SPICES AND CULINARY HERBS 
Allspice. Used for flavoring cakes, frost- 
ings, puddings, soups, jellies, sauces, 
pickles, chow-chow, picealilli, ete. It is 
often used with cloves, nutmeg and cin- 
namon. 
Asafoetida. Used aS a condiment in 
Balkan States. 
Bay Leaves. Used with soups, stews, 
beef roasts, gravies, sauces, pickles, etc. 
Canella Bark. Often known as “white 
cinnamon” and used similarly. Cut or 
powdered form. 
Cassia Buds. Used in pickling and pot- 
pourris. 
Cayenne. A pinch will “pep up” barbe- 
cues, sauces, etc. Whole dried pods or 
powdered. 
Cinnamon. Powdered, cinnamon is used 
in apple sauce, apple and pumpkin pies, 
cakes, bread, toast, rolls, spiced fruits, ete. 
Whole sticks used in pickling. Powdered, 
eut or sticks. 
Cloves. Used in cooking apples, apple 
pie, ham, spiced fruits, chow-chow, picca- 
lili, watermelon rind, cucumber pickles. 
Whole or powdered. 
Dill Herb. Used fer pickling, in_ beef 
sauce, boiled fish, bean soup, ete. Young 
leaves are used for seasoning salads, also 
stirred in mayonnaise. 
Garden Burnet. Fresh, cucumber like 
scented leaves used in soups, salads and 
eooling drinks. 
Garden Marjoram. Often used in dishes 
with thyme or used alone in dishes listed 
under thyme. It should not be cooked too 
long. 
Garlic. Adds a delicious mild flavor to 
salads when rubbed on salad bowl. Ex- 
cellent with pork or beef. May be rubbed 
on meat or small pieces may be inserted. 
Hyssop. Fresh tips used in salads to 
impart bitter taste. 
Jamaica Ginger. Powdered root used 
in cakes, bread (ginger), baked fruits, 
relishes, pumpkin pies and spiced pears, 
ete. Powdered or cut. 
Mace. This is more delicate in flavor 
than nutmeg. It is the outer covering of 
the nutmeg kernel. Used like nutmeg. 
Nutmeg. Used in baking, spicing fruits, 
ete. : 
Oregano. Used to flavor soups, stews, 
omelettes, creamed vegetables, salads. 
Paprika. This gives that sweet flavor to) 
so many Hungarian dishes. 
This herb is rich’in Vitamin C, 
$6 
