Recipes (Post's cereals, 1930)

I scant cup cream 4 banana Peel the banana and mash fine with silver fork. Com- bine all the other ingredients and when the boiling oint is reached pour over the crushed banana. Chill and serve with whipped cream or custard sauce, Grape-Nuts Fruit Salad Grape Nuts Powdered sugar 5 oranges 4 apples © Whipped cream Pare and cut into thin slices the fruit, arrange in the salad bowl a layer of fruit, and an even sprinkling of Grape-Nuts and powdered sugar to taste. Continue alternating until materials are used. Let standina cool place while the cream is being whipped to a stiff froth, sweeten and flavour with orange or pine-- apple extract. Just before serving spread over salad. To garnish, circles of candied cherries or strawberries may be used. Fruit Salad Dressing I egg 2 level tablespoonfuls pineapple, 2 level tablespoonfuls sugar orange or apple juice 2 level tablespoonfuls lemon juice Beat the egg sufficiently to blend white and yolk, add sugar and strained fruit juices. Cook in double boiler, stirring constantly until thickened. Cool and combine with salad. This dressing is most excellent with any combination of fruits. Post Toasties Minute Shortcake 1 cup Post Toasties 2 level tablespoonfuls sugar 4 cup sliced strawberries or other fruit _ Put layer of Toasties on plate, cover with straw- berries; then sugar; another layer of Toasties and strawberries. Serve with rich cream. Baked Apples with Grape-Nuts 6 level tablespoonfuls Grape-Nuts # cup sugar 6 apples (Greenings preferred) 4 cup water 1 lemon (if desired) Wash and core the apples, place in baking dish and fill cavities with Grape-Nuts, sugar and few drops of lemon juice, or place a slice of lemon on each apple. Pour the water into baking dish and bake in slow oven. When done sprinkle with powdered sugar. 20 an AAAVAA AQAA AALAL AAA Grape-Nuts Loaf Cake _ 1 cup Grape-Nuts 4 cup butter 2% cups flour 1% cups sugar 3 eggs 2 level teaspoonfuls baking- © i cup milk powder I teaspoontul vanilla Cream butter and sugar; add egg yolks well beaten , then milk, Grape-Nuts and vanilla flavouring; beat well, fold in alternately the stiffly-beaten egg white and flour sifted with baking-powder ; bake thirty-five. minutes in a paper lined pan in a moderate oven, Economy Cake I teaspoonful Instant Postum 2 eggs 2 level tablespoonfuls butter 14 cups pastry flour 2 level teaspoonfuls baking- —sI_ cup sugar powder Sop - - $ cup cold water ‘Dissolve the Instant Postum in one tablespoonful boiling water ; let cool. Cream the sugar and butter, add the egg yolks and beat well, add the liquid and flour with which has been sifted the baking-powder ; then fold :n the stiffly beaten egg whites. Postum Icing for Cakes I cup sugar _ white of I egg 2 level teaspoonfuls Instant + cup boiling water Postum ‘Dissolve Postum in boiling water, add sugar and boil untilit ‘‘ threads.’ Pour on to well beaten egg white, slowly beating all the while. Spread on cake while | ; : | warm. -Post’s Bran Bread | Tepe. _ 1 teaspoonful bi-carbonate of soda 1 cup brown sugar 14 cups Post’s Bran Flakes ~ i cup sour milk — 1 teaspoonful salt 1% cups flour I cup raisins Instead of sour milk and bi-carbonate of soda, 1 cup of sweet milk and 6 teaspoontuls baking powder may be used. Beat the egg, stir in.sugar and add the liquid, mix all well. Sift the flour and bi-carbonate of soda, then add Bran and raisins. Let rise 20 minutes and bake in a moderate oven. _ Post Toasties Wafers % cup finely crushed Post Toasties 2 cups white flour di Yoke % cup cream 2 tablespoonfuls sugar — 4 tablespoonful salt Combine the dry ingredients, then moisten with the cream to form stiff dough. Knead five minutes, roll thin, cut into desired shapes and bake in moderate oven until crisp. 21 Grape-Nuts Cookies 1 cup Grape-Nuts 3 level tablespoonfuls sour I cup sugar milk