SPICES — PEPPERS — FLAVORING SEEDS 
SPICES—Whole and Ground 
Pkg. Per lb. 
Allspice, Whole ............... 14%zoz. §$ .10 $ .60 
Allspice;«Ground ee ces eee 1% oz. 10 65 
Cassia g buds fom.cmerer. ce ce saes: 1% oz. 10 75 
Cinnamon, Ground jan. 27-40-06. OZ: ale 90 
Cinnamon tick merrier Cte Ze Oz 15 85 
Clovesa, Whole duncan atthe cre 1% 02. 10 55 
Cioved.c GIOund Gran. fe eine asin 112 oz. 10 65 
Ginger, Ground Mer s.sentel aie 1% oz. 10 65 
CRO CIE OObs creme tar nn eet. 12 oz. 10 65 
Mixed Shrimp Spices, Whole....1¥2 oz. 10 60 
Mixed Shrimp Spices, Ground...1'% oz. 10 75 
Macen GlOUNC eae et cn sre s Oz 25 2.19 
INUEMEG a W NOLO sew oes ye te eens Oz: ay) 1.60 
NULNe Crs GTOUNC seri nt ae cite imOze AS 1.65 
Papiind GrOUNC Eat, eee cee Oz AS 85 
PumpEi (Pie Spices... . «1c. ece Oz: 10 1.10 
PEPPER—Whole and Ground 
Pkg. Per lb. 
Black Pepper, Whole........... Zn OZ ae mel $ .80 
Black Pepper, Ground.......... ZaOZ: 15 90 
Cayenne Pepper, Ground....... Zee OZ: 15 -90 
Orientale Chile Pepper, Whole..2 oz. 15 95 
Orientale Chile Pepper, Ground.2 oz. AS 90 
Mexican Chile Pepper, Whole...2 oz. 15 85 
Mexican Chile Pepper, Ground..2 oz. 1S 90 
Petine Chile Pepper, Whole....1 oz. 20 2.25 
White Pepper, Ground.......... 2a OZ. 15 1.10 
White Pepper, Whole........... ZaenOZ: Lo 1.00 
MEAT SEASONING 
Pk. Per lb. 
Hamburger Seasoning .......... 1¥2 oz; $,.10 $ .70 
Pork Sausage Seasoning(No Salt).2 oz. 15 1.10 
CWiths Saltimcs,tcidelscrar ne aes.6 172107. 10 50 
Poultiva seasonings veer tier ZeenOZs 15 90 
FLAVORING SEEDS—Whole 
and Ground 
Pkg. Per lb. 
Anise, Star, Whole............. 1%oz. §$ .10 $ .65 
Anise, Seed, Whole............. Oz 10 85 
Celery Seed, Whole............ 12:02. 10 60 
Celery Seed, Ground........... 12 O72: 10 65 
Cardamon Seed, Whole......... le Ozs .25 3.00 
Cardamon Seed, Ground........ I OZz 25 2.75 
Caraway Seed, Whole.......... li Oz. 10 75 
Caraway Seed, Ground......... Tay 02: 10 75 
Celery’ Salt? Ground ......0..9 456 11% oz. 10 45 
Coriander Seed, Whole......... ZeenOZs 10 45 
Coriander Seed, Ground......... ZO Ze 10 50 
Comino Seed, Whole........... i (oy4. 10 75 
Comino Seed, Ground.......... OZ 10 80 
DillgSecd mW holetmence. wastes Zeno: 10 45 
Fennell Seed, Whole........... 112 oz. 10 .70 
Mustard Yellow Seed, Whole....2 oz 10 45 
Mustard Yellow Seed, Ground...2 oz. 10 55 
Poppy Seed, Whole............ bez: 10 65 
Sesame Seed, Whole............ 1% oz. 10 75 
HERBS—Whole and Ground 
Pkg. Per lb 
Bay Leaves, Whole............. 1¥%oz. §$ .10 $ .50 
Curry Powder, Ground.......... 1% oz. 10 75 
Lavender Flowers ............. Oz: 29 2.25 
MarjoraneGroundia. eee LOZ 15 95 
Rosemary Leaves .............. Zen OZ; 10 09 
Sage; Grounds cen ee ee Ye. ol 95 
Thymes GrOuncl mene rer 142 oz sé 75 
Savoryim GrOUn Clearer eee 1% oz. AS 75 
Tumenca Pow deren ian eer 1% oz. 10 65 
CREOLE SEASONING AND 
GUMBO FILE 
Pkg. Per lb. 
Creole Seasonings ............. ZenOZ aOe.LS $1.10 
Creole Gumbo File............. De OZs 15 .90 
POP CORN 
10 lb. 
Per Lots 
Lb. Per lb. 
SouthmAmencanssvellowaenneie eine $ .15 $ 1342 
Keep in cool place. When Pop Corn becomes too dry 
it will not pop. 
MEXICAN CHILE RECIPE 
With Separate Ingredients, Whole or Ground 
One-fourth pound Chile Peppers (chopped fine without 
seed). 
One teaspoonful Orientale Chile Pepper or Red Hots. 
One teaspoonful Comino, one teaspoonful Oregano, 
one teaspoonful ground Coriander, four small pieces of 
Garlic. 
Two pounds of Boiling Beef, chopped fine, and a small 
piece of suet. 
Mix all together; add a little water and boil uatil thor- 
oughly done. 
Cook two pounds of Beans separately, as follows: Soak 
the beans overnight in water, to which a little baking soda 
has been added, pour off the old and add fresh water, salt 
and some lard, or a piece of bacon; boil until tender. 
When serving, put the beans in a dish, then pour the 
chile over them. 
MEXICAN CHILE RECIPE 
With Harnden’s K. C. Brand Chile Powder 
Put one-half pound of ground beef suet in kettle, let 
render for five minutes. Then add 2% pounds of lean 
ground beef (not ground too fine); salt to suit taste, let 
cook slowly for two hours, using about three tablespoon- 
fuls of Harnden’s K. C. Brand Chile Mixture or Powder 
about 30 minutes before meat is through cooking; use but 
little water until the mixture has been added and then 
a small quantity only, as too much water destroys the true 
flavor of Chile Con Carne. Cook beans separately and mix 
when ready to serve; use about one-third as many beans 
as chile. If Pinto or California pink beans cannot be had 
use either canned or dried kidney beans. 
HOW TO COOK SHRIMP 
For 5 lbs. of Shrimp: Put 1142 cups Shrimp Spices in 
water and boil for 20 minutes, then add ¥% cup salt and 
Shrimp and boil for about 45 minutes. 
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