SPICES — PEPPERS — FLAVORING SEEDS 
SPICES—Whole and Ground 
Pkg. Per lh. 
Allspicen Whole .iiai ies cane TY2%0z.. °$..10 $ .65 
FAISDICE A GYOUNC ee. erie ree D2) (oy, 10 the 
Cassia we DUdSe cvs ewe Nee te Moteur: lnoz: 10 85 
GAnndinon, GlOUNG Goa. one ort. OZ 10 1.00 
Cinnamon clicker rere ere TOz: 10 .90 
Cloviesmm W DOLE es eee crrerie re 1% oz. 10 1.15 
Glovesm Ground gery aeiceice ce oie 1% oz. 10 1.35 
Ginger: Groundila. see it aan OZ 10 1.35 
Ginger Nootewe acdsee eae. Oze 10 1.15 
Mixed Shrimp Spices, Whole....1% oz. .10 »-.85 
IMiYelsy, (Eagolbbetel Cocca ccomabu oer OZ 15 2.25 
INutinecgae Wiholesemn erat, tte cist OZ: BLS 1.25 
Nutmecwe Ground merit ritrs Loz: SMS 1.25 
Wrejordiley, Caneybbavel oo co cocnadooce Oye 10 95 
Pumping Piego pice ean. Oz: 15 1.10 
PEPPER—Whole and Ground 
Pke. Per lb. 
Black Pepper, Whole........... 1 072 15).25 $3.45 
Black Pepper, Ground.......... I Tey. .30 3.45 
Cayenne Pepper, Ground....... ozs 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'% oz. ol AN) 
Mexican Chile Pepper, Ground..2 oz. els 85 
Petine Chile Pepper, Whole..... oz: 30 3.75 
White Pepper, Ground ......... Oz: 35 4.00 
White Pepper, Whole.......... I (eva -35 3.85 
MEAT SEASONING 
Pkg. Per lb. 
Hamburger Seasoning .......... DP (ys, fs pile 85 
Pork Sausage Seasoning 
(With Boalt) sos, Geen. OZ: 15 85 
Roultrye seasOningan at teria aie eeOZzs 15 1.50 
FLAVORING SEEDS—Whole 
and Ground 
Pkg. Per lb. 
Amisemotara WHOLE EE en nner ee OZ-eepes LO $ .65 
Anise, Seed, Whole............ 12 oz. 10 65 
Celery Seed, Whole ........... 1% oz. 15 hs 
Celery Seed, Ground .......... 1% 02: 15 .80 
Cardamon Seed, Whole ........ iO .50 5.65 
Cardamon Seed, Ground ....... Oz .50 5.65 
Caraway Seed, Whole.......... Lm, 02: 10 60 
Caraway Seed, Ground.......... OZ 10 65 
Celery -Salt; Ground,.....5..% sist..." 4 Yh ye 10 90 
Coriander Seed, Whole......... Yk (9yA: 10 45 
Coriander Seed, Ground........ OZ 10 .65 
Comino Seed, Whole........... RB (yr 10 75 
Comino Seed, Ground.......... 12 oz. 10 85 
Dill SeedsmewW hole seer acetone: 12 oz. 10 .50 
Fennell Seed, Whole............ ZenOZ: 10 95 
Mustard Yellow Seed, Whole....2 oz. 10 .50 
Mustard Yellow Seed, Ground...1'2 oz. 10 .65 
Poppy Seed, Whole............ Deez 10 65 
Sesame Seed, Whole........... J (hee 10 75 
HERBS—Whole and Ground 
Pkg. Per lb. 
Bay Leaves, Whole............ LOZ Saal 0 5 .55 
Curry Powder, Ground......... Le Oz 10 1.00 
Marjoram, Ground ...:.......3 Loz: ALS 1.25 
Rosemary Leaves ............. oz .10 50 
Sage, Ground Aner oa cies G 1ROZ: .20 2.00 
thyme, Grounds, i547: ae fens 1% oz. 15 75 
DAVOLY ae TOUNCL © phen, oAicte cteaga 6 oe 1% oz. 15 75 
hbase, INNES Eo chodannodacc 1% oz. 10 ifs 
CREOLE SEASONING AND 
GUMBO FILE 
CreolesGumboerlleseeeeennacio: 1% oz. 15 $1.00 
10 lb. 
Per Lots 
Lb Per Ib 
Yellows HV. bride aeae moms oper acta its $ .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 ieaspoonful 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 smal] 
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% 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. 
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