Chivers selected recipes

Whisk white of eggs, fold in lightly one tablespoonful castor sugar and spread thickly on the sponge, and place in oven until golden brown. Serve with hot syrup from the fruit. 28 FRUIT SALAD IN ORANGE CUPS 1 tin Chivers' Fruit Salad Large, firm sweet oranges Whipped cream and chopped nuts Cut the oranges in halves and scoop out the fruit. Remove all pith and pips and mix the fruit with the fruit salad which has had the juice strained off. Fill the oranges with the salad and decorate with stiffly whipped cream and nuts. Serve up the fruit juice in a sauce boat. 29 FRUIT MILK PUDDING Remains of any rice or tapioca pudding Small can of Chivers’ fruit Pint of Chivers’ Custard as for custard shape Mix pudding with fruit and little syrup. Pour custard over this and bake in the oven for 10 minutes. Serve with hot syrup. 30 FRUIT CUSTARD 14 |b. apples 2 ozs. sugar 1 No. 2 tin Chivers’ Blackberries or Plums 14 pt. Chivers’ Custard ‘Cook apples with sugar "until soft. Mix with the-canned fruit-and place ‘into a baking dish. Cover with cus- tard and decorate with sieved sugar. 31 SURPRISE SPONGE PUDDING 1 stale sponge or Savoy cake 1 tin Chivers’ Greengages in Syrup VY lb. Chivers’ Raspberry Jam or Red Currant Jelly Shredded coco-nut or almonds 1 pt. Chivers’ Custard Drain the greengages from the syrup; remove the stones. Boil the syrup; thicken it with the custard powder mixed with sufficient cold water to make a smooth paste, put away to cool. Cut aslice from the bottom of the cake, remove the centre of the cake. Fill it with greengages, replace the slice from the bottom, and arrange in the dish in which it is to be served. Decorate with the jam or jelly and the coco-nut or almonds. Serve the custard round the dish or in a sauce boat. 32 GOOSEBERRY FOOL No. 2 tin Chivers’ Gooseberries in Syrup 1 tablespoonful Chivers’ Custard Powder 2 ozs. sugar 1 pint milk Make the gooseberries and sugar quite hot together then rub through a sieve or colander. Make the custard according to directions on package and when quite cold mix with the sieved gooseberries and pour into a glass dish. NOTE. — Chivers’ Raspberries or Strawberries may be used in the same way, in which case a teaspoonful of lemon juice is an improvement. CHIVERS CANNED VEGETABLES g-—--—-- It is real economy to use Chivers’ Canned Vegetables; there is absolutely no waste, and time and cost of cleaning and cooking are avoided. Not only so but as Chivers’ Canned Vegetables are cooked in air-tight containers, they are richer in flavour and vitamin value than vegetables cooked by ordinary methods in the home. 33 CREAM OF CELERY SOUP 1 No. 2*4 tin Chivers’ Cut Celery 1% ozs. butter 1 pt. hot milk 1 pt. white stock 114 tablespoonfuls flour Pepper and salt to taste Place celery in a saucepan. Add boiling stock, or substitute the liquor in the cans for half the stock. Add % teaspoonful salt, and a sprig of parsley, then cover and simmer for 10 minutes. Rub througha fine hair sieve. Melt butter in a saucepan, stir in flour and add enough of the milk by degrees to make a creamy sauce (remove pan from heat while adding milk, this prevents the sauce going lumpy). Stir till boiling, add remainder of milk to the purée, then stir purée gradually into the white sauce. Seasontotaste. NOTE. If wanted for a dinner party, float a teaspoonful of whipped cream, flavoured with paprika, minced parsley, or chives, on top of each serving. 34 MACEDOINE SAVOURY Small tin Chivers’ Macedoine of 1 hard boiled egg Vegetables 2 tablespoonfuls grated cheese White sauce