Method. — Boil sugar and water to 245 degrees Fahr. ; stir in the beaten white of egg and the almonds ; cook gently 3 minutes over a slow fire, stirring all the time. Take off fire ; have a board covered with a little icing sugar, turn mixture on to board, add the Plasmon, knead well (like bread) with the hands into a smooth mass, then colour and flavour as pleased. This mixture will make 10 strawberries, coloured with carmine, and 5 or 6 small carrots, coloured with carmine and apricot yellow. Tie carrots in bundles with ribbon. Put strawberries in bon-bon cases. 90. PLASMON FONDANTS (Portable Food for Cyclists). — Ingredients : \ lb. loaf sugar ; g gill water ; 1 oz. butter ; 1 tablespoonful cream ; 2 teaspoonfuls Plasmon ; vanilla and Plasmon chocolate✪ PLASMON FONDANTS (Portable Food for Cyclists). Method. — Boil the sugar and water to 245 degrees Fahr. ; wet a bowl with cold water, pour the mixture into it ; beat to a cream ; add Plasmon, butter, and cream ; beat till well mixed and white ; flavour and colour if liked. Have ready some milled chocolate ; form fondant mixture into little cakes, dip them in the milled chocolate, and drop on greasy proof paper to cool. Put in bon-bon cases. 45 PART IV.— SAVOURIES, Although the following recipes are classed as “Savouries,” to serve as a course immediately following sweets, most of the dishes are suitable for hors d’ceuvres. They are also well adapted for buffets at balls, evening parties, “ at homes,” etc. The tomato paste is capable, in competent hands, of being turned to much use in the preparation of quite a variety of savoury toasts, tartlets, etc. 91. PLASMON BUTTERFLIES.— Ingredients : 2 GZ. flour; k teaspoonful Plasmon, for pastry ; i oz. butter; 2 oz. Parmesan cheese ; dust cayenne pepper and salt, white pepper, baking powder; i small egg ; \ gill cream; f teaspoonfiil Plasmoti ; for mixture, a few drops cochineal ; parsley stalks✪ PLASMON BUTTERFLIES. Method. — Put the flour into a basin, add | teaspoonful of Plasmon, cayenne, white pepper, and salt. Rub in the butter, add i oz. grated Parmesan cheese and pinch of baking powder; mix to stiff paste with well-beaten egg ; roll out to about g in. in thickness ; stamp out 8 or 9 rounds with a fluted cutter about the size of a crown piece ; work up all the remaining pieces into a ball; roll out, cut into crescent shapes (16 or 18); bake on a greased tin in a moderate oven for about 10 minutes. When quite cold smear round the edges of the pastry with cochineal, using the finger for the purpose. Whip up the cream stiffly, add | teaspoonful Plasmon, 1 oz. grated cheese, pepper, and salt. Force this mixture through a large rose pipe on to the rounds; fix 2 crescent shapes in the cream to represent wings, and 2 tiny pieces of parsley stalk to represent feelers. Serve on a dish paper. Cost id. each. 92. PLASMON MOCK EGGS. — Ingredients: 2 filleted white fish ; 1 tablespoonful Bechamel sauce ; f pint Plasmon stock ; 1 teaspoonful cream ; 1 egg ; cayenne and salt ; beef 46 Plcismon ; sap green ; and small quantity of truffles , chilli✪ PLASMON MOCK EGGS , and pa rsely.

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Method. — Boil sugar and water to 245 degrees Fahr. ; stir in the beaten white of egg and the almonds ; cook gently 3 minutes over a slow fire, stirring all the time. Take off fire ; have a board covered with a little icing sugar, turn mixture on to board, add the Plasmon, knead well (like bread) with the hands into a smooth mass, then colour and flavour as pleased. This mixture will make 10 strawberries, coloured with carmine, and 5 or 6 small carrots, coloured with carmine and apricot yellow. Tie carrots in bundles with ribbon. Put strawberries in bon-bon cases. 90. PLASMON FONDANTS (Portable Food for Cyclists). — Ingredients : \ lb. loaf sugar ; g gill water ; 1 oz. butter ; 1 tablespoonful cream ; 2 teaspoonfuls Plasmon ; vanilla and Plasmon chocolate. Method. — Boil the sugar and water to 245 degrees Fahr. ; wet a bowl with cold water, pour the mixture into it ; beat to a cream ; add Plasmon, butter, and cream ; beat till well mixed and white ; flavour and colour if liked. Have ready some milled chocolate ; form fondant mixture into little cakes, dip them in the milled chocolate, and drop on greasy proof paper to cool. Put in bon-bon cases. 45 PART IV.— SAVOURIES, Although the following recipes are classed as “Savouries,” to serve as a course immediately following sweets, most of the dishes are suitable for hors d’ceuvres. They are also well adapted for buffets at balls, evening parties, “ at homes,” etc. The tomato paste is capable, in competent hands, of being turned to much use in the preparation of quite a variety of savoury toasts, tartlets, etc. 91. PLASMON BUTTERFLIES.— Ingredients : 2 GZ. flour; k teaspoonful Plasmon, for pastry ; i oz. butter; 2 oz. Parmesan cheese ; dust cayenne pepper and salt, white pepper, baking powder; i small egg ; \ gill cream; f teaspoonfiil Plasmoti ; for mixture, a few drops cochineal ; parsley stalks. Method. — Put the flour into a basin, add | teaspoonful of Plasmon, cayenne, white pepper, and salt. Rub in the butter, add i oz. grated Parmesan cheese and pinch of baking powder; mix to stiff paste with well-beaten egg ; roll out to about g in. in thickness ; stamp out 8 or 9 rounds with a fluted cutter about the size of a crown piece ; work up all the remaining pieces into a ball; roll out, cut into crescent shapes (16 or 18); bake on a greased tin in a moderate oven for about 10 minutes. When quite cold smear round the edges of the pastry with cochineal, using the finger for the purpose. Whip up the cream stiffly, add | teaspoonful Plasmon, 1 oz. grated cheese, pepper, and salt. Force this mixture through a large rose pipe on to the rounds; fix 2 crescent shapes in the cream to represent wings, and 2 tiny pieces of parsley stalk to represent feelers. Serve on a dish paper. Cost id. each. 92. PLASMON MOCK EGGS. — Ingredients: 2 filleted white fish ; 1 tablespoonful Bechamel sauce ; f pint Plasmon stock ; 1 teaspoonful cream ; 1 egg ; cayenne and salt ; beef 46 Plcismon ; sap green ; and small quantity of truffles , chilli , and pa rsely.

Plasmon cookery book