60 Marmite recipes

- CONTENTS Introduction - - - Page 2 Soups - - - Page 5 Fish, Meat & Savoury Dishes- Pages 7-8 Egg and Cheese Dishes - Pages 9-10 Invalid Dishes - - Pages 11-14 Sundries, Stuffings, Sauces, etc. Pages 15-16 Sandwiches - - - Page 16 Vegetable & Vegetarian Dishes Pages 17-23 Index : - - Page 24 With the Compliments of The BEARMITE Food Extract Co., Litd., MINCING LANE HOUSE, KAS TCHEAP, LONDON, E.C. 3: INTRODUCTION 4 pas selection of recipes contained in this booklet explains the many uses to which MA RMITE can be put, MARMITE users will thus be able to introduce it in a hundred other ways after a little — practice. MARMITE is a food extract of piquant rich flavour and possesses nourishing and health properties that are unique. It makes for variety in meals, and, indeed should be taken regularly every day in some form or another. MARMITE contains the vital health element, Vitamin B, which helps the body to absorb the nourishment contained in food, tones up the system and keeps the digestion just right. All those who see the wisdom of taking daily a litle MARMITE will find it most savoury and nourishing when spread in sandwiches; on hot-buttered toast; or as MARMITE Cup, in place of Beef Tea. In suck form MARMITE finds a ready use at Breakfast, at the office, at Tea Time, or at picnics. The merits of MARMITE the tempting flavour; its high concentrated nourishing value; its health building properties, are recognised by people in all walks of life. The recipes have been written as briefly as possible. They have all been tested and are in consequence dependable, provided the directions given are carefully -. ) followed, followed. Of all Grocers and Stores ;— 3 7; Jars, 1 oz., 2 0%., # ox., 8 o2. . ; | and 16 os. | q Bi a Page 2 ae eon leet SCOTCH BROTH. 1 Ib. scrag end neck of mutton, 2 onions, 2 carrots, 2 turnips, $ a small cabbage, 2 oz. pearl barley, 1 quart water, 1 dessertspoonful MARMITE, seasoning if necessary, and 1 tablespoonful chopped parsley. Trim and wipe meat; cut into small portions, and put with the water in saucepan. Add a little salt, and bring slowly to the boil. Have vegetables ready cut into dice shape, and the barley washed. When water boils add vegetables, barley, and MARMITE. Cook slowly for 1 or 2 hours. The cabbage should first be blanched and cut into small pieces, then cooked with soup. Finally skim off scum and fat from soup, and remove meat, which can be served separately. Add chopped parsley and any necessary seasoning, and serve hot. BROWN SOUP. 1 onion, 1 turnip, 1 carrot, 2 potatoes, 1 quart of hot water, 1 dessertspoonful MARMITE, 2 oz. butter, 1 heaped-up teaspoonful flour, and seasoning, if necessary. Slice vegetables finely. Melt butter in stewpan. Add vegetables, and stir over fire for 10 minutes until nicely browned. Add flour and brown slightly. Dissolve MARMITE in hot water, and add gradually to the fried vegetables. Let the whole simmer until the vegetables are tender. Pass soup through fine sieve. Add seasoning if necessary, and reboil before serving. JULIENNE SOUP. 1 carrot,.1 small, turnip, $ an onion, 1 leek, 1 stick of celery, 1 cabbage lettuce, 13 oz. butter, 3 pints hot water, 1 dessertspoonful MARMITE, and seasoning to taste. Prepare vegetables,. wash, trim, scrape or peel them, and cut all into very fine shreds or strips of even length. Put them with. butter in stewpan over fire; but do not let them get brown. Dissolve MAR- MITE in hot water and add to the fried vegetables Cook — until vegetables are tender. Carefully remove scum whilst cooking, and season to taste with salt, pepper, and % teaspoonful castor sugar. Serve hot