LEEDS UNIVERSITY LIBRARY
Special Collections
Cookery Camden
f\_ PlA
111
II
III
111
III
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III
II
3
0
c
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323:
33*
339
4
MSC
London Borough of Camden
Swiss Cottage Library . Tel: 01 278 4444
88 Avenue Road /n 1 O ^ Extensions:
LONDON Jy \ Book Renewals 3021
NW3 3HA Lending Library 3012
This book is due for return on or before the date stamped
below. The period of loan can be extended if the book is not
reserved (please ask for details of renewal facilities)
Fines are charged on overdue books
Lending Library hours Mon-Fri 9.30-8 Sat 9.30-5
~ •— c r" ry
tn CTOCl<
j Li j i! o
PLASMON
A
COOKERY BOOK.
DAINTY. NUTRITIOUS AND
ECONOMICAL DISHES
FOR EVERY HOUSEHOLD.
INTERNATIONAL PLASMON, LIMITED,
66a, Farringdon Street, London, E.C.
Branch Der6t : 56, Duke St., Grosvenor Square, London, W.,
WHERE FREE DEMONSTRATIONS ARE
GIVEN DAILY HOW TO USE PLASMON.
[Entered at Stationers’ Hall.J
TgS'5131 j
A
PREFACE
CONSIDERABLE interest attaches to the collection of
the recipes which we now present to the reader.
The Plasm on Exhibit, consisting of a large variety of
Plasmon dishes , Plasmon pastry , cakes and bread , shown
at the Food and Cookery Exhibitions , held at the Royal
Albert Hall in April, 1903 and 1904, was awarded the
highest certificate of merit {April, I9°4> hors concours).
International Plasmon, Limited,
66a, Farringdon Street,
LONDON, E.C.
Recipes.
In issuing this New Edition (1904) we have added a
number of
Ordinary Household Recipes,
ECONOMICAL AND EASY TO MAKE,
FOR DAILY USE
CONTENTS
Preface
. . .
PAGE
... 3
Introduction — Should be read
...
... 7
What Plasmon is
...
... 9
Jurors’ Report
...
... n
How to Use Plasmon — Important ...
...
... 13
Plasmon Weights and Measures ...
• « •
... 1 6
Soups ... ... ••• •••
...
... 17
Fish, Meat, and Vegetable Dishes
... 21
Sweets ...
...
... 30
Savouries
...
... 45
Cakes, Biscuits, and Bread
...
... 49
Invalid Cookery and Diabetic Food
...
... 54
Sauces ...
...
... 58
Plasmon Preparations and Prices...
...
... 61
Index
... 63
Digitized by the Internet Archive
in 2015
https://archive.org/details/b21538086
7
INTRODUCTION.
Report on the Culinary Value and Possibilities of Plasmon
in “Food and Cookery,” August, 1903. Edited by
C. Herman Senn.
SINCE the science of dietetics has become more intimately
allied with the art of cookery, it has been recognised that
the so-called “rich foods” are not always the most
nourishing. That is to say, there are many substances which,
while most useful as stimulants and producers of fat, are
practically devoid of all flesh-forming and waste-repairing
properties. Such foods taken in excess are positively harmful,
loading the human system with substances difficult to eliminate
and which induce disease. At the other end of the scale are
starchy and watery foods, of less nutrient value. Of course,
the aim in planning a dietary or cooking a meal must be
to properly choose different foods, so as to provide a well-
balanced ration. But with the modern exigencies this is
not always easy to do, and hence has arisen the necessity
for prepared foods. These are, as a rule, associated with
the feeding of the young, the aged, and the ailing. There
are certain preparations, however, which have a far wider
application. Take Plasmon as an instance.
Page 0
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
LEEDS UNIVERSITY LIBRARY
Special Collections
Cookery Camden
f\_ PlA
111
II
III
111
III
|
III
II
3
0
c
>6<
323:
33*
339
4
MSC
London Borough of Camden
Swiss Cottage Library . Tel: 01 278 4444
88 Avenue Road /n 1 O ^ Extensions:
LONDON Jy \ Book Renewals 3021
NW3 3HA Lending Library 3012
This book is due for return on or before the date stamped
below. The period of loan can be extended if the book is not
reserved (please ask for details of renewal facilities)
Fines are charged on overdue books
Lending Library hours Mon-Fri 9.30-8 Sat 9.30-5
~ •— c r" ry
tn CTOCl<
j Li j i! o
PLASMON
A
COOKERY BOOK.
DAINTY. NUTRITIOUS AND
ECONOMICAL DISHES
FOR EVERY HOUSEHOLD.
INTERNATIONAL PLASMON, LIMITED,
66a, Farringdon Street, London, E.C.
Branch Der6t : 56, Duke St., Grosvenor Square, London, W.,
WHERE FREE DEMONSTRATIONS ARE
GIVEN DAILY HOW TO USE PLASMON.
[Entered at Stationers’ Hall.J
TgS'5131 j
A
PREFACE
CONSIDERABLE interest attaches to the collection of
the recipes which we now present to the reader.
The Plasm on Exhibit, consisting of a large variety of
Plasmon dishes , Plasmon pastry , cakes and bread , shown
at the Food and Cookery Exhibitions , held at the Royal
Albert Hall in April, 1903 and 1904, was awarded the
highest certificate of merit {April, I9°4> hors concours).
International Plasmon, Limited,
66a, Farringdon Street,
LONDON, E.C.
Recipes.
In issuing this New Edition (1904) we have added a
number of
Ordinary Household Recipes,
ECONOMICAL AND EASY TO MAKE,
FOR DAILY USE
CONTENTS
Preface
. . .
PAGE
... 3
Introduction — Should be read
...
... 7
What Plasmon is
...
... 9
Jurors’ Report
...
... n
How to Use Plasmon — Important ...
...
... 13
Plasmon Weights and Measures ...
• « •
... 1 6
Soups ... ... ••• •••
...
... 17
Fish, Meat, and Vegetable Dishes
... 21
Sweets ...
...
... 30
Savouries
...
... 45
Cakes, Biscuits, and Bread
...
... 49
Invalid Cookery and Diabetic Food
...
... 54
Sauces ...
...
... 58
Plasmon Preparations and Prices...
...
... 61
Index
... 63
Digitized by the Internet Archive
in 2015
https://archive.org/details/b21538086
7
INTRODUCTION.
Report on the Culinary Value and Possibilities of Plasmon
in “Food and Cookery,” August, 1903. Edited by
C. Herman Senn.
SINCE the science of dietetics has become more intimately
allied with the art of cookery, it has been recognised that
the so-called “rich foods” are not always the most
nourishing. That is to say, there are many substances which,
while most useful as stimulants and producers of fat, are
practically devoid of all flesh-forming and waste-repairing
properties. Such foods taken in excess are positively harmful,
loading the human system with substances difficult to eliminate
and which induce disease. At the other end of the scale are
starchy and watery foods, of less nutrient value. Of course,
the aim in planning a dietary or cooking a meal must be
to properly choose different foods, so as to provide a well-
balanced ration. But with the modern exigencies this is
not always easy to do, and hence has arisen the necessity
for prepared foods. These are, as a rule, associated with
the feeding of the young, the aged, and the ailing. There
are certain preparations, however, which have a far wider
application. Take Plasmon as an instance.