FoodNet

Plasmon cookery book

1904

Page 13 · 10 recipe records on this page

Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
43. SHORT PASTRY. — Ingredients: \ lb. flour; 2 tea- spoonfuls Plasmon; i teaspoonful baking powder; 5 oz. butter; 1 dessertspoonful castor sugar ; 1 egg ; p inch salt. Method. — Put \ lb. flour, 2 teaspoonfuls Plasmon, g tea- spoonful baking powder, and a pinch of salt through a sieve. Rub 5 oz. butter✪ Puff Pastry lightly in, add dessertspoonful castor sugar, and mix all to a stiff paste with a little beaten-up egg and water. Roll out, and use as required. 44. PLASMON SUET DUMPLING. -Ingredients : 1 lb. flour ; 2 oz. Plasmon ; 6 oz. suet; salt✪ Plasmon Suet Dumpling. Method.— Put the flour, Plasmon, and salt in a basin; add the suet (finely chopped), and mix with cold water into a stiff dough. Wring out a cloth in boiling water, flour it, tie up the pudding (allowing room for it to swell) ; boil 2 i hours. Note.— Apple or any fruit pudding can be made with dough as above. 3i 55. PLASMON COLLEGE PUDDING. — Ingredients : i stale sponge cake or i doz. small cakes ; 2 eggs ; 1 gill milk ; 1 gill Plasmon stock ; 1 tablespoonful of any jam✪ Plasmon College Pudding. Method. — Break up the cake into crumbs ; mix in the jam ; pour on the milk, warm ; beat up the eggs stiffly, whip the Plasmon to a stiff cream ; mix the eggs and Plasmon together, and stir into the mixture quickly. Steam for 2% hours. 56. RICE PUDDING. — Ingredients : 2 oz. Carolina rice ; 2 teaspoo?fuls Plasmon ; 1 pint boiling milk ; sugar to taste ; and pinch salt. Method. — Sprinkle 2 oz. well-washed rice and 2 teaspoonfuls Plasmon✪ Rice Pudding into 1 pint boiling milk ; stir for a few minutes, add a little sugar, and put in a pie dish ; bake in a slow oven until the rice is tender. Semolina and sago may be treated in the same way. 57. PLASMON RICE PUDDING.— Ingredients : 2 Carolina rice ; 2 teaspoonful Plasmon powder ; 1 pint milk; sifted sugar to taste. Method. — Butter the dish ; put in the rice and sugar. Mix the Plasmon with a little of the milk warm, add the remainder gradually, and pour on to the rice. Put in a slow oven, and bake for 4 hours. Tapioca, sago, etc., are made in the same way. Bake 3 hours. 58. PLASMON MOULD (without milk). — Ingredients: 2 teaspoonfuls semolina; 2 teaspoo7ifuls Plasmon powder; 2 pint tepid watar ; 1 pint boiling water ; juice 1 lemon ; sifted sugar to taste. Method. — Mix the semolina and Plasmon ; add gradually the tepid water. Have the pint of water boiling in the pan with the lemon juice and sugar; pour into it the mixed semolina and Plasmon, and boil well for 15 minutes, stirring all the time. Pour into a wetted mould to set. Serve with stewed fruit or jam. Ground rice mould may be made in the same way. If desired, milk may be used instead of water, when vanilla or almond flavouring should be used. 32 59. PLASMON ARROWROOT JELLY (without milk).— Ingredients: 6 teaspoo?ifuls Plasmon arrowroot; 2 table- spoonfuls cold water ; i pint boiling water ; juice i lemon ; sifted sugar to taste✪ Plasmon Arrowroot Jelly (without milk). Method. — Mix the Plasmon arrowroot with the cold water. Have the pint of water boiling in a saucepan with the lemon juice and sugar ; then pour the Plasmon arrowroot into it. boil for 5 minutes, stirring all the time. Pour into a wetted mould to set. If for an invalid, half the lemon juice may be used, or as desired. If made with milk instead of water, vanilla or almond flavouring should be used. 50. PLASMON GOLDEN PUDDING.— Ingredients: 4 os. breadcrumbs ; 1 oz. Plasmon; 4 oz. marmalade; 4 oz. castor sugar ; 4 oz. suet ; 3 eggs✪ Plasmon Golden Pudding.