SAVORY SEEDS 
The general uses mentioned with savory 
seeds are by no means complete. They 
may be used with any food where the 
flavor of a particular seed is desired. We 
can supply any seed listed at 35c per box 
each. 
Anise. Used in flavoring cookies, pas- 
tries, soup, beets, salads, liqueurs and 
cordials. 
Caraway. Used in flavoring roast 
goose, duck and pork; bakery, black 
bread, salt rolls and _ sticks; cottage 
cheese, cheeses, sauerkraut, roast apples, 
Hungarian goulash, etc. 
Cardamon. Used in flavoring cookies, 
cakes, candies, curry powders and li- 
queurs. It is said: the Syrians’ use one 
or two of these highly aromatic (whole) 
seeds with coffee. 
Celery. Used in flavoring catsup, 
pickles, soups, French dressings, salads, 
sauces, gravies, cabbage and’ beet dishes. 
Coriander. Used in flavoring bakery 
pastries, confections, Sausage, pickles, 
cordials, liqueurs, , etc. 
Cumin. Used in flavoring liqueurs, 
pastries, baking, soups, salads, meats; 
theese, sauerkraut and spicy dishes: | 
Dill. Used in, flavoring vinegar, .pic- 
kles, sauces, gravies, soups, fish, ete. 
Fennel. Used in flavoring black bread, 
sauerkraut, soups, fish, and sauces. 
Mustard—Black or White. The Black 
Mustard Seed ,is stronger than White. 
They are used in sauces, pickles and cur- 
ry powders. Ground Mustard Seed is 
particularly fine with Sage when rubbed 
on pork roast. 
Poppy. Used on cookies, cakes, bread, 
rolls, ete. 
Sesame. Used on cookies, bread and 
confections. 
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