SPICES — PEPPERS — FLAVORING SEEDS 
SPICES—Whole and Ground 
Pkg. Per lh. 
Allanicey; Wholea).6 4.05 o8s . 14%0oz. §$ .10 $ .65 
Allepice, Ground sang. 2. sap -es 11% oz. 10 75 
Cassia Buds). 0.4 (aorta eur lige OZ. 10 85 
Cinnamon; Groundat. 2.3 stcs ee Oz: 10 1.00 
Cinnamon atickys |, .tea sates ee 1 oz. 10 90 
Gloves,s WhOlev a wanc tat eee eee 12 oz. 10 90 
Gloves} Grounds acne ure 12 oz. 10 1.25 
Ginger, Groundetrr. asta eae Oz, .10 1.35 
Ginger Roots..1-1.4,.6 4. eae oes Len Oz. .10 ris 
Mixed Shrimp Spices, Whole....1'2 oz. 10 85 
Mace. Ground gees over non Go loz: sLo 2.25 
Nutmeg, Wholejge'. crt ae ee - Rey # 15 1.40 
Nutmieg,, Ground 3..-.. ...c5-> th vey 2 015 1.25 
Paprika; (GIGUDOM eaten’: Lee Oz: .10 1.00 
Pumpkin (Pie Spicey. eras... 8 LY 22; 15 1.10 
PEPPER—Whole and Ground 
Pkg. Per lb. 
Black Pepper, Whole........... Te O20 go1,20 $3.00 
Black Pepper, Ground.......... 1 OZ, .30 3.25 
Cayenne Pepper, Ground....... ihe weve 10 90 
Orientale Chile Pepper, Whole..1 oz. 10 1.00 
Orientale Chile Pepper, Ground..1 oz. 10 1.00 
Mexican Chile Pepper, Whole...1!2 oz. 015 79 
Mexican Chile Pepper, Ground..2 oz. 15 85 
Petine Chile Pepper, Whole..... LigOz. .30 3.75 
White! Pepper, Ground: 2) =)... LE Wey 35 4.75 
White Pepper, Whole.......... OZ. 35 4.60 
MEAT SEASONING 
| Pkg. Per lb. 
Hamburger Seasoning .......... AwaOL melo 85 
Pork Sausage Seasoning 
(Withs Salt}iea:..\ye tater tek Zit FOZ 15 85 
Poultry soeasOningaae ye ee Lee OZe 15 1.50 
FLAVORING SEEDS—Whole 
and Ground 
Pkg. Per lb. 
Anise; (Stars Whole 42-4207 a iaOZ,a> bp eelO $ .65 
Anise, Seed, Whole............ 14 oz. 10 65 
Celery Seed, Whole ........... 132 0Z3 015 15 
Celery Seed, Ground .......... 12 oz. 15 80 
Cardamon Seed, Whole ........ LaeOZ: 45 5.65 
Cardamon Seed, Ground ....... Leer OZ. -45 5.65 
Caraway Seed, Whole.......... Ll.) 02. 10 60 
Caraway Seed, Ground.......... LeetOz: 10 65 
Celery Salt, Ground Ai..4.:0-0. ee Ze OZ; 10 50 
Coriander Seed, Whole......... 2 OR, 10 5 
Coriander Seed, Ground........ OZ, .10 .65 
Comino Seed, Whole........... yg ay # -10 Fai) 
Comino Seed, Ground.......... 142 oz. .10 85 
Dill. Seed, Whole..-<*. ws ee 1% oz. 10 50 
Fennell Seed, Whole............ YAO ay} 10 05 
Mustard Yellow Seed, Whole....2 oz. 10 .90 
Mustard Yellow Seed, Ground...1' oz. .10 .65 
Poppy Seed, Whole............  Raaet 8 10 65 
Sesame Seed, Whole........... 2°LOzi .10 15 
16 
HERBS—Whole and Ground 
Pkg. Per lb. 
Bay Leaves, Whole............ loz: 352-10 $ .55 
Curry" Powder, Ground 2.5.) nam Ty g0Z. -10 1.00 
MarjorampanGIOund sa. 5 cn e as Lieu OZ, 15 1.25 
Rosemary Leaveswaem acces Oz: -10 .90 
page a Ground 2 ei vc. ie eee LOZ: 20 2.00 
THyme;, Grounds aie ener 1% oz. 015 rh 
Savoryin GIOUNG. seer tee 1'2"0z, 15 75 
Tumeric,; Powders ce eee 1% oz. -10 75 
CREOLE SEASONING AND 
GUMBO FILE 
Pkg. Per Ib. 
Creole: Gumbo: Bile. Ses -4 ne ee 12 oz. aS $1.00 
POP CORN 
10 lb. 
Per Lots 
Lb. Per lb. 
Yellow Hybridiemiecttare - wae. ower pice $ .20 $ .18 
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 Japanese Chile Pepper or Red Hots. 
Two teaspoonful Comino, one teaspoonful Oregano, 
four small pieces of Garlic, one teaspoonful Ground Cori- 
ander. 
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 2'2 pounds of lean 
ground beef (not ground too fine); salt to suit taste, let 
cook slowly for two hours, using about four 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 Red Mexican or California pink beans cannot 
be had use either canned or dried kidney beans. 
