Chivers selected recipes

CHIVERS LEMON CURD ee This popular delicacy is made from the finest ingredients including fresh eggs from Chivers’ own farms. It is highly nutritious, and in addition to its use in the following recipes is extremely popular as a filling for tarts, sponge sandwiches, swiss rolls, etc. 46 LEMON CHEESE CAKES 1b. flour Milk or water to mix hivers’ Lemon Curd Ys lb. lard, butter or margarine Pinch of salt Rub the fat into the flour with the tips of fingers until similar to fine breadcrumbs. Add the salt and milk or water sufficient to mix to a stiff paste. Roll out on a floured board or slab. Cut into rounds with a fancy or plain cutter, and line some patty pans with the paste. Prick with a fork; put one teaspoonful of Chivers’ Lemon Curd into each case. Bake in a moderate oven. 47 CAMBRIDGE SWEET OMELET 1 tablespoonful milk or cream Oz. sugar 2 eggs Pinch of salt 1/ oz. butter Chivers’ Lemon Curd Separate the yolks from the whites of the eggs. Whip the whites very stiffly until a firm froth is formed. Add the beaten yolks to which the sugar, milk and salt have been added. Make the butter hot in a clean omelet pan; pour in the mixture. When it is set underneath, brown the top in front of the fire, under the grill or in the oven. Spread lemon curd on one half, turn the other half over, dredge with sugar and serve at once. 48 BAKED LEMON PUDDING % lb. butter, margarine or lard A little milk or water %, lb. flour Chivers’ Lemon Curd A pinch of salt 1f teaspoonful Chivers’ Baking Powder Rub the butter, margarine or lard into the flour and add salt and baking powder. Mix well together and add just sufficient milk or water to mix to a stiff paste. Roll out ona floured board; spread with lemon curd. Roll up and place on a greased baking sheet. Bake in a moderate oven for 1 hour and serve hot with lemon sauce. LEMON SAUCE 4 tablespoonfuls Lemon Syrup 1 breakfast cup cold water 1 dessertspoonful Chivers’ Custard : Powder Mix the custard powder to a smooth paste with a little cold water. Boil the rest of the water with the syrup. Stir in the custard powder, boil a few seconds and serve with the pudding. 50 LEMON CURD SLICES Puff Pastry Chivers’ Lemon Curd Icing Sugar Lemon essence Roll out the pastry and cut into strips about four inches wide and one eighth inch thick and bake ina quick oven. When cold, make the strips into sandwiches with lemon curd in between. Cover with icing flavoured with lemon essence and cut into squares. ee These four delightful photographs were taken within a mile of Chivers’ Orchard Factory and show scenes on the firm’s own extensive fruit farms. 150 pedigree Percheron horses, many of which have been awarded championships at the leading agricultural shows, are employed on the farms for the purpose of cultivating between fruit trees, bushes and strawberry plants. Blossom-time at Histon is the most spectacular period of the year, and acre upon acre of pink and white blossom may be seen stretching away to the horizon. Then comes the busiest of all seasons, when nimble fingers gather the harvest of the year’s patient toil. Long streams of heavily laden fruit drays wend their way to the Orchard Factory where, after careful sorting, the fruit is canned or bottled, converted into Chivers’ FRESH FRUIT Jams, or crushed to supply fruit juice for Chivers’ Jellies. CHIVERS FRESH FRUIT JAMS tome ta Ba eee Chivers Jams are made under perfect conditions of cleanliness and health from freshly gathered fruit and refined sugar only; they are guaranteed pure and free from artificial colouring or chemical preservative. Every jar is sealed with Chivers’ Patent Replaceable Cover. 51 STRAWBERRY PUFFS