Plasmon cookery book

Method.- — Beat i lb. butter into a cream, add i lb. castor sugar and beat again for 10 minutes ; take 6 oz. flour and 1 oz. Plasmon. Well mix together, then slowly work in with butter and sugar ; beat up 3 eggs (only 3 required when using Plasmon), add to the other ingredients, and thoroughly mix all together ; flavour with a few drops of vanilla essence ; have tin ready, well buttered, and paper well buttered to line it ; place the mixture in, and bake in moderate oven about 1 hour. When cold, ice over with pink icing made to a paste of the ordinary consistency with Plasmon stock. Take | lb. almond paste and mix in 1 teaspoonful of Plasmon, add a few drops of sap green to colour ; have ready white Royal icing and ornament the top in any fancy design. 104. CHOCOLATE CAKE. — Ingredients : | lb. butter ; 5 lb. castor sugar ; \ lb. fine flour ; | lb. Plasmon chocolate ; 1 oz. Plasmon powder ; a little icing sugar and milk. Method. — Beat | lb. butter to a cream, and 5 lb. castor sugar, then add | lb. fine flour and 1 oz. Plasmon, also | lb. Plasmon chocolate and 2 well-beaten eggs ; bake 1 hour. Pour Plasmon chocolate, melted with a little icing sugar and milk, over cake. 105. SPONGE CAKES. — Ingredients : 5 eggs; \ lb flour ; | lb. lump sugar ; 1 teaspoonful Plasmon ; \ teacup water. Method. — Beat eggs well; boil sugar and water together for 1 minute ; dissolve Plasmon in the water and sugar, and pour hot on the eggs, beating all the time ; whisk till thick, then sift in flour ; stir very lightly and pour into greased and sugared tins ; bake in a moderate oven till done. The above quantities are sufficient to make two nice cakes. 106. LEMON CAKE. — Ingredients: | lb. flour ; \ lb. butter ; 5 lb. castor sugar ; 2 eggs ; 1 oz. Plasmon ; 1 teaspoonful baking powder ; rind of 1 lemon ; 1 oz. candied lemon peel ; ½ gill of milk. Method. — Put butter and sugar into a basin and beat to a cream, then add the eggs and beat well again ; stir in all the dry ingredients except the baking powder ; add the milk and flavourings, and mix well ; stir in the baking powder ; turn into well-greased tins, and bake in a moderate oven from 20 minutes to 1 hour, according to size. Try the cake with a skewer, if it comes out clean the cake is done. Turn out and place on a sieve to cool. 107. SWISS ROLL. — Ingredients : 3 eggs; 4 oz. sugar; 3 oz. flour; 1 teaspoonful Plasmon stock ; | teaspoonful baking powder ; 2 tablespoonfuls jam. Method. — Whisk the sugar and eggs together over hot water (not boiling) until thick and creamy ; add Plasmon stock and flour, mix lightly together, and lastly add baking powder. Butter a baking tin and line it with a buttered paper, on to which pour the mixture. Place in a hot oven and bake from 7 to 10 minutes. Heat the jam. When the roll is ready turn out on a piece of white paper which has been dusted with castor sugar. Spread on jam and roll up quickly. Icing for Swiss Roll. — Ingredients: 4 oz. icing sugar; 2 oz. fresh butter ; 2 sticks Plasmon chocolate. Method. — Rub sugar through a sieve, mix the butter and sugar together, grate the chocolate and add to mixture which is then ready for use. 108. PEACH CAKES. — Ingredients : 6 oz. flour ; pinch salt; 3 oz. castor sugar ; 3 oz. butter ; 3 eggs ; 2 teaspoonfuls Plasmon; \ teaspoonful baking powder ; a little carmine and sugar.