Recipes (illustrated baking booklet, 1930)

LUNCH OR SUPPER DISH. Pepper, and 2 tablespoonsful of the Tomato Sauce. Butter a Pie-dish and putin halfofthe minced Ham. Spread over this one tablespoonful of Tomato Sauce, and then half the quantity of the Spaghetti. Repeat this, using up the remainder of the ingredients. Put some small knobs of Butter on the top, and bake in a moderate oven for about half an hour. (Regulo Setting No. 5) MELTED BUTTER (TOMATO). INGREDIENTS.—} pint Milk, 1 tablespoonful Plain Flour, \ oz. Butter, 1 tablespoonful Green's Tomato Sauce, a pinch of Salt. METHOD.—Melt the Butter in a saucepan. Stir in the Flour and Salt, and gradually add the Milk. Bring all gently to the boil, then add the Tomato Sauce. Simmer gently for two or three minutes. CURRIED EGGS. (Vegetarian Dish). INGREDIENTS.—4 Eggs, 1 small Onion, 1 heaped teaspoonful Curry Powder, 1 dessertspoonful Green's Chutney Sauce, 14 ozs. Butter, 1 oz. Flour, 1 Green’s Beefin dissolved in half a pint of Botling Water, 3 ozs. Rice (boiled), a good pinch of Salt. METHOD.—Boil the Eggs hard, shell and cut cach into four. Peel and chop the Onion and fry in the Butter ; when brown sprinkle the Curry . Powder over and fry again. Stir in the Flour and gradually add the Beefin, stirring all the time. Add a good pinch of Salt and boil all together for ten minutes. Add the Chutney Sauce and the Eggs and let all be thoroughly heated. Make a wall of Rice around a hot dish, pile the Eggs in the centre, and pour the Curry Mixture over them. SPAGHETTI OR MACARONI CHEESE. INGREDIENTS.—4 ozs. Spaghetti or Macaroni, 2 ozs. Grated Cheese, 1 oz. Butter, 1 tablespoonful Green's Tomato Sauce, a level teaspoonful of Salt, Pepper to taste. METHOD.—Break up the Spaghetti or Macaroni and put into a saucepan of Boiling Water (about a quart), to which the Salt has been added. Boil gently for about half an hour, or until tender, stirring occasionally. Drain off the Water, then add to the Spaghetti or Macaroni the Grated Cheese, — the Tomato Sauce and Pepper to taste. Mix all well together. Grease a small Pie-dish with Butter, put in the mixture and place two or three small pieces of Butter on top. Bake in a moderate oven for about half an hour. (Regulo Setting No. 5) HERRINGS IN GREEN’S TOMATO SAUCE. INGREDIENTS.—4 Herrings (boned), 4 tablespoonsful Green's Tomato Sauce, 3 pint Vinegar, a good pinch of Pepper. METHOD.—Prepare the Herrings, and place in a Pie-dish. Stir the Tomato Sauce into the Vinegar and add the Pepper. Pour over the Herrings and cook in a slow oven for about an hour. Serve cold. (Regulo Setting No. 3) SAVOURY RICE ON TOAST. INGREDIENTS.—3 ozs. Rice, 1} ozs. Butter, 2 tablespoonsful Green's Tomato Sauce, 2 tablespoonsful Green's Chutney Sauce, 1 Green's Beefin, 4 ozs. grated Cheese, 1 saltspoonful Salt, Pepper to taste, Buttered Toast. METHOD.—Put the Rice and the Beefin into about ? pint of Boiling Water, and boil until all the water is ~ absorbed. Add the Butter, Tomato Sauce, Chutney Sauce, Salt and Pepper. Mix all well together and make thoroughly hot. Spread thickly on rounds of hot Buttered Toast. SAVOURY TOAST. INGREDIENTS.— Buttered Toast, Cheese, Green's Chutney Sauce. METHOD.—Slice the Cheese on to the Buttered Toast, and cook under the grill until the Cheese is melted and slightly browned. Spread with Chutney Sauce, cut into fingers, and serve hot. POACHED EGGS WITH GREEN’S CHUTNEY SAUCE. INGREDIENTS.—Toast, 3 Eggs, 1 oz. Butter, 4 teaspoonful chopped Parsley, 2 teaspoonsful Green's Chutney Sauce, Pepper and Salt to taste. METHOD.—Poach the eggs and place on rounds of hot Buttered Toast. Put the Butter into a saucepan and melt over a gentle heat, add the Chopped Parsley, Chutney Sauce, Pepper and Salt. Mix all together, and while hot pour the mixture over the Poached Eggs.