Recipes (Post's cereals, 1930)

Mutton Broth 4 Pat tablespoonfuls Grape- 1 turnip Nuts I carrot 2 pounds lean mutton 1 level teaspoonful 3 pints cold water ; parsley 1 level teaspoonful salt I onion Cook just at the boiling point, the meat and vegetables in the water, for two hours. Strain, remove fat and return broth and vegetables to saucepan, season, add the Grape-Nuts and simmer gently for some minutes. Serve hot with chopped parsley sprinkled on top ‘Chestnut Soup with Grape-Nuts _ 4 cup Grape-Nuts 4 cup flour 2 cups mashed chestnuts 6 cups milk 4leveltablespoonfuls butter 14levelteaspoonfuls salt Cover chestnuts with boiling water and cook ten minutes. Drain and while hot quickly remove the shell and fibrous covering next to the chestnut. Press through a colander. Prepare a sauce of the flour, . butter, milk and salt; cook five minutes. Add the chestnuts and Grape-Nuts, bring to the boiling point ane serve. Cream of Asparagus Soup—Post Toasties I cup Post Toasties 14 cups milk I pound can asparagus, cooked 1I4 cups cream 1 tablespoonful butter 1 tablespoonful flour 1 tablespoonful salt Remove the tips from the asparagus and reserve to add to finished soup. Press the stalks through the colander. Heat milk to scalding point, mix flour and butter to smooth paste, add hot milk stirring continuously. Add asparagus puree and cook five minutes. Add tips, cream and salt, heat to boiling point, serve with Post Toasties sprinkled on each serving. 3 Tomato Soup I level tablespoon-1 level teaspoonful salt ful Grape-Nuts 4 level tablespoonful sugar I pint of tomatoes 1 level tablespoonful chopped onion I pintofwater 1 level tablespoonful chopped 5 cloves parsley 1 level table-- 1 level tablespoonful butter spoonful flour A few pepper corns Place to cook all the ingredients, except the Grape- Nuts, flour and butter, and simmer until tender. Rub through a sieve, thicken with one tablespoonful each of flour \\ts butter well mixed before being stirred in. Add the Grape-Nuts, simmer a few minutes and serve hot. _ pe t Bensa ert ie ae | | | _ Combine the ingredients and let stand some minutes, Escalloped Oysters with Post Toasties 2 cups Post Toasties 2 level tablespoonfuls butter I pint oysters 4 level teaspoonful salt 1 cup milk 1-16 level teaspoonful pepper Place a layer of Post Toasties in a buttered baking dish, then a layer of oysters, add seasonings, repeat layers, covering top with Post Toasties. Add milk and bake thirty minutes in moderate oven. * Fried Trout Cut fish in portions two inches thick, wipe as dry as possible and sprinkle with salt. Beat an egg until well blended, add one tablespoonful water. Roll each portion of fish in Post Toasties, then dip in beaten egg, roll again in Toasties and fry. Baked Fish with Dressing 1 cup Post Toasties + cup cream 1 level tablespoonful Small onion chopped fine melted butter © + level teaspoontul salt 4 cup Tomato catsup Dash of red pepper Wet a cloth with salted water and cleanse thoroughly the inside and outside of the fish. Rub the inside with salt, combine the ingredients in the order given and place in fish. Sprinkle with salt, brush over with melted butter, dredge with flour and place an oiled fish sheet in dripping pan, bakein hot oven. Garnish with hard-boiled eggs and sliced lemon or parsley and serve. | Chicken Cutlets 4 cup Post Toasties _ 1 chicken 2 cup boiled rice | Dipping sauce regs I eggs I cup cream 2 tablespoonfuls milk Cut up chicken as for stewing, and cook one hour slowly. When tender cut in small pieces about one inch long with scissors. Add Post Toasties, boiled rice, egg and cream. Form in small cakes. Dip in egg and. milk, then in Post Toasties and fry quickly in hot Chicken Roll I cup Grape Nuts 2 eggs well beaten