Method. — Make stock with the juice and Plasmon, then add the hominy, pepper, salt, and milk. Allow it to simmer for 3 hours ; make into cutlets, toss in egg and breadcrumbs, and fry in hot fat. 36. PLASMON MASHED POTATOES. — Ingredients : 1 lb. potatoes ; 1 oz. hitter ; 3 tablespoonfuls Plasmon stock✪ Mushroom Cream; pepper and salt to taste. Method. — Steam or boil the potatoes. When done, strain well to get off all the moisture, mash them, add the butter, salt, pepper, and Plasmon ; beat well with a fork, pass through a sieve (if desired) ; dish, and brown in the oven. Another Way. — Whip up the Plasmon stock to a thick cream, and then add it to the potatoes, and mix as above. 37. GREEN CORN FRITTERS. — Ingredients : 1 tin green corn ; 2 eggs; 3 tablespoonfuls flour ; 1 tablespoonful Plasmon✪ Green Corn Fritters. Method. — Put the flour and Plasmon into a basin and mix well together, beat the eggs, add them and the green corn to the flour and Plasmon and mix well; shape into fritters; fry in boiling oil to a light brown colour ; serve very hot. Note. — Salt and pepper may be added to taste. But these fritters may be served as a sweet ; in that case only use a pinch of salt, and serve the fritters with castor sugar. 29 38. SAVOURY VEGETABLES. — Ingredients : | lb. cooked spinach ; i pint Plasmon sauce ; a little cheese ; 6 eggs✪ Savoury Vegetables. Method. — Take | lb. of spinach, cooked, and pass through the sieve ; cover with Plasmon sauce mixed with cheese. Serve in little cases with a poached egg on top. 39. STUFFED TOMATOES. — Ingredients : 4 or 6 tomatoes ; 2 oz. grated cheese ; 2 teaspoonfuls Plasmon ; 5 tea- spoonful salt ; little pepper ; 1 egg✪ Stuffed Tomatoes. Method. — Cut the centres out of the tomatoes ; mix all the ingredients together, fill in the tomatoes with the mixture, piling high. Bake in a moderate oven for 10 minutes. 40. POTATO CROQUETTES. — Ingredients : 8 or 10 potatoes ( not new ) ; 2 eggs ; 1 heaped tablespoonfcl Plasmon ; 2 oz. butter; 1 teaspooiful flour ; 1 saltspoonful salt; some fine cracker crumbs✪ Potato Croquettes. Method. — Boil the potatoes in their skins, peel and grate them, or pass them through a Victoria nut mill ; beat the butter to a cream, add the eggs, flour, salt, and Plasmon gradually, beating the mixture all the time. Form into croquettes about three inches long, brush with egg, and boil in fat at a temperature of 380 degrees. 41. LETTUCE WITH PLASMON.— Ingredients : 3 lettuces ; 1 teaspoonful Plasmon ; 1 oz. butter ; seasoning ; fried crouets of Plasmon bread✪ Lettuce with Plasmon. Method. — Cook the lettuce with a little water and butter till it is tender; drain it well and pass it through a sieve ; re- heat with some butter, seasoning, and Plasmon. Serve very hot heaped upon the croutes. Garnish with hard-boiled yolk of egg, and croutons of fried bread. 30 PART III.— SWEETS. 42. PUFF PASTRY. —Ingredients : 4 oz. hitter ; 4 oz. flour; 1 teaspoonful lemon juice; 2 teaspoonfuls Plasmon powder ; cold water✪ Puff Pastry. Method. — Sieve flour and Plasmon on to a baking board, make a well in the centre, put in lemon juice and enough water to make a stiff paste. Roll out to a long strip. Place the butter in the centre, fold in three, roll out, fold in three again, set aside for 10 or 15 minutes ; repeat this six times, allowing the pastry to stand between every second rolling. The pastry is then ready for baking. It must be put into a very hot oven.

AI-modernized reading of the original text

Method. — Make stock with the juice and Plasmon, then add the hominy, pepper, salt, and milk. Allow it to simmer for 3 hours ; make into cutlets, toss in egg and breadcrumbs, and fry in hot fat. 36. PLASMON MASHED POTATOES. — Ingredients : 1 lb. potatoes ; 1 oz. butter ; 3 tablespoonfuls Plasmon stock; pepper and salt to taste. Method. — Steam or boil the potatoes. When done, strain well to get off all the moisture, mash them, add the butter, salt, pepper, and Plasmon ; beat well with a fork, pass through a sieve (if desired) ; dish, and brown in the oven. Another Way. — Whip up the Plasmon stock to a thick cream, and then add it to the potatoes, and mix as above. 37. GREEN CORN FRITTERS. — Ingredients : 1 tin green corn ; 2 eggs; 3 tablespoonfuls flour ; 1 tablespoonful Plasmon. Method. — Put the flour and Plasmon into a basin and mix well together, beat the eggs, add them and the green corn to the flour and Plasmon and mix well; shape into fritters; fry in boiling oil to a light brown colour ; serve very hot. Note. — Salt and pepper may be added to taste. But these fritters may be served as a sweet ; in that case only use a pinch of salt, and serve the fritters with castor sugar. 38. SAVOURY VEGETABLES. — Ingredients : | lb. cooked spinach ; i pint Plasmon sauce ; a little cheese ; 6 eggs. Method. — Take | lb. of spinach, cooked, and pass through the sieve ; cover with Plasmon sauce mixed with cheese. Serve in little cases with a poached egg on top. 39. STUFFED TOMATOES. — Ingredients : 4 or 6 tomatoes ; 2 oz. grated cheese ; 2 teaspoonfuls Plasmon ; 5 teaspoonful salt ; little pepper ; 1 egg. Method. — Cut the centres out of the tomatoes ; mix all the ingredients together, fill in the tomatoes with the mixture, piling high. Bake in a moderate oven for 10 minutes. 40. POTATO CROQUETTES. — Ingredients : 8 or 10 potatoes ( not new ) ; 2 eggs ; 1 heaped tablespoonfcl Plasmon ; 2 oz. butter; 1 teaspooiful flour ; 1 saltspoonful salt; some fine cracker crumbs. Method. — Boil the potatoes in their skins, peel and grate them, or pass them through a Victoria nut mill ; beat the butter to a cream, add the eggs, flour, salt, and Plasmon gradually, beating the mixture all the time. Form into croquettes about three inches long, brush with egg, and boil in fat at a temperature of 380 degrees. 41. LETTUCE WITH PLASMON.— Ingredients : 3 lettuces ; 1 teaspoonful Plasmon ; 1 oz. butter ; seasoning ; fried crouets of Plasmon bread. Method. — Cook the lettuce with a little water and butter till it is tender; drain it well and pass it through a sieve ; reheat with some butter, seasoning, and Plasmon. Serve very hot heaped upon the croutes. Garnish with hard-boiled yolk of egg, and croutons of fried bread. PART III.— SWEETS. 42. PUFF PASTRY. —Ingredients : 4 oz. hitter ; 4 oz. flour; 1 teaspoonful lemon juice; 2 teaspoonfuls Plasmon powder ; cold water. Method. — Sieve flour and Plasmon on to a baking board, make a well in the centre, put in lemon juice and enough water to make a stiff paste. Roll out to a long strip. Place the butter in the centre, fold in three, roll out, fold in three again, set aside for 10 or 15 minutes ; repeat this six times, allowing the pastry to stand between every second rolling. The pastry is then ready for baking. It must be put into a very hot oven.

Records on this page

Mushroom CreamPlasmon Mashed PotatoesGreen Corn FrittersSavoury VegetablesStuffed TomatoesPotato CroquettesLettuce with PlasmonPuff PastryPuff PastryPlasmon Rice PuddingPlasmon Mould (without milk)

Plasmon cookery book