Cooking Information

Basil Sweet, warm flavor with an aromatic odor. Use whole or ground. Good with lamb, fish, roast, stews, ground beef, vegetables, dressing and omelets.

Bay Leaves Pungent flavor. Use whole leaf but remove before serving. Good in vegetable dishes, seafood, stews and pickles.

Caraway Spicy taste and aromatic smell. Use in cakes, breads, soups, cheese and sauerkraut.

Chives Sweet, mild flavor like that of onion. Excellent in salads, fish, soups and potatoes.

Cilantro Use fresh. Excellent in salads, fish, chicken, rice, beans and

Mexican dishes.

Curry Spices are combined to proper proportions to give a distinct

Powder flavor to meat, poultry, fish and vegetables.

Dill Both seeds and leaves are flavorful. Leaves may be used as a garnish or cooked with fish, soup, dressings, potatoes and beans. Leaves or the whole plant may be used to flavor pickles.

Fennel Sweet, hot flavor. Both seeds and leaves are used. Use in small quantities in pies and baked goods. Leaves can be boiled with fish.

Ginger A pungent root, this aromatic spice is sold fresh, dried or ground. Use in pickles, preserves, cakes, cookies, soups and meat dishes.

Marjoram May be used both dried or green. Used to flavor fish, poultry, omelets, lamb, stew, stuffing and tomato juice.

Mint Aromatic with a cool flavor. Excellent in beverages, fish, lamb, cheese, soup, peas, carrots, and fruit desserts.

Oregano Strong, aromatic odor. Use whole or ground in tomato juice, fish, eggs, pizza, omelets, chili, stew, gravy, poultry and vegetables.

Paprika A bright red pepper, this spice is used in meat, vegetables and soups or as a garnish for potatoes, salads or eggs.

Parsley Best when used fresh, but can be used dried as a garnish or as a seasoning. Try in fish, omelets, soup, meat, stuffing and mixed greens.

Poppy Has a rich fragrance and crunchy, nut-like flavor. Excellent as a topping for breads, rolls and cookies. Also delicious in buttered noodles.

Rosemary Vary aromatic. Can be used fresh or dried. Season fish, stuffing, beef, lamb, poultry, onions, eggs, bread and potatoes. Great in dressings.

Saffron Orange-yellow in color, this spice flavors or colors foods. Use in soup, chicken, rice and breads.

Sage Use fresh or dried. The flowers are sometimes used in salads. May be used in tomato juice, fish, omelets, beef, poultry, stuffing, cheese spreads and breads.

Tarragon Leaves have a pungent, hot taste. Use to flavor sauces, salads, fish, poultry, tomatoes, eggs, green beans, carrots and dressing.

Thyme Sprinkle leaves on fish or poultry before broiling or baking. Throw a few sprigs directly on coals shortly before meat is finished grilling.

Turmeric Has a mild ginger-pepper flavor. Use as a flavoring and coloring in prepared mustard and in combination with mustard as a flavoring for meats, dressings, and salads.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Back to Top
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

SUBSTITUTIONS & EQUIVALENTS

1 lb. butter 2 cups

2 ½ cups packed brown sugar 1 pound

1 1/3 cups packed brown sugar 1 cup granulated sugar

3 ½ cups powdered sugar 1 pound

4 cups sifted flour 1 pound

4 Tbs. cocoa + 2 Tbs. butter 1 oz. bitter chocolate

1 cup raw rice 3 cups cooked rice

1 cup sugar + ½ cup water 1 ½ cup corn syrup

1 medium lemon 3 Tbs. juice

1 medium orange ½ cup juice

2 Tbs. flour (for thickening) 1 Tbs. cornstarch

10 graham crackers 1 cup fine crumbs

1 cup whipping cream 2 cups whipped

1 cup evaporated milk 3 cups whipped

1 cup milk + Tbs. vinegar 1 cup sour milk

16 marshmallows ¼ pound

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Back to Top
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

WEIGHTS & MEASURES

3 tsp. = 1 Tbs.

2 Tbs. = 1 fluid ounce

4 Tbs. = ¼ cup

8 Tbs. = ½ cup

5 1/3 Tbs. = 1/3 cup

1 tsp. = 60 drops

16 Tbs. = 1 cup

1 lb. = 16 ounces

1 cup = ½ pint

2 cup = 1 quart

4 quarts = 1 gallon

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Back to Top
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~