Chivers selected recipes

Place the flour on a clean pastryboard. Chop the margarine and lard into it until they become irregularsmall dice pieces. Make a well in the centre, add lemon juice, salt, and sufficient cold water to mix toastiff paste. Roll this out and fold it in three. Allow it to stand in a cool place for at least 10 minutes, then roll again very lightly in order not to break any air bubbles. Fold in three once more, allow it to stand for 10 minutes, then again roll lightly. Line a deep plate with the paste and fill the centre with mincemeat. Cover with paste, trim and mark the edges daintily, and brush over with a little milk or water. Pierce the centre with a skewer or fork. Bake in a hot oven for 20 to 30 minutes; sprinkle with fine white sugar and serve hot or cold. 75 BAKED MINCEMEAT. APPLES 3 large apples (about 1 |b.) 3/, lb. Chivers’ Mincemeat Little sugar Remove centre of apples and fill with sugar and mincemeat. Bake in oven. Serve hot with custard or biscuits. 76 77 JAMBOREE PUDDING VY lb. flour 2 ozs. margarine or butter 1 tablespoonful sugar 1 level teaspoon Chivers’ Baking Powder A pinch of salt %4 1b. Chivers’ Mincemeat : : 1 egg ' Milk HOUR SSS Rub the fat lightly into the flour, add the sugar and salt. Beat in the egg and enough milk to form a thick batter, thick enough to drop but not to pour from the spoon. Well grease a mould, line it with the mincemeat, pour in the batter and steam for one hour and a half. 78 BREAD & BUTTER & MINCEMEAT PUDDING 6 slices buttered bread 14 lb. Chivers’ Mincemeat 12 pt. milk 1 egg Little butter Spread buttered bread thickly with mincemeat and place in a pie-dish. Add the egg beaten well into the milk, together with a little butter, and bake in a cool oven until golden brown. (Illustrated on front cover) 79 CAMBRIDGE BANBURYS 2 ozs. bread or cake crumbs 6 ozs. Chivers’ Mincemeat 1/ lb. puff pastry A little lemon juice 2 ozs. treacle or molasses Little milk and sugar Mix the mincemeat, breadcrumbs, lemon juice and treacle or molasses together. Roll out the pastry and cut into rounds about 34 inches in diameter. Place a teaspoonful of the mixture on each round. Fold over (as for turnover) and pinch the edges together ; flatten slightly and make 5 or 6 incisions in the top. Brush over with milk and sprinkle with pow- dered sugar. Bake in a moderate oven for 25-30 minutes. 80 CHRISTMAS PLUM PUDDING 1 lb. Chivers’ Mincemeat 4 ozs. flour Ya pint milk A pinch of salt Chivers’ Custard Thoroughly mix the dry ingredients together. Mix in the mincemeat and make a hole in the centre. Add the milk and stir well. Put in a well- greased basin and steam or boil for four hours. Serve with hot custard made from Chivers’ Custard Powder. HONEY & MINCEMEAT TART 2 heaped tablespoons Chivers’ Mincemeat 1 tablespoonful Honey (Chivers’) 1 tablespoonful breadcrumbs Little lemon juice Short pastry Line deep baking tin with pastry. Mix honey and mincemeat thorough- ly together and pour on to the pastry. Sprinkle breadcrumbs on to this and a little lemon juice. Bake in amod- erate oven 15-20 minutes. (INustrated on back cover) 81 19 pemmemeemenmmenmememeinnmmennincesteee eee CHIVERS ASPIC JELLY ee ee mee By using Chivers’ Aspic Jelly the housewife is able to serve cold dishes in their most dainty and attractive form. It is rich, savoury and nourishing ; meats and other foods which by themselves may be rather unappetising are converted into choice delicacies when served in Aspic. 82 CHEESE—ASPIC MOULDS 1/ pt. Chivers’ Aspic Jelly 3 ozs. grated cheese 1 dessertspoonful Little hot water [vinegar 1 tablespoonful ee Mayonnaise