SOUPS - SAUCES
POULTRY - FISH - MEAT

EGGS - CHEESE

FRUITS - SALADS -
VEGETABLES

BAKING
MISCELLANEOUS

ROSEMARY GROUND

Ground dried leaves of the
sweet tasting herb of the mint
family.

Split pea soup, minestrone,
chicken soup, fish and meat
stocks. Sprinkle on lamb or
beef before roasting. Sprinkle
on fish fillets before cooking.

Add to scrambled eggs, ome-
lettes, soufflés, egg sauces.

Sauce for cauliflower. Add a
sprig to potatoes while cook-
ing. Sprinkle on fruit salads.
Add to compétes, punches and
jellies.

Biscuits, cornbread, dump-
lings. Good in dressings for
fish, meat and poultry.

SAGE - GROUND (Herb)

America’s most popular herb.
The best is grown wild in Yugo-
slavia.

Cream soups, chowders and
consommé. Veal, goose, tur-
key, poultry, fish stuffings. Sea-
food salads. Especially good
for roast pork and stuffed pork
chops. Meat loaf, hamburgers.

Cheese spreads, egg and
cheese casseroles. Cottage
cheese, scrambled eggs. Add
to cream cheese for spreads.

Green salads and salad dress-
ings. Onions, tomatoes, lima
beans, brussel sprouts, peas.

Good in Manhattan clam chow-
der, savory biscuits.

SAVORY (Herb)

Of the Mint family. Grown in
many climates. Imported from
France and Spain.

Add % - ¥2 tsp. to 1 Ib. ground
beef. Combined with other
herbs, makes an excellent fla-
voring for meat, fish and poul-
try sauces. Chowders, con-
sommé, tomato or vegetable
soup.

A pinch of Savory gives a lift
to scrambled eggs.

Green beans, brussel sprouts,
peas. Add to beans, lentils
and sauerkraut. Good with
Russian tossed salads of
greens and tomatoes. Potato
salad, vegetable salad.

Good flavoring for fried rice
dishes. Good in biscuits for
savory biscuits to be served
with meats.

SALAD SEASONING

Blend of salt, sugar, spices,
herbs and M.S.G. to enhance
all salads and vegetables.

REMEMBER TO ALWAYS
KEEP YOUR NABOB SPICES
TIGHTLY COVERED

Combine with cottage cheese
or with cream cheese for a
spread. Sprinkle a little into
sauces and scrambled eggs.

Salads, salad dressing (cook-
ed and raw vegetables). Vege-
tables juices.

SEAFOOD SEASONING

A blend of spices and herbs
to enhance the flavor of sea-
foods.

Sprinkle on most fish and
shellfish before cooking. Add
to seafood cocktail sauces,
and to the stuffing in baked
fish. Improves sauces to be
used with fish.

In shellfish and egg combina-
tions.

Sprinkle over salads with sea-
food in them.

SEASONED PEPPER

Blend of spices, dehydrated
vegetable, garlic, M.S.G.

Use with all meats in most
sauces and in most combina-
tion dishes.

Omelettes, soufflés, most other
egg dishes. Cheese sauces,
cream sauces.

Sprinkle on salads.

Wherever pepper is needed.
Add to pastry for topping meat
and chicken pies.

SEASONED SALT

A blend of herbs and spices
with added salt.

Sprinkle on meat patties, fish,
steaks and chops prior to
cooking. Good in meat loafs,
pickled herring.

Macaroni and cheese, devilled
eggs, egg noodle dishes.

Add to cream sauce for vege-
tables. Salad dressing, French
dressing, vegetable soup,
salads.

Add to dumplings in stews,
pastry and biscuit toppings
for meat and chicken pies.

SESAME SEED (Benne Seed)

From pods within blossoms of
a plant grown in India, China
and Turkey. Hulled seeds are
pearly white with a toasted
almond flavor. Use untoasted
or toast briefly in a heavy fry-
ing pan.

Sprinkle on fish before baking
or broiling. Fish and chicken
casseroles. Sprinkle on sweet
and sour spareribs, chow mein
and chop suey. Most soups.
Mix with ground beef.

Sprinkle on Egg Foo Yung.
Add to cheese dips and
spreads.

Add to salad dressing, spin-
ach, tomatoes,
Sprinkle on chop suey and
Chinese vegetable dishes. Po-
tato and rice dishes. Noodle
and vegetable casseroles.

asparagus.

Add to pastry for meat pies.
bread sticks. Used in Jewish
candy, Halvah. Gives rich nutty
flavor. Baked on rolls, bread
and bun crusts. Sprinkle over
canapés. Add to dumpling mix-
tures.

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