SOUPS - SAUCES
POULTRY - FISH - MEAT

EGGS - CHEESE

FRUITS - SALADS -
VEGETABLES

BAKING
MISCELLANEOUS

GINGER WHOLE

Whole root of the ginger plant
which has been cracked into
small pieces. 1 tsp. Ground
ginger equals 10 - 12 pieces
about the size of peas.

Good with any white fish. Split
a one inch piece and add to
marinades for chicken or beef
Teriyaki. Rub over raw legs of
lamb.

TWO MEALS PRODUCED
WITH THE SAME FACILITIES
CAN BE AS DIFFERENT AS
WINE AND WATER; THE DIF-
FERENCE IS THE NARROW
MARGIN OF A FEW CENTS
WORTH OF SEASONING.

* USE NABOB SPICE.

Wonderful added to canned
pears before processing. Use
in pickling vegetables and
fruits.

FOR GOOD FRIED RICE
USE NABOB SPICE.

HAMBURGER SEASONING

A special blend of spices and
herbs made to enhance the
flavor of hamburgers.

Use generously on hamburger,
chops and steaks for a wonder-
ful new flavor. Puts a sparkle
in meat sauces and meat loav-
es.

SPICES ARE AN INEXPENSIVE METHOD TO MAKE EVEN THE
DULLEST MEALS FRAGRANT AND INVITING

Can be added to soups, stews
to enhance the flavor. Won-
derful in ravioli.

HERBS FINE

Balance blend of sweet herbs,
a blend of French tradition.

All roasts, kidneys, meat loaf,
hamburgers, cod halibut, poul-
try, game gravies, sauces.
Adds a lift to most soups as
well.

Cheese and eggs of all kinds,
all creamed sauces. The basis
for making herb butter and
dips.

Sprinkle over
tables.
tables.

cooked vege-
In sauces for vege-

Gives a uniform product for
making your favorite recipe
again and again with the same
good results.

INSTANT HORSERADISH

Plant belonging to the mustard
family, with a large, parsnip-
like light colored root.

Sauces for seafood cocktail,
dips and spreads. Use with
all steaks and beef.

Sauces for vegetable salads
and pickles.

Rehydrate by adding two parts
water to one part horseradish.
Always rehydrate before using.

ITALIAN SPICE BLEND

A delightful blend of ground
flavorful herbs and spices to
add zest to all Italian and Euro-
pean cookery.

Minestrone soup. Just made
for spaghetti sauce, pizza and
all Italian dishes. Combine with
butter to rub on meat before
cooking.

Add a dash to omelettes and
soufflés for that continental
flavor.

Adds a spark to salad dress-
ings for many different types
of salads.

Sprinkle over buttered french
bread before putting it in the
oven to heat.

LEMON PEEL

Thinly pared outer rind of a
tree-matured fruit of the lemon
tree.

Add to creamed sauces and
marinades for veal. Basting
sauces for chicken and lamb,
and glazes for ham. Court-
bouillon for fish.

Custards.

Sprinkle over fruit salads. Com-
bine with whipped cream for
desserts (before whipping).

1 tsp. Lemon Peel equals 1
tsp. fresh lemon or Y2 tsp.
lemon extract. Add to dough
of all types of breads. Add to
all desserts, sauces, etc.

MACE (Spice)

Fleshy skin that covers the
nutmeg. Grows in Grenada,
Indonesia and India. Flavor is
slightly reminiscent of Nut-
meg.

Sprinkle on fish before broil-
ing or frying. Skinless sau-
sages, oyster stew, scalloped
fish. soups and sauces. Lamb
or veal chops.

Add a dash to creamed eggs, :

Welsh rarebit and cheese sau-
ces. White sauces.

Apple puddings, French dress-
ing for fruit salads. Add to
creamed vegetables. Sprinkle
on whipped cream. for fruit
salads. Good addition to bak-
ed apples, all stewed fruits.

Use ¥% tsp. for six servings.
Essential in making ginger-
bread. Contributes exotic fla-
vor to all cakes. Valuable in
chocolate dishes, sweet rolls
and doughnuts.

MARJORAM (Herb)

Herb of the mint family import-
ed from France and Chile. An
aromatic sweet flavor that per-
meates food being cooked.
Use 2 tsp. for four servings.

Best in clam bouillon. Add to
stuffings. Delicious combined
with other herbs in soups,
stews, sausage and poultry.
Sprinkle over lamb chops while
cooking. Broiled baked or
creamed fish. Head cheese.

All egg dishes.

Add to water in cooking peas,
carrots, spinach and green
beans. Improves all bland fla-
vored vegetables.

__

FOR A SPICY NEW ZEST
NABOB is BEST.