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176 THE BLUE BIRD CooK BooK

Cumin—Whole and ground: add %4 to Y2 teaspoon to Mexican hot dishes, stews,
meat balls, chicken.

Curry Powder—Add sparingly (2 to 1 teaspoon) to sauces, soups, stews, eggs, rice,
vegetables, meats, fish. Add dash to salad dressings.

Dill— Whole: add in varying amounts to pickles. Add about %4 teaspoon to sauerkraut
while cooking. Add 1 to 2 tablespoons to water when boiling lamb.

Garlic Salt—Add 14 to 1 teaspoon to foods where the flavor of garlic and salt is desired.

Ginger—Ground: use 1% teaspoon or more in cakes, cookies, gingerbread, spiced
desserts, barbecue sauces.

Mace—Blades: add 2 or 3 to fish and fish sauces, preserves, cooked fruits. Ground:
add 1% teaspoon or more to cakes (especially pound cake), cookies, apple pies,
dumplings, puddings, cooked potatoes, baked bananas.

Marjoram—Leaf or ground: add 1 or more leaves or Y% teaspoon to stews, soups,
meats (especially lamb).

Mustard—Seed: add 2 to 1 teaspoon in pickling, meats, fish. Add few to soups.
Use as garnish in salads. Dry or powdered: use 1% to 3 teaspoons in meats,
sauces, gravies, cream cheese spreads, stuffings, creamed fish.

Nutmeg—Ground: add from a pinch to 1 teaspoon to desserts, dessert sauces, cooked
fruits, milk, eggs, beverages, custards, baked goods, chicken soup, creamed
spinach.

‘Onion Salt—Add wherever flavor of onion and salt is desired, using 1 to 3 teaspoons.

Oregano Leaves—Add 14 to Y2 teaspoon to meat dishes, stews, soups.

Paprika—Ground: add from a dash to 1 teaspoon to fish, salad dressings. Use as
garnish wherever red color is desirable, as on sweet corn, and for browning with
flour, as paprika chicken or veal.

Poppy Seed—Sprinkle over rolls, breads, biscuits, cookies. Use in salad dressings,
cheese spreads, stuffings. Use as garnish for soup.

Rosemary Leaves—Add 2 to 3 or more leaves to stews, meats, soups.

- Saffron—Add %4 to Y2 teaspoon to buns, cakes, candies, puddings, or where yellow

color is desirable.
Sage—Add 1% to 2 teaspoons to stuffings, meats, meat loaves, rice. Add dash to
cream soups, vegetables.

Sesame Seed—Use 1 to 3 teaspoons in doughs, batters or breads. Sprinkle generously
in salad dressings, cheese spreads, on toast.

Thyme—Add about 2 teaspoon to soups, stews, stuffings, meats, poultry stuffings,
casserole dishes.

Turmeric—Add sparingly (% to 1% teaspoon) in pickling, soups, stews, meats, and
casserole dishes.

SUBSTITUTIONS OF INGREDIENTS

1 tablespoon cornstarch use 2 tablespoons flour

1 whole egg use 2 egg yolks plus 1 tablespoon water

1 whole egg use 2 egg yolks

1 cup fresh sweet milk use Y2 cup evaporated milk plus Y2 cup water

1 cup fresh sweet milk use powdered milk plus water (as directed on pkg.)
1

cup fresh sweet milk use 1 cup sour milk or buttermilk plus Y2 teaspoon
soda (decrease baking powder 2 teaspoons)

1 cup sour milk or buttermilk use 1 tablespoon lemon juice or vinegar plus
enough fresh milk to make 1 cup

1 square unsweetened chocolate use 3 tablespoons cocoa plus Y2 teaspoon
shortening

1 cup honey use 34 cup sugar plus 1% cup liquid
1 cup canned tomatoes use about 1/2 cups cut-up fresh tomatoes, cooked
10 minutes.