TABASCO

ITS ROMANTIC HISTORY

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And 75 Recipes from the

Famous Tabasco Collection

Tabasca-The 'iVay It Began 1

To Bring You Tabasco 4

Recipes and Helpful Hints . 10

Appetizers 12

Entrees 15

Hints for Using Tabasca 17

Seafoods . 20

Sauces and Dressings. 24

Specialites 29

Avery Island 33

Copyright 1961 Mcilhenny Company, Avery Island, La. Printed in U. S. A.

IN 1848, at the conclusion of the Mexican War, quite a few of our victorious h'oops remained in Mexico to seek their fortunes.

One of these is now known to history only by his last name-Gleason. He worked his way

south from Mexico City where he found conditions to his liking, so he settled and stayed there for five years. Then love of home prevailed, and the ex-soldier sailed back to the United States. Landing in New Orleans, he met Mr. Edmund McIlhenny and gave him some pepper seeds from southern Mexico, which he said would produce a pepper pod of especially fine flavor and color.

Mr. McIlhenny was a lover of well-seasoned food, and immediately planted these choice pepper seeds. Later, some of the resulting plants were taken to the family plantation on Avery Island, Louisiana, and grown in the kitchen garden for house­hold use.

Edmund McIlhenny began experimenting with condiments made from the peppers, and soon the family and friends were enjoying the results of these excursions into the realm of cul­inary seasoning.

But again war played a part in the development of Tabasco as we know it today ...... the War between the States. Mr. McIlhenny took a prominent part in supporting the South­ern cause. Eventually, southern Louisiana was captured by

Union forces under General Banks, and the family was ban­ished from the state. Leaving the gracious plantation home on Avery Island, the Averys and the McIlhennys traveled by wagon train to south central Texas, where they remained until peace was proclaimed.

After the war, they found home a vastly different place from the prosperous island empire they had left. Homes . . . sugar­houses ... saltworks burned to the ground; the family fortune gone. Indeed, these Southerners had money for only the barest necessities, and few of those. But love of fine food does not surrender easily. Even though the fare on the family table was reduced to stark simplicity, Edmund McIlhenny determined it should never suffer for lack of flavor.

Surviving war, invasion, burnings-there still grew on Avery Island a number of pepper plants grown from the seeds pre­sented Mr. McIlhenny by the ex-soldier Gleason upon his return from Mexico. Using these peppers, Mr. McIlhenny continued his experiments with seasonings and developed a pungent sauce to bring added flavor to the simple foods available in the family kitchen. This sauce was destined to become the traditional southern Louisiana flavor.

Among those who tried it was General Hazzard, Federal Administrator for south Louisiana. A warm friendship grew between the two men, and General Hazzard persuaded Mr. McIlhenny to give him several bottles of the sauce for family and friends in the north.

General Hazzard's brother, Mr. E. C. Hazzard of New York, was head of the largest wholesale grocery house in the United States. He immediately realized that here was a Havor destined for fame far beyond the neighborhood of the Avery Island plantation. Soon Mr. Hazzard arranged with Mr. McIlhenny to make and pack a quantity of the sauce, and ship it by steam­boat from New Orleans to New York, to be distributed by his company.

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Thus began the marketing of a famous product which no longer could be referred to simply as "that wonderful sauce Mr. McIlhenny makes." A name was now needed and a fanciful title was selected-TABASCO.

(Editor's Note: The word TABASCO has been used as the exclusive trademark for the pepper sauce made by McIlhenny Company since 1868 and is registered in the U. S. Patent Office. No other product has the right to use the word TABASCO unless licensed by the McIlhenny Company.)

\iVithin four years, the fame of Tabasco had spread from A very Island to New York, and on to Europe. The first foreign agency of Tabasco was established in Soho Square in London. From there, the fame of Tabasco became worldwide, and before long it could be found in every civilized country of the world . . . and some that were not so civilized. In fact, when Lord Kitchener submitted his report to the British Government on the conquest of Khartoum, he stated that Tabasco was found further in the desert than any other modern food product.

(Editor's Note: In the early days of Tabasco the peppers from which it is made were not known as a distinct variety. However, the unusually fine flavor and color of the sauce they produced indicated that perhaps here was something new and different. In 1888, Dr. E. L. Sturtevant, a botanist of Geneva, New York, described a new variety of pepper from a specimen received from Mr. McIlhenny. Appropriately enough, he adopted the name of the sauce produced from these peppers by Edmund McIlhenny under the trademark TABASCO. Dr. Sturtevant's de­scription of tabasco pepper is depOSited with the St. Louis Botanical Gardens and is part of their herbarium records.)

Such a success story must have a reason. And you will be interested to read about that reason-the way Tabasco is made.

T�eo-a,�06 � n� tift, W<Ytll OvtIL �

Pepper field on Avery Island. In background, Company executive inspects plants.

Sorting special pepper seedlings for transplanting to insure uniform quality. Over 1,000,000 are handled

a season.

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Peppers loaded in truck after inspection by member of Mcilhenny family.

FROM GREENHOUSE TO SUNNY SOUTHERN FIELDS

EACH HARVEST TIME, seeds from the choicest pepper plants are selected to plant in greenhouses for the next seaSon's crop. In this way, only the finest sh-ains are reproduced from year to year. When the tiny new plants sprout from these seeds they are transplanted, still within the sheltering walls of the greenhouses. Later, final transplanting takes place-to the fertile fields on the eastern slopes of A very Island. These A very Island fields are as important to Tabasco as proper vineyards to rare wines. The grapes for fine Burgundy require the propitious sun and soil of one small section in France. And peppers destined to make Tabasco achieve their exciting zest only on Avery Island. Plants cultivated just a few miles distant never have produced the flavor and bouquet of island grown peppers.

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AT

HARVEST

TIME

IN THE FALL, after summer suns have ripened the bril­liant red pods, throngs of workers gather the peppers from which Tabasco is made.

Again a selection is made

to be certain that the flavor and color of the final sauce will be uniform. In making Tabasco, the McIlhenny Company uses only peppers that are perfect-fully ripened on all sides, and free of blemishes. All "second grade" peppers are discarded or sold for other purposes. The popularity of Tabasco and its worldwide acceptance prove the wisdom of this constant check on quality of the peppers. Its flavor comes almost solely from the peppers themselves-nothing but vinegar and salt is added.

The sight of the vine covered factory in its setting of ancient moss-hung trees gives little hint of the thriving indush'y going on within. The years have mellowed the red of its brick walls to a softer hue, and high-reaching vines attest to long undisturbed growing. But here is prepared the most famous sauce in the world, known and used on every continent.

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AGED LIKE

FINE WINE

THE POPULARITY of Tabasco in large part lies in its aromatic, pungent fla­vor. This flavor exists in the brilliant pods of special peppers but can only be brought out in an unusual manner. Most table sauces are cooked. Tabasco, however, is aged like fine wine. The fresh-picked peppers are macerated and packed into oaken casks, which have small holes bored in the top.

The casks are then sealed with a thick layer of fine salt. This salt seal prevents any air from getting into the casks, but allows gases formed during the aging process to escape. Protected by the salt seal, the oaken casks· of peppers are allowed to age for at least three years-the time required for complete fermentation.

Just as with fine wines, this un­hurried aging develops rich, smooth flavor. Indeed, in no other way is it possible to achieve the unique pun­gent yet mellowed taste which dis­tinguishes Tabasco.

When the aging process is com­plete, the peppers are blended with high-grade vinegar and filtered through fine mesh sieves to assure perfectly smooth, liquid texture. Thus the making of Tabasco is complete, and it is ready to be bottled and shipped.

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A company official makes final check of every batch of Tabasco.

BOTTLING OF T ABAseo presents a scene in sharp contrast to the long slow mellowing in oaken casks. Here, the most modern production line techniques are employed. Automatic stainless steel machines quickly fill row after row of bottles, labels are put in place, and the bottles sealed with durable, easy­opening plastic caps.

From the plant on Avery Island, Tabasco is shipped to points all over the world-as near as New Orleans, as far as the Orient; to Europe and Africa, to South and Cenb·al America and the Pacific Islands. Indeed, wherever you travel, the bottle of brilliant red Ta­basco, with its familiar green neckband, is a frienclly sign of home.

Automatic machines bottle the mellowed 8 Tabasco-ready now for world markets.

FROM AVERY ISLAND, HOME OF TABASCO

THESE SELECTIONS from many gourmet and

"everyday" recipes feature conservative quan­tities of Tabasco. For people with livelier palates,

use more to taste. In any case, Tabasco belongs in every table setting. There are always those who will want more Tabasco.

FROM T H E FAMOU S TABA SC O COLLECTION

Spreads or dips with mayonnaise Season to taste with Tabasco, about U or cream cheese base teaspoon to 1 cup of spread.

APPETIZERS Tomato, sauerkraut or other vege- Add 1 to 3 drops Tabasco to each serving table juices, bouillon or consomme and stir well. May be served hot or cold.

For creamed cottage cheese, stir in 2 or 3 drops Tabasco for each serving. For

Cottage cheese dry cottage cheese, mix in U teaspoon

CHEESE Tabasco Flavored SaIt* per serving.

Cheese sauce, rarebits, casserole Flavor with U teaspoon Tabasco per dishes recipe for 6 servings.

Fried or roasted Before cooking chicken rub with Tabasco Flavored Salt.*

CHICKEN

Broiled Brush with Tabasco Flavored Butter.*

Scrambled, omelets Stir in 1 to 3 drops of Tabasco for each egg before cooking.

EGGS

Boiled, fried, poached or shirred Season to taste with Tabasco Flavored Salt.*

During the cooking, add Y:l teaspoon per GRAVIES Meats, stews, casseroles recipe for 6 servings plus a final "gourmet

dash" of Tabasco.*

MARINADES Meat, fish Blend about U teaspoon Tabasco into 72 cup marinade for piquant flavor.

Steaks, chops, roasts Rub meat surfaces with Tabasco and salt.

MEATS Add U teaspoon Tabasco while cooking Stews, chili con carne, leftovers, to give zest to flavors. Then add a hash "gourmet dash"* before serving.

Boiled In large volume of water Add U teaspoon Tabasco per quart of

RICE, water. SPAGHETTI

AND Water absorption method Add to cooking water Ys teaspoon MACARONI (rice cookery) Tabasco per cup of rice (all water added

is absorbed by the rice).

Mayonnaise, Russian, Thousanclls-For a tantalizing flavor, mix U teaspoon

SALAD DRESSING land, other thickened dressings, French dressing

Tabasco with Y2 cup salad dressing.

SAUCES, Add Ys teaspoon Tabasco to very mild GRAVIES Fish, meat, vegetable, barbecue dishes to preserve balance of flavor. For

AND and spaghetti sauce heartier dishes like spaghetti sauce, add CURRIES U teaspoon per recipe.

Baked fish Rub fish inside and out with Tabasco Flavored Salt.*

Broiled fish Use Tabasco Flavored Butter.*

Poached fish Add a few drops of Tabasco to water or

SEAFOOD milk.

Oyster Stew Add a dash of Tabasco to each serving.

If boiled, add U teaspoon Tabasco per

Shellfish quart of cooking water. In cocktail sauce, add U teaspoon per recipe.

SOUPS Soups, bouillon, gumbo Add 2 or 3 drops of Tabasco per portion while cooking.

Baked Rub inside and out with Tabasco and salt.

TURKEY

Creamed Add Ys teaspoon Tabasco per recipe with a "gourmet dash"* before serving.

Potatoes-mashed or baked Add Tabasco and salt or season with Tabasco Flavored Butter.*

To 2 cups beans, add Y2 teaspoon or Beans, dried more Tabasco with other seasonings.

Boiled in large volume of water Stir in U teaspoon Tabasco per quart of

VEGETABLES water.

Use 3 or 4 drops Tabasco in water. If Steamed (small quantity of water) desired, season with Tabasco Flavored for fresh or frozen vegetables Butter.* Especially good on corn,

tomatoes, green beans, broccoli.

Canned vegetables Add a dash of Tabasco to contents.

WHITE SAUCE Base for casseroles, creamecl fish, Add U teaspoon Tabasco to each 2 cups chipped beef or vegetables white sauce while cooking.

'For further details of these HINTS, see page 17.

BUFFET DIP

clove garlic 1f4 cup catsup 1f4 cup sour cream * 1 Y2 teaspoons sweet basil

Y2 teaspoon horseradish 1f4 teaspoon salt 1f4 teaspoon Tabasco

Rub bowl with cut clove of garlic. Combine all ingredients and blend thoroughly. Chill. Serve with seafood cocktails, crisp raw vegetables or corn chips. Makes about Yz cup.

For an interesting flavor variation, add 7:( cup minced clams and blend thoroughly with other ingredients.

*Or substitute .xt cup whipping cream and 1 teaspoon lemon juice or vinegar whipped to desired consistency.

TABASCO DIP PI QUANTE

package (8 ounces) cream cheese

Y2 teaspoon Tabasco 3 tablespoons mayonnaise

1 tablespoon horseradish 1 teaspoon minced onion

Y4 teaspoon celery salt

Soften cream cheese in mixing bowl. Add Tabasco and mayon­naise and beat until smooth. Stir in remaining ingredients. Use as dip for potato chips, pretzel sticks, Melba toast or crackers. Makes about 17:( cups.

NOTE: The flavor improves on standing. Keep in refrigerator several hours before serving.

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TABASCO DEVILED EGGS

9 hard cooked eggs Y:z teaspoon Tabasco Y:z teaspoon dry mustard Y:z teaspoon salt

% cup mayonnaise or salad dressing

2 teaspoons vinegar

Shell cooled eggs; halve lengthwise. Remove yolks; mash or press through a sieve. Add remaining ingredients and beat until fluffy. Refill whites. If desired, garnish with sliced stuffed olives, pimiento, capers or parsley. 9 deviled eggs.

TUNA DIP

2 packages (3-ounce size) 1 can (7 ounces) tuna, flaked cream 'cheese 1 tablespoon lemon juice

3 tablespoons mayonnaise 14 teaspoon Tabasco Cream together cream cheese and mayonnaise. Add tuna; mix well. Combine lemon juice and Tabasco; stir into mixture until well blended. If desired, garnish with pimiento and ripe olive. Serve with potato chips. Makes about 1 Y2 cups.

GUACAMOLE

large ripe avocado, peeled and cubed

2 packages (3-ounce size) cream cheese

2 teaspoons lemon or lime juice

Y4 teaspoon Tabasco 14 teaspoon salt Y2 teaspoon Worcestershire

sauce

Mash avocado; add softened cream cheese and remaining ingre­dients. Blend together until smooth. Use as dip for cheese wafers, potato chips or crisp crackers. Makes about 1 Y2 cups.

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SHRIMP REMOULADE

Y2 cup salad oil V3 cup minced celery 3 tablespoons prepared mustard 2 teaspoons grated onion

{Creole if available} 1 tablespoon chopped parsley 2 tablespoons vinegar 1 teaspoon minced green Y2 teaspoon salt pepper 14 teaspoon Tabasco pound shrimp, cooked and 2 teaspoons paprika cleaned Combine oil, mustard, vinegar, salt, Tabasco and paprika; beat with rotary beater until blended. Stir in celery, onion, parsley and green pepper. Add shrimp. Marinate in refrigerator several hours or overnight. Serve as an appetizer with crisp lettuce. 4 servings.

TUNA APPETIZER

14 cup catsup 1 teaspoon grated onion, 1 tablespoon Worcestershire optional

sauce 14 teaspoon Tabasco 2 teaspoons lemon juice 1 can {7 ounces} tuna Combine ingredients except tuna. Serve with tuna on shredded lettuce. 6 servings.

TOMATO JUICE COCKTAIL

1 can {46 ounces} tomato juice 1 tablespoon lemon juice Va to 14· teaspoon Tabasco 1 teaspoon Worcestershire sauce Combine ingredients and chill well. 6 generous servings. For a nice garnish sprinkle fresh or dried basil, tarragon, dill, mint or oregano on each glass of tomato juice. Serve with a carrot or celery stick muddler.

TABASCO TOASTED TIDBITS

14 cup salad oil, melted butter Va teaspoon garlic powder or margarine 2 cups bite-size shredded wheat

2 teaspoons Worcestershire 2 cups bite-size oat cereal rings sauce 1 cup pretzel sticks

1 teaspoon salt 1 cup peanuts, pecans or 14 teaspoon Tabasco walnuts Heat oven to 3000 (slow). Beat first 5 ingredients together with a fork and pour over cereals, pretzels and nuts placed in a shallow baking pan. Stir gently to coat all pieces. Bake 30 minutes, stir­ring every 10 minutes. COdl on paper towels. Makes 6 cups.

COCKTAIL SAUCE

1 cup catsup or chili sauce 2 tablespoons lemon juice Y2 teaspoon salt 14 teaspoon Tabasco Mix ingredients thoroughly. Makes about 1 � cups.

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1 tablespoon horseradish 2 tablespoons minced celery 1 teaspoon grated onion,

optional Chill. Serve with seafood appetizers.

TABASCO MEAT LOAF

teaspoon Tabasco egg cup tomato juice or milk

2 cups soft bread crumbs Y2 cup finely chopped onion

2 tablespoons chopped 14 teaspoon thyme 1 Y2 teaspoons salt 2 pounds ground beef

parsley

Add Tabasco to egg and tomato juice or milk in mixing bowl and beat until blended. Lightly mix in bread crumbs. Add remaining ingredients and mix with fork until blended. Form into loaf in shallow baking pan or pack into a 9 x 5 x 3-inch loaf pan. Bake at 3500 (moderate oven) about 1 � hours, until done. 8 servings. NOTE: Recipe may be divided in half using 1 small egg for 4 to 5 servings. Reduce baking time to 50 minutes.

TABASCO HAMBURGERS

Y2 teaspoon Tabasco 1 pound ground beef Y2 cup tomato juice or milk 1 teaspoon salt Add Tabasco to tomato juice or milk. Pour over ground beef; sprinkle with salt; mix well with fork or hands. Shape into 4 large patties. Pan broil in a lightly greased skillet, cooking about 8 minutes on first side and 6 minutes on second side. 4 servings.

ROAST CHICKEN LOUISIANE

Prepare roasting chicken (about 5 pounds) and rub inside with Tabasco Flavored Salt, blending � teaspoon Tabasco with each teaspoon salt. Stuff bird with stuffing-recipe below. Rub outside with Tabasco and melted butter, using Ys teaspoon Tabasco to � cup butter or margarine. Moisten clean cloth or cheesecloth with remaining Tabasco and butter and place over bird. Roast in open pan at 3250 (slow oven) until done. (A 5-pound chicken takes about 3 hours, a 10-pound turkey about 4 Y2 hours.)

STUFFING

Delicious for turkey too! Double the stuffing recipe for a 10- to ll-pound turkey.

Y2 cup melted butter or marga-rine

6 cups soft bread cubes 2 tablespoons chopped onion 2 tablespoons chopped parsley

Y2 cup chopped celery 1 teaspoon salt 14 teaspoon Tabasco Y2 cup hot water or broth

Blend melted butter with bread; add onion, parsley, celery and salt. Blend Tabasco with hot water and pour over bread mixture. Toss lightly with fork.

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ISLAND FRIED CHICKEN

Y2 teaspoon Tabasco 213 cup buttermilk or sweet milk 1 cup flour 1 Y2 teaspoons salt

1 fryer chicken, 2Y2 to 3 pounds, disjointed

Solod oi l or shortening for pan frying

Measure Tabasco and buttermilk into a shallow dish; mix well. Combine flour and salt. Dip chicken in Tabasco-buttermilk mix­ture or allow chicken to soak in milk several hours. Roll in flour mixture. Brown chicken in hot fat Y2-inch deep in skillet. Cover; reduce heat and cook slowly 30 minutes longer. Drain on paper towels. 4 servings.

BARBECUED CHICKEN

2 broilers, 1 Y2 to 2Y2 pounds each, halved or quartered

Y2 teaspoon salt

2 tablespoons butter, melted Recipe Easy Barbecue Sauce,

page 27

Sprinkle chicken lightly with salt, then brush with butter. Place skin side down on foil-covered broiler rack or grill. Baste with Easy Barbecue Sauce. Broil over hot coals or in oven broiler (or bake at 350°-moderate oven) until browned on one side, baste with sauce. Turn and finish cooking, basting with sauce and turn­ing as needed. Broiling takes about 45 minutes, baking about 60. Serve remaining sauce with chicken. 4 servings.

CHICKEN FRICASSEE

stewing chicken, 4Y2 to 5 pounds, disjoi nted

Y2 cup flour Chicken fat or vegetable shorten­

ing for browning chicken

4 cups chicken stock or water* 2 teaspoons salt 1 medium oni on, sl iced 1 cup chopped celery a nd leaves % to 1 teaspoon Tabasco

To make a browned fricassee, coat pieces of chicken with flour and brown in hot chicken fat. Pour off fat, retaining browned bits. (Omit flouring and browning for a light fricassee.) Add stock, salt, onion, celery and Y2 teaspoon Tabasco. Cover and simmer over low heat 1 to 1 Y2 hours, until chicken is tender. Remove chicken; keep hot. Strain and measure stock. For each cup of stock, blend 2 tablespoons of chicken fat and 2 tablespoons of flour; brown flour if desired. Stir in the stock and ;Y.:l to Y2 teaspoon Tabasco. Simmer about 5 minutes, stirring occasionally. Serve gravy over chicken. Good with fluffy rice or hot biscuits. 6 servings. *Giblets and bony pieces may be used for Dlaking the stock.

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� FOR USING TABASCO

Flavorful Tabasco is a natural companion for good foods as a con­diment or as an ingredient. There are several ways in which it may be added to food to enhance flavor. T ABASeO-Add by dashes to cooked foods or measure for dishes in which it is used as an ingredient such as in stews or barbecue sauce.

�'Gourmel Dash"-Add a dash of Tabasco just before serving to round out flavors.

TABASeO Flavored Sail-Blend )4 teaspoon Tabasco with 1 teaspoon salt. Rub on meat, fish or fowl to distribute the flavor evenly.

TABASeO Flavored Butter-Cream Y2 cup butter with Y2 teaspoon salt, juice of Y2 lemon and )4 teaspoon Tabasco. Use wherever butter is added for flavor, as on vegetables or for broiling.

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STEAKS In selecting a steak, allow Y2 pound or more per person. Have it cut 1 to 2 inches thick. Sirloin, porterhouse, T-bone or filet mignon are best for broiling. Cut the fatty edges of the steak to prevent the steak from "curling" as it cooks.

BROILED STEAK TABASCO

1 sirloin steak, 1-inch thick, Tabasco about 2 pounds Salt

Rub one side of steak with Tabasco and salt. Place meat 3 to 5 inches from the broiler or coals depending on degree of doneness desired. Rare steaks should be cooked nearer the heat. Brown; then turn and rub other side of steak with Tabasco and salt. Finish cooking. A I-inch steak will take 15 to 20 minutes, a 2-inch steak 30 to 35 minutes. Test for doneness by making a small cut near the bone. BARBECUED STEAK: Baste steak during cooking with Easy Bar­becue Sauce, page 27. Serve steak with additional sauce.

G OURMET BEEF STEW

Y4 cup butter or margarine 2Yl cups water 1 medium onion, sliced 1 cup dry red wine 2 pounds beef, lamb or veal, 12 small white onions, peeled

cut in 1 Yl-inch pieces 6 carrots, scraped and halved Va teaspoon each rosemary, 3 medium potatoes, peeled and

thyme and basil quartered 2 teaspoons salt 2 tablespoons finely chopped Yl teaspoon Tabasco parsley Melt butter in heavy kettle; add onion and cook about 5 minutes. Remove onion; add beef and brown on all sides. Return onion to kettle with spices, salt, Tabasco, water and wine. Cover; simmer 2 to 2 Y2 hours or until meat is almost tender. Add vegetables and cook 30 minutes longer. To thicken stew, combine 2 tablespoons cornstarch or flour and Y2 cup water. Gradually add to stew, stir­ring constantly until thickened. Add a "gourmet dash" of Tabasco; garnish with parsley. 6 servings.

SOUTH SEAS CHICKEN SALAD

Yl cup mayonnaise V4 cup syrup from pineapple V2 teaspoon Tabasco 2 cups diced cooked chicken

1 cup chopped celery 1 cup pineapple cubes, drained Y4 cup slivered toasted almonds

Blend mayonnaise, syrup from pineapple and Tabasco. Toss chicken, celery, pineapple and almonds with dressing until lightly coated. Add salt if needed. Chill. Serve on lettuce. 4 to 6 servings.

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TABASCO STEAK SPREAD

Y2 teaspoon Tabasco 1 package (3 ounces) Roquefort 2 tablespoons butter or blue cheese Cream all ingredients together until blended. Spread over broiled steak or on toast rounds for snacks or with soup. Makes:li cup.

BARBECUED S PARERIBS

3 pounds fresh pork spareribs 2 tablespoons brown sugar 1 tablespoon butter or 1 teaspoon salt

margarine 1 teaspoon dry m ustard medium onion, chopped 1 teaspoon Tabasco can (8 ounces) tomato sauce 1 bay leaf tablespoon vinegar 1 c love garlic, minced table,spoon lemon juice 1,4 cup water

Have spareribs cut into serving pieces. Place in shallow pan and roast at 4500 (hot oven) for 30 minutes. POUl' off fat. While the ribs are roasting, combine the remaining ingredients in a sauce­pan. Bring to a boil ; spoon sauce over ribs. Reduce temperature to 3500 (moderate oven) and roast one hour, until done. Baste several times during last hour of roasting. Serve with remaining sauce. 4 to 6 servings.

KEY WEST PORK CHOPS

4 lean pork chops 2 tablespoons salad oi l or

shortening 1 cup uncooked rice 2 teaspoons salt 4 large onion slices

4 l ime or lemon s l ices 4 tablespoons chi l i sauce or

catsup 2 cups tomato juice or water 1,4 teaspoon Tabasco

Over medium heat brown chops in oil in skillet; remove. Drain off all but 2 tablespoons fat; add rice. Arrange chops on rice. Sprin­kle with salt. Place slices of onion and lime and a spoonful of chili sauce on each chop. Add tomato juice and Tabasco. Cover and bake at 3250 (slow oven) about 1 hour or simmer on top of stove about 45 minutes. 4 servings.

POLYNESIAN PORK ROAST 1,4 teaspoon Tabasco Y2 cup syrup from pi neapple 1 teaspoon salt 1 teaspoon prepared m ustard 1 pork loin, about 3 pounds 2 teaspoons lemon juice 4 to 6 s lices canned pineapple 1,4 teaspoon Tabasco

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Spread Tabasco and salt over pork loin. Make cuts for serving portions; spread lightly with Tabasco and salt, then slip pineapple into each cut. Bake at 3250 (slow oven) about 1 Y:2 to 2 hours, until done. Skim off excess fat. Add syrup from pineapple, mus­tard, lemon juice and Tabasco to pan drippings. Heat and serve gravy with roast pork. 6 servings.

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DEVILED SEAFOOD

can (61fz to 7 ounces) crab 1 tablespoon minced parsley meat or tuna 1fz teaspoon salt

2 tablespoons butter or 1;4 teaspoon Tabasco margarine 1 egg, well beaten

2 tablespoons flour 1 cup soft bread crumbs 1 cup milk 1 tablespoon butter or 1 teaspoon dry mustard margarine, melted If crab meat is used, drain; remove membrane and shred. If tuna is used, drain oil and use in place of 2 tablespoons butter or mar­garine; flake. Melt butter; add flour; stir to a smooth paste. Add milk and cook, stirring constantly, until sauce thickens and comes to a boil. Add mustard, parsley, salt and Tabasco. Cool slightly. Add to beaten egg slowly, stirring constantly. Mix in shredded crab meat or tuna and Y2 cup of the bread crumbs. Toss remaining bread crumbs in melted butter. Fill crab shells or individual cas­seroles with mixture; top with buttered crumbs. Bake at 3750 (moderate oven) 20 to 25 minutes. 3 to 4 servings.

LOBSTER A LA NEWBURG

1;4 cup butter or margarine 2 tablespoons sherry, optional 2 cups cooked lobster meat 4 egg yolks 1;4 teaspoon Tabasco 1 cup heavy cream % teaspoon salt 1fz cup milk Melt butter in top of double boiler. Add lobster and slowly cook over direct heat about 5 minutes. Add Tabasco, salt and sherry; place over hot water. Beat egg yolks slightly; add cream and milk; mix well. Stir into lobster; cook, stirring constantly until thick­ened. Turn into individual casseroles and serve immediately with toast triangles. 4 to 6 servings.

CREOLE SEAFOOD GUMBO

1;4 cup butter or margarine Va teaspoon thyme 2 tablespoons flour 1 bay leaf 1 large onion, chopped 2 cups liquid (water and a little 2 cups cut okra* juice from seafood) 1 can (1 6 ounces) tomatoes 2 cups shrimp, crab meat, 1 small green pepper, chopped oysters or a combination* 1;4 teaspoon Tabasco Cooked rice Melt butter in saucepan. Stir in flour and brown lightly. Add re­maining ingredients except seafood and rice; simmer 30 minutes. Stir occasionally. Add shrimp or other seafood and cook 10 to 15 minutes longer. Season with a final dash of Tabasco. Serve in soup bowls with mounds of hot rice in the center. 6 servings.

*Fresh, frozen or canned may be used.

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TUNA-OLIVE PUFF CASSEROLE

1 can (7 ounces) tuna Y2 teaspoon lemon juice 1 cup soft bread crumbs Y4 teaspoon Tabasco Y2 cup finely chopped celery Y4 cup' mayonnaise Y4 cup chopped black olives 2 eggs, separated 1 tablespoon minced onion Dash Tabasco Drain and flake tuna. Mix with next 7 ingredients and egg yolks. Add dash of Tabasco to egg whites. Beat until stiff but not dry. Fold into tuna mixture. Bake in 4 ungreased individual casseroles at 3250 (slow oven) about 35 minutes. Or bake in I-quart casserole 40 minutes. 4 servings.

MOLDED SHRIMP SALAD, BUFFET STYLE

envelope unflavored gelatine % cup salad dressing or Y2 cup cold water mayonnaise 2 tablespoons lemon juice 2 teaspoons g rated onion Y2 teaspoon salt Y2 cup finely diced celery Y4 teaspoon Worcestershire Y4 cup finely diced green pepper

sauce Y4 cup chopped pimiento Y4 teaspoon Tabasco 2 cups cooked cleaned shrimp* Soften gelatine in cold water. Place over boiling water and stir until gelatine is dissolved. Add lemon juice, salt, Worcestershire sauce and Tabasco. Cool. Add salad dressing; rnix in remaining ingredients. Turn into large or individual molds and chill until firm. 6 servings.

Egg Salad Mold Follow recipe for Shrimp Salad, increasing salt to 1 teaspoon and substitute 4 to 6 hard cooked eggs, sliced, for the shrimp.

*Fresh, frozen or canned may be used.

SHRIMP AND TOMATO ASPIC

2 cups tomato juice 2 tablespoons lemon juice 1 tablespoon grated onion Y2 teaspoon salt 1 bay leaf 1 teaspoon Worcestershire 2 envelopes unflavored gelatine sauce 1 cup water Y2 teaspoon sugar 1 cup chopped celery 2 tablespoons capers, optional Y4 teaspoon Tabasco 2 cups cooked c leaned shrimp* Heat tomato juice, onion and bay leaf to boil. Remove bay leaf and pour hot liquid over gelatine that has been softened in water. Stir until gelatine is completely dissolved. Add celery, Tabasco and remaining ingredients. Turn into a 1 Y2-quart mold. Chill in the refrigerator until firm. Unmold and garnish with salad greens and mayonnaise flavored with a dash of Tabasco. 6 servings.

*Fresh. frozen or canned may be used.

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J

TABASCO SCA L LOPED OYSTERS

3 c ups crumbled crackers * Y2 cup light cream 1h teaspoon mace 1h cup oyster water 14 teaspoon thyme 1h teaspoon Tabasco 1 pint oysters, drained 1h teaspoon salt 2 tablespoons chopped parsley 2 tablespoons butter Toss crackers, mace and thyme to blend flavors. In a buttered 1 Y2-quart baking dish place layers of crackers, oysters and parsley; repeat, ending with crackers. Combine liquids, Tabasco and salt. Pour over oyster mixture. Dot with butter. Bake at 3500 (moderate oven) about 20 minutes. 5 servings.

*If cheese flavored crackers are used, omit the salt.

AVERY ISLAND DEVILED SHRIMP

egg, slightly beaten 14 teaspoon salt Va teaspoon Tabasco 1 pound c leaned raw shrimp 1 cup bread crumbs 14 cup butter 1 onion, finely chopped 1 clove garlic, minced 1 can ( 1 01h ounces) consomme

Y2 cup white wine 2 tablespoons bottled steak

sauce l1h teaspoons dry mustard Y2 teaspoon salt 1h teaspoon Tabasco Juice of a lemon Hot cooked rice

Mix egg, X teaspoon salt, Ys teaspoon Tabasco. Coat shrimp with egg, then crumbs. Brown in butter; keep hot. while sauce cooks. DEVILED SAUCE: In butter used to fry shrimp (add more if needed to make 2 tablespoons) , cook onion and garlic until tender. Add remaining ingredients except lemon juice and rice; Reduce in vol­ume to Y2. Add lemon juice just before serving. Arrange shrimp on rice and pour the Deviled Sauce over all. 6 servings.

LOBSTER A LA TABASCO A I-pound lobster serves a person. To cook, lobster should be live, dark green in color. Frozen lobster tails may be used. BOILED LOBSTER: Plunge live lobsters into vigorously boiling water to cover- season each quart of water with 1 tablespoon salt, 1 teaspoon Tabasco. Cover; simmer 15 minutes. Serve-hot with Whipped Butter a la Tabasco, page 27, cold with B uffet Dip, page 12, or mayonnaise seasoned with Tabasco. BROILED LOBSTER: Insert sharp knife between body and tail of live lobster to cut spinal cord, then split lengthwise. Spread apart as far as possible; remove dark vein but retain green fat or coral roe. Place shell side down on broiler rack (slip tail under slit in rack to prevent curling up) . Dot with Whipped B utter a la Tabasco, page 27. Place rack about 3 inches from heat; broil 15 to 20 minutes. Serve with Whipped Butter a la Tabasco.

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SAUCE PI QUANTE This rich tomato sauce is made piquant with Tabasco. Natives of Louisiana use it in a variety of dishes.

2 tablespoons salad oil or 1 can (16 ounces) tomatoes or bacon fat 2 cans (a-ounce size) tomato

1.4 cup flour sauce 1 cup chopped onion can (6 ounces) tomato paste 1 cup chopped celery 1 teaspoon salt 1 cup chopped green pepper 1.4 teaspoon Tabasco 1 cup water Y:z teaspoon brown sugar Make a "roux"-put oil in skillet and gradually add flour. Stir constantly while lightly browning the flour. Add onion, celery and green pepper and cook until soft. Stir in remaining ingredients. Heat to a boil. Cover; reduce heat to simmer and cook about 20 minutes. Makes about 4 cups.

Sauce Piquante Variations SHRIMP-Add 2 cups cleaned raw shrimp and Y2lemon, sliced thin, to the Sauce Piquante. Simmer about 20 minutes. Serve with rice. If canned shrimp are used, precook sauce for 30 minutes, then add shrimp. Heat thoroughly and serve. 4 to 6 servings. BAKED FISH-Choose a 4- to 5-pound fish such as red fish, red snapper or channel bass. Rub fish inside and out with Tabasco and salt. Place in a long oven-proof baking dish. Crumble a bay leaf over the fish and add a sliced lemon. Top with full recipe of Sauce Piquante. Bake at 3500 (moderate oven) about 45 minutes, basting occasionally. 6 to 8 servings.

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1

COURT BOUILLON-Use a 4- to 5-pound fish. Prepare Sauce Piquante using 2 teaspoons salt, Y2 teaspoon Tabasco and 3 cups water. Add the fish head and tail during the simmering period. Then remove head and tail; add remainder of fish and cook 15 minutes longer. Serve with rice. 6 to 8 servings. CHICKEN-Disjoint large chicken (4Y2 to 5 pounds). Sprinkle with Tabasco and salt. Brown in 3 tablespoons salad oil or short­ening. Remove chicken and prepare Sauce Piquante recipe, add­ing Y2 teaspoon oregano. Add chicken to sauce. Cover and cook until chicken is tender, 1 to 2 hours. Add Y2 cup of red wine five minutes before serving. Serve with rice or spaghetti. 6 servings. GRILLADEs-Similar to Swiss Steak-Cut a large beef round (1 inch thick, about 2 pounds) into serving pieces or allow 1 shoulder chop per serving. Spread with Tabasco and salt. Proceed as for Chicken Sauce Piquante, omitting oregano. 4 servings. MEAT LOAF-POur 2 cups of Sauce Piquante (Y2 recipe) over your favorite meat loaf for 4 servings. Bake at 3500 (moderate oven) about 50 minutes. Use sauce to baste loaf. SALMON-To 2 cups of Sauce Piquante add 1 can (16 ounces) salmon plus 1 tablespoon capers. Heat for 10 minutes and serve on toast or noodles. 4 to 6 servings. Tuna may also be used.

H ORSERADISH SAUCE 213 cup evaporated milk Va teaspoon Tabasco Y2 cup soft bread crumbs 14 teaspoon salt % cup horseradish 1 tablespoon lemon juice Spoon 3 tablespoons of the evaporated milk over bread crumbs. Add horseradish, Tabasco and salt; let stand. Chill remaining evaporated milk in freezer tray of the refrigerator until ice crystals form around edges. Turn milk into chilled bowl and whip until stiff. Add lemon juice and continue whipping until very stiff. Fold in horseradish mixture. Serve immediately with cold ham, tongue or beef. Makes 2 cups.

fjj/tlttC&f and {[JZJfft:lJd� RAISIN SAUCE

1f4 cup sugar 1 Y2 teaspoons dry m u stard 1 Y2 tablespoons cornstarch 1f4 teaspoon salt 1 Y2 c ups water Y2 cup molasses

Y4 cup orange marmalade Y3 cup raisins 1f4 cup cider v inegar 1 tablespoon butter or

margarine

Combine sugar, mustard, cornstarch and salt in saucepan. Grad­ually stir in water, molasses, marmalade and raisins. Cook over medium heat until mixture thickens and comes to a boil. Remove from heat; stir in vinegar, butter. Serve with ham. Makes 2 cups.

ROQUEFORT MAYONNAISE DRESSING

1f4 pound Roquefort c heese Y2 cup sour cream Y2 cup mayon naise Y2 teaspoon Tabasco Soften Roquefort cheese with a fork and stir in mayonnaise, blend­ing to a smooth paste. Add sour cream and Tabasco and stir to consistency of thick cream. Also good as a dip with potato chips or celery sticks. Makes about 1 Y:l cups.

TABASCO FRENCH DRESSI NG 2/3 cup salad oi l 1 teaspoon each salt, paprika, Ya cup lemon juice or vinegar dry mustard Y2 teaspoon Tabasco Y2 teaspoon s ugar Combine ingredients and shake well in covered jar. Shake well before using. Makes 1 cup dressing.

FOR VARIATIONS: To Y:l cup Tabasco French Dressing add . . . ROQUEFORT DRESSING: 2 tablespoons Roquefort cheese, crumbled.

CmvE DRESSING: 1 to 2 tablespoons chives or cut green onion. HERB DRESSING: 2 teaspoons chopped parsley, Ys teaspoon thyme, 72 teaspoon oregano. CREOLE DRESSING: 74 cup catsup, 72 teaspoon Worcestershire sauce. VINAIGRETTE DRESSING: 1 hard cooked egg, chopped, 2 table­spoons chopped green pepper, 1 tablespoon grated onion.

TABASCO TARTAR SAUCE

1f4 teaspoon Tabasco 1 tablespoon chopped parsley 1 tablespoon lemon juice 2 tablespoons chopped stuffed 1 cup mayonnaise olives 1 tablespoon mi nced onion 2 tablespoons chopped pickle Stir Tabasco and lemon juice into mayonnaise. Mix in remaining ingredients. Serve with fish or shellfish. Makes about 174 cups.

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§/atteed tl//2d' !PZJ#t3JJo/ HOLLANDAISE SAUCE

1;4 pound butter 1 tablespoon lemon juice or 3 egg yolks vinegar Y2 teaspoon salt 1;4 teaspoon Tabasco Divide butter into 3 portions. Place first portion of butter and egg yolks in top of double boiler over hot water. Stir constantly with wooden spoon or wire whisk while cooking slowly. Add second portion of butter after first melts. Add remaining butter, stirring constantly. Do not let water boil. Add salt, lemon juice and Tabasco. Serve at once. If the sauce should curdle, add a little boiling water, beating until smooth again.

MARINADE FOR MEATS

Y2 cup vinegar 1;4 teaspoon each mace, Y2 cup salad oil nutmeg, cloves, optional 1 small onion, minced I clove garlic, crushed 1 teaspoon salt, dry mustard Y2 teaspoon Tabasco Combine ingredients. Use as a marinade for meats, especially lamb or fish. In broiling, baste with mixture. Makes about 1 cup.

SMORGASBORD SAUCE

Y2 cup sour cream 1;4 teaspoon each salt, sugar, 1 teaspoon horseradish Tabasco Combine ingredients. Chill. Serve with salmon, lobster, sliced roast beef, asparagus, cucumbers or green beans. Makes Y:l cup.

EASY BARBECUE SAUCE medium onion, chopped 2 tablespoons vinegar clove garlic, minced 1 tablespoon brown sugar or

2 tablespoons butter or marga- molasses rine teaspoon salt

Y2 cup catsup teaspoon dry mustard 1;4 cup water Y2 teaspoon Tabasco Cook onion and garlic in butter until tender. Add remaining ingre­dients and bring to a boil. Brush on steaks, roasts, spareribs, chicken or frankfurters during cooking. Serve extra sauce with the meat. Makes about l}i cups.

WHIPPED BUTTER A LA TABASCO Y2 cup (1;4 pound) butter Y2 teaspoon Tabasco 1 tablespoon lemon juice 1 tablespoon chopped parsley Cream butter; gradually blend in lemon juice (or lime), Tabasco and parsley. Spread on lobsters before broiling, or on broiled steaks or fish. Also good with baked potatoes or vegetables. Deli­cious cold or hot. Makes about Y:l cup.

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SCA LO P PINE AL MARSALA

2 pounds veal round 1 Y2 teaspoons salt Y4 teaspoon Tabasco Y2 cup flour 6 tablespoons butter or margarine

4 shallots or small white onions cup sl iced mushrooms cup Marsala wine*

Cut veal into cutlets; pound thin. Mix salt and Tabasco well; spread over meat; roll in flour. Fry meat in butter in heavy skillet until browned on both sides. Set in a casserole or platter in oven to keep warm. Add onions, mushrooms and wine to skillet. Cover and simmer 5 minutes, then season with a final dash of Tabasco. Pour over cutlets and serve at once. 6 servings.

*Sherry or Madeira wine may be used in place of Marsala.

CHILI CON CARNE

cup dried red kidney beans cup l iquid from beans and/or or 2 cups cooked beans water medium onion, chopped to 2 tablespoons chi l i powder small green pepper, chopped teaspoon cumin seed,

2 tablespoons butter or salad optional oil Y2 teaspoon Tabasco

1 Y2 pounds ground beef 1 to 2 teaspoons salt 1 can ( 1 6 ounces) tomatoes Y2 teaspoon s ugar Soak beans several hours or overnight. Cook in boiling salted water 1 to 2 hours, until tender. Drain, saving liquid. Mean­while, slowly cook onion and green pepper in · butter about 5 minutes, stirring occasionally. Add meat; cook until browned lightly, stirring enough to break up meat into bite-size pieces. Add liquid drained from beans and remaining ingredients except beans. Cover and cook slowly 1 to 1 Y2 hours, adding more water if needed. Mash a few beans to thicken chili a little. Add beans and a dash of Tabasco. Heat thoroughly. 8 servings.

WELSH RAREBIT

pound sharp cheese, grated 2 egg yolks Y2 cup milk Y4 teaspoon Tabasco

1 teaspoon Worcestershire sauce

Y2 teaspoon salt

Place grated cheese in heavy saucepan or chafing dish. Beat egg yolks with remaining ingredients and add to cheese. Cook slowly, stirring constantly until soft and creamy. Serve over crackers or toast. 4 servings.

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� SPAGH ETTI WITH M EAT BAL LS

1 pound ground beef 1 teaspoon salt 1f2 teaspoon Tabasco 2 tablespoons olive or salad

oi l

1f2 cup chopped onion 1 clove garlic, minced, optional 2 cans (8-ounce size) tomato

sauce 1 package ( 8 ounces) spaghetti Grated cheese, optional

Lightly mix beef, salt and y.( teaspoon Tabasco; form into small balls. Brown quickly on all sides in oil. Add onion and garlic when meat is almost browned. Add tomato sauce and the remaining Tabasco; cover and simmer 20 to 30 minutes. Cook spaghetti as package directs. Turn onto platter and pile meat balls in center. If desired, serve with cheese. 4 to 6 servings.

TOMATO CH E ES E RAREBIT

1 can ( 1 01f2 ounces) tomato soup

� teaspoon Tabasco Y2 teaspoon dry mustard

Y2 teaspoon paprika 1f2 cup water 2 cups (Y2 pound) grated

American cheese 1 egg, separated

Combine tomato soup, Tabasco, dry mustard, paprika and water in top of double boiler or chafing dish. Add cheese; place over boiling water and stir until melted. Stir small amount of hot mixture into beaten egg yolk, then gradually stir this into hot mixture. Beat egg white until stiff but not dry. Add egg yolk­cheese mixture, stirring until well blended. Return to cheese mixture in double boiler and cook 5 minutes longer. Serve on toast points or crackers. 4 to 6 servings.

CORN CH E ES E PUFF

6 sl ices bread 1 Y2 cups grated American

cheese 1 can ( 1 6 ounces) cream style

corn Y2 teaspoon salt � teaspoon dry mustard

� teaspoon Tabasco 2 eggs 1 cup milk 1 tablespoon butter or

margarine, melted Paprika

With small cookie cutter, cut bread to use for trim. Crumble re­maining bread into crumbs. Place half of the bread crumbs in 9 x 5 x 2-inch baking dish. Spread with half of the cheese and corn. Repeat. Add salt, mustard and Tabasco to eggs; beat until blended. Stir in milk and pour over corn and cheese mixture. Brush bread "trims" with melted butter and coat lightly with paprika. Place on top of mixture and bake at 3250 (slow oven) about 45 minutes. 6 servings.

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FLUFFY OMELET

6 eggs, separated 114 teaspoon Tabasco 4 tablespoons water or mi lk 2 tablespoons butter or V2 teaspoon salt margarine Beat egg whites until stiff but not dry. Without rinsing beater quickly beat egg yolks with milk, salt and Tabasco. Fold into beaten egg whites. Melt butter in a heavy frying pan. Add mix­ture and cook over low heat until omelet is slightly brown under­neath. Bake at 3500 (moderate oven) about 10 minutes, until dry on top. Cut part way through center. Fold and slip from pan onto warmed plate or platter. Delicious as is or with melted cheese. 6 servings.

TABASCO EGGS

1 V2 cups l ight or heavy cream 6 eggs or evaporated milk B�ead crumbs

114 teaspoon Tabasco Grated Parmesan cheese Y:z teaspoon salt Chopped parsley Combine cream, Tabasco and salt; heat. Drop eggs, one at a time, into simmering cream. Sprinkle with bread crumbs and Parmesan cheese. Cook over low heat, basting with cream until eggs are set. Serve on toast; garnish with parsley. 6 servings.

EGGS BENEDICT

4 English muffins, split or 8 rounds bread, 3 inches in diameter

8 thin slices ham

8 poached eggs Recipe Hollandaise Sauce,

page 27

Toast muffins or bread; butter. Broil or saute ham. Place ham on muffins or toast. Arrange poached eggs on ham and cover with Hollandaise Sauce. 8 servings.

SHIRRED EGGS Break eggs into individual greased baking dishes. Dot with butter seasoned with Tabasco, VB teaspoon Tabasco to 1 tablespoon but­ter. Bake at 3500 (moderate oven) 10 minutes or until white sets.

Variations: CREAM: For each egg, combine 2 tablespoons sour cream and VB to � teaspoon Tabasco. Put half of cream in individual greased baking dish; slip in egg. Cover with remaining cream and bake at 3500 (moderate oven) about 15 minutes or until white is set. TOMATO : Pour � cup tomato juice seasoned with salt and a few drops of Tabasco into an individual greased baking dish. Slip in an egg or two, then bake at 3500 (moderate oven) to desired done­ness. Garnish with chopped parsley, basil, fresh dill or dill weed.

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BAYOU RED BEANS A N D RICE

1 pound dried red kidney beans 1 quart water Ham bone or 1 cup cut ham

pieces 1 large onion, chopped

1,4 cup cut celery and leaves 1 teaspoon salt V2 teaspoon Tabasco Hot cooked rice

Cover beans with water in a heavy pan; soak several hours. Add ham bone, onion, celery, salt and Tabasco. Cook slowly 1 to 2 hours, until done. Mash a few beans to thicken liquid. Add a "gourmet dash" of Tabasco and serve with hot rice. 6 servings. NOTE: Dried lima beans, navy beans or black-eyed peas taste delicious prepared this way.

POTATO SALAD

5 cups cooked diced potatoes 1 tablespoon vinegar 1 small onion, chopped fine 3 tablespoons salad o i l 1 cup diced celery 1,4 cup mayonnaise 2 teaspoons salt V2 teaspoon Tabasco Combine potatoes, onion and celery. Sprinkle with 1 teaspoon salt. Blend remaining salt, vinegar, salad oil, mayonnaise and Tabasco. Add to potatoes; toss lightly and chill. 4 servings.

FIESTA CORN

medium green pepper, cut in 1 can ( 1 6 ounces) wh ole strips kernel corn, drained

tablespoon butter or 1,4 cup chi l i sauce margarine Va teaspoon Tabasco

Cook green pepper in butter until tender. Stir in corn; season with chili sauce and Tabasco. Heat thoroughly. 4 servings.

WESTERN BAKED BEANS

3 frankfurters, s l iced 2 tablespoons butter, margarine or salad o i l 1,4 cup chopped green pepper

1 small onion, chopped 1 can ( 1 6 ounces) baked bean s Va t o 1,4 teaspoon Tabasco

Cook frankfurters, green pepper and onion in butter until vege­tables are tender. Add beans and Tabasco. Cover and heat thoroughly about 15 minutes. 4 servings.

TABASCO GARLIC OR ONION BREAD Heat 2 cloves minced garlic or Y2 cup sliced green onions and � pound butter in saucepan until butter melts. Stir in 1 teaspoon Tabasco and 1 teaspoon paprika. Slice large loaf of Italian or French bread, leaving bottom crust intact. Brush with Tabasco­garlic mixture. Wrap bread in aluminum foil. Roast on coals; heat on grill or in 3500 oven (moderate) 10 to 20 minutes. Wonder­ful for a barbecue or with salad or soup. 6 to 8 servings.

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. . . HOME O F TABAS C O

WO N D ERLA N D F O R TO U RISTS

Yucca blossom in Jungle Gardens.

MANY WRITERS have called this the "Wonder Island." And well they might. Rising out of the Louisiana marshlands, adorned with majestic oaks, Avery Island combines fairyland beauty with the hum of twentieth century industry. Sleepy Bayou Petit Anse wanders through a tremendous oil field. Among palms and ca­mellias, the tourist finds a salt refinery, atop the oldest salt mine in the Western world. Across the roadway from the Tabasco plant lie Jungle Gardens. And nearby is famed Bird City.

J U N G LE GAR D E N S

JUNGLE GARDENS were the creation of the late Mr. Edward Avery McIlhenny, descendant of the original grantee to Avery Island. In

Twenty thousand heron families nest in Bird City.

Top left, Egret displays snawy pluma g e. Top right, Elephants g ua rd Buddha's Temple.

Bottom left, Lotus border for Bird City lake. Bottom right, All i g a tor suns i n his pool.

his travels, Mr. McIlhenny collected rare plants and shrubs from lands around the globe to build these famous gardens. Thirty thousand azaleas . . . lotus and papyrus plants from the Upper Nile . . . a Single Wasi orange tree, the only one known outside of the Emperor's gardens in Japan . . . 600 varieties of camellias. All these sights and many more enchant the visitor.

BIRD CITY

ANoTHEH accomplishment of M'sieu Ned-as Mr. McIlhenny was known in Louisiana-is Bird City. During the era when egret plumes were in high fashion, he realized that these beautiful birds were rapidly nearing extinction, and sought legislation to protect them. Nor did Mr. McIlhenny stop there. He created a lake adjoining Jungle Gardens, and built bamboo structures out into it for a nesting sanctuary. More than sixty years later, thou­sands of birds still return "home" to Bird City-snowy egrets, common egrets, Louisiana herons and ibis.

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*In heart of Jungle Gardens, giant moss-hung oaks surround Humble's Petit Anse Well No. 14.

EVEN THE oil field on Avery Island is out of the ordinary. Almost without exception, wells are located in marshlands skirting the island, and it is necessary to drill from submergible barge rigs. These floating platforms are towed in through the Intracoastal Canal, up Bayou Petit Anse, and into canals dredged up to the island's sloping face.

One of the few dry-land wells on Avery Island was drilled in the heart of Jungle Gardens. Camouflaged by surrounding moss-draped oaks, the drilling rig echoed its noises through tun­nels of wisteria vines and forests of bamboo-fitting symbol of Avery Island, old and new.

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*RepToductton of lVater Color, compltments 01 Humble ott and Re/lnino Company.

IN THE early days of life on Avery Island, a salt spring was dis­covered by a deer hunter. For several years salt water was evapo­rated commercially in open iron kettles at the spring. Then, during the Civil War, salt was given free to the Confederate government. This overtaxed the supply, and an attempt was made to enlarge the brine wells. At 13 feet below ground, rock salt was discovered -first in the Western hemisphere. Today, millions of tons of salt are mined here. So vast is the deposit that corridors can be dyna­mited through the rock salt, with ceilings as much as 100 feet high. Natural pillars of salt are left to support the "roof," and in sparkling high-domed corridors there is beauty again at Avery Island.

A mountain of salt, dwarfing men and machinery-International Salt Com pany mine, Avery Island

TABASCO is manufactured only by the McILHENNY COMPANY, Avery Island, La.