Chivers selected recipes

Make halfa pint of thick white sauce. Stir in 2 tablespoonfuls grated cheese and a well chopped hard boiled egg. Add well drained contents of a small tin of macedoine and heat well, stir all the time. Put into a buttered pie-dish, sprinkle with grated cheese and brown under grill. Serve hot. 35 VEGETABLE RISSOLES 1 small tin Chivers’ Macedoine of 1 cup white bread crumbs Vegetables 1 cup chopped cooked ham 1 onion Little butter 1 egg Fat for frying Thoroughly drain macedoine vegetables from the liquor. Mix a little melted butter and a cupful of breadcrumbs and chopped ham. Add a little chopped onion if desired. Mix thoroughly and add a beaten egg. Make into small shapes. Egg and breadcrumb and fry in deep fat. CREAMED PEAS 1 No. 2 tin Chivers’ Peas 3 tablespoonfuls cream 1 walnut of butter Salt, pepper, sugar 1 teaspoonful minced parsley or chives Open tin and warm up peas in own liquor, then drain peas and turn into a saucepan containing cream. Season to taste with salt, pepper, parsley, a pinch of castor sugar, and a dash of garlic seasoning if liked. Stir lightly over fire till very hot, but do not boil. Add butter and serve in a hot vegetable dish. FRENCH SPINACH 1 No. 2 tin Chivers’ Spinach 4 tablespoonfuls butter 3 tablespoonfuls flour Ya pt. stock Sugar, salt, pepper, lemon and nutmeg to taste After opening tin, carefully drain and chop the spinach. Melt the butter in a saucepan, afterwards stirring in the spinach, followed by the flour and stock. Season as required, and serve hot. CASSEROLE OF PORK AND BEANS 1 No. 2 tin Chivers’ Stringless Beans 2 onions 2 lbs. lean pork 1 tablespoonful butter or dripping 1 pt. stock and liquor from tin 1 tablespoonful flour Pepper and salt to taste Cut meat into small pieces, then dip in flour seasoned with salt, pepper and paprika to taste. Melt dripping in a saucepan, add meat and onion, then fry till meat is brown, stirring frequently. Turn into a casserole, pour stock over meat, cover, place in a moderate oven and simmer for 24 hours. Uncover, add drained, stringless beans. Season to taste if required, then re-cover and cook for another 15 minutes. Serve with mashed potatoes. Golden beans, peas, or celery may be substituted for the stringless beans, and veal, beef, or mutton for the meat. 39 GREEN PEA SOUFFLE 1 No. 2 tin Chivers’ Peas 1 cup hot milk 3 eggs 2 tablespoonfuls grated cheese 2 heaped tablespoonfuls flour 2 heaped tablespoonfuls butter or mar- Pepper and salt garine Melt butter or magarine in saucepan. Stir in flour, and when frothy add milk gradually, stirring constantly till thick. Rub peas through a sieve, then stir into sauce. Add beaten egg yolks, pepper and salt to taste, and onion seasoning or onion juice if liked. Fold in stiffly beaten egg whites and pile into a well buttered soufflé dish. Sprinkle with cheese, then bake in a moderate oven for * hour or until firm. Serve at once. 40 SPAGHETTI ITALIENNE 1 No. 2 tin Chivers’ Tomatoes 2 pts. cooked spaghetti 14 pt. grated cheese %¥%/, teaspoonful salt Pepper to taste Place a layer of spaghetti in a but- “ tered fireproof dish. Cover with half of the grated cheese, then with half of the tomatoes, seasoned with salt, pepper, and half a teaspoonful ot sugar. Repeat the layers and cover with stale or dried breadcrumbs. Dab here and there with tiny bits of butter or margarine, and bake for 45 minutes in a moderate oven. NOTE. The spaghetti should be boiled in salted water, and well drained before using. If wanted more savoury, add a peeled onion to the water in which spaghetti is boiled, VEGETARIAN LOAF