101 prize recipes for Bisto

BISTO : OMS Tpenchany ivinber MIXED INGREDIENTS VEGETABLE SOUP 1 large Carrot 1 small Turnip 2 large Potatoes 1 large Onion 4 oz. Fine Oatmeal 1 tablespoonful Bisto 1 teaspoonful Celery Salt Pepper METHOD-—Scrape and wash the carrot, wash and peel thickly the turnip, and cut them into slices. Wash, peel and cut into slices the potatoes ; peel, scald and chop the onion. Put ail these ingredients into a saucepan, add the Bisto, celery sait, and pepper, pour over a quart of water, and sprinkle in the oatmeal. Stir until boiling. Cook slowly for one hour. Serve very hot. Hee @ & BA TOMATO SOUP INGREDIENTS 1 quart tin Tomatoes 1 small Carrot 1 small Turnip 1 small Onion 1 tablespoonful Bisto 1 pint Water Salt and Pepper METHOD—Wash the carrot, turnip and onion, peel and chop them up roughly. Place them in a saucepan with the celery salt, pepper and water, pour in the tomatoes and cook slowly for one hour and a quarter. Put the Bisto in a basin and smooth down with a little warm water. Rub over them, through a coarse sieve, the other ingredients. Mix well, boil up again, and serve. Saves Time and Trouble RICE SOUP INGREDIENTS 3 ozs. Rice 1 lb. Bones 3 Onions 1 tablespoonful Bisto 3 pints Water Salt and Pepper METHOD—Wash the bones, put them into a saucepan with the water and pepper, and cook all very slowly for two hours. Strain out the bones and put the liquid into a basin to stand over-night. When ready to complete cooking, turn into a saucepan, first removing the fat from the liquid. Peel, scald and chop the onions, wash and add the rice and Bisto, which should be moistened with a little tepid water, mix together and put the whole into the saucepan. Cook slowly for half-an-hour. Serve very hot. ee &@ &@ &@ @A SEMOLINA SOUP INGREDIENTS 1 oz. Semolina 1 gill Milk 1 Egg 1 dessertspoonful Bisto 1 pint Water METHOD—Put the Bisto into a basin, moisten it with a little tepid water, pour over the cold water, sprinkle in the semolina, and mix well together. Pour into a saucepan, and stir over a slow fire until boiling. Simmer gently for twenty minutes, break the egg into the basin, whip it until light, pour in the milk, add the contents of the saucepan, mix well and return to the saucepan. Cook for just two minutes, but do not curdle the egg by allowing it to boil. Serve very hot. Si - BISTO The Gravy Maker BROWN FISH SOUP INGREDIENTS 1 lb. Cod 1 oz. Margarine 1 Leek 1 Onion 1 Carrot 1 tablespoonful Bisto 1 quart Water ~ METHOD—Wash the cod, boil it in a quart of water for ten minutes, take it out, remove bone and skin, return it to the saucepan and cook for half-an-hour longer. Wash and chop the leek, peel, scald and chop the onion, and wash and grate the carrot. Put the Bisto into a basin, moisten it with a little tepid - water, and strain over it the liquid in which the fish has been cooked. Put the margarine in a frying pan, and brown the vegetables in it. Add these to the liquid and simmer slowly for one hour. Ten minutes before serving break up the pieces of _ cod. Serve very hot. Eee & & B LOBSTER SOUP | INGREDIENTS 1 smali tin Lobster 1 small Carrot 1 small Onion 1 tablespoonful Bisto 1 quart Water Pepper METHOD—Take the lobster from the tin and break it up into small pieces. Put the liquid from the tin and also the bone into a saucepan and add the water and pepper. Wash and slice the carrot, peel, scald and slice the onion, and add them. Cook slowly for one hour. Mix in a basin the margarine and Bisto, pour over through a strainer the liquid in the saucepan, mix well, return to the saucepan, boil up, and serve. Makes Meat go Further IRISH STEW INGREDIENTS 2 lbs. Breast of Mutton 4 lbs, Potatoes 4 large Onions 1 tablespoonful Bisto 1 pint Water Salt and Pepper