Chivers selected recipes

1 pt. pkt. Chivers’ Lemon Jelly 1% pt. Chivers’ Custard A few glacé cherries Dissolve the jelly using half-a-pint of water only. Place a few cherries in the bottom of a mould, pour over them a little of the jelly and leave to set. When remainder of jelly is nearly set, pour on to it the custard, which must be cold, mix and whisk well for a few minutes. Pour mixture into the mould and when set turn out and serve on a bed of chopped jelly. (Illustrated inside back cover) I? 69 MOCK EGG CUSTARD Chivers’ Custard Powder 1 pt. milk 1/ junket tablet Blackberry jelly (if required) Make a pint of custard in the ordi- nary way but using 1 dessertspoon- ful instead of a tablespoonful. Cool to blood heat. Stir in 4 junket tab- let which has been crushed to a powder and dissolved in a small quantity of cold water. Pour into custard glasses and leave to cool. Decorate with blackberry jelly it required. 70 APPLE CUSTARD 3lb. apples ‘%lb. sugar ‘4 pt. water Rind of llemon 1 pt. custard made from Chivers’ Lemon flav. Custard Powder Peel and core the apples and cut them into pieces. Stew with the sugar and lemon rind until quite ten- der. Rub through a hair sieve or beat to a pulp; add a pint of Chivers’ custard, beat thoroughly together and serve in a glass dish or custard glasses. 71 GINGER CREAM 144 tablespoons Chivers’ Custard Powder Two-thirds of a pint of milk 2 ozs. crystallised ginger Make the custard according to direc- tions on package for custard shape. Slice the ginger thinly or cut into small dice pieces, mix into the custard and mould. Turn out and serve ginger sauce in a sauce boat separately. GINGER. SAUCE 14 pt. water ] oz. sugar Level tablespoonful cornflour 3 or 4 drops essence of ginger Mix cornflour to smooth paste with a little of the water; boil remainder of water with sugar and pour care- fully on to cornflour stirring all the time. Return to saucepan and stir until thick; flavour with the ginger. 72 CHIVERS OLDE ENGLISH MINCEMEAT Been the me ee Save all the time and trouble of making Mincemeat = using CHIVERS. It contains only the finest ingredients, and housewives say it is equal to the best home-made Mincemeat. This excellent product i is now being used all the year round, and these pages contain some new and interesting suggestions for incorporating it in everyday menus, 73 APPLE & MINCEMEAT PUDDING 14 Ib. flour 4 ozs. suet, margarine or dripping 144 teaspoonfuls Chivers’ Baking Powder 3 ozs. sugar. Water to mix 1 1b. Chivers’ Mincemeat 2 large apples Rub fat into flour. Add the baking powder and mix with water to a dry paste. Grease a pudding basin, line with the paste and fill with alternate layers of apple and mincemeat. Cover with sugar. Damp top edge of pudding and fix top crust on to it. Cover with a greased paper and steam for 24 to 3 hours. Serve with custard if desired. In this pudding apples can be re- placed by chopped dates. 74 MINCEMEAT FRITTERS 1 large tablespoonful flour 1 tablespoonful breadcrumbs 1 or2 eggs Juice of half a lemon 44 1b. Chivers’ Mincemeat Fat for frying A little castor sugar Separate the yolks and whites of the eggs; put the flour and breadcrumbs into a basin and gradually stir in the separately beaten yolks and whites of the eggs. Stir until quite smooth, then add the lemon juice and lastly the mincemeat. Mix well together until thick. Melt the fat in a saucepan, and, taking about a dessertspoonful at a time, drop in the mixture and fry to a golden brown. Drain well, arrange on a very hot dish, sprinkle with castor sugar and serve at once. 18 OLDE ENGLISH MINCE PIE 12 ozs. flour 40zs. margarine 4o0z. lard A pinch of salt ¥% 1b. Chivers’ Mincemeat A few drops of lemon juice