Recipes (Post's cereals, 1930)

4 cup cooked minced $ level teaspoonful salt chicken - 1 level teaspoonful parsley 2 level tablespoonfuls minced ham butter, roll into little shapes about the size of an Pa 30 minutes. Serve with brown % \ sauce. Any cold meat, seasoned to taste, may be served in aN the same way. er ete at tres Baked Tomatoes with Grape-Nuts ' For each two tomatoes prepare the following :— 2 level tablespoonfuls ‘I level tablespoonful Grape-Nuts butter Pulp from tomatoes 1 hard-cooked egg yolk # small onion - — 4 level teaspoonful salt 1-16 teaspoonful pepper and sage if liked Cut off a slice from the blossom end of the tomatoes, take out the pulp carefully with a spoon. Cook the onion, chopped fine, and the butter in a double boiler ten to fifteen minutes, add pulp, cook five minutes. Then add Grape-Nuts, seasonings and ' finely mashed egg yolk. Place mixture in the tomato shells, cover with breadcrumbs and bits of butter place in a buttered pan and bake in moderate oven thirty minutes. Post Toasties Macaroni au Gratin i cup Post Toasnes ~~... 1 cup milk I cup_-macaroni 2 level tablespoonfuls butter 4 cup cheese | 2 Tevel tablespoonfuls flour 1 level teaspoonful salt Break macaroni into one-inch lengths. Drop into pan of boiling salted water and cook until perfectly tender, from 30 to 40 minutes; drain, pour over ita wash of cold water. Grate thé cheese, rub butter and flour together, add milk, stir until boiling, then add salt. Put layer of macaroni in buttered baking dish, with a layer of cheese, Post Toasties and sauce. Bake in moderate oven. 20 to 30 minutes. Potatoes au Gratin 4 cup Post Toasties 2 level tablespoonfuls butter 2 cups cooked diced 4 small onion chopped | “potatees ~_. 3 level teaspoonful salt 4 cup grated cheese _ - 1-16 teaspoonful pepper 2 cups milk Combine the ingredients and bake in moderately quick oven 30 minutes. Baked Eggs with Grape-Nuts 4 cup Grape-Nuts . 6 eggs I cup rich milk To the milk add the Grape-Nuts. Break the eggs into a buttered baking dish. Pour over carefully the milk containing the »- Grape-Nuts. Bake in a. moderate “oven until a delicate brown. > Individual ramekins may ‘~, \ be used if desired. 5 TEER NA RIA. ane: Ra? MS he Sa ut AP ae ee > fo ——o = a4 i eee = —s ee SIS Spee es CHICKEN CUTLET, BAKED FisH WitH DRESSING 6 Post ToOASTIES CROQUETTES, MACARONI AU GRATIN 7 Tomato Salad fs } cup Grape-Nuts Cottage or Neufchatel cheese 6 firm ripe tomatoes Mayonnaise dressing Lettuce to garnish Immerse the tomatoes in boiling water for one minute, then carefully peel. Cut each tomato into = five sections, leaving a portion at the base uncut to hold sections together. Place on lettuce leaf on i individual serving plates. Mix the Grape-Nuts and cheese, form into cup-like portions, place on base ap portion of tomatoes and fill the formed cups with mayonnaise. Serve ice cold. | Salmon Salad with Post Toasties 3 cups Post Toasties I cup mayonnaise dressing 1 lb. tin salmon Lettuce to garnish Remove bones and dark skin from salmon and break fine with silver fork. Add Post Toasties and dressing = and combine well. Halfacup of chopped celery adds a pleasing flavour. This makes an excellent sandwich filling. Stuffed Tomatoes I cup Post Toasties 4 cup bread crumbs | 6 firm smooth tomatoes 1 level tablespoonful sugar i‘ 3 level tablespoonfuls t level teaspoonful salt butter Cutathin slice from smooth end of eachtomatoandwith a small spoon scrape out as much of the juice and pulp as possible without injuring the shape. Mix the juice and pulp with Post Toasties and bread crumbs ; add 7 sugar, salt and a little red pepper. Fill tomatoes, put bits of butter on top, and bakethirty-five minutes. Apple Salad 14 cups Grape Nuts 6 walnuts 4 apples 1-16 teaspoonful salt ie 1 stalk celery 1 small onion it