Plasmon cookery book

68. GINGER CREAM. — Ingredients: Yolks of 3 eggs; 1 oz. sugar ; 1 gill milk ; £ gill ginger syrup ; k pint cream ; 2 oz. ginger ; | oz. gelatine ; 3 teaspoonfuls Plasmon. Method. — Dissolve Plasmon in the milk and boil for 2 minutes, then make into a custard with yolks; add sugar, and set aside to cool ; whip the cream ; dissolve gelatine in ginger syrup. Stir the dissolved gelatine into the custard, add the ginger cut up into dice, and lastly the whipped cream. When commencing to set pour into a mould coated with wine jelly and ornamented. 69. COFFEE CREME. — Ingredients : ½ pint milk ; 1 oz. Plasmon ; 2 oz. ground Mocha ; yolks of 5 eggs ; 2 oz. sugar. Method. — Boil the milk with the Plasmon, stirring all the time, then pour into it the Moca coffee. Cover up and put in a warm place where it will draw, not boil, leave it there for about 10 minutes, then strain and add the yolk of eggs, beaten light beforehand, and the sugar. Beat the whole vigorously, fill into cups and finish in a bain-marie. Note. — For a bain-marie use a shallow pan. Fill with boiling water up to three-quarters the height of the cups you are going to use. Cover the pan with a second one, and leave it where the water keeps boiling moderately. When the surface of the mixture begins to thicken, which will be in about 10 minutes, remove the pan from the fire and take the cups out of the water, for if the water is allowed to boil too rapidly or too long the custards will be spoilt. 70. CHOCOLATE CREME. — Ingredients : 2k oz. Plasmon chocolate ; 1 pint milk ; 4 eggs ; 2 oz. sugar. Method. — Dissolve the chocolate in the hot milk, and proceed exactly as in the foregoing recipe. Both the above are delicious cold sweets. 71. PLASMON ICE CREAM. — Ingredients : 1 tablespoonful Plasmon powder ; 1 pint milk or milk and cream, 4 tablespoonfuls castor sugar. Essence of vanilla ( for vanilla ice); | pint pineapple puree (for pineapple ice) ; g pint fresh raspberry or strawberry purie , passed through a sieve ( for raspberry or strawberry ice). Method. — Mix the Plasmon with the milk and boil it j when cold, stir in the sugar and the fruit or essence, whichever is used. Freeze in the ordinary way. This ice, being nourishing, is highly recommended tor invalids and in throat troubles. Ices with other flavourings, such as strawberry, raspberry, etc., may be made in the same way. 72. PLASMON COFFEE ICE. — 2 oz. ( 2 heaped tablespoonfuls ) Plasmon to make 1 pint Plasmon milk stock ( ses below); 1 pint water ; 4 oz. coffee ; 8 oz. sugar; 1 gill cream. The Plasmon Milk Stock is made as follows: — Put 1 pint of milk in a pan to warm, put the 2 oz. of Plasmon in a basin, add enough of the milk whilst it is tepid to mix the Plasmon well ; when mixed add it to the rest of the milk in the pan and boil , stirring all the time ; then stand aside to cool. Method. — Make the coffee with the water in the usual way, strain well, and stand aside to cool ; add it to the Plasmon milk stock ; add the cream and sugar. Freeze as usual. 73. PLASMON VANILLA ICE CREAM. — Ingredients : 2 oz. (2 heaped tablespoonfuls ) Plasmon ; 1 quart milk ; 1 gill cream ; 6 oz. castor sugar ; 1 teaspoonful vanilla essence.