SOUPS - SAUCES POULTRY - FISH - MEAT EGGS - CHEESE FRUITS - SALADS - VEGETABLES BAKING MISCELLANEOUS WHOLE ALLSPICE (Spice) Grown in the West Indies and sometimes called ‘“JAMAICAN PEPPER”. Use in poaching fish. For a new zest, add one or two whole Allspice to your meat, stews, fish chowders, or meat soups. Especially good in pea soup. NABOB SPICE ADDS A WONDERFUL NEW INTEREST IN THE COOKING OF ALL FOODS. Use in pickle making. Excep- tionally good in sweet pickled baby carrots, catsup and chili sauce. YOU WIN PRAISE WITH YOUR COOKING WHEN YOU SEA- SON WITH NABOB SPICE GROUND ALLSPICE So named because it re- sembles the flavor of Cloves, Nutmeg and Cinnamon. Stuffing for veal and lamb soups, pot roasts, meat loaf seafood sauces, meat sauces, stews, braised veal, pork and lamb. Hamburgers. Add to the vinegar when mak- ing pickled eggs. Gives an interesting flavor to: squash, yams, sweet potatoes, Sprinkle on fruit compétes and fruit salads. Cranberry sauce. A “must” for mingemeat, Good in cookies, cakes, and fruit cake. Sprinkle on cookies, custards and other puddings. Pies. German honey cake. ANISE SEED Seed of small plant grown in Tunis, India and Southern Europe. Is much used in the flavoring of licorice. Crush and add to sauces for fish. barbecue sauce, boiled chicken, pickled fish, poultry dressings. Add to courtbouil- lon for steamed cod, crab and shrimp. Devilled eggs. Add to cream cheese for a spread for can- apés. Use whole or crushed in fruit and vegetable salads. Dress- ing for fruit salad. Good added to all pickled vegetables. Spic- ed beets. All sweet pickles. Sprinkle on coffee cakes and sweet rolls. Good for candies, cakes, cookies and_ icings. Use about 1%2-2 tsp. for five dozen cookies. APPLE PIE SPICE A specially blended pastry spice. A WISE MAN ONCE SAID THAT YOU CAN JUDGE A MAN’S MIND BY HIS BOOK SHELF AND A WOMAN’S COOKING BY HER SPICE SHELF. NABOB QUALITY SPICES Delicious in: apple pie, apple crisp, sweet baked buns, apple sauce, baked apples, puddings. BACON BITS Sauces, dips, stuffings, patés, Soufflés, omelettes, scrambled Green salads especially, bak- Pastry for meat pies. Pancakes, Simulated with hickory smoke | meat pies, meat suet rolls, | eggs, cheese casseroles, stuf- | ed potatoes, toss on hot vege- | waffles, biscuits, dumplings, to taste like real bacon. Soya | meat loaves, liver dishes, meat | fed eggs, quiche lorraine, sour | tables, rice dishes. rolls. bean derivative. 1 tbsp. equals | patties, meat croquettes, gra- | cream dishes. about one strip bacon crisply | vies. cooked. saiittiimielaiainealacns Barbecue sauces. Rub on all | Dash into Welsh rarebit. Aj} Sprinkle on vegetable plates NABOB Blend of herbs and spices with added salt. barbecue meats, good in all types of hamburgers. Delight- ful with Spanish dishes. tasty topping for all egg dish- es. Add to cheese sauce. and salads. Add to macaroni salad, Harvard beets. MEANS QUALITY SWEET BASIL (Herb) Aromatic leaves and tender stems of a plant cultivated in Western Europe. Flavor strong- ly suggestive of Anise. Rub on pork chops or roasts. Soups-seafood cocktails. Add to water when simmering sole and shellfish. Sprinkle on lamb chops prior to cooking. Chic- ken. Especially good in toma- to or vegetable soups. Eggs a la goldenrod. Cottage cheese, cheese sauces, maca- roni and cheese, omelettes. Scrambled eggs. Egg salad. Tomato sauce, fruit compéte, boiled potatoes, peas-carrots, green beans. Blends well with tomatoes. Macaroni and spaghetti dishes. Essential in Italian dishes. Cgmbine with butter for French bread spread. BAY LEAF (Ground) (Herb) Smooth shiny aromatic leaves of laurel tree from eastern Mediterranean countries Chef’s favorite the world over. Especially good in turtle, to- mato, and minestrone soups. Spiced sauces-soups-poultry- game. Good in stews, heart, fricassee of kidney, boiled cod and seafood. Preparing sauer- braten. Mixed in cottage cheese, span- ish omelette, scrambled eggs, soufflés. Seafood salads, French dress- ing, coleslaw, tomato juice, potato salad, boiled potatoes, peas, string beans, cooked squash, stewed tomatoes, to- mato aspic. Cooked macaroni and spa- ghetti dishes. Excellent in cab- bage rolls and in all Ukrainian dishes. Dash into custards and creams. CARAWAY SEED Dried fruit of plant grown in Northern Europe and notably Holland. Rub over pork roasts and chops. Sprinkle over pork liver or kidney before serving. Rosat beef or pork a la mode. Stews, marinades for beef, lamb, veal and pork. Cheese sauces, cheese souf- flés, Welsh rarebit. With cheese for a canapé spread. Soft cheeses, cottage chese, cheese straws. Sliced cucumbers in vinegar. Sprinkle on coleslaw or sauer- kraut, new cabbage. Add to boiled turnip, potato salad, salad dressing. Pound cake, spice cake. Won- derful flavor for rye bread. Good in seedcake and sprinkl- ed on cookies. Add to waffle mixtures.