Chivers selected recipes

60 GROUND RICE SANDWICH 3 ozs. butter or margarine 3 ozs. sugar 3 ozs.flour 3ozs.groundrice 2 eggs 1, gill milk 1 level teaspoonful Chivers’ Baking Powder Chivers’ Jam A little essence of vanilla or lemon Cream the butter and sugar well to- gether; sift the flour; well grease a sandwich tin. Beat in the eggs, flour, ground rice and milk alternately. Add the baking powder; pour into the prepared tin; bake in a moderate oven 20 to 25 minutes according to the thickness. -When cold, split, spread with Chivers’ jam or lemon curd. Sprinkle with fine sugar. CHIVERS CUSTARD POWDER Ce ad Chivers’ Custard is equally delicious whether served cold in summer or piping hot in winter. It is guaranteed pure and creams up into a rich luscious custard of exquisite flavour that greatly improves puddings, pies and all fruit dishes. 61 BURNT ALMOND CREAM 1 pt. pkt. Chivers’ Raspberry Jelly Two-thirds of a pint of milk 144 tablespoons Chivers’ Custard Powder % |b. almonds Prepare the jelly according to direc- tions. Make custard, as directed on package for custard shape. Pour the jelly into a quart mould and allow to set. Blanch the almonds and cook in the oven until golden brown and crisp. Mix into the custard; pour the mixture into the mould and leave to set. 62 BANANA CUSTARD CUP 144 tablespoons Chivers’ Custard Powder 1 banana Little Chivers’ Raspberry Jam Make custard as directed on con- tainer, and arrange some slices of banana in bottom of individual glasses. Cover with layer of jam and fill glasses with custard. Decorate with cherries if desired. 16 63 APPLE LOAF 1 pt. pkt. Chivers’ Raspberry or Straw- berry Jelly 3 cloves 1 pt. of cus- tard made with Chivers’ Custard Powder 1 lb. apples Sugar Whipped cream Prepare the jelly according to the directions but reducing the water by half a gill. Wipe the apples, cut into quarters, remove the damaged portions but do not peel or core. Barely cover with cold water, add 3 to 4 ozs. sugar according to the sour- ness of the apples, add the cloves and cook till soft. Rub the fruit through a sieve, stir the jelly in. Stir well while cooling and pour into a mould. When turned out surround with custard and decorate with whip- ped cream. PEAR TRIFLE 6 slices Swiss roll or sponge Small tin pears 14 pt. Chivers’ Custard Glacé Cherries Soak sponge in pear juice and lay one half of a pear on each piece of sponge. Pour the custard over and decorate with glacé cherries. FRUIT & CUSTARD MOULDS 1 pt. Chivers’ Custard as for custard shape 1 tin Chivers’ Cherries, Loganberries or Black Currants When the custard is nearly cold mix in the fruit and set in small indi- vidual moulds. Turn out and serve with the syrup from the fruit. 64 65 COFFEE DELIGHT 1 pt. pkt. Chivers’ Lemon Jelly 14 gill strong black coffee 1 pt. pkt. Chivers’ Custard Powder 2 tablespoonfuls sugar Milk Prepare the jelly according to the directions. Prepare the custard as for custard shape, using 4 gill less of the stated quantity of sweetened milk; add coffee. Pour into a soufflé dish or individual glasses, leaving space for jelly. When set fill up with jelly or cover with chopped jelly. This coffee cream is improved if the top layer of jelly is covered with a layer of whipped cream. 67 ALBAN MERINGUE 1 pt. pkt. Chivers’ Custard Powder 1 pt. milk 2 bananas 2 oranges White of 1 or 2 eggs Castor sugar Lemon juice Remove the skin and pith from the fruit and cut into round slices. Ar- range in a glass dish in layers, sprink- ling sugar and a few drops of lemon juice between each layer. Make the custard according to the directions on the packet and pour over the fruit. When cold pile on the top a meringue made from the stiffly beat- en egg whites, a few drops of lemon juice and castor sugar to taste. 66 68 ORIENT CREAM