Recipes (Post's cereals, 1930)

- Serve with mayonnaise dressing (See page 9). Emerald Salad f cup Grape-Nuts Lettuce, half a head ‘t lb. or tin French green peas $ level teaspoonful salt Juice of half lemon 1-16 teaspoonful paprika Drain off the liquor from the can of peas, and allow cold water to run over them untilthoroughly washed ; drain dry. Mince fine the lettuce, tearing it with a fork. Combine all the ingredients and blend carefully with the mayonnaise dressing. Place in apple cups, garnish with lettuce and serve at once. Serve with mayonnaise dressing (See page 9). 2 cups Grape-Nuts 2 apples 1 banana 4 cup walnuts 1 level tablespoonful sugar Cut up fruit and nuts and mix with Grape-Nuts and sugar, Serve with cream, j | Grape-Nuts Salad a | Waldorf Salad ie cup diced apples 1cupcelery, cutfine | _I cup Grape-Nuts Be Select firm, tart apples and cut into half-inch cubes, combine with the finely-cut celery and Fruit Salad Dressing at once to prevent discoloration, Add Grape- a4 Nuts and place on ice until serving time. - Serve with ‘y Fruit Salad Dressing (See page 20). Post Toasties Salmon Salad 1 cup Post Toasties 4 cup cut celery 1 lb. tin salmon . 2 dill pickles 6 hard boiled eggs 1 small onion 8 olives or may use $ cup green peas Flake the salmon, chop onions, celery, eggs and olives and carefully combine. Two of the eggs may be used for garnishing if desired. Moisten well with any good i mayonnaise dressing and serve cold. * Mayonnaise Dressing © I egg 2 level tablespoonfuls butter 2 level tablespoonfuls 2 level tablespoonfuls water Be lemon juice 4 level teaspoonful salt To the well-blended egg add the water, butter, salt and lemon juice. Cook in double boiler, stirring constantly until mixture begins to thicken. Remove from heat and cool immediately. This dressing may be used with any combination of vegetables for salad. Grape-Nuts Sandwich I cup Grape-Nuts 4 cup mayonnaise I cup cream cheese dressing Grate the cheese and add mayonnaise dressing to ‘ moisten. Add Grape-Nuts. Spread between thin slices of bread | i Post Toasties Sandwiches AER eS PI Soe RT BE PET 3 cup crushed Post 4 pound cream cheese a | Toasties 4 cup hot milk or cream . it 10 thin slices buttered bread ‘Cut or break the cheese quite fine, add the hot cream i} and work toasmooth paste, add crushed Post Toasties - .... and when well combined, spread between slices of 3 ith oy! buttered bread. Most excellent for school lunch. May also “\ be toasted and served hot . % at luncheon, [illustration: Post Toasties Sandwich, Tomato Salad,] Post Toastits Macaroons, Grape NutsGems, BRAN BREAD [illustration: Post Toasties Macaroons, Grape-Nuts Gems, Bran Bread] i} Banana Groquettes | mi icup Grape-Nuts I egg | i 6 bananas 2 leveltablespoonfuls milk or water i Peel the bananas and scrape to remove the acrid t portion next totheskin. Beattheeggjustsufficiently = to blend the white and yolk, add the milk, Dip the bananas into the beater egg, then roll in the Grape- Nuts until well coated. Place onanoiledtinandbake in moderate oven until tender, which will be from twenty to thirty minutes. Post Toasties Croquettes 3 cups Post Toasties 3 level tablespoonfuls 3 level tablespoonfuls butter strained tomato 2 cups cooked haricot beans | Combine the butter, strained tomato and beans. ~ (stewed dry or baked). Then foldinthe Post Toasties, __ shape into croquettes and bake on an oil tin. If beans baked in tomato sauce are used, the strained = tomato may be omitted. | ie Grape-Nuts Croquettes | |e 1 cup Grape-Nuts I well beaten egg 1 level tablespoonful flour 1 level tablespoonful milk t level teaspoonful sugar ‘x level teaspoonful butter i level teaspoonful salt