SOUPS - SAUCES
POULTRY - FISH - MEAT

EGGS - CHEESE

FRUITS - SALADS
VEGETABLES

BAKING
MISCELLANEOUS

CHILI POWER (Blend)

A blend of Chili Pepper and
other spices. A basic spice for
Mexican dishes.

Oyster cocktail, meat sauces,
meat gravies, ground meats,
shellfish, fish sauces, pot
roasts.

Egg dishes, cottage cheese,
devilled eggs.

Excellent addition to Guaca-
mole. Garnish for vegetable
salads. Add to tomato juice,
cream style corn. Use in
French dressing.

A “must” for Chili Con Carne
and other Mexican and Span-
ish dishes to impart that spe-
cial “Chili” flavor. Also used in
many pickles.

CHILI PEQUINS

Very, very small red peppers
grown in Mexico and Southern
States.

Used to make hot sauces and
Tabasco sauce. Spanish sauce
for meats.

FOR FOOD WITH ZEST —
NABOB IS BEST.

Chili Con Carne, tamales, pick-
les (add one chili to vinegar
for salads).

Use sparingly. Add one Chili
to each jar of dill pickles.

CRUSHED CHILLIES

These same very small red
peppers crushed to a uniform
size.

Used to make hot sauce and
Tabasco sauce. Spanish sauce
for meats.

FOR FOOD WITH ZEST —
NABOB |S BEST.

Chili Con Carne, tamales, pick-
les (add to Vinegar for salads).

Use sparingly. Add one chili
each jar of dill pickles.

CINNAMON GROUND (Spice)

Aromatic bark of the Cinnamon
tree grown mostly in Ceylon.

A delightful addition to fruit
soup. Soups, sauces, iced
soups, stews-spicy pork chops,
meat pies.

Cottage cheese, cream
cheese, French toast, sprinkle
on custard, puddings, eggnogs.

Apple crisp, stewed apples,
sweet potatoes; sprinkle on
fruit, fruit salads, fruit com-
potes.

Good in chocolate cake and
pudding. Used widely in baking
pies, cakes, cookies, puddings
and cinnamon rolls, sprinkle on
rice puddings.

STICK CINNAMON (Spice)

Milder in flavor than Cassia
bark.

YOU COOK WITH A CONNOISSEUR TOUCH WHEN YOU USE
NABOB SPICES AND HERBS

To flavor pickles, preserves,
fruit. Imparts a wonderful new
flavor to hot lemonade.

Good used in cocoa, choco-
late and other hot beverages
and as “spoons’’ for after din-
rar coffee.

WHOLE CLOVES

The whole nail-shaped buds,
of a tree grown in Zanzibar,
Indonesia and Madagascar.
Remove before serving unless
used as a garnish.

Used to garnish and flavor
baked ham. Good in pickled
herring.

USE NABOB SPICE
YOU ALWAYS SHOULD
IF YOU WANT FOOD
THAT’S REALLY GOOD

Used in pickling fruits and
vegetables.

FOR MEALS THAT ENTICE
USE NABOB SPICE.

CLOVES GROUND (Spice)

Powdered buds of a tree grown
in Zanzibar, Indonesia and
Madagascar.

Barbecue sauce, split pea
soup, potato soup. Wonderful
in baked ham sauce. Sprinkle
on baked fish. Rub on ham
before baking. Wine sauce,
ham spreads and dips.

Scrambled or creamed eggs.
Pickled eggs.

Fruit pies stewed rhubarb.
Sprinkle on squash, beans and
sweet potatoes, Harvard beets
and tomatoes.

Home canning. Used in mince-
meat, fruit cake, Xmas pud-
dings and cookies, cakes and
other baked items. A real treat
in apple-sauce cake.

CORIANDER SEED (Whole)

Fragrant dried fruit of a small
piant whose flavor resembles
Lemon Peel and Sage. Grown
in Morocco and Argentina.

Vegetable - beef soup, marin-
ades, bouillon, stuffed fish,
poultry. Rub on pork before
roasting. Usual seasoning ‘for
sausage. Add to ground beef
for various combination dishes.

Egg sauces, devilled eggs.

Apple pie, mixed green salads,
fruit compote, green beans,
tomato sauce.

HERE’S GOOD ADVICE
USE NABOB SPICE.

CREAM OF TARTAR

Meringues.

Angel food and chiffon cakes,
glazes, 2 tsp. Cream of Tartar
and 1 tsp. baking soda to 4
cups flour.