Chivers selected recipes

1 No, 2 tin Chivers’ Celery Hearts 2 pts. stale breadcrumbs 1 pt. milk lonion 3eggs 1*4 teaspoonfuls salt Ya |b. melted butter or margarine Ys. teaspoonful crushed herbs 2 heaped teaspoonfuls minced parsley 1 sourapple ½ teaspoonful black pepper Cayenne pepper to taste Dry breadcrumbs in a warm oven for 2 hours, but do not brown. Turn into a basin, stir in salt, parsley, herbs, pepper, drained celery, finely chopped and minced peeled apple. Melt butter or margarine in a frying pan, add chopped onion, and fry for 5 minutes, then add crumb and celery mixture, stirring well together over fire for2 minutes. Turnintoa basin, stir in beaten eggs and milk, and allow to stand for half an hour. Transfer to a buttered loaf tin about 4 inches wide. Place ona rack in oven and bake slowly for 14 hours, basting frequently with a little melted butter, to keep the top from becoming too dry. Turn out on to a hot dish, garnish with slices of orange and sprigs of parsley, and serve with celery or onion sauce. If wanted more nourishing, add $ pint minced chopped walnuts to mixture before baking loaf. [Illustration: Vegetarian Loaf] CHIVERS OLDE ENGLISH MARMALADE ee Soe The rich and inviting golden glow of Chivers’ Olde English Marmalade is symbolic of its splendid appetite-creating qualities. its delightful piquant flavour and deliciously tender peel—it is indeed well named “The Aristocrat of the Breakfast Table.” The following recipes will enable you to include this appetising confection in a wide range of flavoursome dishes. required, and mix well with the other ingredients. Pour into a greased pie-dish and bake in a moderately | hot oven for about 14 hours. When cooked turn on to a hot dish and dredge with sugar © or serve with Marma- ~ lade Sauce. 44 MARMALADE SAUCE : 2 tablespoonfuls Chivers’ Marmalade ‘4 pint water oz. sugar 1 dessertspoonful Chivers’ Custard Powder Mix the custard powder: with 2 tablespoonfuls of cold water. Boil 42 MARMALADE CHEESE CAKES 1 egg and its weight in castor sugar and butter or margarine 144 ozs. flour 14 oz. cornflour Vanilla essence Chivers’ Marmalade | About % 1b. flaky or short pastry Roll the pastry out thinly, =cut. it, into rounds and line some patty pan tins with it. Mix the flour and cornflour together. Beat the sugar and fat to a cream, add the egg, stir it in quickly and beat well for a few minutes. Stir in the flour and cornflour, together with a few drops of vanilla essence, and mix well together. Put some marmalade in the bottom of the pastry, then cover it with some of the prepared filling. Bake in a hot oven for about 15 to 20 minutes and until lightly browned. (Illustrated inside back cover) 43 BAKED MARMALADE PUDDING 4 tablespoonfuls Chivers’ Marmalade Va |b. flour 1 egg 4 ozs. suet 2 teaspoonfuls baking powder 1 level dessertspoonful ground ginger 14 lb. breadcrumbs 5 dessertspoonfuls sugar Milk to mix (about 1 gill) Sieve the flour, baking powder and ginger and put into a basin. Chop the suet finely and add, together with the breadcrumbs and sugar. Put the marmalade in the centre. Beat up the egg and add with some milk as the marmalade, sugar and rest of the water together. Addthe custard powder, boil for 1 minute. Pour over the pudding or serve in a sauce boat. 45 ICED MARMALADE CAKE 3 ozs. butter or margarine 4 ozs. sugar 2 eggs V4 cup milk 14 teaspoonful Chivers’ Baking Powder 6 ozs. flour 2 tablespoonfuls Chivers’ Marmalade 6 ozs. sifted icing sugar 144 tablespoonfuls orange juice Cream the butter and sugar together and add the well-beaten eggs. Add the milk and flour, lightly fold in the baking powder, beat thoroughly together. Add the marmalade and bake in a moderate oven for 1 hour. Mix icing sugar and orange juice, warm slightly and pour over cake. ee I ae eae A eee os ear N a eee NT