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. (7% 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— 
Gless Jar, containing approximately 1% oz, ..........:......0.4 are 20C 
Glass*Jar,containing approximately 242 02.°....0...7....9...7 ee 50c 
HERB GARDEN EGGS 
6 eggs, hard boiled Butter 
3 tablespoons minced herbs 1 cup cream 
(Thyme, Basil, Savory, Marjoram, 2raw eggs, well beaten 
fresh Parsley) salt and pepper 
Boil the eggs hard. Take from the shells when cold, and coarsely chop. Cook 
the minced herbs in butter for five minutes, but do not allow to brown. Add 
to this the cup of cream and the well-beaten raw eggs, and the salt and pepper. 
Pour the mixture over the chopped eggs in a baking dish. Sprinkle with 
grated Swiss cheese, and bake at 350° F. for fifteen or twenty minutes, or 
until lightly browned. 
—Herman Smith in Stina, The Story of a Cook. 
SPICY TOMATO JUICE 
2 cups tomato juice i teaspoon Tarragon 
ly teaspoon salt 1 teaspoon Basil 
lg teaspoon cayenne ¥g teaspoon finely minced onion 
few grains of cinnamon 2 tablespoons lemon juice 
1 teaspoon sugar 1 teaspoon orange juice 
1. Extract tomato juice from uncooked tomatoes. Add salt cayenne 
sugar, crumbled dry Tarragon and Basil and finely minced onion. ; 
Let stand one hour. Strain. Chill. 
3. Add fruit juices at serving time. 
—Florence La Ganke Harris in Flavor’s the Thing. 
