Part 2

SOUPS TOMATO STOCK SPINACH TOMATO BORSCHT PEA CHOWDERS BEAN CLAM BEAN TOMATO SPINACH BOUILLON MINESTRONE CHICKEN MINESTRONE MOCK TURTLE ONION

FISH SHRIMPS COURT CREAMED SHRIMP HALIBUT GARNISH BROILED BOUILLON CRAB CLAMS SHRIMPS FOR FISH POACHED: CREAMED LOBSTER SOLE BROILED FILET OF HALIBUT, TUNA SHRIMPS, SOLE SALMON CLAMS, PRAWNS MACKEREL HALIBUT SALMON

EGGS OR SCRAMBLED OMELETTE HUEVOS OMELETTE CREAM CHEESE EGGS AUX FINES RANCHEROS COTTAGE CHEESE CREAM HERBES CHEESE CHEESE SCRAMBLED WELSH EGGS RAREBIT

MEATS LIVER STEWS POT ROAST PORK BEEF LAMB LAMB POT ROAST PORK SAUSAGE SWEETBREADS VEAL SAUSAGE SHISH KEBAB BEEF LAMB VEAL TRIPE VEAL MEAT LOAF LAMB

POULTRY VENISON FRICASSEE CREAMED MARINADES CHICKEN PIE AND GAME DUCK STEWS CHICKEN STUFFINGS CREAMED STUFFINGS PHEASANT CHICKEN GOOSE GUINEA HEN

VEGETABLES EGGPLANT BOILED CARROTS TOMATOES CABBAGE CARROTS SQUASH POTATOES ZUCCHINI CABBAGE BEETS NEW TOMATOES CARROTS PEAS LENTILS BEANS POTATOES ONIONS STEWED SPINACH BROCCOLI CELERY SPINACH TOMATOES ZUCCHINI

SALADS TOMATO ASPIC CHICKEN VEGETABLE COLESLAW FRUIT SEA FOOD MARINADES MIXED GREEN BEAN CUCUMBER COLESLAW CHICKEN FOR: BEET, TOMATO POTATO ORANGE ONION PEAR

SAUCES TOMATO ALL CREAM SAUCE SPAGHETTI CREAM (FOR MINT SPAGHETTI MARINADES BROWN SAUCE TOMATO FISH) ORANGE ESPAGNOLE SOUR CREAM TARTAR (FOR GAME) CHAMPAGNE BUTTER (FOR FISH)

DESSERTS FRUIT CUSTARDS FRUIT AND COMPOTE AND CREAMS COMPOTE BEVERAGES FROSTINGS ICES TEA

ROSEMARY SAFFRON SAGE SAVORY TARRAGON THYME

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