CHIVERS No. 20 Creme Framboise DELIGHTFUL SUGGESTIONS FOR PARTY AND EVERYDAY MEALS _ o.9 Green Mountain | y No. 78 Bread & Butter & Mincemeat Pudding 1 WLoganberry Tuffet 3 Strawberry Cup 2 Nut Cream 4 Peach Portions HH WONIAUC NOU CHIVERS JELLIES domme ooe campos ya \ XK 2S. Whether you serve Chivers’ Jellies in plain mould form or as an ingredient in one of the following recipes, you can be sure of a delicious, attractive sweet which will win the praise of your family and guests—and remember, Chivers’ Jellies are flavoured with ripe fruit juices. : 1 LOGANBERRY TUFFET 1 pt. pkt. Chivers’ Jelly (Raspberry) 1 No. 2 tin Chivers’ Loganberries 1 small madeira cake 1 small tin condensed milk (unsweetened) Separate loganberries and juice. Dis- solve jelly, using one half of the juice with water to make # pint. When almost setting whip until stiff, then fold in milk and half of the loganberries, which have been sieved. Pour a little of the mixture into mould and allow to set, keeping re- mainder warm until required. Scoop out inside of cake and fill with a little mixture and afew whole fruit. When set insert cake (fruit filling down- wards) into centre of mould and fill up with remaining warm mixture. Boil down remaining juice until half its original volume, then cool and pour over and around the recipe when turned out. Decorate with loganberries and cream as illustrated. (Illustrated on opposite page) 2 NUT CREAM 1 pt. pkt. Chivers’ Jelly (Vanilla) 2 oz. blanched almonds 12 glacé cherries 2 oz. desiccated coconut 1 small tin condensed milk (unsweetened) Make up jelly to # pint only and allow to cool. Chop almonds and cherries finely. Whip jelly until stiff, then add condensed milk, followed by chopped almonds, cherries and coconut. Set ina mould (14 pint). Turn out and decorate to taste. (Illustrated on opposite page 3 STRAWBERRY CUP 1 pt. pkt. Chivers’ Strawberry Jelly 4 pt.cream 1tin Chivers’ Strawberries Dissolve jelly using strawberry syrup and enough water to make up to one pint. When beginning to set whip until stiff, then fold in the cream. Crush strawberries, retaining a few, place in individual glasses and pile whipped jelly on top. When set decorate with whole strawberries. (Illustrated on opposite page) 4 PEACH PORTIONS 1 pt. pkt. Chivers’ Jelly (Raspberry) 1 pt. pkt. Chivers’ Jelly (Lemon) 1 No. 1 tin Peaches Cream Make up lemon jelly to 3-pint only and set a little in the bottom of a flat dish. Lay peaches on this and pour in remaining lemon jelly (do not cover peaches). When set trim jelly round peaches with a wet pastry cutter, saving surplus jelly for deco- ration. Make up iapbates jelly and pour into bottom of a large glass bowl. When set place jellied peaches on top, decorating with surplus lemon jelly (chopped) and whipped cream. (Illustrated on opposite page) Sa iw fellco iE I \ ‘) 5 APPLE MOULD 1 pt. pkt. Chivers’ Greengage Jelly 1 Ib. apples 2 oz. sugar 1 gill water 4 pt. cream Pinch of salt in the apples Peel and slice the apples, boil the sugar and water together, add the prepared apples and cook until ten- der. Beat till smooth and frothy; cut the jelly tablet into very small pieces and dissolve in the apple froth. Pour into a well-rinsed mould and when set turn out and decorate with whipped cream. (Illustrated inside back cover) 6 JELLIED XMAS PUDDING 1 pt. pkt. Chivers’ Vanilla Jelly 44 pt. milk ‘4acupcurrants 1 oz. cocoa 14 cup raisins 14 cup stoned dates 144-cup chopped nuts Mix cocoa to a smooth paste with a little cold milk, boil rest of milk, add cocoa, then currants, raisins, nuts, dates; simmer for a few minutes. Cool. Dissolve jelly in } pint water, cool, and stir in cocoa mixture. Set ina mould. Turn out, decorate and serve with custard sauce. (Illustrated on back cover)

AI-modernized reading of the original text

CHIVERS No. 20 Creme Framboise DELIGHTFUL SUGGESTIONS FOR PARTY AND EVERYDAY MEALS _ o.9 Green Mountain | y No. 78 Bread & Butter & Mincemeat Pudding 1 WLoganberry Tuffet 3 Strawberry Cup 2 Nut Cream 4 Peach Portions HH WONIAUC NOU CHIVERS JELLIES domme ooe campos ya \ XK 2S. Whether you serve Chivers’ Jellies in plain mould form or as an ingredient in one of the following recipes, you can be sure of a delicious, attractive sweet which will win the praise of your family and guests—and remember, Chivers’ Jellies are flavoured with ripe fruit juices. : 1 LOGANBERRY TUFFET 1 pt. pkt. Chivers’ Jelly (Raspberry) 1 No. 2 tin Chivers’ Loganberries 1 small madeira cake 1 small tin condensed milk (unsweetened) Separate loganberries and juice. Dissolve jelly, using one half of the juice with water to make # pint. When almost setting whip until stiff, then fold in milk and half of the loganberries, which have been sieved. Pour a little of the mixture into mould and allow to set, keeping remainder warm until required. Scoop out inside of cake and fill with a little mixture and afew whole fruit. When set insert cake (fruit filling downwards) into centre of mould and fill up with remaining warm mixture. Boil down remaining juice until half its original volume, then cool and pour over and around the recipe when turned out. Decorate with loganberries and cream as illustrated. (Illustrated on opposite page) 2 NUT CREAM 1 pt. pkt. Chivers’ Jelly (Vanilla) 2 oz. blanched almonds 12 glacé cherries 2 oz. desiccated coconut 1 small tin condensed milk (unsweetened) Make up jelly to # pint only and allow to cool. Chop almonds and cherries finely. Whip jelly until stiff, then add condensed milk, followed by chopped almonds, cherries and coconut. Set ina mould (14 pint). Turn out and decorate to taste. (Illustrated on opposite page 3 STRAWBERRY CUP 1 pt. pkt. Chivers’ Strawberry Jelly 4 pt.cream 1tin Chivers’ Strawberries Dissolve jelly using strawberry syrup and enough water to make up to one pint. When beginning to set whip until stiff, then fold in the cream. Crush strawberries, retaining a few, place in individual glasses and pile whipped jelly on top. When set decorate with whole strawberries. (Illustrated on opposite page) 4 PEACH PORTIONS 1 pt. pkt. Chivers’ Jelly (Raspberry) 1 pt. pkt. Chivers’ Jelly (Lemon) 1 No. 1 tin Peaches Cream Make up lemon jelly to 3-pint only and set a little in the bottom of a flat dish. Lay peaches on this and pour in remaining lemon jelly (do not cover peaches). When set trim jelly round peaches with a wet pastry cutter, saving surplus jelly for decoration. Make up Raspberry jelly and pour into bottom of a large glass bowl. When set place jellied peaches on top, decorating with surplus lemon jelly (chopped) and whipped cream. (Illustrated on opposite page) Sa iw fellco iE \ ‘) 5 APPLE MOULD 1 pt. pkt. Chivers’ Greengage Jelly 1 Ib. apples 2 oz. sugar 1 gill water 4 pt. cream Pinch of salt in the apples Peel and slice the apples, boil the sugar and water together, add the prepared apples and cook until tender. Beat till smooth and frothy; cut the jelly tablet into very small pieces and dissolve in the apple froth. Pour into a well-rinsed mould and when set turn out and decorate with whipped cream. (Illustrated inside back cover) 6 JELLIED XMAS PUDDING 1 pt. pkt. Chivers’ Vanilla Jelly 44 pt. milk ‘4acupcurrants 1 oz. cocoa 14 cup raisins 14 cup stoned dates 144-cup chopped nuts Mix cocoa to a smooth paste with a little cold milk, boil rest of milk, add cocoa, then currants, raisins, nuts, dates; simmer for a few minutes. Cool. Dissolve jelly in } pint water, cool, and stir in cocoa mixture. Set ina mould. Turn out, decorate and serve with custard sauce. (Illustrated on back cover)

Chivers selected recipes