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Title: Collectors' Items
       Fifty Superb Recipes from Spice Islands

Author: Anonymous

Release Date: June 9, 2020 [EBook #62345]

Language: English

Character set encoding: UTF-8

*** START OF THIS PROJECT GUTENBERG EBOOK COLLECTORS' ITEMS ***




Produced by Stephen Hutcheson, Lisa Corcoran and the Online
Distributed Proofreading Team at https://www.pgdp.net

From Our Recipe File to Yours

From appetizers to desserts—it is our pleasure to share these choice recipes with you. We hope that you will make them as they were developed and tested—with the spices, herbs and seasonings of Spice Islands. You will appreciate why from the moment you open a Spice Islands jar.

For you who love to improvise with flavors and vary your own favorite recipes, an herb chart is included in this booklet. It is limited by space, but we think you will find it a useful guide in seasoning with herbs.

Remember—the purpose of an herb, like that of a spice, is to enhance, not dominate, the flavor of the food. So be selective when you experiment. Until the art of seasoning with herbs is mastered, use just one or two at a time.

Be especially sparing with the spices and herbs of Spice Islands, for they are exceptionally full-flavored. Only the finest of each species is used, and they come to you from Spice Islands exquisitely cured and radiantly fresh and fragrant.

SPICE ISLANDS HERBS are California grown on farms owned and operated by Spice Islands Company. In this way, select strains can be cultivated with a quality control impossible to duplicate. The fullest flavor of these herbs is yours because of the extreme care in growing, curing, and processing.

SPICE ISLANDS SPICES come from those faraway parts of the world where the finest grow—cinnamon from Viet Nam, nutmeg from the Isles of Banda, ginger from Jamaica, and pepper (such pepper!) from Java. Whatever it is, the very best is in your Spice Islands jar.

SPICE ISLANDS WINE VINEGARS are produced from fine wines of California’s Sonoma Valley, and have an incomparable bouquet and mellow tang. There is red wine vinegar plain or flavored with garlic, tarragon, or eschalot; white wine vinegar plain, flavored with basil, or a sprig float of tarragon.

SPICE ISLANDS TEAS are gathered at the peak of the season from the best gardens in Japan, Formosa, Indonesia, Ceylon, and India. There are eleven delectable blends—any will add an epicurean touch.

If the good things of life are for you, then let Spice Islands work its wonders in your cooking and enjoyment of good food.

“Dill ’n’ Onion Dip”

Mix together mayonnaise and sour cream. Add Shredded Green Onion, Shredded Parsley, Dill Weed and Beau Monde Seasoning; mix well. Let flavors blend for an hour. Makes about 1½ cups.

Beau Monde Dip

Crush herbs and mix thoroughly with other ingredients. Serve with crackers, chips, celery or carrot sticks.

Sour Cream Olive Dip

Combine Chicken Stock Base and boiling water; stir to dissolve. Add Instant Minced Onions and Worcestershire sauce. Let stand about 10 minutes. Stir in sour cream, minced ripe olives and Beau Monde Seasoning. Chill an hour or so for flavors to blend. Makes about 1½ cups dip.

Winter Relish (3½ Cups)

Combine cabbage, Green and Red Peppers, Onions, salt, and Celery Salt in a bowl; chill. Mix Vinegar, sugar, and Mustard Seed; stir well and toss lightly with vegetables just before serving.

Hearty Vegetable Soup (6 Servings)

Combine water and Beef Stock Base. Bring to a boil and add tomatoes, Instant Minced Onions, Bell Peppers, and Bouquet Garni for Soup. When soup is again boiling, add celery, carrots, potatoes, Beau Monde, salt, and Parsley. Simmer for about 30 minutes. Add remaining vegetables and rice. Simmer until vegetables and rice are done, about 20 minutes.

Tomato, Vegetable, Chicken Noodle Soups

Dilute one 10½-oz. can of Condensed Soup with one can of water. Bring to simmer. Add ⅛ teaspoon crushed SPICE ISLANDS BOUQUET GARNI for Soup. Let simmer for several minutes.

Mushroom Vichyssoise (6 Servings)

Melt butter; add Onions and cook over low heat 5 minutes. Stir Powdered Mushrooms and Beau Monde into chicken stock. Add to Onions along with potatoes. Simmer 25 to 30 minutes or until potatoes are done. Cool to lukewarm. Blend in electric blender 20 seconds. Stir in cream, chill thoroughly. Serve ice cold.

Basil French Dressing (6 Servings)

Blend dry ingredients separately, put in screw-top jar, add liquids and shake well each time before using. Particularly good with tomato or any green salad. Keep in cool place.

Green Goddess Salad Dressing (8 Servings)

The Green Goddess dressing originated some thirty years ago. It was named for the play in which George Arliss was starring and was first served at a testimonial dinner given him the opening night in San Francisco. Delicately flavored, its smooth consistency causes this dressing to fully coat each leaf in bowl.

Add lemon juice to cream, then mix with other ingredients. Serve with green salad. Superb on broccoli or asparagus in place of mayonnaise.

Coleslaw with Sweet Dill Dressing

Mix together sugar, salt, Celery Seed, Pepper, and Dill Weed. Beat in salad oil alternately with Vinegar with either electric mixer or rotary beater.

To make coleslaw:

Pour boiling water over 4 cups finely shredded cabbage. Drain at once. Dip in cold water. Drain thoroughly and chill. Toss with ⅓ cup Sweet Dill Dressing.

Poppy Seed Salad Dressing (Makes 1¾ Pints)

Blend all dry ingredients in a mixing bowl. Add lemon juice and Vinegar. Thoroughly mix with electric mixer at medium speed—then add olive oil slowly, 1 tablespoon at a time. After all the oil has been added, let beat at high speed for 15 minutes.

Parmesan Herb Dressing (Makes 1 Pint)

Tart with a lively tarragon flavor. Serve this on cooked, chilled artichokes; or cauliflower, string beans, asparagus, or broccoli, hot or cold.

Blend egg, Beau Monde, salt, Garlic Powder, Onion Powder, Paprika, Pepper, Vinegar, cheese. Add the oil, a little at a time, beating until thoroughly blended after each addition, until all is used. Continue beating until thick and very smooth. Stir in Salad Herbs.

Brown Sauce (2 Cups Sauce)

Excellent with roast beef. Indispensable when there’s not enough drippings to make gravy or to serve with some leftover slices when the gravy’s all gone. Use it as the basis of countless other sauces—and the classics such as Sauce Espagnole, Madeira Sauce, Ravigote, or Piquant Sauce.

Melt butter; stir in Arrowroot. Add Beef Stock Base to water and stir into butter and Arrowroot. Cook over low heat, stirring constantly, until thick and smooth. Add Pepper. Serve hot as a gravy, or use as a basis of other sauces.

Onion Gravy or Sauce (6 Servings)

A good sauce to serve with broiled hamburgers or liver; delicious, too, on leftover pot roast or other cold meat.

Melt butter; add onions. Cook about 5 minutes or until Onions are slightly yellow. Stir in Arrowroot. Add Beef Stock Base to water and add to onions. Cook over low heat, stirring constantly, until thick and smooth. Add Pepper. Serve hot.

Spice Islands Barbecue Sauce (Makes 1 Pint)

An outstanding California favorite—brings many compliments that will inflate your ego as a chef. Serve hot with hamburgers, meat loaves, spaghetti and meat balls. Serve cold as a relish with cold meats.

Blend dry ingredients and add to the liquids. Bring to a boil, then simmer 1 hr. over low heat.

Tartar Sauce (8 Servings)

Familiar to everyone, but still one of the most generally popular of the fish sauces.

Mix all together and serve with fried or broiled fish.

Beurre Aux Fines Herbes

Broiled steaks, lamb chops, even the breakfast eggs are all the better when cooked in herb butter.

Cream butter and Beau Monde. Crush Fines Herbes and cream into mixture. When stored, flavor becomes more pronounced.

Butter, Nepal

An interesting new butter for hot vegetables or seafood, seasoned with the gourmet’s pepper—Nepal.

Melt butter; add Lemon Peel, Beau Monde, Onion Powder, Tarragon Vinegar. Crush Tarragon, add to butter. Stir well and let stand 15 to 20 minutes for flavors to blend. Just before serving, heat but do not let butter brown. Add Nepal Pepper. Serve as sauce for hot cooked artichokes, broccoli, asparagus, broiled lobster or other seafood.

Herb Dumplings

Flavorsome, featherlight dumplings for meat stews, or chicken fricassee.

Mix all together and drop by teaspoonfuls on top of boiling stew. Cover pan tightly, and steam slowly for 12 minutes. No peeking—it will make your dumplings soggy. Sufficient for 2 quarts of stew or 8 persons.

Fricassee of Veal Mei Yen (4 Servings)

Veal is usually very flat, pallid in flavor. This recipe will give it character and give you a completely new entree.

Dredge veal in blend of Arrowroot and seasonings. Brown meat mixture in hot fat, cover and cook slowly until meat is tender. If meat should become dry, add ½ cup boiling water or meat stock.

Spice Islands Baked Ham Sauce

Blend all dry ingredients and mix with liquids. Cook in double boiler until raisins are plump.

Can be made and kept in refrigerator. Reheat as much at a time as you wish to serve.

Excellent on fried ham.

Meat Loaf (6 Servings)

Place bread crumbs in large bowl. Heat milk or other liquid to simmering, pour over crumbs. Crumble Bouquet Garni and stir into bread crumb mixture along with Instant Minced Onions, Green Peppers, Horseradish, Beau Monde, salt, and Mustard. Beat in egg. Add ground chuck and mix thoroughly. Shape into loaf and place in flat roasting pan. Bake in moderate oven (350° F.) for 1½ hours. Make gravy from pan drippings, if desired.

Macaroni Parmesan

Boil macaroni in salted water until tender. Drain. Rinse in boiling water. Add butter, cheese, Parsley, Spice Parisienne, Beau Monde, salt, Pepper. Toss until butter is melted and cheese and seasonings mixed throughout. Serve with Italian Braised Beef. If desired, pack macaroni into well buttered 1 quart ring mold. Set in 300° oven 15 to 20 min. Unmold on a heated platter and fill with “Italian Braised Beef” (Page 14).

Casserole “Cochon” (6 Servings)

Cut each link of sausage into 3 pieces. Fry slowly until well browned. Pour off all but 2 or 3 tablespoons of drippings. Stir in Onions and Garlic Powder. Cook until Onions are lightly browned. Add Powdered Mushrooms, tomato paste, Oregano, Bay Leaf, water, wine; mix well. Add Mei Yen, salt. Simmer 20 minutes. Meanwhile, cook macaroni in boiling salted water until tender. Combine with sauce and turn into large flat baking dish. Sprinkle with grated Cheddar cheese. Bake 25 minutes at 350° or until sauce is bubbling and cheese melted.

Sauerbraten (6 Servings)

Have butcher cover roast with a thin layer of suet and tie securely; place in a crock, glass bowl or unchipped granite or enamelware pan. Combine salt, Onions, Pepper, Bay Leaf, Whole Cloves, Red Wine Vinegar and water. Pour over meat. Let stand 1½ to 2 days, turning meat 2 or 3 times daily. Take meat out of liquid; dry. Brown meat on all sides in heavy frying pan. Place 14 meat in roasting pan. Make a sauce by adding Arrowroot to drippings in frying pan. Strain the pickling liquid and stir into frying pan. Cook until thick and smooth, stirring constantly. Add sugar, crushed gingersnaps, red wine and cook until creamy. Pour sauce over meat. Cover and roast in 350° oven until meat is done, about 2 hours. Baste frequently with sauce; if sauce seems too thick, add water. When meat is done, remove to platter. Stir sour cream into gravy. Serve meat and gravy with Potato Pancakes.

Spanish Rice (6 Servings)

An excellent casserole for a barbecue. SPICE ISLANDS Spaghetti Sauce Seasoning is the “secret” ingredient.

Cook Green Peppers, Onions in oil until tender. Add Spaghetti Seasoning, Beau Monde, rice, tomatoes. Mix thoroughly. Heat to boiling, add salt, pour into 1½-qt. casserole. Cover, bake 35 min. in 350° oven. Uncover, sprinkle with cheese, return to oven until cheese is melted.

Italian Braised Beef (6 Servings)

Combine Arrowroot, salt, Pepper, Garlic Powder. Roll meat cubes in mixture. Brown in olive oil. Stir in Onions, Powdered Mushrooms. Add bouillon, tomato sauce. Stir until sauce is thick and smooth and Mushrooms dissolved. Add wine, Beau Monde, Oregano, Sweet Basil, Mei Yen. Cover; simmer two hours until tender, stirring frequently. Add more water if sauce becomes too thick. Serve with Macaroni Parmesan (Page 12).

Savory Beef Stew (4 Servings)

Combine flour, Beau Monde, salt, Pepper, and Garlic Powder. Coat meat with seasoned flour and brown in a small amount of drippings, shortening, or oil in a heavy kettle or Dutch oven. Pour Beef Stock over browned meat; add wine, Bouquet Garni for Beef, tomato paste, mushrooms, and liquid. Cover and simmer slowly until meat is tender (2 to 3 hours). Add carrots and onions; when almost tender, add peas and continue cooking about 10 minutes or until peas are tender. Serve with steamed rice, noodles, or mashed potatoes.

SPICE ISLANDS HERB CHART

Remember! Season lightly when experimenting—and just one or two herbs to a dish. Just before using, pulverize herbs in palm of your hand.

Braciuolini (6 Servings)

A classic Italian dish. Serve it with spaghetti tossed in butter, SPICE ISLANDS Shredded Parsley, and grated Parmesan cheese.

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.

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.

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)

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.

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)

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.

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)

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.

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.

Cut fish into cubes; remove any skin and bones. Place 24 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.

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)

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.

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)

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.

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.

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.

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

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.

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)

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.

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 B C D E F G H I J K L M N O P Q R S T U V W X Y Z

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!

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

Transcriber’s Notes

• Silently corrected a few typos.
• Retained publication information from the printed edition: this eBook is public-domain in the country of publication.
• In the text versions only, text in italics is delimited by _underscores_.

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