Recipes (Post's cereals, 1930)

Mix ingredients and beat to a paste. Shape into small cakes, dip into beaten egg, then into flour or crac ker crumbs, fry in hot butter. Turn with care. when done toa nice brown, place in heated colander until ready to serve. Post Toasties Griddle Cakes i ‘cup Pest Toasties 2 level taplespoontals melted i I cup wheat flour' butter a I egg | 2 level teaspoonfuls sugar i cup milk ay 2 level teaspoonfuls baking- 3 level teaspoonful salt powder Mix and sift flour, salt, sugar and baking-powder. i. Beat the egg until very light, add milk and pour slowly on dry ingredients, add melted bytterand beat ve Let the Grape-Nuts soak one half hour in the sour milk, Sift together the flour, salt and ot soda, then add: the sour-milk and /¢o°", @ Grape-Nuts and egg well beaten. $9 = As the thickening qualities ‘Ay of flour vary, a little more or less may be required. | vigorously. Fold in. Post Toasties and fry on hot | 1 griddle. | | | Grape-Nuts Griddle Cakes rs 3 level tablespoonfuls 2+ cups flour \ i Grape-Nuts 4 level teaspoonful salt i 2 cups sour milk ‘14 level teaspoonfuls soda ||. 2 eee , i 1 4 iN 12 - wa pet ed 2 ee ee ne are 1s Te oa RIEA ST MENT Chto LiIRDAR AS | pte SERPS ARETE ARSENE ES OR A AIS, Grape-Nuts Cottage Pudding 1 cup Grape-Nuts + cup butter 2 eggs 14 cups flour I cup seeded raisins 3 level teaspoonfuls baking r cup milk powder Heat milk hot and pour on Grape-Nuts, add butter and well-beaten eggs. Wash the raisins thoroughly, dry on linen towel and add sufficient of the flour to coat each raisin well. Sift the remainder of the flour and baking powder together, add to the mixture. Carefully fold the raisins into the mixture just before placing in the oven. Serve cold with foamy pudding sauce (See page 16). Post Toasties Pineapple Pudding 1 cup Post Toasties 3 eggs § I cup tinned pineapple 3 cups milk 4 cup sugar 1 level teaspoonful orange extract _ Butter a quart pudding pan well, sprinkle the bottom with one-half cup of Post Toasties, over which place a few pieces of sliced pine-apple (tinned is best) ; then another one-half cup of Post Toasties and another layer of fruit. Make a custard mixture with the eggs, sugarand milk. Season with orange extract ; pour over the fruit and Post Toasties. Bake in a moderate oven until firm in the centre. (Beating the eggs too much and making the pudding too fast will make it watery.) Serve either hot or cold with pineapple pudding sauce (See page 16). Grape-Nuts Six-Minute Pudding I cup Grape-Nuts 14 cups milk 1 level tablespoonful sugar To the milk, add the Grape-Nuts and sugar, boil six minutes, cool and serve with whipped cream. Grape Juice and Grape-Nuts Pudding 4 cup Grape-Nuts I cup grape juice + cup chopped walnuts. I cup boiling water box or 2 level tablespoonfuls granulated gelatine issolve gelatine in boiling water, add Grape Nuts, grape juice and chopped nuts. Mould and serve with whipped cream. Pudding Sauce I cup sugar 1 level tablespoonful flour 2 cups boiling water 1 level tablespoonful butter 1-16 level teaspoonful salt ... Run together the butter, flour and sugar, % and add slowly the boiling water. Cook 5 minutes. Add salt. Flavour to taste or add glass of wine, 13 BAKED APPLES WiTH GRAPE Nuts, Eaa Noe 14 i dda ae . sar te eersoansi SN iy es GRAPE Nuts Fruit Sacap, Grape Nuts RaIsiIn Pig 15 i Whipped Cream Sauce Icupcream 2 level tablespoonfuls powdered sugar . 1 level teaspoonful vanilla flavouring Chill the cream, add sugar and flavouring, then whip or beat with an egg-beater until light and foamy. Foamy Pudding Sauce 1} cups sugar 1 level tablespoonful flour + cup butter 4 cup boiling water | 1 teaspoonful vanilla flavouring Mix flour, sugar and butter together. Add the boiling water gradually and cook over hot water until like thick cream. Flavour and serve with pudding,