APPETIZERS FRUIT CUP SHARP VEGETABLE TOMATO TOMATO
CHEESE JUICE JUICE JUICE
SPREADS COCKTAIL CHEESE FISH
SPREADS SPREADS
LIVER PATES COCKTAILS
SOUPS TURTLE BOUILLA- CHICKEN LENTIL CHICKEN BORSCHT
PEA BAISSE CHOWDERS BEAN MUSHROOM GUMBO, PEA
SPINACH CHICKEN VEGETABLE TOMATO CLAM
CHICKEN TURKEY PEA CHOWDER
VEGETABLE
FISH SALMON HALIBUT HALIBUT CRAB BROILED CREAMED
HALIBUT SOLE SALMON SALMON FISH TUNA
LOBSTER SCALLOPS
THERMIDOR CRAB
SOLE
EGGS OR OMELETTE CREAM CHEDDAR SCRAMBLED ALL EGG SHIRRED
CHEESE SCRAMBLED CHEESE COTTAGE EGGS DISHES EGGS
EGGS SCRAMBLED DEVILED OMELETTE COTTAGE
EGGS EGGS AUX FINE CHEESE
HERBES
MEATS LAMB VEAL STEWS PORK VEAL MUTTON
VEAL PORK VEAL SWEETBREADS MEAT LOAF
RAGOUT SAUSAGE YORKSHIRE VEAL
BEEF STEW PUDDING
HAM LOAF
POULTRY PARTRIDGE CHICKEN GOOSE CHICKEN CHICKEN STUFFINGS
AND GAME CAPON RABBIT TURKEY STUFFINGS SQUAB VENISON
DUCK RABBIT DUCK FRICASSEE
RABBIT STUFFINGS PHEASANT
VEGETABLES PEAS RISOTTO LIMA BEANS BEANS SALSIFY ONIONS
SPINACH SPANISH EGGPLANT RICE CELERY ROOT CARROTS
FRENCH RICE ONIONS LENTILS MUSHROOMS BEETS
FRIED RICE TOMATOES SAUERKRAUT BAKED
POTATOES POTATOES
SALADS FRUIT SEA FOOD MIXED GREEN MIXED GREEN BEETS
CHICKEN STRING BEAN CHICKEN TOMATO
POTATO FRUIT ASPICS
SEA FOOD
SAUCES CREAM FISH SAUCE HORSERADISH BEARNAISE CREOLE
SAUCE FISH SAUCES TARTARE ESPAGNOLE
BARBECUE VERTE HERB
TOMATO MUSTARD BOUQUETS
DESSERTS FRUIT CAKE SAGE TEA STEWED
AND COMPOTE BUNS PEARS
BEVERAGES JELLY FROSTINGS
GIN PUNCH
_Braciuolini_ (6 Servings)
A classic Italian dish. Serve it with spaghetti tossed in butter, SPICE
ISLANDS Shredded Parsley, and grated Parmesan cheese.
1½ pounds round steak, cut ¼ inch thick
½ teaspoon SPICE ISLANDS MEI YEN Seasoning Powder
¼ teaspoon SPICE ISLANDS Fine Grind Java Black Pepper
1 teaspoon salt
6 teaspoons SPICE ISLANDS Instant Minced Onions
½ teaspoon SPICE ISLANDS Garlic Chips
2 tablespoons butter
1 cup water
½ cup dry white wine
¼ teaspoon SPICE ISLANDS BOUQUET GARNI for Beef
Cut steak into 6 pieces. Combine Mei Yen, Pepper, and salt. Sprinkle
onto pieces of steak. Sprinkle each piece of steak with 1 teaspoon of
Instant Minced Onions; divide Garlic Chips evenly and sprinkle onto each
piece of steak. Roll tightly and tie with string. Brown rolls in butter
in heavy frying pan. Add water and wine. Crush Bouquet Garni and
sprinkle over rolls. Cover tightly and simmer rolls 30 to 40 minutes or
until tender. If desired, thicken sauce with 1 teaspoon SPICE ISLANDS
Arrowroot mixed with 2 or 3 tablespoons cold water.
SPICE ISLANDS BOUQUET GARNI for Soups and SPICE ISLANDS BOUQUET GARNI
for Beef are superb seasonings for hearty beef dishes and satisfying
soups. Each is a perfect blend of the “just right” herbs designed to
enhance and compliment the foods in which they are used.
_Speedy Mixed Bean Pot_ (8 Servings)
For this quickly-made hearty casserole, use whatever canned beans you
have on the shelf—baked beans, pork and beans, garbanzos, limas, pintos,
etc. Made from vegetarian-type beans, you can have a completely meatless
main dish with a good smoky flavor.
3 one-pound cans beans such as vegetarian baked beans, limas, pintos,
kidney beans, etc.
2 tablespoons SPICE ISLANDS Instant Minced Onions soaked in 2
tablespoons water
2 tablespoons salad oil
¼ cup chili sauce
2 tablespoons molasses
¼ teaspoon SPICE ISLANDS Hot Mustard
2 teaspoons SPICE ISLANDS OLD HICKORY Smoked Salt
Empty beans into 2-quart casserole. Cook Onions in oil until tender but
not brown. Stir into beans along with chili sauce, molasses, Mustard and
Old Hickory Salt. Bake in a 350°F. oven for 40 to 50 minutes.
_Beef Stroganoff_ (6 Servings)
1½ to 2 pounds sirloin steak
1 tablespoon SPICE ISLANDS Arrowroot
1 teaspoon salt
¼ teaspoon SPICE ISLANDS Fine Grind Java Black Pepper
¼ teaspoon SPICE ISLANDS Garlic Powder
4 tablespoons butter
3 tablespoons SPICE ISLANDS Instant Minced Onions soaked in 3
tablespoons water
2 tablespoons SPICE ISLANDS Powdered Mushrooms
1½ tablespoons SPICE ISLANDS Chicken Seasoned Stock Base dissolved in
2 cups water
¼ cup dry white wine
¼ teaspoon SPICE ISLANDS SPICE PARISIENNE
1 cup sour cream
2 tablespoons sherry
Cut meat in 1-inch cubes. Combine Arrowroot, salt, Pepper, and Garlic
Powder. Roll meat in Arrowroot mixture; brown in butter. Add Onions and
Mushrooms, mix thoroughly. Pour in Chicken Seasoned Stock Base and white
wine. Season with Spice Parisienne. Cover and simmer 1 hour or until
meat is very tender. Stir occasionally. Just before serving stir in sour
cream and sherry.
_Lamb Curry_ (4 Servings)
This Lamb Curry is real party fare. Serve with steamed rice and a
variety of condiments such as chutney, chopped or sieved hard-cooked
eggs, chopped peanuts, raisins, flaked coconut, sliced bananas,
pineapple chunks, chopped crisp bacon, chopped green onions and sliced
tomatoes.
1 fresh coconut
1½ to 2 pounds lamb shoulder, cut in 1-inch cubes
2½ cups boiling water
1 teaspoon SPICE ISLANDS MEI YEN Seasoning Powder
2 teaspoons salt
1 tablespoon SPICE ISLANDS Curry Powder
2 tablespoons SPICE ISLANDS Instant Minced Onions
½ teaspoon SPICE ISLANDS Garlic Powder
¼ teaspoon SPICE ISLANDS Rosemary
1 medium-size tart apple, peeled and diced
1 medium-size tomato, peeled and diced
1 tablespoon chopped SPICE ISLANDS Crystallized Ginger
¼ teaspoon SPICE ISLANDS Lemon Peel
1 cup sliced celery
½ cup evaporated milk
1 tablespoon SPICE ISLANDS Arrowroot, mixed in 1 tablespoon cold water
Break coconut and save any liquid; grate coconut meat; pour 2 cups
boiling water over grated coconut and let stand for one hour, then
strain liquid through a double thickness cheese cloth (squeeze coconut
to extract all possible liquid). To strained liquid add liquid from
coconut, if any. Trim excess fat from meat. Render a piece of fat in a
heavy kettle or Dutch oven. Brown cubed meat in melted fat and season
with Mei Yen, salt and Curry Powder. Add Instant Onions, Garlic Powder,
½ cup boiling water, crushed Bouquet Garni, apple, tomato, Crystallized
Ginger and Lemon Peel. Cook slowly for 1 hour or until lamb is tender.
Add coconut liquid and sliced celery; cook until celery is barely
tender. Add Arrowroot and stir constantly until sauce is thickened. Just
before serving stir in evaporated milk.
_Old Hickory Hamburgers_ (4 Servings)
1 pound ground beef
1 teaspoon SPICE ISLANDS Onion Powder
½ teaspoon SPICE ISLANDS MSG
1 teaspoon SPICE ISLANDS OLD HICKORY Smoked Salt
¼ teaspoon SPICE ISLANDS Fine Grind Java Black Pepper
Mix together ground beef, Onion Powder, MSG, Old Hickory Smoked Salt,
and Pepper. Let stand an hour or so for flavors to develop. Shape into
patties. Pan-broil, cook on grill, or barbecue. Serve hot.
_Saffron Veal Strips_ (6 Servings)
The subtle flavor of Saffron makes veal into a distinctive delicacy.
Measure Saffron with great care. Its flavor is very potent when too much
is used. If you should care for a stronger Saffron flavor, add the
merest speck at a time.
2 pounds veal steak
¼ cup butter
⅛ teaspoon SPICE ISLANDS Garlic Powder
½ teaspoon SPICE ISLANDS MEI YEN Seasoning Powder
¹/₃₂ teaspoon SPICE ISLANDS Saffron
1 teaspoon SPICE ISLANDS BEAU MONDE Seasoning
½ teaspoon salt
¼ teaspoon SPICE ISLANDS Cracked Java Black Pepper
1 tablespoon SPICE ISLANDS Instant Minced Onions
½ teaspoon SPICE ISLANDS Thyme, crushed
2 cups rich milk
1 tablespoon SPICE ISLANDS Arrowroot
Cut meat into strips about ½-inch wide. Remove bones and connective
tissue. Melt butter in heavy frying pan; add veal strips, brown lightly.
Combine Garlic Powder, Mei Yen, Saffron, Beau Monde, salt, and Pepper.
Sprinkle over veal, turn meat and stir until coated with seasonings. Add
Onions and Thyme, sprinkle over meat. Cover and cook over low heat until
veal is tender (about 45 minutes). Add milk. Moisten Arrowroot with a
little cold water and mix into meat. Cook, stirring constantly, until
sauce is thickened and smooth. Serve over buttered noodles or steamed
rice.
_Poultry Stuffing_
TO STUFF 4-POUND CHICKEN: Mix 3 cups crumbs from fresh bread, 1
tablespoon SPICE ISLANDS Poultry Seasoning, 1 tablespoon SPICE ISLANDS
Instant Minced Onions soaked in 1 tablespoon water, 2 tablespoons melted
butter. Add no liquid or dressing will be soggy.
TO STUFF 15-POUND TURKEY: Mix 10 cups crumbs from fresh bread, 3
tablespoons SPICE ISLANDS Poultry Seasoning, 4 tablespoons SPICE ISLANDS
Instant Minced Onions soaked in 4 tablespoons water, ½ cup melted
butter. Add no liquid or dressing will be soggy.
Use above recipe to stuff veal, pork, lamb shoulder.
Rub pork and veal with Poultry Seasoning for extra flavor.
_Poulet Bercy_ (4 Servings)
1 large broiler, quartered
1 tablespoon SPICE ISLANDS Instant Minced Onions soaked in 1
tablespoon water
¼ teaspoon SPICE ISLANDS Garlic Powder
1 tablespoon SPICE ISLANDS Powdered Mushrooms
¼ teaspoon SPICE ISLANDS Thyme
¼ teaspoon SPICE ISLANDS Tarragon
1 teaspoon SPICE ISLANDS Shredded Parsley
½ teaspoon SPICE ISLANDS Sage
3 tablespoons butter, melted
¼″ piece SPICE ISLANDS Bay Leaf
½ cup dry white wine
2 teaspoons SPICE ISLANDS Chicken Seasoned Stock Base
1 egg yolk, beaten
1 cup light cream
Arrange chicken in flat pan. Mix butter, Onions, Garlic Powder,
Mushrooms. Cook gently 5 minutes. Add crushed Thyme, Tarragon, Parsley,
Sage, Bay Leaf, wine, Chicken Base. Pour over chicken. Marinate 1 hour.
Turn occasionally. Bake 30 minutes at 400°. Baste often. When done,
arrange on hot plates. Put egg, cream in pan, add sauce from chicken.
Simmer until thickened. Stir constantly. Pour on chicken.
_Creole Shrimp Gumbo_ (6 Servings)
If you prefer, use crab, lobster, oysters, or other seafood.
2 tablespoons salad oil
2 tablespoons SPICE ISLANDS Instant Minced Onions soaked in 2
tablespoons water
2 cups hot water
1 tablespoon SPICE ISLANDS Chicken Seasoned Stock Base
4 teaspoons SPICE ISLANDS BEAU MONDE Seasoning
2 teaspoons SPICE ISLANDS MEI YEN Seasoning Powder
¼ teaspoon SPICE ISLANDS Garlic Powder
4 SPICE ISLANDS Chili Pequins
1 tablespoon SPICE ISLANDS Green Bell Peppers
¼ cup chopped celery
2 teaspoons SPICE ISLANDS Shredded Parsley
1 1-inch piece SPICE ISLANDS Bay Leaf
½ teaspoon SPICE ISLANDS Thyme, crushed
3 cups cooked or canned tomatoes
1½ to 2 pounds cooked, cleaned shrimp
1½ teaspoons SPICE ISLANDS Gumbo Filé
Heat oil in large kettle; cook Onions in oil until golden. Add hot
water, Chicken Seasoned Stock Base, Beau Monde, Mei Yen, Garlic Powder,
Chili Pequins, Green Peppers, celery, Parsley, Bay Leaf, Thyme, and
tomatoes. Simmer for about 1 hour. Add shrimp and cook 15 minutes; stir
in Gumbo Filé and serve at once in soup bowls over steamed rice.
_Old Hickory Fish Chowder_ (4 Servings)
A quickly prepared chowder that’s filling enough for the main course for
lunch or supper. Old Hickory Fish Chowder has a robust smoky flavor even
though it hasn’t a bit of meat in it. Use either fresh or frozen fish,
whichever you prefer.
1 pound halibut, haddock, cod, or other firm white fish
2 cups cubed, raw potatoes
3 cups water
2 tablespoons SPICE ISLANDS Instant Minced Onions
¼ teaspoon SPICE ISLANDS Whole Celery Seed
½ teaspoon salt
⅛ teaspoon SPICE ISLANDS Medium Grind Java Black Pepper
2 cups rich milk
2 teaspoons SPICE ISLANDS OLD HICKORY Smoked Salt
1 tablespoon butter
¼ teaspoon SPICE ISLANDS Dill Weed or Rosemary
Cut fish into cubes; remove any skin and bones. Place in 3-quart kettle
or saucepan. Add potatoes, water, Onions, Celery Seed, salt, and Pepper.
Simmer 30 to 35 minutes or until fish and potatoes are done. Add milk,
Old Hickory, and butter; heat just to boiling. Crush Dill Weed or
Rosemary and sprinkle on chowder. Serve in large soup plates or bowls as
a main course with crisp crackers.
SPICE ISLANDS Beef Stock Base is a superb seasoning for many vegetables:
fresh, canned, and frozen.
_Potatoes_ (4 Servings)
Peel 3 medium-size potatoes and cut into cubes. Add 4 teaspoons SPICE
ISLANDS Beef Stock Base and ½ cup water; cover and cook until tender and
liquid is absorbed, turn potatoes in liquid once or twice while cooking.
Sprinkle with Spice Islands Java Black Pepper.
_Onions_ (4 Servings)
Peel 1 to 1½ pounds small yellow or white onions. Place in 1-quart
casserole. Stir 1 tablespoon SPICE ISLANDS Beef Stock Base into ¾ cup
water and pour over onions. Cover and bake in a 350° F. oven for about 1
hour or until tender.
_Carrots_ (4 Servings)
Scrape and slice 3 medium-size carrots. Add 1 tablespoon SPICE ISLANDS
Beef Stock Base and ½ cup water. Cook over low heat until tender, turn
once or twice during cooking.
_Frozen Vegetables_ (4 Servings)
(Such as lima beans, green beans, or broccoli)
Stir 2 teaspoons SPICE ISLANDS Beef Stock Base into ½ cup water. Place
frozen vegetables in saucepan and pour Beef Stock over vegetables. Cover
and cook until tender, turn vegetables once or twice during cooking.
_Canned Vegetables_ (4 Servings)
(Such as green or yellow beans, carrots, or mixed vegetables)
Drain liquid from 1-pound can vegetables. Add 1 teaspoon SPICE ISLANDS
Beef Stock Base and 1 teaspoon SPICE ISLANDS Instant Minced Onions.
Simmer until liquid is reduced to about ¼ cup. Add vegetables; heat
thoroughly. Add 1 tablespoon butter, if desired.
_Gingered Carrots_ (4 Servings)
1 pound carrots
½ cup water
½ tsp. SPICE ISLANDS MEI YEN Seasoning Powder
½ teaspoon SPICE ISLANDS Ground Jamaica Ginger
½ teaspoon sugar
2 tablespoons butter
Scrape carrots. Cut into julienne strips. Cook in ½ cup water seasoned
with Mei Yen Seasoning Powder. When tender, add Ground Ginger, sugar,
and butter. Continue cooking 3 or 4 minutes, tossing gently.
_Savory Zucchini_ (4 Servings)
Cutting the zucchini into thin match-like sticks and cooking only until
crisp-tender is one of the secrets of this unusual way with zucchini.
1 pound zucchini
2 tablespoons butter
1 tablespoon SPICE ISLANDS Instant Minced Onions
4 teaspoons SPICE ISLANDS Beef Stock Base
½ cup water
Wash zucchini and cut in half. Slice thinly lengthwise; then slice again
into match-like sticks. Melt butter in wide heavy frying pan. Add
Instant Minced Onions, Beef Stock Base, and water. Stir to mix and add
zucchini. Cook quickly over high heat, turning frequently with pancake
turner or bread spatula. Cook only until zucchini is crisp-tender and
liquid absorbed, about 5 minutes. Serve at once.
_Chicken Livers Stroganoff_ (5 Servings)
1 lb. chicken livers
¼ cup butter
2 tablespoons SPICE ISLANDS Instant Minced Onions soaked in 2
tablespoons water
2 teaspoons SPICE ISLANDS Arrowroot
2 tablespoons SPICE ISLANDS Powdered Mushrooms
1 teaspoon SPICE ISLANDS Chicken Seasoned Stock Base mixed in ½ cup
water
½ pint sour cream
1 teaspoon SPICE ISLANDS BEAU MONDE Seasoning
¼ teaspoon SPICE ISLANDS SPICE PARISIENNE
½ teaspoon salt
⅛ teaspoon SPICE ISLANDS Fine Grind Java Black Pepper
2 tablespoons sherry
1 teaspoon SPICE ISLANDS Shredded Parsley
Cut livers in two. Brown in butter in frying pan 5 minutes, turning
frequently. Remove livers, and stir in Onions, Arrowroot, Powdered
Mushrooms, Chicken Stock and cook until thickened. Stir in sour cream,
Beau Monde, Spice Parisienne, salt, Pepper. Add chicken livers, sherry.
Heat thoroughly but do not boil. Sprinkle with Parsley.
_Crab Meat in Mushroom Sauce Parisienne_ (4 servings)
The superbly flavored sauce makes this an exceptionally good luncheon or
buffet dish.
1 pound crab meat
2 tablespoons butter
1 tablespoon SPICE ISLANDS Arrowroot
1 tablespoon SPICE ISLANDS Powdered Mushrooms
1 tablespoon SPICE ISLANDS Chicken Seasoned Stock Base
½ cup hot water
½ cup rich milk or cream
½ cup dry white wine
¼ teaspoon SPICE ISLANDS Tarragon, crushed
⅛ teaspoon SPICE ISLANDS SPICE PARISIENNE
⅛ teaspoon SPICE ISLANDS Fine Grind Java Black Pepper
½ cup buttered bread crumbs
Arrange crab meat in a lightly buttered baking dish, or individual
ramekins. In a saucepan melt butter, stir in Arrowroot, Mushrooms.
Dissolve Chicken Base in hot water. Stir into sauce and cook until sauce
is thick, smooth. Add cream, wine, stir until smooth. Add Tarragon,
Spice Parisienne, Pepper. Pour over crab meat and top with crumbs. Bake
in 350° oven until bubbly and brown.
VINEGAR CHART
SPICE SALADS VEGETABLES MEATS FISH SAUCES GRAVIES
ISLANDS
TARRAGON FRUIT BAKED BEANS STEWS BAKED FISH A FEW
Red Wine GREEN BEETS ROASTS BROILED GAME DROPS
VINEGAR POTATO CHARD BROILED WITH RAVIGOTE IN MEAT
FISH SPINACH CHICKEN BUTTER VINAIGRETTE GRAVIES
WATER CRESS BUTTER SAUCE SAUCE SPANISH TO TASTE
GARLIC FISH BAKED BEANS POT ROAST BAKED TARTAR
Red Wine GREEN ARTICHOKES ROAST LAMB BROILED FISH
VINEGAR POTATO SPROUTS STEWS WITH
VEGETABLE WATER CRESS BUTTER
SAUCE
ESCHALOT SLICED ARTICHOKES RAGOUTS AU GRATIN FISH
Red Wine ONION OR CUCUMBERS MUSHROOM
VINEGAR CUCUMBER ONIONS
LOBSTER
CRAB
SHRIMP
GREEN
POTATOES
BASIL FRUIT TOMATOES A FEW DROPS FROG LEGS TOMATO A FEW
White GREEN BEETS ON ROAST DEVILED FISH DROPS
Wine TOMATO STRING BEANS LAMB AND CRAB IN LAMB
VINEGAR LOBSTER CARROTS STEWS TO LOBSTER GRAVY
CRAB JULIENNE TASTE TO TASTE
_Vanilla Sauce_ (8 Servings)
Simple desserts like bread pudding, chocolate blanc mange, or whipped
fruit gelatin become something special when topped with this smooth
sauce.
2″ piece SPICE ISLANDS Vanilla Bean
1 cup milk
1 cup light cream
½ cup sugar
4 egg yolks, beaten
¼ cup heavy cream
Split Vanilla Bean, scrape out pulp, add pulp and pod to milk and cream
in top of double boiler, scald over direct heat. Remove Vanilla Pod.
Stir in sugar. Beat egg yolks slightly. Beat milk into egg yolks. Return
to top of double boiler. Place over hot water, cook until custard coats
a metal spoon. Stir constantly. Strain, cool. Whip cream until stiff and
fold into custard.
_Orange Hard Sauce_
½ cup butter
1 tablespoon SPICE ISLANDS Orange Peel
4 cups sifted powdered sugar
1 egg
2 tablespoons Vanilla Brandy
Cream butter, add SPICE ISLANDS Orange Peel and powdered sugar. Beat in
egg. Add Vanilla Brandy and blend thoroughly. Serve on plum pudding,
mince pie or to frost plain or angel food cake.
_Vanilla Brandy_
The most delicious flavoring extract imaginable!
Cut two SPICE ISLANDS Mexican Vanilla Beans in 1″ pieces. Split pods
open. Drop into a half pint brandy. Tightly close bottle, let stand 30
days. Use for flavoring whipped cream, ice cream, hard sauce, cakes,
pies, and puddings.
_Ginger Apple Pie_ (6 Servings)
Adding a new flavor to an American tradition.
1 #2 can pie-sliced apples
1 tablespoon SPICE ISLANDS Arrowroot
⅔ cup brown sugar
1 to 2 tablespoons SPICE ISLANDS Crystallized Ginger, finely chopped
1 tablespoon butter
Pastry for 8″ double crust pie
Drain apples. Combine juice with Arrowroot and cook over low heat until
juice starts to thicken. Stir in sugar, apples and Ginger. Pour into
pastry-lined 8″ pie pan. Dot with butter. Top with pastry. Bake 40
minutes in 400° oven or until crust is done and brown.
_Spice Gems_ (Makes 20 Cookies)
3 cups flour
1 teaspoon baking soda
3 teaspoons SPICE ISLANDS Pumpkin Pie Spice
1 teaspoon SPICE ISLANDS Ground Nutmeg
½ teaspoon salt
⅓ cup shortening
2 cups brown sugar
⅔ cup thick sour cream
2 well-beaten eggs
2 teaspoons vanilla
Cream shortening, add sugar, beating until light, fluffy. Add vanilla,
eggs, mix thoroughly. Sift flour, soda, Spices, salt together 3 times.
Add alternately with sour cream to shortening mixture. Mix well. Drop
from teaspoon onto greased baking sheet. Bake in 350° oven for 12
minutes.
_Greek Walnut Cake_ (12 Servings)
Certainly different in the way of desserts is this torte-like cake.
Serve it plain, or top with whipped cream flavored with Vanilla Brandy
and slivered Crystallized Ginger.
3 cups ground walnuts (about ½ pound shelled walnuts)
9 eggs
1 cup sugar
½ cup fine dry bread crumbs
1 tablespoon SPICE ISLANDS Orange Peel
1½ teaspoons SPICE ISLANDS Lemon Peel
½ teaspoon salt
1 teaspoon SPICE ISLANDS Ground Cinnamon
½ teaspoon SPICE ISLANDS Ground Cloves
2 teaspoons baking powder
¼ cup Vanilla Brandy
3 tablespoons water
Grind walnuts through medium blade of food chopper. Separate eggs; beat
egg yolks and sugar until thick and lemon colored. Mix the ground nuts
with bread crumbs, Orange Peel, Lemon Peel, salt, Cinnamon, Cloves, and
baking powder. Stir into egg yolk mixture. Mix in Vanilla Brandy and
water. Beat egg whites until stiff but not dry. Fold gently, but
thoroughly, into batter. Pour into greased 12″ × 9″ baking pan. Bake in
350° F. oven 30 to 35 minutes or until a sharp knife inserted in center
comes out clean.
_Index_
A
Page
Allspice 11
Arrowroot 8-11-13-14-19-20-21-26-29
B
Basil 10-15-16-17
Bay Leaves 9-13-16-17-22-23
Beau Monde Seasoning 3-4-5-7-9-10-12-14-15-21-23-26
Beef Stock Base 4-8-14-15-24-25
Bell Peppers, Green 3-4-12-14-23
Bell Peppers, Red 3
Bouquet Garni for Beef 12-15-18
Bouquet Garni for Soup 4
C
Celery Salt 3
Celery Seed 6-23
Chicken Seasoned Stock Base 3-5-18-19-22-23-26
Chili Con Carne Seasoning Powder 9
Chili Pequins 23
Cinnamon, Ground 11-29
Cloves 9-11-13
Curry Powder 20
D
Dill Weed 3-6-23
F
Fines Herbes 10
G
Garlic Chips 18
Garlic Powder 7-9-13-14-15-18-19-20-21-22-23
Ginger, Ground 25
Crystallized Ginger 20-29
Gumbo Filé 23
H
Horseradish 12
L
Lemon Peel 10-20-29
M
Marjoram 3-10-16-17
Mei Yen Seasoning Powder 11-13-15-18-20-21-23-25
MSG (Monosodium Glutamate) 21
Mushrooms, Powdered 5-13-14-19-22-26
Mustard (Hot) 7-12-19
Mayonnaise Mustard (Mild) 5-11
Mustard Seed 3-9
N
Nutmeg, Ground 29
O
Onion Powder 6-7-9-10-11-21
Instant Minced Onions 3-4-5-8-12-13-14-18-19-20-21-22-23-25-26
Shredded Green Onions 3
Orange Peel 18-28-29
Oregano 9-11-13-15-16-17
P
Paprika 7-9
Parsley, Shredded 3-4-6-9-10-12-16-17-22-23-26
Java Black Pepper, Cracked 5-6-7-9-11-21
Java Black Pepper, Medium Grind 18-23
Java Black Pepper, Fine Grind 8-12-14-15-18-19-21-24-26
Java Black Pepper, Whole 13
Nepal Pepper 10
Peppermint 16-17
Poppy Seed 7
Poultry Seasoning 22
Pumpkin Pie Spice 29
R
Rosemary 16-17-20-23
S
Saffron 16-17-21
Sage 10-16-17-22
Salad Herbs 7
Old Hickory Smoked Salt 9-19-21-23
Spaghetti Sauce Seasoning 14
Spice Parisienne 12-19-26
Summer Savory 3-11-16-17
T
Tarragon 9-10-16-17-22-26
Thyme 3-10-16-17-21-22-23
V
Vanilla Beans 28
Red Wine Vinegar 13
Red Wine Vinegar, Eschalot 6-9-27
Red Wine Vinegar, Garlic 6-9-27
Red Wine Vinegar, Tarragon 6-9-10-11-27
White Wine Vinegar 3-6-7
White Wine Vinegar, Sweet Basil 5-27
White Wine Vinegar, Tarragon 7
_New from_ SPICE ISLANDS
Instant Toasted Onions
SPICE ISLANDS Instant Toasted Onions are ready to use instantly without
tears, strong odors, and tiresome slicing or chopping. They immediately
impart the sweet, mild flavor of sauteed onions with an added crisp,
crunchy texture. Instant Toasted Onions give the delicious flavor of
sauteed onions to soups, casseroles, stuffings, and ground meat. Add
them to salads, sauces, dips and egg dishes without rehydrating for
crispest texture and fullest flavor.
Write to Spice Islands Company, South San Francisco, Dept. TO, for our
exciting new recipe leaflet on Instant Toasted Onions and other
seasoning suggestions.
_Handsome for your Kitchen Wall_
Spice Islands spice rack (illustrated on front cover) of imported
hardwoods in warm, glowing, walnut-toned finish. An accessory as
beautiful as it is useful!
1-shelf rock holds 8 Spice Islands jars
2-shelf rack holds 16 Spice Islands jars
3-shelf rack holds 24 Spice Islands jars
Ask for it at your grocer’s or gourmet shop.
SPICE ISLANDS
SPICES • HERBS • VINEGARS • TEAS ®
100 E. GRAND AVE.
SOUTH SAN FRANCISCO, CALIF.
_The Finest Flavors From Around The World_