101 prize recipes for Bisto

1 wineglassful Port Wine [Jelly 4 oz. Flour _ METHOD—Pour the Bisto Sauce into a saucepan, grate in the } orange rind, and sprinkle in the flour. Stir until boiling, and = add the port wine and ee Cook for ten minutes, and serve. HoBoAaea a & oh, CURRY SAUCE ' / INGREDIENTS ; 3 teaspoonfuls Curry Powder ‘ 1 tablespoonful Tomato Chutney 1 pint Bisto Stock (page 47) . 2 ozs. Margarine - 1 small Onion (sliced) 1 teaspoonful Dried é erbs 1 Bay-leaf 1 blade of Mace 1 dessertspoonful Bis o - METHOD—Place the margarine in a frying-pan and fry the . q onion in it. Pour in the Bisto Stock and stir until boiling. | Place in, a saucepan the curry powder, Bisto, herbs, bay-leaf, a chutney and mace, mix well together and pour in the contents ; _ of the frying- pan. Stir until boiling. Cook gently for half-an- ; hour, oe strain through a pointed strainer. — Sree TE — 49 BISTO. . «~The Gravy Maker BROWN 3 INGREDIENTS MUSHROOM Sc Maer pint Bisto Gravy (page 47 SAUCE 1 Liber ioontul Bisto es METHOD—Peel and chop the mushrooms, and fry them with the margarine in a large frying-pan. Sprinkle in the flour, mix well and add the Bisto. Pour over the Bisto Gravy, and stir all until boiling. Cook slowly for twenty minutes, and serve. eae @ BROWN CAPER INGREDIENTS 2 tabl AKO SAUCE 3 Pe Gea ok 48) 1 aessertspoonful Bisto METHOD—Mix the Bisto with a very small quantity of! vinegar. add the Bisto Sauce. and turn into a saucepan. Stir over a slow fire until boiling, add the capers. and cook for five *} minutes. Serve very hot. The O.K. K. in Cooking | q SCOTCH PUDDING INGREDIENTS 4b. Flour 4 lb. Currants 4 1b. Raisins 4 lb. Sugar 4 1b. Ground Rice . + 1b. Suet 1 teaspoonful Bisto 1 teaspoonful Carbonate of Soda ) boiling milk ; pour over the other ingredients and mix _ thoroughly. Boil or steam for three hours. Ae & &@ BB | CHOCOLATE INGREDIENTS 1 7 PUDDING 2 ozs. Chocolate 3 ozs. Bread-cruwmbs 1 oz. Sugar 1 Egg 14 ozs. Butter 1 teaspoonful Bisto 1 gill Milk 1 teaspoonful Vanilla Essence 1 | 3 -METHOD-— Shred the chocolate and dissolve it in, the milk, / add the Bisto. Cream the butter and sugar together, add the | yolk of the egg ; add the bread-crumbs and chocolate alter- nately. Stir in lightly the white of the egg, beaten to a stiff ) froth ; add the vanilla essence, turn into a well-greased mould, (ea and steam for one-and-a-half hours. Serve with custard sauce. 51 lacie BISTO sv Sy ihe Gravy Maker. TREACLE SPONGE —= INGREDIENTS 4 1b. Fl PUDDING bdo s 4 1b. Sugar ‘ L teaspoonful Spice 1 tablespoonful Treacle 1 teaspoonful Carbonate of Soda ‘ teaspoonful Bisto (a METHOD—Put all the ingredients into a basin. «Mix the} carbonate, of soda with, a teaspoonful of milk, add it, and mix} with the rest of the milk. Steam for one-and-a-half hours, Hoe a &@ & SCOTCH INGREDIENTS ~ LLOUL GINGERBREAD ee 4 lb. Sugar 1 Egg 1 teaspoonful Ground Ginger 1 teacupful Treacle 1 teaspoonful Bisto 1 teaspoonful Carbonate of Soda | METHOD—Melt the treacle and lard in a pan. Pour it oven), all the other ingredients and mix with the egg. If not sufficiently »,, moist use a little warm milk. Bake in a moderate oven fon) three-quarters ofan hour. x A | Pleasure to Cook ‘1a COFFEE C AKE INGREDIENTS ie 2 teaspoonfuls Coffee Essence 2 ozs. Flour 4 Eggs 6 ozs. Castor Sugar 4 teaspoonful Bisto METHOD—Place the eggs in a mixing bowl, add the castor sugar, Bisto, and coffee essence. Place the bowl over a pan of boiling water and whisk the ingredients for twenty minutes. Stir in the flour lightly, pour into a greased tin, and bake slowly for twenty minutes. Do not turn out until cold. f 88 @ @ @ SEMOLINA CAKES _— INGREDIENTS 6 ozs. Semolina 1 Egg (beaten) 4 tablespoonfuls Bread-crumbs 1 tablespoonful Bisto 1 pint Milk