SOUPS - SAUCES
POULTRY - FISH - MEAT

EGGS - CHEESE

FRUITS - SALADS -
VEGETABLES

BAKING
MISCELLANEOUS

CUMIN SEED

Yellowish-brown seed of a
plant of the Parsley family.
A favorite in Mexican, Chinese
and Spanish cookery.

Chowders; lentil bean or chic-
ken soups. Delicious in chick-
ken stews, meat loaf, hambur-
gers, wiid fowl, barbecue sau-
ces and in marinades. Goes
well with lamb or beef.

Good in Mexican or stuffed
eggs. Whole or ground, it’s
made for blending with all
cheese and cheese dishes.

Add to fruit pies. Adds zest to
salad dressing, sauerkraut, po-
tatoes and cabbage. Add to
mayonnaise, chutney, sweet
pickles and relishes.

Use in rye bread. Sprinkle on
bread sticks. The main ingre-
dient in Curry Powder and Chili
Powder. Dust Cumin over rice
before serving. Use sparingly
on sugar cookies.

CURRY POWDER (Blend)

Blend of many spices. Exotic
flavor with unlimited uses.

Marinades for lamb, beef, chic-
ken, fish and game. Adds an
oriental touch to meat, sea-
food and poultry. Curry sauce
to top plain meats.

Slice hard-cooked eggs and
add to curry sauce. Curried
eggs, devilled eggs, egg salad.

THINK ONCE,
THINK TWICE,
THEN REACH FOR
NABOB SPICE.

For 6 Servings:

1 tbsp. - mild Curry

2 tbsp. - med. Curry

3 tbsp. - hot Currry
Wonderful in all Chinese
dishes, especially rice.

DILL SEED

The dried fruit of an annual
plant of the Parsley family, na-
tive of Europe.

Blend with ham for spreads.
A warm aromatic flavor for
soups, meat and fish sauces.
Add to water when cooking
fish. Sprinkle on lamb chops
before frying, lamb stew.

Combine with cream cheese
for various spreads. Add to
cottage cheese and cottage
cheese salads.

Wonderful flavor for Russian
borsch, also vegetable salads.
Add to green beans, cauli-
flower and cabbage while
cooking.

Use in pickling. Add some to
fresh dill when making dill
pickles.

FENNEL SEED

Cval, yellowish-brown seed of
a graceful willowy plant of the
Parsley family. Slight flavor of
licorice.

Crush ¥ tsp. and add to court-
bouillon for fish. Wonderful
addition to stews, fish dishes,
spaghetti sauces, marinades,
bouillons. Rub on meat balls,
hamburgers and all pork roasts

Useful in small amounts in
nearly all egg and cheese dish-
es.

Add to water when cooking
artichokes. Best friend here
is potato salad. Whole seed
is added to nearly all salads,
dressings and most vegetables.
Macaroni and crab salads.

Use instead of all or part of
Celery Seed in pickling. Ex-
cellent in breads and rolls.

INSTANT MINCED GARLIC

A dehydrated, minced form of
garlic. May be used wherever
fresh garlic is called for.

Excellent in soups, dips, sau-
ces, meat, fish or poultry cook-
ery, and for marinades.

Cheese sauces, garlic butter
for spreading on french bread.

Good in Kosher dill pickles.
1¥%2 tsp. in 1 cup salad dress-
ing. Adds flavor to pickles,
relishes, chutney, etc.

Ye tsp. equals 1 clove of fresh
garlic.

GARLIC POWDER

Powdered garlic with out add-
ed salt. Use where a fresh gar-
lic flavor is desired. Y tsp.
equals 1 average size garlic
clove.

Soups, gravies, casseroles,
stews, meat, meat sauces, fish,
poultry, stuffings. Tomato, bar-
becue and other sauces.

Cheese sauces, scrambled
eggs.

French - dressing, vegetable
salads, vegetable soup, toma-
to juice coctail.

Good in savory biscuits. Flavor
bread sticks, garlic bread to
serve with spaghetti.

GARLIC PEPPER

A blend of ground, dried garlic
and pepper. Use where garlic
flavor is required.

Adds good flavor to most meat
and poultry dishes. Add no
extra pepper. Use in soups,
stews, sauces, stuffings, etc.

Use sparingly in egg dishes.
Garlic bread, cheese sauces.

Sprinkle over any vegetables
or salad before serving. Use
in salad dressing.

Add no extra pepper. Add to
dough for meat pies.

GARLIC SALT

Use in recipe where garlic
flavor is desired.

Soups, gravies, stews, fish,
poultry. Sprinkle on steaks and
chops before broiling.

Use sparingly in egg dishes.
Cheese sauces, garlic cheese
bread, garlic butter.

Sprinkle over any vegetable
prior to serving. Add to salad
dressing.

Good added to biscuit dough
or pastry for topping on meat
pies. Add no extra salt.

GINGER GROUND (Spice)

Powdered root of a tuberous
perennial plant, grown in Asia,
Africa and the West !ndies.

Rub on steak before broiling.
Pot roasts. Rub inside of a
chicken with powdered ginger
and butter prior to stuffing and
roasting.

EVERYONE WILL
COME BACK TWICE
FOR SERVINGS
MADE WITH NABOB SPICE.

Use on carrots and sweet po-
tatoes. Sprinkle on pear halves
for fruit salads. Add a pinch to
dressing for fruit salads.

Rice and bread puddings.
Blend with croquette mixture.
Use in fruit cakes, fruit pud-
dings, mincemeat, cookies and
gingerbread. Blend into toast-
ed coconut.