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Full-Color Stock Dividers
We offer a HUGE selection of FREE full-color stock divider sets to add spice to your cookbook! Most dividers include a matching cover but can be used with any stock or custom cover. Unlike some companies that only give 6 or 7 dividers in a set, we offer 8 with our standard category titles to help you better categorize recipes. Non-tabbed stock dividers on standard paper are FREE. Heavy-weight dividers (non-tabbed or tabbed) are an extra charge.
Standard Category Titles
Since full-color stock dividers are pre-printed, standard category titles cannot be changed. Dividers must appear in your cookbook in the following order:
- Appetizers & Beverages
- Soups & Salads
- Vegetables & Side Dishes
- Main Dishes
- Breads & Rolls
- Cookies & Candy
- This & That
Note: All designs are protected by copyright law.
Full-Color Stock Dividers D917
Complements cover design:
Set may be used with any stock or custom cover.
Dividers use standard categories and cannot be changed in any way.
Click here to show fine print on dividers.
Appetizers & Beverages:
Crudités: An assortment of raw vegetables (i.e., mushrooms, broccoli, celery, carrots) that is served as an hors d’oeuvre, often with a dip.
Tip: Calorie-free club soda adds sparkle to iced fruit juices and reduces the calories per portion.
Soups & Salads:
Bisque: A thick creamy soup made with shellfish, game, or puréed vegetables.
Tip: For beautiful fruit salads, use an egg slicer to make perfect slices of strawberries, kiwis, or bananas.
Vegetables & Side Dishes:
Julienne: To cut or slice vegetables, fruits, or cheeses into match-shaped slivers.
Tip: If your pasta sauce seems a little dry, add a few tablespoons of the pasta’s cooking water.
Marinate: To allow food to stand in a liquid in order to tenderize or to add flavor.
Tip: Tomatoes added to a roast naturally tenderize the meat, as tomatoes contain natural acids that break down meat.
Breads & Rolls:
Fold: To incorporate a delicate ingredient, such as whipped cream, into a mixture by repeated gentle overturnings without stirring or beating.
Tip: One scant tablespoon of bulk yeast is equal to one packet of yeast.
Crimp: Pressing together two pastry layers, such as a pie crust, to seal the dough and create a decorative edge.
Tip: Preheat the oven and use the center rack for even baking.
Cookies & Candy:
Caramelize: To heat granulated sugar until it is melted and brown.
Tip: To make cutting dough easier, dip cookie cutters in flour or powdered sugar before pressing into dough.
This & That:
Steep: To allow a food to stand in hot liquid in order to extract flavor, such as tea in hot water or poached fruit in syrup.
Tip: Add uncooked rice to the salt shaker to keep the salt free flowing.