Chivers selected recipes

1 pt. pkt. Chivers’ Jelly %, to 1 pint cold new milk Cut up the jelly, put it into a basin. Dissolve the jelly by standing the basin in hot water. When it is almost cold, stir in the cold milk very slowly. Turn into a wet mould. NOTE. It is important that the milk should be absolutely fresh. Unsweetened tinned milk may be used if desired. SS SSS Sa SSS SSS se SS SS SPSS SSS SS ES CHIVERS JELLY CREAM | ate GI nee Chivers’ Jelly Cream is very easy to prepare and combines ina luscious, nutritive dish the richness of a custard with the lightness of a jelly ; its wholesomeness makes it an ideal table sweet for growing children and invalids. PEACH ROYAL 1 small tin Peaches 1 pt. pkt. Chivers’ Jelly Cream (Lemon) 3%, pt milk. Make up the jelly cream, using only = pint milk. When cool add ; pint of peach syrup. Take half the peaches and rub through a sieve. Mix the pulp with the cream and set in a ring mould. When set, turn out and pile remaining peaches in the centre. Pour the syrup over the mould. 15 CREAM JELLIES 1 pt. pkt. Chivers’ Jelly (any flavour) Lpt.pkt.Chivers’ Jelly Cream(any flavour) 1 pt. milk Make up jelly and jelly cream as directed on packets. Half fill individual moulds with jelly cream. When set, fill up with cool jelly. Turn out, and decorate with chopped jelly. 16 RASPBERRY CREAM 1 pt. pkt. Chivers’ Raspberry Jelly Cream lpt. milk 1smalltin Chivers’ Raspberries Put a few raspberries in the bottom of individual glasses. Make up jelly cream as directed on packet, and pour over raspberries. When set, pour a teaspoontul of raspberry syrup over each, and decorate with raspberries and whipped cream if desired. 17 FRUIT & NUT CREAM 1 pt. pkt. Chivers’ Lemon Jelly Cream 1 pt. pkt. Chivers’ Chocolate Jelly Cream 2 pts. milk Almonds and raisins Make up the jelly creams separately according to directions. Poura thin layer of lemon cream into a mould, decorate with raisins and pour half the remainder on top. Leave to set, then add half the chocolate cream and decorate with almonds. When set, add the rest of the lemon cream. Chop a few almonds and raisins and stir into the remaining chocolate cream, and when the lemon cream has set, pour on this mixture. Turn out when set and decorate with blanched almonds. 18 CREAM FLAN 1 pt. pkt: Chivers’ Pineapple Jelly Cream 1 tin Chivers’ Greengages %, pt. milk Short pastry Make a pastry flan (a deep sandwich tin may be used). Make up one half of the jelly cream according to directions using 4 pint of milk. Dissolve the other half in } pint of milk, and make up to 4 pint with greengage syrup. Stone the greengages, arrange them in the flan and cover them with jelly cream containing the syrup. When set, cover with the plain jelly creain and leave to set. Decorate to taste; 19; , JELLY CREAM A LA CORONET 1 pt. pkt. Chivers’ Jelly Cream (Pineapple) 1 small tin Chivers’ Apricots 1 pt. milk Make the jelly cream according to the directions and allow to cool a little. Carefully drain the apricots from the syrup. Arrange them ina mould and pour carefully over them three or four tablespoonfuls of the cool liquid jelly cream and allow to set. Fill up the mould with the remainder of the cream and when set turn out and serve. The apricot syrup may be served with the dish if desired. 20 CREME FRAMBOISE 1 pt. pkt. Chivers’ Raspberry Jelly Cream 1 tin Chivers’ Raspberries 3%, pt. milk Make up the jelly cream as directed on the packet but using 3 pint milk only. Pour a thin layer into the bottom of a mould, decorate with raspberries and allow to set. Stir + pint of the raspberry syrup into the rest of the jelly cream and fill up the mould with this. When set, turn out and serve with the remainder of the raspberries and syrup. (Illustrated on front cover) 21. HAWATIAN TRIFLE