60 Marmite recipes

Marmite makes and enriches soups, stews, sauces, etc. } Page 5 SOUPS Continued MACARONI SOUP. [CEA NN te TENE { 3 oz. stick macaroni, 14 pints hot water, 1 dessertspoonful MARMITE, seasoning, and 3 or 4 oz. grated cheese. Dissolve MARMITE in hot water. Blanch macaroni separately in salted water, drain, cool and cut into small pieces. Cook it for about 4 an hour in the MARMITE stock. Season to taste with pepper and salt. Skim if necessary, and serve hot with plateful of grated cheese. PEA SOUP. 4 lb. split peas. 1 onion, 4 stick celery, 1 carrot, 1 small turnip, 2 or 3 slices fried bread cut into small dice, 2 oz. butter, 14 quarts of water, 1 good teaspoonful MARMITE, pepper and salt. ; Soak the peas in cold water for several hours, melt the butter in stewpan; drain the peas and put them in the stewpan with the onion and the vegetables cut in slices; — stir over the fire for 5 minutes, taking care that they do not brown ; then add the water, stir in the MARMITE and season to taste. Boil up gently and skim well; let the soup simmer slowly till the peas are done. Pass it through a sieve, reheat it, and add the bread previously fried. Add a little dried mint, and serve. LENTIL PUREE. Pick over and wash a pint of lentils, and put them to soak for several hours in lukewarm water with a very small piece of soda added. Boil the lentils till tender in slightly salted water containing a bouquet of parsley, a peeled onion and a piece of celery. When tender drain, and remove the parsley. Pass the lentils, with the onion and celery, through a fine sieve. Reheat the purée, season to taste with salt, pepper, and a grate of nutmeg, and mix with a teaspoonful of MAR- MITE; if found too thick add a little milk. Dish up, and serve hot. Marmite gives REAL nourishment — : BAKED COD STEAK. : Grease a baking tin, and place on it a cod steak previous- - _ ly wiped with a clean cloth. Season with a pinch of | salt and a few drops of lemon juice, sprinkle over a few a brown breadcrumbs, and put a slice of bacon on top. a Bake in a moderate oven or under a grill from 15 to 20 ; minutes. Mix a teaspoonful of MARMITE with the fish a liquor from the baked fish, and add a little hot water or stock. Dish up the fish and pour the gravy , round the fish. Serve hot. SAVOURY PUDDING. Scraps of bread to fill a pint basin, 4 good sized onions (cooked),. 2 oz. butter or fat, 1 teaspoonful powdered sage, 1 tablespoonful oatmeal, 1 egg, 1 cup of milk, seasoning, and 1 dessertspoonful MARMITE. Break the bread into small pieces. Cover with boiling water. Soak till soft, then squeeze out the water. Add fat, chopped onions, oatmeal sage and seasoning. Dissolve the MARMITE in the hot milk, and add with the beaten egg to the mixture. Put into a greased pudding basin, cover with a greased paper, and steam for 1 hour. Turn out and serve hot with brown gravy or tomato sauce. "SAVOURY MEAT TIMBALE. Cut into rather large shreds or strips about 1 Ib. of cold meat, put it in a basin or pie-dish, and pour over + enough MARMITE gravy to just cover the meat, then season it with salt and pepper to taste. Grease a plain timbale mould and sprinkle it rather thick- *e ly with brown breadcrumbs, then line the sides and as: bottom of the mould with a good layer of nicely seasoned oe potato purée. Mix the meat with 4 oz. of finely chopped suet, about 4 oz. of sausage meat, a tablespoonful of savoury herbs. Fill the prepared mould with this mixture, cover it with greased paper, stand it in a pan or tin with a little water, and bake for about an hour in a fairly hot oven. To serve, turn out the timbale on to a hof dish, and pour some hot tomato sauce round the base of the dish. It is then ready to serve. Marmite puts flavour into savouries FISH, MEAT, AND SAVOURY DISHES Continued