-MARMITE being a purely vegetable product iS essential to vegetarian cookery. Its nourishing, health-building properties and appetising flavour, appeal strongly to all food reformers and those interested in diet. MARMITE is the food extract richest in the health factor, Vitamin B, which enables the body to extract the fullest nourishment from all food, and which keeps the digestion just right. Steady nourishment and a perfect digestion make for the brightest health, and for this reason vegetarians would do well to take MARMITE every day. At night MARMITE ensures refreshing sleep. Use Mar- mite every day. It makes for better cooking and good health. Marmite -~ a hundred uses in the kitchen Page 17 VEGETARIAN DISHES Continued STUFFED TOMATOES WITH RICE. 6 even-size and fairly ripe tomatoes, 2 oz. of boiled rice, 3 teaspoonfuls of grated cheese, a few breadcrumbs, and 1 teaspoonful of MARMITE✪ Stuffed Tomatoes with Rice. Cut a small slice off the top of each tomato, scoop out the pulp, and put it in a stewpan with the butter. When guite hot, add the rice, cheese, MARMITE and seasoning to taste. Fill the tomatoes with this, sprinkle bread- crumbs over the top of each, and a little oiled butter. Place them on a baking-sheet and bake in a fairly hot oven for about 20 minutes. Garnish with parsley and serve hot. CURRIED TOMATOES. 6 small tomatoes, 1 oz. butter, $ an onion, | large dessert- spoonful curry powder, % a small sour apple, and a gill of gravy enriched with MARMITE, a little lemon juice. Peel and mince finely the $ onion, fry a light brown in the butter, add the curry powder, the apple minced, and the gravy and MARMITE. Stir well and simmer for 10 minutes. Put in the tomatoes, skinned, and cook gently in the sauce. A few minutes before serving add a teaspoonful of lemon juice. Serve with a border of plainly boiled rice. TOMATO AND MACARONI PIE. Page i8 Take 4 lb. macaroni, 1 lb. British tomatoes, 2 oz. grated cheese, $ peeled and chopped onion, 4 gill milk or MAR- MITE gravy, 1 oz. browned breadcrumbs, 4 oz. butter, 4 pint white cheese or onion sauce and seasoning. Break the macaroni into small pieces and cook them in boiling salted water until tender. Peel the tomatoes and cut them into thin slices, and season them with salt and pepper. Place a layer of tomatoes at the bottom of a greased pie-dish, over this sprinkle a layer of grated cheese, some of the chopped onion and parsley, and then put in the macaroni, and place the rest of the tomatoes neatly on top. Pour over the milk or MARMITE gravy, or else a mixture of the two, sprinkle some browned breadcrumbs Marmite a pure and concentrated VEGETABLE. extract ee a VEGETARIAN DISHES Continued over the surface, and distribute a few small pieces of butter on top. Bake for about half an hour in a fairly guick oven. ‘To serve, turn out the shape neatly on toa hot dish, and send to table with a well-seasoned cheese or onion sauce. TOMATO PILAU. 2 small onions✪ Curried Tomatoes, 4 oz. nut butter, 1 pint tomato pureé, ; 4 pint vegetable stock, 1 teaspoonful MARMITE, 3 lb. : : rice. Slice the onions and fry them in 2 oz. butter. Add the ; pureé and stock, flavoured with the MARMITE, and bring to the boil. Skim, and add the rice, weli-washed, and cook gently till the liquor is almost absorbed. Melt the rest of the butter in a stewpan; when hot add the rice, and stir over the fire for a few minutes. Cover the pan, and place it on the stove for about 15 minutes. Dish up and serve hot. DUCHESS POTATOES. we we > > ✪ Duchess Potatoes

AI-modernized reading of the original text

-MARMITE being a purely vegetable product is essential to vegetarian cookery. Its nourishing, health-building properties and appetising flavour, appeal strongly to all food reformers and those interested in diet. MARMITE is the food extract richest in the health factor, Vitamin B, which enables the body to extract the fullest nourishment from all food, and which keeps the digestion just right. Steady nourishment and a perfect digestion make for the brightest health, and for this reason vegetarians would do well to take MARMITE every day. At night MARMITE ensures refreshing sleep. Use Marmite every day. It makes for better cooking and good health. Marmite -~ a hundred uses in the kitchen Page 17 VEGETARIAN DISHES Continued STUFFED TOMATOES WITH RICE. 6 even-size and fairly ripe tomatoes, 2 oz. of boiled rice, 3 teaspoonfuls of grated cheese, a few breadcrumbs, and 1 teaspoonful of MARMITE. Cut a small slice off the top of each tomato, scoop out the pulp, and put it in a stewpan with the butter. When guite hot, add the rice, cheese, MARMITE and seasoning to taste. Fill the tomatoes with this, sprinkle breadcrumbs over the top of each, and a little oiled butter. Place them on a baking-sheet and bake in a fairly hot oven for about 20 minutes. Garnish with parsley and serve hot. CURRIED TOMATOES. 6 small tomatoes, 1 oz. butter, $ an onion, | large dessertspoonful curry powder, % a small sour apple, and a gill of gravy enriched with MARMITE, a little lemon juice. Peel and mince finely the $ onion, fry a light brown in the butter, add the curry powder, the apple minced, and the gravy and MARMITE. Stir well and simmer for 10 minutes. Put in the tomatoes, skinned, and cook gently in the sauce. A few minutes before serving add a teaspoonful of lemon juice. Serve with a border of plainly boiled rice. TOMATO AND MACARONI PIE. Page i8 Take 4 lb. macaroni, 1 lb. British tomatoes, 2 oz. grated cheese, $ peeled and chopped onion, 4 gill milk or MAR- MITE gravy, 1 oz. browned breadcrumbs, 4 oz. butter, 4 pint white cheese or onion sauce and seasoning. Break the macaroni into small pieces and cook them in boiling salted water until tender. Peel the tomatoes and cut them into thin slices, and season them with salt and pepper. Place a layer of tomatoes at the bottom of a greased pie-dish, over this sprinkle a layer of grated cheese, some of the chopped onion and parsley, and then put in the macaroni, and place the rest of the tomatoes neatly on top. Pour over the milk or MARMITE gravy, or else a mixture of the two, sprinkle some browned breadcrumbs Marmite a pure and concentrated VEGETABLE. extract ee a VEGETARIAN DISHES Continued over the surface, and distribute a few small pieces of butter on top. Bake for about half an hour in a fairly guick oven. ‘To serve, turn out the shape neatly on toa hot dish, and send to table with a well-seasoned cheese or onion sauce. TOMATO PILAU. 2 small onions, 4 oz. nut butter, 1 pint tomato pureé, ; 4 pint vegetable stock, 1 teaspoonful MARMITE, 3 lb. : : rice. Slice the onions and fry them in 2 oz. butter. Add the ; pureé and stock, flavoured with the MARMITE, and bring to the boil. Skim, and add the rice, weli-washed, and cook gently till the liquor is almost absorbed. Melt the rest of the butter in a stewpan; when hot add the rice, and stir over the fire for a few minutes. Cover the pan, and place it on the stove for about 15 minutes. Dish up and serve hot. DUCHESS POTATOES. we we > >

Records on this page

Stuffed Tomatoes with RiceCurried TomatoesTomato and Macaroni PieTomato PilauDuchess Potatoes

60 Marmite recipes