Plasmon cookery book

Method. — Warm up a pint of the milk in a stewpan. Mix the Plasmon in a basin with enough tepid milk to make a creamy mixture ; then add the remainder of the milk in the pan, and boil, stirring all the time ; add the sugar and then allow it to cool. This is Plasmon milk stock. When cold add the pint of cold milk, the cream, and the vanilla essence. Mix and freeze in the usual manner. — “ Food and Cookery,” September, 1903. 75. PLASMON APRICOT ICE. — The same as above, omitting the vanilla and adding one pint of apricot pulp, which is obtained by passing the cooked fruit through a sieve. Strawberries, peaches, and other fruits may be used in the same way. When preserved fruits are used less sugar than the above quantity should be taken. — “Food and Cookery,” September, 75. PASTRY BASKET. — Ingredients: ½ lb. flour; ¼ lb. butter ; yolk of 1 egg ; 2 teaspoonfuls Plasmon; ½ teaspoonful baking powder ; 2 oz. chopped burnt almonds ; 1 gill cream ; a few apricots. Method. — Place the flour, Plasmon, and baking powder in a basin ; mix well, then rub in butter, and form into a paste with cold water and the yolk. Line a square tin with the pastry, 4o also six cornucopia moulds, and bake in quick oven. When cooked and cold, brush over with beaten white of egg and coat with the chopped almonds. Place a layer of apricots in the bottom of pastry case and fill the cornucopia with them cut in pieces ; fill up with whipped cream. 76. QUAINTON BASKETS. — Ingredients : The weight of 2 eggs in butter , sugar, and flour; pinch salt ; a few drops vanilla essence ; Plasmon stock ; royal icing ; angelica. Method. — Beat butter and sugar to a cream ; add eggs, one at a time, and beat well ; sift in the flour, stirring gently. Butter some oval-shaped tins, fill them two-thirds, and bake in a moderate oven for about 20 minutes. When cold take out the centre neatly ; put some narrow strips of angelica to form handles ; decorate the sides with royal icing, trellis-work pattern. For centre, whip some Plasmon stock, slightly sweeten, add a few drops of vanilla, whip until a nice cream, fill baskets ; if this sweet has to wait any time it is as well to add a little gelatine to the Plasmon stock to give extra stiffness. Sprinkle with chopped pistachio, place on one or two cherries dipped in fondant, and serve daintily. 77. CREAM TARTS. — Ingredients : 3 oz. flour ; 1 oz. Plasmon; 2 oz. butter; salt ; yolk of egg and water ; -whipped cream ; jam. Method.— Rub the butter into the flour and add the Plasmon and salt, mix to stiff paste with the egg and water, roll out, put into greased tins, and bake in a hot oven for half an hour \ when cold put in cream and jam or Plasmon snow cream. 78. PLASMON MOSS BASKETS . — Ingredients : 2 eggs; 4 tablespoonfuls castor sugar; 3 tablespoonfuls flour ; 1 tablespoonful Plasmon ; 1 teaspoonfui baking powder ; flavouring to taste. Method.— Beat the eggs and sugar to a cream ; then add the flour, Plasmon, and baking powder ; put into round greased tins, and bake in a slow oven for about 15 minutes. Scoop out the centre, dip in thick Plasmon stock, toss in chopped pistachio nut, and fill with cream. 79. MAFEKING PUDDING. — Ingredients : i pint warm 'water; 10 teaspoonfuls Plasmon powder; 4 teaspoonfuls castor sugar; a few drops vanilla or other flavouring essence; 6 bananas ; 4 os. Savoy biscuits ; i os. gelatine ; 1 gill Plasmon stock.