12 The Tooles of Garry-nee-Dule 
SPICES 
We have frequently been asked to include various spices in our lists of 
food adjuncts and we are now offering a dozen of these most popular flavor- 
ing agents. We hope you will enjoy the fine quality of these new additions 
to our family of flavors. 
ALLSPICE (ground)—Flavor resembles a blend of cinnamon, nutmeg and 
cloves. Used in baking, puddings, relishes, etc. 
CHILI POWDER—Used in many dishes (especially Mexican)—sauces, 
stews, gravy. Try a little to “pep up” canned corn. 
CINNAMON (ground)—Pickles, cakes, sauces, and pastry. 
CLOVES (whole)—For roast ham, pickles, and hot teas. (% oz. and 1% oz.) 
CLOVES (ground)—Baked goods, puddings and soups. 
CURRY POWDER—A blend of several spices. Used in meats, fish, eggs, 
soups, stews, tomatoes and chowders. 
GINGER (ground)—Cakes, cookies, puddings, pumpkin pie. Try a dash 
of ginger with canned pears. 
MUSTARD, YELLOW (ground)—Flavors meats, sauces, gravies, deviled 
eggs and salad dressings. 
NUTMEG (ground)—Puddings, sauces, custards, doughnuts, eggs, and 
certain vegetables. 
PAPRIKA (powder) or SWEET PEPPER—Mild flavor, for fish, cream 
cheese, tomato juice, salads, etc. A source of Vitamin C. 
PEPPER, BLACK (ground)—Used in meats, vegetables, sauces, etc. 
PEPPERCORNS (whole)—For pickling, stews, soups, meats, etc. 
(1% oz. and 2'4 oz.) 
TURMERIC (powder)—For pickles, meats, sauces, etc. Often used as a 
blend with mustard. 
PRICE—— 
Glass@Jar, containing approximately 1% °0z. 40.) ee coc 
GlasssJaraconlainmeeapproxinately 242 (07 ae ee 50c 
Suggestions for use are packed with each order of culinary herbs, 
Please note that prices include delivery charge paid 
anywhere in this country, on ORDERS OF $2.00 OR MORE. 
On Orders of Less Than $2.60, add 10c for Postage 
(Also 10c for Each Separate Shipment Amounting to 
Less Than $2.00) 
ENGLISH STUFFING FOR DUCK AND GOOSE 
(Sage and Onion) 
1 medium sized loaf bread 1 teaspoon ground sage 
1% cup chopped celery % teaspoon ground thyme 
2 Tablespoons chopped parsley 1 teaspoon salt 
4 onions ¥e teaspoon pepper 
1 quart water 
1. Cut crusts off fresh white bread. Crumble into as fine crumbs as 
possible. Add celery and parsley. 
2. Boil onions, sliced, in water. When tender, drain and chop into 
small pieces. 
3. Add seasonings. Mix thoroughly. Add to bread, moistening with a 
little of the liquid drained from the onions. 
—Florence La Ganke Harris in Flavor’s the Thing. 
