SPICES Betty Crocker Cook Book HOW TO USE SPICES Use whole spices (such as nutmeg and pepper) when possible and grind them for everyday use. You'll get more flavor that way! Measure carefully to enhance the flavor instead of smothering it. Season to taste—your family's taste, that is! Experiment to find out what spices your family prefers and in what amounts. Add spices at end of cooking, if food is cooked a long time; well in advance, if food is uncooked. Buy in small quantities so spices may be used before they become stale. They contain volatile oils which give them flavor. When oil evaporates, the flavor is lost. Store carefully in dark, cool, dry place. Keep away from heat. Close jars or tins tightly to protect from moisture and loss of flavor. Refrigerate chili powder, paprika and cayenne pepper to keep them fresh longer. USE THESE SPICES TO ADD ZEST TO YOUR COOKING Measure, then close container tightly! Appetizers and Soups ALLSPICE... Spiced Nuts, Vegetable Soup Vegetables and Fruits Tomatoes, Cabbage, Apples, Peaches Meats and Fish Pot Roasts, Spiced Beef, Sausage Breads and Desserts Cakes, Cookies, Fruit Pies, Plum Pudding, Mincemeat CARAWAY... Soft Cheese Spreads, Borscht, Goulash Sauerkraut, Beets, Apples, Cabbage Roast Pork, Stews, Liver, Fish Dishes Breads (Rye), Cookies, Cakes, Pastry, Biscuits CHILI POWDER... Cocktail Sauces, Pea Soup, Cheeses Corn or Cornmeal, Rice, Cauliflower All Mexican Dishes, Pot Roast, Stew Dust on Corn or Potato Chips CINNAMON... Grape Juice, Spiced Punch, Milk Drinks Squash, Sweet Potato, Apples, Peaches Ham Glaze, Pork Roast, Pot Roast Breads, Cake, Cookies, Candy, Rolls, Doughnuts CLOVES... Vegetable and Fruit Juices Tomatoes, Beans, Apples, Cranberries Ham, Pork, Beef, Stew, Sausage Breads, Cake (Fruitcake), Gingerbread, Cookies CURRY POWDER... Tomato Juice, Nuts, Pickles Tomatoes, Carrots, Rice, Bananas, Apples Beef, Pork, Veal, Lamb, Chicken Biscuits, Breads GINGER... Spiced Tea, Tomato Soup, Ginger ale Sweet Potatoes, Pears, Apples, Figs Steak, Pot Roast, Game, Chinese Food Breads (Gingerbread), Cake, Cookies, Pies *MACE AND NUTMEG... Punches, Eggnog, Tomato Soup Carrots, Cauliflower, Sweet Potatoes Steak, Meat Balls, Pot Roast, Sausage Cake (Yellow or Pound), Cookies, Breads MUSTARD (DRY)... Cheese Spreads, Meat Soups Almost every Vegetable, Sauces Ham, Pork, Veal, Beef, Chicken Biscuits, Yeast Buns PEPPER... Cheese Spreads, (RED, BLACK) All Soups All Vegetables All Poultry, Meat, Game, Fish Pinwheels Made of Biscuit Dough with Meat Filling SEEDS... Cheese Mixtures, (CELERY, Canapés, Cream SESAME, Soups POPPY) Tomatoes, Cabbage, Corn, Peas, Turnips, Potatoes Meat or Poultry Stuffing, Chicken, Fish, Pot Roasts Sesame and Poppy: Sprinkle on Breads, Rolls, Cookies; Poppy: Cakes, Fillings *Mace is the outer covering which protects the nutmeg kernel. Flavor is like nutmeg, but stronger. 52