SOUPS - SAUCES
POULTRY - FISH - MEAT

EGGS - CHEESE

FRUITS - SALADS -
VEGETABLES

BAKING
MISCELLANEOUS

PEPPER FLAKES - MIXED
RED AND GREEN

Mixed, dried,
pepper flakes.

sweet tender

Wonderful in Italian dishes:
spaghetti and Ravioli, meat
sauces.

Spanish omelettes, denver
sandwiches, scrambled eggs.

Tomato sauce, vegetable soup,
cabbage rolls, Spanish sauce.

MAKE YOUR MENU
ESPECIALLY NICE
SEASON WITH
NABOB SPICE

BLACK PEPPER GROUND

Small dried immature berries.
Whole Pepper is known as
peppercorn. Ground fine or
coarse.

Soups, sauces, fish, meat and
poultry.

COARSE BLACK PEPPER
Exceptionally good in all egg
and cheese dishes.

Salads, vegetables, tomato
juice.

Adds a spicy tang to almost
all foods in the kitchen.

WHOLE BLACK PEPPER

Whole Peppercorns, picked
when immature and then dried.

Grind fresh and use in all
soups, sauces, fish, meat and
poultry dishes.

Grind fresh and use as you
would pepper.

Use in pickling.

Grind as needed.

WHOLE WHITE PEPPER

Mature Peppercorns with hulls
removed by either a dry or wet
method.

Grind fresh and use as you
would white pepper.

Grind fresh and use as you
would any ground pepper.

Use in pickling. Salads and
vegetables.

Grind and use as required.

WHITE PEPPER GROUND

Mature Peppercorn with outer
dark hull removed. Ground fine
only.

Anywhere in pale colored
sauces. Soups, sauces, fish,
meat, poultry, casseroles.

All creamed dishes. Good in
all egg and cheese recipes.
Macaroni and cheese.

Salads, vegetables, tomato
juice.

Use where Black Pepper is un-
esirable for pale colored

foods. Used in baking Pfeffer-

neusse (pepper cookies).

POPPY SEED (Whole)

Tiny seeds of the Poppy plant.
Best is blue colored from Hol-
land, has crunchy nut-like
flavor.

“Poppy Seed” sauce, scallop-
ed fish with poppy seed, beef
casserole.

Garnish for egg noodle dishes,
cheese sauces and spreads,
Welsh rarebit, scrambled eggs.

Delicious sprinkled on salads,
especially fruit salads. Toast
and add to tossed greens.

Used whole as a topping for
breads and cookies, as a fill-
ing for Kolachy and for cook-
ies. Cakes and bread sticks.
Sprinkle over dough before
baking. Brown in butter and stir
into noodles and rice.

POULTRY SEASONING (Blend)

A mixture of herbs and sea-
soning to enhance poultry of
all kinds.

For poultry, beef, veal, pork
and fish stuffing.

TO MAKE GOOD MEALS — THE BEST IN THE LAND USE
LOTS OF GOOD SPICE — THE NABOB BRAND.

Add to biscuit batter when
making hot biscuits to go with
your main course or salad.

PUMPKIN PIE SPICE (Blend)

A ready mixed blend of spices
perfect for your favorite pump-
kin pie.

WANT TO WIN PRAISE
BE A GOOD COOK
GIVE YOUR MEALS THE
NABOB LOOK WITH —
NABOB SPICE.

Sprinkle on French toast, fla-
vor eggnogs.

Apple dishes, sweet potatoes.
french fry slices of raw pump-
kin and dust lightly with pump-
kin pie spice for a new deli-
cious ‘something new’.

Muffins, whipped cream and
puddings. Give pumpkin pie
that spicy goodness. Use also
for date loaf. Spice cake,
cookies and gingerbread
pumpkin cake, sweet rolls,
frostings and waffles.

ROSEMARY LEAVES (Herb)

A sweet fresh tasting herb
which looks like a curved pine
needle. Grown in France, Spain
and Portugal. Use % tsp. for
four servings.

Barbecue sauce, chicken soup,
fish and meat stocks. sprinkle
on lamb or beef before roast-
ing. Sprinkle on fish fillets be-
fore cooking. Rub over chicken
before cooking.

Add to scrambled eggs.

Goes well with tomatoes.
Sauce for cauliflower. Add a
sprig to potatoes while cook-
ing. Sprinkle on fruit salads,
crush and add to fruit juice.

Crush and add to cornbread
and biscuit mixes and muffins.
Good in dressing for fish, meat
and poultry.

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