Chivers selected recipes

3 tablespoonfuls fresh breadcrumbs 1 well-beaten egg 2 tablespoonfuls Chivers’ Strawberry Jam 3 tablespoonfuls milk Trimmings of short pastry 1 dessertspoonful lemon juice Roll out the pastry trimmings and cut into rounds. Mix the bread- crumbs, jam, lemon juice, egg and milk together. Put one teaspoonful of the mixture on each round, turn up and pinch the edges together. Fry in deep fat. Drain on kitchen paper, sprinkle with sugar. Serve very hot. CAMBRIDGE FLAN Pastry Chivers’Custard Powder Chivers’ Jam Line a flan case with pastry and bake. Cover with a thick layer of jam followed by custard. To make custard use 14 tablespoonfuls custard powder to one pint of milk. Milk 53 BLACK CURRANT TEA 1 lb. Chivers’ Black Currant Jam 214 pts. boiling water 1 tablespoonful raspberry or malt vinegar Put the jam and the vinegar into a jug, pour the boiling water over it and stand the jug ina pan of boiling water for 20 minutes to extract the flavour. Strain and serve hot fora cold or sore throat. 10 minutes. 54 QUEEN'S PUDDING 144 pint breadcrumbs 1 pint milk 1 egg 1 oz. butter 2 ozs. sugar Grated rind of a lemon Chivers’ Raspberry Jam Boil the milk and pour it over the “breadcrumbs. Add the butter, sugar, lemon rind and yolk of egg. Pour into a pie dish and bake for about Spread some jam over the top, whisk the white of egg toa stiff froth, add a few drops of lemon juice and 1 oz. of sugar and pile roughly on the top of the jam. Place in the oven for about 2 minutes to set the egg white. This is nice served either hot or cold. 55 CONGRESS TARTS Make the pastry by rubbing 1-oz. lard and l-oz. margarine into 4 ozs. flour. Then add a pinch of salt and mix to a dry dough with water. Line small tart cases with the pastry and half fill with Chivers Jam. Cover with coco-nut mixture (see below). and bake in oven. To make Coco-nut Mixture Cream 2-ozs. butter and 2-ozs. sugar and add beaten egg. Then mix in seven tablespoonfuls of desiccated coco-nut, 56 STRAWBERRY GATEAUX 4ozs. butter 4ozs.sugar 4oz. flour 2 eggs Chivers’ Strawberry Jam Beat the butter to a cream, add yolks of eggs and sugar, then add the flour. Whip whites of the eggs to a stiff froth, add half to the mixture and beat up lightly. Put the mixture into greased patty pan tins and bake for 10 minutes. When cooked, take out the centres and fill with strawberry jam; beat rest of the egg white, add a little sugar, place on tops and put into oven to brown. (Illustrated inside back cover) 57 PRINCESS CREAM 1 pint milk Chivers’ Jam 2 tablespoonfuls whole rice 1 oz. castor ong A strip of lemon rind ‘4 oz. butter Put the milk into a double saucepan over a gentle heat; put in the lemon rind and heat until the milk is well flavoured with lemon. Take out the rind, add the rice, sugar and butter and simmer until the rice has absorbed the milk and a thick cream is formed. Turn out on toa glass dish, spread with a thick layer of jam and serve cold. 58 BAKEWELL TART Some pastry Chivers’ Raspberry Jam 1 oz. margarine 1 tablespoonful sugar 1 tablespoonful milk 1 egg 1/ teaspoonful Chivers’ Baking Powder 2 ozs. flour Linea plate with pastry and spread with raspberry jam. Beat up the margarine with the sugar, egg, milk, baking powder and flour to make a nice sponge mixture. Pour this on top of the jam and bake the tart until done. When cold, sprinkle with castor sugar. 59 JAM ROLY PUDDING “14 Ib. flour A pinch of salt 3 ozs. chopped suet Chivers’ Jam VY, teaspoonful Chivers’ Baking Powder Put the flour, baking powder, salt and suet intoa bowl. Mixtoa stiff paste with cold water. Roll out, spread with jam and roll-up. -Tie:securely in a pudding cloth that has been scalded and sprinkled with flour. Steam or boil 1$ hours. Serve at once.