SPICES — PEPPERS — FLAVORING SEEDS 
SPICES—Whole and Ground 
Pkg. Per lb. 
‘Allspicey: WhOlema ris yeni eter 14% oz. $§$ .10 $ .60 
FAIS Dice mG YOUNG aimee teins iter: 2IOZ: 10 65 
C@assias BUCS Byte. cr cretie ets Oz: -10 79 
Cinnamon caLOUlC mayan erie ie OZ: 10 -90 
Cinnamon succes een eke Oz: 10 85 
Cloves; Whole meer cre creases tere: 1% oz. 10 09 
Cloves: GrounGmeetae reer 1% oz. -10 65 
GingGete Groun ies minitrde pastes 1% oz. 10 65 
CINGeTAROOt Mer mierottec ceierd shetene = Ia (eya. -10 65 
Mixed Shrimp Spices, Whole....1' oz. -10 -60 
Mixed Shrimp Spices, Ground...1¥2 oz. 10 19 
Mace me Groundiart sae miclrtericiesee OZ: 15 2.00 
INKaeTY=fep, WWAKIED Saad acncagdvens Oz: -10 95 
INUtMe ci GTOUn Geet mieietetretretar Oz: 10 95 
Paprika GrOUNG snr iter lteter ILD Oye 10 85 
PUM pPKINE Lew SPICE ese aereteieial te LOZ. 10 1.10 
PEPPER—Whole and Ground 
Pkg. Per lb. 
Black Pepper, Whole........... IL fey BS AL $2.00 
BlackePeppery mG TOUNC speverietener ir 1 oz. 20 2.25 
Cayenne Pepper, Ground....... 1% oz. -10 1.25 
Orientale Chile Pepper, Whole. .1 oz. -10 1.25 
Orientale Chile Pepper, Ground. .112 oz. -10 125 
Mexican Chile Pepper, Whole...2 oz. 10 75 
Mexican Chile Pepper, Ground..2 oz. -10 85 
Petine Chile Pepper, Whole..... OZ: 20 2.25 
White Pepper, Ground.......... Ioz: -20 2.25 
White Pepper, Whole........... OZ 20 2.25 
MEAT SEASONING 
Pkg. Per lb. 
Hamburger Seasoning .......... Za OZ sO eLO 
Pork Sausage Seasoning (No Salt).1' oz. -10 
Pork Sausage Seasoning 
(With Sal0e sorercc: aiactcmn ena 12 oz. -10 
Poultry Seasoning .....'........ oz: 10 
FLAVORING SEEDS—Whole 
and Ground 
Pkg. Per lb. 
Anisen Staley WhOleye eee ei Ih -gopay 8S lf) $1.10 
Anise, Seed, Whole............ 1% oz. 10 65 
Celery Seed, Whole............ 12 oz. 15 60 
Celery Seed, Ground........... I2y0z: 15 65 
Cardamon Seed, Whole......... OZ: 620) 3.50 
Cardamon Seed, Ground........ Oz, 4s) 3.50 
Caraway Seed, Whole.......... Oz: 10 60 
Caraway Seed, Ground.......... OZ: 10 65 
Celery Salt, Ground............ 12 oz. -10 .60 
Coriander Seed, Whole......... ZiOZ: 10 45 
Coriander Seed, Ground........ Zaz 10 50 
Comino Seed, Whole........... ZOZ: 10 aR 
Comino Seed, Ground.......... ZaeOZ: 10 80 
DilleSeeda whole v1. ere ania 2 OZ. -10 45 
Fennell Seed, Whole............ Za OZ. 10 55 
Mustard Yellow Seed, Whole....2 oz. 10 A5 
Mustard Yellow Seed, Ground...2 oz. -10 65 
Poppy Seed, Whole............ il feya 10 65 
Sesame Seed, Whole...... fee x 2g0O2: -10 AS 
HERBS—Whole and Ground 
Pkg. Per lb. 
Bay Leaves, Whole............. 2) 0z.8 LO $ .55 
Curry Powder, Ground.......... 12 oz. 10 75 
MarjOramn GLOUn Caner eatrenernee OZ: 15 -90 
Rosemary Leaves .............. ty (o¥A, 10 50 
Sagew Ground sace-tactcr erie OZ: 15 75 
Ay iarovey, (ExCoyibeYel Ant aogdoanude 1% oz. <ul .60 
DaViOLyse GLOUN Generar Teer loz. LS HE 
inbboassats, WINS oonoacecsoccne ZaeOZ: -10 75 
CREOLE SEASONING AND 
GUMBO FILE 
Pkg. Per lb. 
Creole Seasonings ............. OZ 7a peel $1.10 
Creole Gumbo File............. 1% oz. -10 85 
POP CORN 
10 lb. 
Per Lots 
Ie). Per lb. 
Wellow#H y bridiippsremncs a cere etter e cesta $ .20 $ .18 
Keep in cool place. When Pop Com 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 Japanese Chile Pepper or Red Hots. 
One teaspoonful Comino, one teaspoonful Oregano, 
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 until 
thoroughly 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 22 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. 
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