Chivers selected recipes

7 STRAWBERRY MERINGUE 1 pt. pkt. Chivers’ Strawberry Jelly 1 tin Chivers’ Strawberries White of 2 eggs Open strawberries and strain off syrup. Dissolve jelly, using the syrup and enough hot water to make a pint. Pour half into a glass dish and when beginning to set arrange the strawberries in it, reserving a few. When the remainder of the jelly is quite cold and on the point of setting, whisk with a wire whisk until light and spongy, pour into the glass dish and leave to set. Whisk the egg whites to a stiff froth, folding in sugar to taste and pile this roughly on the jelly. Decorate with remaining strawberries. 8 FRUIT CUBES 1 pt. pkt. Chivers’ Raspberry Jelly 1 pt. pkt. Chivers’ Lemon Jelly (or any flavours preferred) Fresh or canned raspberries Grapes (peeled and pipped) Dissolve the raspberry jelly as directed on packet, and cover the bottom of shallow dishes (or soup plates) about half an inch deep. When set, arrange the raspberries and grapes in rows. Cover with another layer of the jelly, and when set, cut into cubes with a wet knife. Repeat this with the lemon jelly. Half fill the glasses with chopped mixed jelly and pile the mixed cubes on top. (Illustrated on back cover) 9 GREEN MOUNTAIN l banana llemon 1 Ib. cooking apples 2 oz. sugar 1 pt. pkt. Chivers’ Greengage Jelly Cream if required Make up the jelly as directed on the packet, and set the sliced banana (dipped in lemon juice) in the bottom of a mould with some of the jelly. Cook the apples with sugar and a little water until tender and pass through a hair sieve. Whip the remaining jelly and fold in the sieved apple, fill up mould. When set, turn out and decorate with banana and cream, (Illustrated on front cover) 10 FRUIT SALAD COMPOTE 1 tin Chivers’ Fruit Salad 1 oz. almonds 1 sponge cake White of 1 egg 1 pt. pkt. Chivers’ Strawberry Jelly 1 teaspoonful castor sugar Strain juice from fruit salad and dissolve jelly in this, using enough water to make a pint. Level the top of the sponge, put into a shallow dish, pour over the hot jelly and leave to set. Blanch and split the almonds and stick on the top of the sponge and arrange the fruit around. Whisk the white of egg to a stiff froth, fold in the castor sugar, scoop a hole in the centre of the sponge and in this pile the egg and sugar cream. Arrange glacé cherries on the top and serve. 11 SUNSET SALAD 1 pt. pkt. Chivers’ Lemon Jelly 1lettuce 1 tin pineapple cup grated carrot 1 teaspoonful vinegar Dissolve the jelly in the pineapple sytup, with water to make one pint. Cut the pineapple into small pieces. When the jelly is setting, stir in the pineapple, carrot and vinegar. Set in a mould. Turn out on to shredded lettuce and decorate with Chivers’ mayonnaise if desired. 12 MONTROSE RASPBERRY WHIP 1 pt. pkt. Chivers’ Jelly (Raspberry) hivers’ Raspberry Jam Make up the jelly as directed on the packet. Setalittle in the bottoms of individual glasses. When set spread a layer of jam on each. Whip the remaining jelly until stiff, pile into the glasses and decorate with a little jam. To make a Jelly set quickly Melt the jelly cubes as directed on the packet, then stand the mould containing the jelly in a pan of cold water in a cool place. In addition to the accompanying recipes a whole range of delightful sweets may be prepared from Chivers’ Jellies. Practically any fruit or nut may be added, and they can be served in large or small moulds or dishes, or individual glasses. Chopped jelly makes an effective garnishing for many recipes, and surprising effects may be obtained by whipping jelly when just on the point of setting. Jellies make a sparkling and colourful addition to the table, and when entertaining, CHIVERS Jellies may be served with absolute confidence—everybody likes them. HOW TO MAKE A JELLY WITH MILK