Recipes (illustrated baking booklet, 1930)

= —a--- © x. > > eo a SAVOURY EGGS. INGREDIENTS.—1 tablespoonful Milk, 1 oz. Butter, 1 saltspoonful Salt, 2 Eggs, 1 oz. Grated Cheese, 1 tablespoonful Green's Chutney Sauce, a good pinch of Pepper, a pinch of dry Mustard, Buttered Toast. METHOD.—Melt the Butter in a saucepan, together with the Milk, Pepper, Salt and Mustard. Stir in two beaten Eggs, then add the Grated Cheese and Chutney Sauce. Make very hot, and serve on Buttered Toast. SARDINES AND GREEN’S TOMATO SAUCE ON TOAST. INGREDIENTS.—1 tin of Sardines, Pepper, hot Buttered Toast, Green's Tomato Sauce. METHOD.—Spread some hot Buttered Toast with Tomato Sauce and cut into TOMATO fingers. Sprinkle some Pepper on the Sardines and lay one on each finger of toast. Spread each with Tomato Sauce, and put under the grill to heat. SAUSAGE. INGREDIENTS.—1 lb. lean Beef, 4 lb. fat Bacon or Pork, 2 teacupsful of Breadcrumbs, 2 tablespoonsful Green’s Tomato Sauce, 1 Green's Beefin dissolved in half a teacupful of boiling water, | Egg, 1 saltspoonful Salt, a good pinch of Pepper, avery little Sage finely chopped. METHOD.—Mince the Beef and Bacon or Pork finely, add the Breadcrumbs, Tomato Sauce, Pepper, Salt and Sage, and mix in the Beefin, Bind all together with the Egg, which should be well beaten, form into a roll, tie in a floured cloth, and boil for 24 hours. Turn out and cover with Raspings, garnish with Parsley and serve either hot or cold. RISSOLES. INGREDIENTS.—1 lb. cold minced Meat, 2 ozs. cold minced Ham, 3 ozs. Flour, 3 ozs. Breadcrumbs, 1 Egg, 1 tablespoonful Green’s Chutney Sauce, 4 teaspoonful Salt, 1 saltspoonful Pepper. METHOD.—Mix together all the ingredients with the exception of the Egg, which should be whisked and then added. Form into about 10 pyramids, cover each with Egg and Breadcrumbs, and fry in fairly deep boiling fat. FISH CAKES. INGREDIENTS.—3 lb. Fish (already cooked), 2 ozs. Breadcrumbs, } Ib. Mashed Potatoes, 1 teaspoonful chopped Parsley, \ tablespoonful Green’s Chutney Sauce, 1 Egg, 1 saltspoonful Salt, Pepper to taste, a little Lard for frying. METHOD.—Remove bones from the Fish, andaddthe Breadcrumbs, mashed Potatoes and Parsley. Whisk the Egg and add to the other ingredients with the Chutney Sauce. Then add the Salt and Pepper, knead all well together, and form into about six round Cakes. Moisten each with a little beaten Egg, cover with Breadcrumbs, and fry in boiling Fat. WELSH RAREBIT WITH GREEN’S CHUTNEY SAUCE. INGREDIENTS.—1 level tablespoonful Flour, 4 oz. Butter, 4 ozs. grated Cheese, 1 tablespoonful Green's Chutney Sauce, 1 saltspoonful Salt, a good pinch of Pepper. METHOD.—Melt the Butter in a FISH INGREDIENTS.—3 lb. cooked Fish, 4 lb. mashed Potatoes, 1 Egg, | table- spoonful Green's Tomato Sauce, }§ teaspoonful Salt, a good pinch of Pepper. saucepan over a gentle heat, add the Flour and mix well. Stir in the grated Cheese, Salt and Pepper, finally adding the Chutney Sauce. Spread on hot Buttered Toast and serve hot. PIE. METHOD.—Mix all well together, and put into a buttered Pie-dish. Place some small knobs of Butter on the top, and bake in a quick oven for 20 minutes. (Regulo Setting No. 7) / HOW TO MAKE Delicious Aspic Delicacies from Green’s ‘‘ ASPICURE” (Aspic Jelly). Each Carton of “ ASPICURE” contains 2 half-pint packets. | To MAKE OnE Pint oF Aspic JELLY.—Empty the contents of both packets into a basin, and dissolve with sufficient hot water (not boiling) to make one pint in all. Jf a smaller quantity is required, use one packet only, together with sufficient hot water to make 4 pint. Leave to cool, and use as detailed in the following directions. GENERAL MetHop oF Usge.—Allow the Jelly to become cold and partly set, then spoon into a_ well-wetted Mould (or individual Moulds), at the same time arranging the required