60 Marmite recipes

buttered rice with the haricot beans and season > to taste. Make a sauce with Marmite makes children strong and healthy 1 oz. of the nut butter, the flour, | 1 teaspoonful MARMITE, 14 | , gill vegetable stock, strain, and “pour over the vegetables in | the dish. Cover the pie with | a crust made with the | remainder of -the potatoes, rubbed | | 4 | VEGETARIAN DISHES Continued through a sieve, and mixed with the rest of the butter. Season well and spread it neatly with a knife over the top, and mark it with a fork. Bake in a sharp oven for about 25 minutes and serve hot. _ CURRIED HARICOT BEANS AND EGGS. 1 pint cooked haricot beans, 2 hard-boiled eggs, 1% oz. : butter, 2 small onions, $ a sour apple, 1 tablespoonful j ground rice, 1 dessertspoonful curry powder, 1! tablespoonful curry paste, 1 tablespoonful grated cocoanut, the juice of a lemon, $ pint vegetable stock, 1 gill MAR- MITE gravy, and seasoning. Melt the butter in a saucepan, add the chopped onions and apple, fry lightly for a few minutes; add the rice, curry paste and curry powder. Cook for 5 minutes. Stir in the stock and gravy by degrees, ard let the whole boil until a smooth sauce is obtained. Add the lemon juice, cocoanut, and seasoning, also the chopped eggs, mix in the haricots, and make the whole thoroughly hot in the . sauce. Serve in a border of well-cooked rice, garnished 4 with cut lemon and parsley. BAKED BEANS. a « ee 1 pint haricot or butter beans, 4 pint MARMITE gravy. 1 small onion, 1 tablespoonful treacle or golden syrup, 2 ripe tomatoes, 1 oz. of nut butter, 1 teaspoonful brown sugar, seasoning to taste. 3 Soak the beans for about 12 hours. Drain and put into a stewpan with enough wiier to cover and a little salt. Cook slowly till nearly tender, then transfer them into a fireproof pot or casserole. Add the MARMITE gravy, the golden syrup, nut butter, sugar, and the onion and tomatoes, peeled and chopped with seasoning to taste. Cover the casserole and cook’ slowly in a fairly hot oven for an hour or more. Serve in the casserole, as hot as possible. NUT ROAST. 1 Ib. peeled and chopped walnuts, % lb. breadcrumbs, 1 small peeled and chopped onion (blanched), 1 dessertspoonful chopped parsley, 2 oz. nut butter, MARMITE gravy, seasoning to taste: Put all the ingredients except the butter into a basin and. mix well; if found too dry, add a little . Marmite gives REAL nourishment Rinvae 3 YEE Sy RS z t is ue > Ad a, & = Page 23 Aspic or Savoury Jelly ... Baked Beans .. Baked Cod Steak ... Barley Soup ... Boiled Rice with Nicer Braised Stuffed Cabbage ... Brown Gravy Brown Onion Sauce Brown Soup Carrot Cassolettes ... Carrotasoup=e. Celery Soup ... Cheese Cream Curried Haricot Beans aaa Eggs a Curried Tomatoes .. Duchess Potatoes Egg Nouilles Fish Soufflé a French Rice Soup ... Invalid Soup . Irish Vegetable Sten Julienne Soup Lentil Purée ... Macaroni Soup Marmite Arrowroot Marmite Biscuits Marmite Butter Marmite Glaze Marmite Toasts Page fa Milk Bouillon IMnlled=IVitike a Nourishing Custard Nourishing Jelly Nut Roast Pea Soup ee Potato Dumplings ... Raised Vegetable Pie Sandwiches a Savoury Cheese Savoury Eggs Savoury Marmite Bee Savoury Meat Timbale .. Savoury Milan Fritters .. Savoury Poached Eggs ... Savoury Pudding ... Savoury Soufflé Savoury Stuffings ... Scotch Broth Shepherd's Pie Steamed Sole Stewed Mushrooms : Stuffed Eggs au Gratin ... Stuffed Tomatoes with Rice Tomato and Macaroni Pie Tomato Pilau Tomato Sauce Tomato Seup 4: Vegetable Hot Pot Vegetable Soup Welsh Rarebit Lf = a i) \: — uu Ai i lj Att si wy ip Si co 7 il f D7, Wh, essay) ui ZA fe = | li,