Plasmon cookery book

Method. — Put the flour, Plasmon, and salt in a basin, add the suet (finely chopped), and mix all with cold water into a stiff dough. Line the basin with half the paste ; cut the steak and kidney in nice pieces, season to taste, and put in basin till nearly full, adding a little water for gravy. Then cover oyer with remainder of the dough, join the edges round the basin, and trim off neatly. Wring your pudding-cloth out in boiling water, tie it over the basin, allowing room for the dough to swell. Put the pudding in a saucepan of boiling water, and boil 2 hours. 31. TOAD IN THE HOLE. — Ingredients: 6 oz. flour ; i oz. Plasmon ; 2 eggs; i| lb. lean meat ; 1 pint milk ; seasoning. Method. — Mix the flour and Plasmon in a basin, make a well in the centre, and break in the eggs and some milk, mixing all smoothly to a batter, adding gradually the remainder of milk. Cut your meat in neat pieces, season, and lay in a greased tin or dish. Pour the batter over it, and bake for an hour. 32. PLASMON TRIPE. — Ingredients: i lb. tripe; 3 onions ; 1 dessertspoonful flour ; 1 gill milk ; i| oz. Plasmon. Method. — Blanch the tripe and cut up. Peel and slice the onions. Mix the ig oz. Plasmon gradually with f pint of tepid ■water ; then boil it for 2 minutes. While boiling add g saltspoonful of salt to whiten it. When a little cool add the milk, onions, and tripe, and simmer gently for 2 hours. To thicken the sauce, just before serving mix the flour into a smooth paste with a little cold milk, and add. 33. PLASMON RICE CUTLETS. — Ingredients : 1 pint water ; 5 oz. ground rice ; piece of butter size of a walnut ; 4 oz. button mushrooms ; 2 eschalots ; 6 teaspoonf uls Plasmon ; 1 egg ; breadcrumbs ; some plain boiled vegetables. Method. — Put into the stewpan 5 oz. of ground rice and 1 pint of water, stir over the fire till it boils, then draw to the side and let it cook for 20 minutes ; add a piece of butter the size of a walnut, and stir frequently to prevent it from burning. When the rice is sufficiently cooked, add 4 oz. of button mushrooms and 2 eschalots (previously fried together in a little butter without discolouring), a dessertspoonful of tomato catsup, a pinch of ground mace, and pepper and salt to taste ; pound together in a mortar and pass through a coarse hair sieve. Next moisten 2 teaspoonfuls of Plasmon with a few teaspoonfuls of warm water and mix well with the other mixture; form into cutlets, dredge over with flour, then dip in a well-beaten egg and breadcrumbs and Plasmon powder; fry in boiling fat to a nice golden colour. Dish en couronne on a border of mashed potatoes ; serve tomato sauce round, and pile in the centre any vegetables that are in season— peas, beans, or pur£e of spinach. 34. MUSHROOM CREAM. — Ingredients: | lb. brown mushrooms ; 2 oz. butter ; pepper , salt; 1 tablespoonful Plus /non stock ; 1 gill cream. Method. — Stew the mushrooms in butter till tender ; then stir in the cream, Plasmon, and seasoning, and cook 4 minutes ; put all through a coarse hair sieve, make hot again. Spread on small squares of buttered toast, and serve. 35. HOMINY CUTLETS. — Ingredients : 5 pint tomato juice ; 1 teaspoonful Plasmon ; 1 tablespoonful hominy ; 1 tablespoonful milk or cream ; salt and pepper to taste ; egg and breadcrumbs.