101 prize recipes for Bisto

= - oa ft t a Ps a foi gt « Ls tf ¥ l den re fched rE RE ASEM ERE DRE AEE AE es 2 Ae a é noe aicoatadie Deaieidhtenied titanate | f fi bee | f | | ; § f5e"5 | "PRIZE RECIPES gisre __ Extracted from the Wi _Winning Lists of the Bisto Competition. Ss Sa i - *peredosd ore sponpoig ye SHIOAA SOGSIOD 94} FO Y = deisojoyd [elioe ue Wort poonpoider st woryerysnyft eAoge SUL yn 8 ee Oe ‘qauvdaud SI OLSIA AAAHM : Every Day, in some way, You can find a use for Bisto. recipes which attracted many thousands of entries. A number of competitors suggested that we should make a selection from the winning recipes and turn them into a book for the benefit of Bisto users throughout the world. This modest effort is the result, and we ask you to accept a copy with our compliments. NG long ago we ran a competition for Bisto Bisto is a fine, dry powder, which makes good gravy without the use of flour, browning, or salt. Some folks restrict its use to the preparation of Gravy, Soups, and Stews, and do not know of the many other ways in which it can help to make better and cheaper meals. Some of the wider uses of Bisto are shown in the following pages. The recipes are simple and straightforward, no unnecessary ingredients are included, and all have been tested by practical house- Wives. If you have not yet tried Bisto, we invite you to do so, and are confident that you may not thereafter willingly be without it. CEREBOS LIMITED CEREBOS HOUSE, CEREBOS WORKS, _ WILLESDEN, N.W.10. GREATHAM-BY-THE-SEA. BIST Oye One [INDEX fe] Pages Soups ay ee cA ed ae a a 5-12 STEWS He ie ine: ta ne ae cil 13-16 POPULAR SAVOURIES fx % ais 304 iy 17-26 CoLp MEAT DISHES me ee ae sae LR 27-31 FisH DISHES Ae SA ste ae a3 PY 32-37 VEGETARIAN DISHES me ae a6 = bd 38-46 GRAVIES AND SAUCES aR 4 = oe ef 47—50 SWEET DISHES Aes Fos as ae bp ie 51-53 MISCELLANEOUS Yes Ce, p - oN Sua 54-55 BE) NOTE following recipes will be found to suit the average taste. A little more or a little less may be used according to individual requirements, without fear of spoiling the dish. q The quantity of Bisto mentioned in the a For all occastons OX-TAIL SOUP INGREDIENTS 1 small Ox Tait 1 small Carrot 1 small Turnip 1 teaspoonful Celery Salt 1 tablespoonful Bisto 4+ teaspoonful Pepper 3 pints Water METHOD—Wash well the oxtail, cut it into short lengths, and place in a saucepan with the celery salt and pepper. Pour over the water, wash, grate and add the carrot, wash and peel thickly the turnip, cut it into slices, add it, and cook all slowly for one hour and a half. Ten minutes before serving moisten the Bisto with water, add it, and serve. foe & & @ MUTTON SOUP INGREDIENTS 4 lb. Neck of Mutton 1 dessertspoonful Bisto 3 gills Water Salt and Pepper METHOD—Cut the mutton into small pieces, break up the bones, place the whole in a saucepan with the water, salt and pepper. Cook slowly for two hours. Strain the soup into a basin and let it stand over-night. Remove the fat from the top, put the liquid into a saucepan, moisten the Bisto with a little water, and add. Stir until boiling. Boil for five minutes. Serve very hot. - BIST ORS anaes emnG haya aker KIDNEY SOUP INGREDIENTS 4 1b. Ox Kidney 4 1b. Lean Beef 1 oz. Margarine 1 Carrot 1 Turnip 1 Onion 1 teaspoonful Herbs 1 tablespoonful Bisto 1 quart Water , METHOD—Melt. the margarine, fry the kidney and beef (cut into small pieces) till sightly brown; remove from the pan. Brown the vegetables, add the Bisto, water, kidney, beef; herbs, and seasoning. Cook for two hours. Take out some of the kidney, rub the remainder through a sieve, re-heat and serve with pieces of kidney in. Ee & 2 LIVER SOUP INGREDIENTS 4 1b. Liver 1 large Onion