101 prize recipes for Bisto

METHOD—Put the butter-beans through a coarse wire sieve, place them in a saucepan along with the almonds and Bisto _ Stock, and bring to the boil. Turn out on a dish‘to cool, then form into cutlets and sprinkle them with Bisto. Flatten .each | cutlet with a knife, dip them in the egg and roll them in the _ bread-crumbs. Fry for three minutes in hot fat. Serve hot or 41 BISTO The Gravy Maker VEGETABLE INGREDIENTS ROLY-POLY 4 ozs. Mushrooms : 4 ozs. Green Peas 4 ozs. Tomatoes 12 ozs. Flour 4 ozs. Suet (chopped) 1 heaped tablespoonful Bisto 4 teaspoonful Baking Powder 13 gills Water _ Salt and Pepper METHOD—Place the flour in a basin, add the suet and baking powder, moisten with water and stir into a dough. Roll it out about l-in. thick, and sprinkle with the Bisto and a little salt and pepper. FPeel, chop and add the mushrooms, slice and add the tomatoes and add the peas. Roll the dough up, place it in a pudding dish, cover with a sheet of greased paper. Bake slowly for one hour, or steam for one hour and a half. @ 8 &F 8 B B TOMATOES AND INGREDIENTS 1167 RICE 4 ozs. boiled Rice 1 oz. grated Cheese 1 tablespoonful Bisto ME’ HOD—Slice the tomatoes, and place alternate layers of tomatoes and rice in a pie-dish. Mix the Bisto with the milk, and pour over the tomatoes and rice. Sprinkle over the grated cheese. Bake in a moderate oven for half-an-hour. 49 Used the Warts over TOMATO — INGREDIENTS MACARONI 1 1b. Tomatoes 4 ozs. Macaroni 3 ozs. Margarine or Nut Butter 1 large Onion 1 oz. Bread-crumbs 1 tablespoonful Bisto 1 gill Milk METHOD—Boil the macaroni in water for twenty minutes, _ pour away every drop of water, and cut the macaroni into inch lengths. Peel, scald and chop the onion, mix it with macaroni, and sprinkle the Bisto over. Place these ingredients in a pie- dish, slice the tomatoes and add them. Add the milk, sprinkle with bread-crumbs, melt the margarine and pour it over. Bake in a moderate oven for one hour. Serve very hot. Oooh f & & & TOMATO CREAM INGREDIENTS 3 Tomatoes 1 Shallot (chopped) 1 tablespoonful Vinegar 4 oz. Leaf Gelatine 1 gill Cream 1 tablespoonful Bisto 4 pint Bisto Stock (page 47) METHOD-—Slice the tomatoes into a saucepan, chop and add the shallot, pour over the vinegar and Bisto Stock. Sprinkle in the Bisto and cook very slowly for half-an-hour. Place the gelatine in a basin, put over it a coarse wire sieve, pour through _ the contents of the saucepan, rubbing the tomatoes through _ with a wooden spoon. Return all to the saucepan and stir over a gentle fire until the gelatine has melted. Whip and add the cream, Pour the mixture into a mould and let it stand over- night before turning out. UBISTO- so Ge WRL eRe Oy Viren MARROW CHEESE __ INGREDIENTS + thick slices cooked Marrow L oz. grated Cheese 1 oz, Bread-crumbs 1 oz. Margarine or Nut Butter | tablespoonful Bisto $ pint Bisto Stock (page 47) METHOD—Place the marrow in a greased dish. Melt in a saucepan the margarine, stir in the Bisto, mix well, add the cheese and Bisto Stock, and stir all until boiling. Pour this mixture over the marrow and sprinkle over the bread-crumbs. Bake in a moderate oven for half-an-hour. mm @ ®» & 2 BB CHEESE TOAST INGREDIENTS | small teacupful grated Cheese 1 tablespoonful bisto | gill of Milk Few grains Cayenne METHOD—Place the Bisto in a saucepan, mix it with the milk, and stir over a slow fire until boiling. Add the cheese and a pinch of cayenne. Just allow the cheese to melt, pour over buttered toast and serve very hot. | Pir all Savoury Dae | CHEESE FRITTERS INGREDIENTS. 4 4 ozs. grated Cheese . 1 Kgg 4 ozs. Flour 1 dessertspoonful Salad Oil 1 tablespoonful Bisto 1 gill Hot Water Pepper