60 Marmite recipes

1 oz. grated cheese, 1 teaspoonful MARMITE, 1 teaspoonful butter, seasoning, and buttered toast. Put the cheese into a small stewpan with the MARMITE butter and seasoning. Stir over a slow fire; when dissolved spread on buttered toast, and serve hot or cold. CHEESE CREAM. 3 eggs, 1 pint milk, 2 oz. grated Cheddar or Gruyere cheese, 1 teaspoonful MARMITE. Beat up the eggs and add them to the boiling milk in a saucepan. Stir over the fire till thick, but do not allow the mixture to boil. Add the MARMITE and the cheese, reheat a second time, then pour into soufflé cases or custard glasses and serve hot. WELSH RAREBIT. 4 oz. Cheddar cheese, 4 oz. butter, 2 or 3 tablespoonfuls milk or ale, 1 teaspoonful MARMITE, mustard, pepper, salt and hot buttered toast. Cut the cheese into small thin pieces, place these in a saucepan with the butter, milk or ale, half a mustardspoonful of mustard, salt and pepper to taste, and stir \by the fire till creamy. When thoroughly hot, stir in the “ MARMITE. Pour on to squares of hot buttered toast, brown slightly in a sharp oven, and serve as hot as possible. ~ Marmite puts flavour into savouries INVALID DISHES INVALIDS will welcome MARMITE. This appetising food extract has valuable nourishing and recuperative properties. It is the food richest in the vital health factor, Vitamin B, which enables invalids to assimilate all nourishment in their diet and keeps the digestion just right. A very little MARMITE taken at night as MARMITE ‘‘Cup” promotes refreshing sleep. MARMITE adds variety to the dishes and other food preparations invalids may take, making such dishes, etc., far more nourishing and tasty. The following recipes indicate the uses to which MARMITE may be put. Other recipes can easily be built up on these. The recipes have been written as briefly as possible to save the time of users. The tastiness of MARMITE ; its nourishing and healthcreating properties ; its handiness ; and its economy in use, will appeal to all invalids. Doctors endorse the claims of MARMITE Page ll INVALID DISHES Continued MULLED MILK. 1 teaspoonful MARMITE, ½ pint milk, the yolk of a large egg. Mix MARMITE in a basin with 1 or 2 spoonfuls hot milk. Boil the rest of the milk; add it when cooled a little to the beaten egg. Return to saucepan, and whisk, but do not allow it to boil. Serve with toast or bread and utter. MILK BOUILLON. 1 pint of milk, 1 tablespoonful of hot water, 1 dessertspoonful of MARMITE, salt, pepper, a little nutmeg. Bring the milk to the boil, add the MARMITE dissolved in the hot water, seasoning to taste, and serve very hot. INVALID SOUP. 1 pint stock, 1 teaspoonful MARMITE, 1 dessertspoonful patent barley or groats, salt. Boil up stock, add barley or groats, mixed to a paste with cold water; boil gently for 10 minutes for barley, or 20 minutes for groats. Dissolve MARMITE in a little of: the liquid, stir in, and serve. STEAMED SOLE. 2 good fillets sole and some MARMITE butter. Butter 2 plates; put one over a saucepan of boiling water; lay a fillet of fish on it, spread with MARMITE butter; cover with second fillet, and put on the other greased plate. Cook, i.e., steam, for 20 minutes. Serve hot with - toast or bread spread with MARMITE butter. A few drops of lemon may be added and a little salt. Whiting may be similiarly cooked. FISH SOUFFLE.