SOUPS - SAUCES
POULTRY - FiSH - MEAT

EGGS - CHEESE

FRUITS - SALADS -
VEGETABLES

BAKING
MISCELLANEOUS

SEASONED
MEAT TENDERIZER

A carefully prepared blend of
herbs, spices, and a tenderi-
zer.

Sprinkle the surface of all
meats evenly and pierce with
a fork. Leave at room temp. for
30-40 minutes before cooking.
Rub into the cavity of poultry.
Let roasts stand for one hour
before cooking.

This blend will tenderize while
adding a flavor as well. Be
careful not to add extra salt
or seasoning. Use 1% tsp. to 1
Ib. meat.

MINT

Fresh green mint leaves dried
and crushed.

Mint sauce. Mint flavor in gravy
for roast lamb and lamb chops.
Sauces for veal.

Mint omelette. Mint soufflé.
Cream cheese spreads.

Sprinkle on glazed carrots be-
fore serving. Add to water in
cooking new potatoes. Green
peas and green beans.

Add to white layer cakes and
chocolate cakes.

MIXED SPICE
A blend of flavorful spices.

Sprinkle over fruit salads and
compotes.

Spice cookies and cakes,
mincemeat, coffee cake, sweet
rolls.

M.S.G. (Not a Spice)
Monosodium Glutamate.

Used to heighten flavor in
meats, poultry and fish dishes.

NEUTRAL SALT OF GLUTAMATE ACID

IS ONE OF THE

TWENTY ODD AMINO ACIDS WHICH ARE THE BUILDING
BLOCKS OF ALL PROTEINS. MONOSODIUM GLUTAMATE IS
EXTRACTED FROM WHEAT PROTEIN AND SUGAR BEETS.

Preserves the natural flavor
in all foods. Used extensively
in freezing foods. Sprinkle
generously over any food prior
to freezing.

MUSTARD GROUND

Grown domestically and im-
ported from Europe and China.

Hot mustard sauce for cold
meats. Good in meat and fish
sauces. Add to glaze for bak-
ed ham. Add to sweet and sour
spareribs.

Cheese sauces, devilled eggs.
Add a pinch to scrambled eggs
and egg casseroles.

Use for mustard sauce in pick-
ling vegetables. Creamed mus-
tard sauce is delicious poured

over cooked cauliflower.

French dressing.

Add '’2 tsp. dry mustard for
each cup of cheese sauce
when serving macaroni.

MUSTARD SEED

Small seed of annual plant of
mustard family.

Used to garnish meats. Add to
pickled fish, hamburgers and
meat. Add to stock for boiled
beef.

Cheese croquettes.

Broiled cabbage, beets, sauer-
kraut. Used extensively in pick-
ling - especially bread & but-
ter pickles.

FOR MEALS THAT ARE
NEW AND GAY, BE SURE
TO SPICE
THE NABOB WAY.

NUTMEG GROUND

Kernel of fruit of the nutmeg
tree. Grown in Dutch East
Indies. One of the oldest
known spice.

Add a dash to creamed chic-
ken soup. Add to crust of meat
pies. Good in stews, fish cas-
seroles.

Topping for eggnog, custards,
rice custards, custard sauce.

Sprinkle on fried bananas.
Good on cauliflower and spin-
ach. Nice sprinkled on hot le-
monade. Sprinkle over whip-
ped cream.

Topping for hot toddies, rice
pudding. Best spice for dough-
nuts. Use in baked goods. De-
licious sprinkled on hot cho-
colate.

ONION - CHOPPED

Dried onion leaves from the
bulk of the onion, slightly lar-
ger in size than the Instant
Minced Onion but smaller than
the Chopped Onions.

1 to 2 tbsp. does wonders for
four cups soup. For use in
meat dishes such as cCasse-
roles, ragouts, stews, rissoles,
croquettes, etc. Good in
Sauces and gravies. Good in
barbecue beef.

A flavorful adition to omelet-
tes, shirred eggs and scram-
bled eggs.

Good for salads such as pota-

to.

1 tbsp. equals % cup chopped
raw onions.

ONIONS - GREEN CHOPPED

Small green onions that have
been carefully chopped and
then dried to preserve color
and shape.

Use for soups, chowders, sau-
ces, casseroles, stews, pies,
croquettes, etc.

Most cheese and egg dishes
are enhanced by the addition
of green onions, especially
creamed and scrambled eggs
and omelettes.

Sautéed or creamed corn. Rice
or noodles. Used as a gar-
nish.

Add flavor to rice dishes, stuf-
fings, etc. Y2 tsp. for four ser-
vings.