60 Marmite recipes

Sufficient puff paste, a bunch of young carrots, 3 eggs 2 gills of stock, 1 tablespoonful of cream (or unsweetened condensed milk), | dessertspoonful MARMITE. Wash and scrape the carrots, shred them finely, and put them in a stewpan with butter. Stir over the fire for a few minutes, taking care that they do not brown. Moisten with the stock, and cook gently until tender. Rub through a fine sieve, and return the purée to the stewpan, add the MARMITE stirring it in until dissolved, then add the cream (or unsweetened condensed milk) and three egg yolks. Season to taste with salt and a little cayenne pepper. Stir over the fire until the eggs are partly set, remove and let cool a little. Whisk the whites of 2 eggs to a stiff froth, and mix gently with the purée. Line a number of patty pans with the puff paste, prick the bottoms, put some of the purée in each, and bake in a quick oven from 10 to 15 minutes. Dish up, and serve hot. BRAISED STUFFED CABBAGE. 2 small cabbages, 2 egg yolks, 6 fresh or 12 preserved mushrooms, 1 small onion stuck with a clove, 1 oz. of butter, 1 dessertspoonful chopped parsley, 4 oz. breadcrumbs, 1/2 pint of hot water with a good teespoonfu! MARMITE dissolved in it, seasoning to taste. Remove the outside leaves from the cabbages, cut each in half, and wash well. Plunge them into boiling water, containing salt to taste and a small piece of soda, and boil fast for 15 minutes; drain and cool in cold water, press gently and put them on a sieve or cloth to drain. Prepare a stuffing with six fresh or 12 preserved mushrooms finely chopped, 4 oz. of breadcrumbs, the parsley and egg yolks; season to taste. Lastly, mix with the butter, oiled, and fill the centre of the cabbages with the mixture. Fit the halves of the cabbages together and tie them with thin string; put them in astewpan with the hot water and MARMITE, and add the onion and clove. Braise gently in the oven for about an hour, basting from time to time. When done, take up the cabbages remove the string, and dish up. Remove the fat from the liquor in the pan, thicken slightly, pour over the cabbages and serve hot. Marmite—nothing richer in Vitamin “B’ Page 21 VEGETARIAN DISHES Continued STEWED MUSHROOMS. 4 lb. fresh mushrooms, 2 oz. nut butter, + dessertspoonful MARMITE dissolved in 4% pint hot water, seasoning, chopped parsley. Wipe and peel mushrooms. Remove stalks. Fry mushrooms with the butter over a quick fire for a few minutes. Season with pepper and salt, add dissolved MARMITE, and simmer gently for 15 minutes. Dish up, sprinkle over with the parsley and serve hot. RAISED VEGETABLE PIE. 4 lb. butter beans, 1 onion, 2 oz. nut butter, | Ib. mush- Roos) % OZ. soaked tapioca, a few mixed savoury herbs, 1 dessertspoonful MARMITE, some short piecrust. Cook the beans in stock or water with the onion till soft. Turn out and mash up with 1 oz. butter and a sprinkling of herbs. Peel, wash, drain and fry the mushrooms in the remainder of the butter, and let cool. Make the paste using # Ib. flour, 4 lb. nut butter, a pinch of salt, and sufficient water to make a fairly stiff dough. Roll out the paste and line a greased raised pie-mould with it. Fill it first with a thin layer of tapioca, then mushrooms, onion and beans; pour a little of the bean stock, previously seasoned with salt. and pepper and mixed with the MAR- MITE over it. Cover the top with the rest of the paste and ornament it neatly; bake in a moderate oven for about 40 minutes. Let it cool a little and then turn out the pie carefully. Serve hot, or cold with salad. SHEPHERD'S PIE. Page 22 2% lb. cooked potatoes, 3 pint haricot beans (cooked), 2 cooked onions, | cooked carrot, 2 oz. nut butter, 4 oz. flour, salt and pepper. Cut half the petatoes, the onions and the carrot into thin slices, and place these in layers in a large