60 Marmite recipes

SAVOURY MILAN FRITTERS. 4 Ib. of stale bread free from crust, $-gill milk, 2? lb. cooked mashed potatoes, 1 dessertspoonful chopped chives or parsley, 2 eggs, grated cheese, seasoning, 1 teaspoonful of MARMITE, and butter for frying. Soak the bread in the milk and tepid water. Strain off the liquid, and mix the soaked bread with the flour. the mashed potatoes, chopped chives, or parsley, and the eggs, well beaten. Add a teaspoonful of MARMITE, and season to taste with salt and pepper and a grate of nutmeg. Work the mixture up with a little more flour if found too moist. Make into small round flat cakes, brush over with egg, roll in grated cheese, then fry in hot fat to a golden brown. Take up, drain and dish up. Garnish with parsley and serve very hot. SAVOURY MARMITE FRITTERS. Slices of stale bread, MARMITE, egg, fat. Cut some thin slices of stale bread and spread with MARMITE. ~ Put two slices together cut as for sandwiches. Dip in beaten egg or light batter and fry in hot fat to a golden colour. Drain on paper, dish up neatly and serve hot. In place of the MARMITE on bread, the bread may be © soaked in MARMITE and milk. RIARMITE BISCUITS. 2 . — ‘Put about 2 oz. of butter into a mixing basin and work to a cream. Add - oz. flour, + teaspoonful baking powder, — a saltspoonful of cayenne pepper and % teaspoonful salt. Dissolve 2 tea~ spoonfuls MARMITE in a little milk, stir into the mixture and knead well. Roll out the paste thinly on a floured — board, and stamp out with a round e838 2-inch cutter. Placed on a greased $3 baking sheet, prick the shapes with es” the prongs of a fork, and bake in a quick oven from 10 to 15 minutes. “Marmite every day’ benefits everybody EGG AND CHEESE DISHES STUFFED EGGS au GRATIN. Eggs as required, white- sauce, grated cheese, chopped parsley, 1 teaspoonful MARMITE (more if required), oiled butter, seasoning, and white sauce. Hard boil the eggs, cut in half lengthways, take out the yolks and mix them with the other ingredients, with the exception of the cheese and white sauce. Fill the eggs with the mixture, and put them, cut side down, on a well- greased baking-dish. Sauce over with the white sauce, and sprinkle the grated cheese on top. The surface of the eggs should be nicely browned when the dish leaves the oven. EGG NOUILLES. % lb. flour, yolks of 2 eggs, 2 oz. butter, 1 oz. grated cheese, 2 tablespoonfuls white sauce, 1 teaspoonful MARMITE, breadcrumbs and seasoning. Sift the flour on to a board, make a well, add the egg yolks, MARMITE, half the butter, oiled, and seasoning. Gradually work this into a stiff, smooth dough. Knead well, roll out, and cut into 6 portions. Fold the rolled- out pieces lengthways, cut crossways into narrow strips, and boil in salted water. Drain, and put in stewpan with the rest of the butter, the cheese, white sauce, and seasoning to taste. Stir over the fire until thoroughly hot, dish up, sprinkle top with freshly fried breadcrumbs and serve. SAVOURY POACHED EGGS. Poach carefully in a shallow pan, with sufficient boiling water slightly salted and flavoured with a little lemon juice, the required number of new laid eggs. Carefully trim and drain them, put them on to slices of buttered toast previously spread with a thin layer of MARMITE. Dish up, garnish with a few sprigs of crisp parsley and serve hot. , Marmite promotes strength and vigour —————— eee ae EGG AND CHEESE DISHES Continued SAVOURY EGGS. 2 eggs, 1 teaspoonful MARMITE dissolved in a table- spoonful boiling water, hot buttered toast, and seasoning to taste. Beat up the eggs and put them in a small saucepan with the dissolved MARMITE and seasoning to taste. Stand saucepan in stewpan of boiling water and beat up the mixture with a whisk until it thickens. Spread on the buttered toast and serve hot. SAVOURY CHEESE.