1 pt. pkt. Chivers’ Vanilla Jelly Cream 1 pt. milk 6 slices of sponge cake 6 slices of Chivers’ tinned Pineapple A few almonds and glacé cherries✪ Hawaiian Trifle Use a large dish, individual glasses, or moulds. Place sponge cake in dish, and soak with pineapple syrup. Pour the jelly cream, made up according to the directions on the packet, over the sponge cake and decorate with rounds of pineapple, almonds and glacé cherries. 7] 22 CHOCOLATE & ORANGE LAYER 1 pt. pkt. Chivers’ Orange Jelly 1 pt. pkt. Chivers’ Chocolate Jelly Cream 1 pt. milk 1 orange✪ Chocolate & Orange Layer Make up jelly and jelly cream as dir- ected on the packets. Set a little jelly in the bottom of a mould and decorate with pared orange. Pour over them 3 or 4 tablespoonfuls of the cool jelly and allow to set. Pour on the jelly cream, and when set, add the remaining jelly. Whencold, turn out, decorate with quarters of orange. 23 COFFEE CREAM 1 pt. pkt. Chivers’ Coffee Jelly Cream lpt.milk 1 oz. dates or preserved ginger 4 pt. cream Make up the jelly cream as directed on the packet and set in a ring mould. Turn out when set. Whisk the cream, add either the ginger or dates finely chopped and fill the centre of the mould with this mixture. Ea as = Ast aS Us + > F HAWAIIAN TRIFLE CHIVERS CANNED FRUITS ———— Chivers' Canned and Bottled Fruits enable the housewife to grace her table with the choicest fruits of summer, at every season of the year. sweetened ready to serve—just the ideal reserve for unexpected visitors. They are cooked and They may also be used in fruit tarts and boiled puddings, and an attractive variety of family and party recipes are given on these pages. 24 FRUIT FLAN 1 pt. pkt. Chivers’ Jelly (any flavour) Small tin Chivers’ Fruits (any variety) Short pastry Rice✪ Fruit Flan Line a well-greased deep sandwich tin with thinly rolled out short pastry. Line pastry with buttered paper and fill with raw rice; this pre- vents it rising in the centre. Bake in a moderate oven for 20 minutes; remove rice and paper and finish baking. When cold fill with fruit from which syrup has been strained or pastry will become sod- den. Make jelly according to direc- tions using half water and half syrup; when cold and on point of setting pour over fruit. If desired decorate with whipped cream when jelly has set, 25 BREAD AND FRUIT PUDDING 1 tin of Chivers’ fruit (any variety) Slices of stale bread Cream or Chivers’ Custard✪ Bread and Fruit Pudding Well grease a basin and line it with stale bread. Pour in the fruit which should be made hot, lay slices of bread onthe top. Place a weighted plate over the basin, leaving for a few hours, then turn out and serve with custard or cream. 26 PINEAPPLE PUDDING Small tin Chivers’ Pineapple 2 ozs. butter 2 Ozs. sugar 2 eggs 2 ozs. flour 14 pint milk✪ Pineapple Pudding Melt the butter in a saucepan, mix in the flour until quite smooth, then gradually add the milk, and let all boil well. Take off the fire and add the sugar and pineapple juice gradually. Add the yolks of egg not beaten, and mix lightly. Cut up the pineapple very small and put into a pie-dish, pour over the mixture and put in the oven to set, not to brown. Whip up the whites of egg to a froth, place on the top of the pudding and put back in oven for a few minutes to brown. 27 FRUIT MERINGUE 1 No. 2%4 tin Chivers’ Greengages or any Plums 4 ozs. flour 2 ozs. sugar 2 ozs. margarine or butter 3 eggs % teaspoonful Chivers’ Baking Powder✪ Fruit Meringue. Separate white from yolk of two eggs. Cream butter and sugar, and add beaten yolk of two eggs and one whole egg. Beat well and gradually fold in sieved flour and baking pow- der. Place fruit with some syrup into a deep dish. Pour mixture on to this and cook in a moderate oven for 25-30 minutes.

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1 pt. pkt. Chivers’ Vanilla Jelly Cream 1 pt. milk 6 slices of sponge cake 6 slices of Chivers’ tinned Pineapple A few almonds and glacé cherries Use a large dish, individual glasses, or moulds. Place sponge cake in dish, and soak with pineapple syrup. Pour the jelly cream, made up according to the directions on the packet, over the sponge cake and decorate with rounds of pineapple, almonds and glacé cherries. 7] 22 CHOCOLATE & ORANGE LAYER 1 pt. pkt. Chivers’ Orange Jelly 1 pt. pkt. Chivers’ Chocolate Jelly Cream 1 pt. milk 1 orange Make up jelly and jelly cream as dir- ected on the packets. Set a little jelly in the bottom of a mould and decorate with pared orange. Pour over them 3 or 4 tablespoonfuls of the cool jelly and allow to set. Pour on the jelly cream, and when set, add the remaining jelly. Whencold, turn out, decorate with quarters of orange. 23 COFFEE CREAM 1 pt. pkt. Chivers’ Coffee Jelly Cream lpt.milk 1 oz. dates or preserved ginger 4 pt. cream Make up the jelly cream as directed on the packet and set in a ring mould. Turn out when set. Whisk the cream, add either the ginger or dates finely chopped and fill the centre of the mould with this mixture. Ea as = Ast aS Us + > F HAWAIIAN TRIFLE CHIVERS CANNED FRUITS ———— Chivers' Canned and Bottled Fruits enable the housewife to grace her table with the choicest fruits of summer, at every season of the year. sweetened ready to serve—just the ideal reserve for unexpected visitors. They are cooked and They may also be used in fruit tarts and boiled puddings, and an attractive variety of family and party recipes are given on these pages. 24 FRUIT FLAN 1 pt. pkt. Chivers’ Jelly (any flavour) Small tin Chivers’ Fruits (any variety) Short pastry Rice Line a well-greased deep sandwich tin with thinly rolled out short pastry. Line pastry with buttered paper and fill with raw rice; this pre- vents it rising in the centre. Bake in a moderate oven for 20 minutes; remove rice and paper and finish baking. When cold fill with fruit from which syrup has been strained or pastry will become sod- den. Make jelly according to direc- tions using half water and half syrup; when cold and on point of setting pour over fruit. If desired decorate with whipped cream when jelly has set, 25 BREAD AND FRUIT PUDDING 1 tin of Chivers’ fruit (any variety) Slices of stale bread Cream or Chivers’ Custard Well grease a basin and line it with stale bread. Pour in the fruit which should be made hot, lay slices of bread onthe top. Place a weighted plate over the basin, leaving for a few hours, then turn out and serve with custard or cream. 26 PINEAPPLE PUDDING Small tin Chivers’ Pineapple 2 ozs. butter 2 Ozs. sugar 2 eggs 2 ozs. flour 14 pint milk Melt the butter in a saucepan, mix in the flour until quite smooth, then gradually add the milk, and let all boil well. Take off the fire and add the sugar and pineapple juice gradually. Add the yolks of egg not beaten, and mix lightly. Cut up the pineapple very small and put into a pie-dish, pour over the mixture and put in the oven to set, not to brown. Whip up the whites of egg to a froth, place on the top of the pudding and put back in oven for a few minutes to brown. 27 FRUIT MERINGUE 1 No. 2%4 tin Chivers’ Greengages or any Plums 4 ozs. flour 2 ozs. sugar 2 ozs. margarine or butter 3 eggs % teaspoonful Chivers’ Baking Powder. Separate white from yolk of two eggs. Cream butter and sugar, and add beaten yolk of two eggs and one whole egg. Beat well and gradually fold in sieved flour and baking pow- der. Place fruit with some syrup into a deep dish. Pour mixture on to this and cook in a moderate oven for 25-30 minutes.

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