Plasmon cookery book

Method. — Beat the whites of eggs and Plasmon stock to a stiff snow separately ; mix in very carefully the apricot marmalade and the sugar; fill the whole into a buttered china dish, and bake in a slow oven for about \ hour. Serve immediately or it will fall. 57. PLASMON CORNETS.— Ingredients : Flaky pastry ; | pint Plasmon stock; \ oz. gel at me ; g oz. sugar ; 10 drops essence of vanilla ; cocoanut and chopped pistachio nuts. Method.— Make the cases on cornet tins ; melt the gelatine in a little water and strain into Plasmon stock, and whisk till stiff; add essence and sugar and whisk up again; divide the mixture, and colour one half with coffee essence and the other half with carmine. Fill the cases with some of the mixture ; decorate those filled with the coffee mixture with pistachio nuts, and those with red with the cocoanut. 58. SANDWICH. — Ingredients: 2 eggs; 4 tablespoonfuls sugar; 3 tablespoonfuls flour ; 1 oz. pistachio nuts; 3 tablespoonfuls Plasmon stock; 1 teaspoonful baking powder ; 1 tablespoonful butter , melted. Method. — Beat the eggs and sugar, then add the flour, butter, and baking powder. Put into two tins and bake for c minutes. Whip 3 tablespoonfuls Plasmon stock to a stiff cream, and spread on 1 sandwich ; sprinkle on the pistachio nuts, chopped, and cover with the other sandwich. 59. PLASMON MOULD. — Ingredients : 5 teaspoonfuls Plasmon ; 2 teaspoonfuls vanilla essence; 1 pint milk ; 2 02. sugar, yolks of 2 eggs ; 1 pint lemon jelly ; ½ oz. cornflour; | oz. gelatine. Method. — Dissolve the Plasmon in b pint of milk in a double saucepan, and cool for 5 minutes. Boil the cornflour and b pint of milk together for 10 minutes; then add the sugar, yolks of eggs well beated, vanilla, and thicken ; mix in the Plasmon, and lastly the gelatine, previously dissolved in a little warm water very gradually. Turn into a wet, flat tin to set. When set, cut into diamonds, stars, or any fancy shape. Line the bottom of a mould with some of the jelly, let it set ; then lay in the custard shapes and more jelly to cover; set, and repeat until the mould is full. Some of the custard may be coloured, if liked, to give variety. 60. ECONOMICAL PLASMON MOULD.— Ingredients : 1 pint milk ; 1 b oz. cornflour ; b oz. Plasmon ; 2 ozs. loaf sugar. Method. — Mix the cornflour and Plasmon to a smooth paste with a little cold milk. Boil milk in an enamelled pan, add sugar and the paste, stir with a wooden spoon until it boils; stir and boil for 8 minutes. Turn into a wet mould. 61. EGG MOULD. — Ingredients : 1 dessertspoonful Plasmon; 1 gill water ; 2 eggs ; flavouring ; 1 dessertspoonful castor sugar. Method. — Stir the Plasmon smoothly into the water, add the well-beaten eggs, the sugar, and flavouring ; cook gently till the mixture thickens ; pour into a prepared mould ; when set, turn out and serve. Note. — Milk may be used instead of water. 62. FLORADOR MOULD.— 1 pint milk ; 1 oz. Plasmon powder ; rind of half a lemon pared very thin ; 1 oz. castor sugar ; 1 \ oz. ( medium ) Florador. Method. — Mix the Plasmon and Florador to a smooth paste ; bring the milk almost to the boil with the lemon rind and sugar in it. Add gradually to the paste ; return the whole to the saucepan and cook for io minutes, stirring with a wooden spoon. Pick out the lemon rind, and turn the whole into a wet mould to set. 63. PLASMON CHOCOLATE MOULD (without milk).