12 Garry-nee-Dule 
Sea ees 
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. 
TURMERIC (powder)—For pickles, meats, sauces, etc. Often used as a 
blend with mustard. 
PRICE— 
Glass*Jar tcontainine a ppLoximatel yl 40 0 Ze a 2oC 
Glass Jar, containing approximately. 2721020. ee 50c 

“Any one of these simple vegetables (squash) of strong flavor is delicious 
if when cooked it is helped with sour cream and thyme, basil, or chive. And 
if time is pressing, any one of them may be simply cooked in salt water, 
mashed and topped with any kind of herb butter and leman juice.” 
—Leonie de Sounin in “Magic in Herbs.”’ 
BAKED EGGS aux FINES HERBES 
4 very large tomatoes Minced herbs 
Grated Parmesan cheese 4 eggs 
Skin the tomatoes and cut a hollow in each into which drop one raw egg. 
Sprinkle with salt, pepper and 14 teaspoon (% if dried) per egg of the follow- 
ing combination: Basil, Thyme, Tarragon and either Chervil or Parsley. 
Sprinkle heavily with the cheese, place close together in a well buttered dish 
or in large muffin pans and bake in a 350 degree oven for 20 minutes. Serves 
4. With a green salad and English muffins You Have Lunched! 
—Isabelle Gaylord in “Cooking With an Accent.” 
HERB GARDEN EGGS 

6 eggs, hard boiled Butter 
3 tablespoons minced herbs (Thyme, 2 Raw eggs, well beaten 
basil, savory, marjoram, fresh Salt and pepper 
parsley) 
Boil the eggs until hard. Take from the shells when cold, and coarsely 
chop. Cook the minced herbs in butter for 5 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.” 
