SALAD DRESSINGS OF FRENCH, DILL SAUCE, ITALIAN, CAESAR, GARLIC, RUSSIAN AND ROQUEFORT VARIETIES, AND SALAD DRESSING MIXES OF CAESAR, ROQUEFORT AND RUSSIAN VARIETIES, AND FRENCH ONION SOUP, AND PREPARED BOUILLION, AND BEEF BROTH CONCENTRATE, AND LIQUID CONSOMME OF CHICKEN AND LAMB FLAVORS, AND NON-ALCOHOLIC EGG NOG MIX, AND CONSOMME POWDERS OF CHICKEN AND BEEF FLAVORS, [ AND JELLIED CONSOMME AND TOMATO MADRILENE, ] AND WHIPPED TOPPING, AND POWDERED DRY EGG-WHITE MIX FOR WHIPPING WITH WATER INTO MERINGUE, [ AND SOUR CREAM, ] AND SOUP MIXES OF FRENCH ONION, CHICKEN NOODLE, BEEF NOODLE, GREEN SPLIT PEA, TOMATO, MINESTRONE, VEGETABLE, BEAN, CORN CHOWDER, SHRIMP BISQUE, AND CREAMS OF MUSHROOM, CELERY, ASPARAGUS, VICHYSSOISE, LEEK, SPINACH AND CHICKEN VARIETIES, FREEZE DRIED CHIVES, SHALLOTS, PARSLEY, LEEKS [ , POTATO PANCAKE, AND WELSH RAREBIT CHEESE MIX ]

MIXES, NAMELY RICE PILAF, CHEESE SAUCE, HOLLANDAISE SAUCE, WHITE CREAM SAUCE, BREADING, AND DRY POWDERS COMPOSED OF TOASTED WHEAT FOR MIXING WITH MEAT TO FORM MEAT LOAVES, HAMBURGERS, MEAT BALLS AND CROQUETTES, SUGAR AND DRY CHEESE POWDER MIX FOR USE AS A CHEESE PIE FILLING, EGG CUSTARD MIX, BANANA CREAM PIE MIX, FOOD FLAVORING - NAMELY POWDERED BASES OF LEMON, ORANGE AND LIME FLAVORS, FLAVORED PUDDING AND PIE FILLINGS, FLAVORED GELATIN DESSERTS, MOUSSE DESSERT, HOT FUDGE AND BUTTERSCOTCH FUDGE TOPPINGS, AND BASES FOR MAKING GRAVY OF CHICKEN AND BEEF FLAVORS AND SEASONING, AND BEEF GRAVY COLORING AND SEASONING, AND MEAT TENDERIZED POWDER, AND MONOSODIUM GLUTAMATE CRYSTALS, AND NON-ALCOHOLIC SYRUPS FOR FLAVORING AND TOPPING FOODS

LEMON JUICE, AND POWDERED LEMONADE, RASPBERRY, GRAPE AND FRUIT-BLEND PUNCHES, AND NON-ALCOHOLIC SYRUPS WHICH MAY BE USED TO IMPART GRENADINE, CLARET AND CREME DE MENTHE FLAVORINGS TO BEVERAGES SUPPLIED BY THE USER