickling and stewed in dried fruits. Mild ginger "tea" sometimes eases an ailing stomach. Rub roasting chicken inside and out with a mixture of butter and powdered ginger.

MACE ... It has a nutmeg flavor. It is lighter in color so it is largely used in dishes where "specks" would be undesirable if nutmeg were used. Liked in fish, meats and gravy.

MARJORAM ... There are two kinds: sweet and wild marjoram, often called by its Spanish name, oregano. Used in all Spanish, Mexican and Italian dishes.

MSG (MONOSODIUM GLUTAMATE) ... Is a vegetable protein derivative for raising the effectiveness of natural food flavors. Used in small amounts, adjusted to individual taste, can be added to steaks, roasts, chops, seafoods, stews, soups, chowder, chop suey and cooked vegetables.

MUSTARD ... Used whole for pickles; as a garnish on salads. Powdered form used on meats, in sauces and gravies. As "prepared mustard" it is blended with vinegar and other spices. Excellent on meats, ham and hot dogs.

NUTMEG ... The ground spice is used on baking goods, on puddings, sauces, custards, whipping cream and ice cream. Try nutmeg on other dishes.

OREGANO ... Very much like marjoram. A regular ingredient of chili. Has a definite place in meat stews, gravies and sauces. Also used in pizza.

PAPRIKA ... Used chiefly as a garnish on salads, fish and deviled eggs. Delicious on meats, canapes, and cream cheese.

PARSLEY ... It is used as a tasty, nutritious addition to sauces, soups, stews and meats.

POPPY... The seed of a flower grown in Holland. Has a rich fragrance and crunchy, nutlike flavor. Excellent as a topping for breads, rolls and cookies. Also delicious in buttered noodles.

SAGE ... Add sparingly to beans, cottage cheese, salted fish, stews, duck or geese. Traditionally used in stuffing.

SESAME SEED ... Tasty topping on rolls, bread and biscuits. It is used in Oriental candy, and its use in our candies is increasing steadily because of a crisp, crunchy flavor.

TARRAGON ... The crumbled leaves are used sparingly in salads, soups, fish sauces, dressings, meats, stews and sprinkled over fish.

THYME ... Glorifies soups, sauces, stuffings, cheese, meats, hare, fish and salad dressings. Particularly delicious with tomatoes in salads and cooked dishes.

TURMERIC ... It is used much in combination with ginger, in pickling, on meats and in salads. Try a little turmeric in creamed eggs, and on fish or other seafood.