Plasmon cookery book

113. COCOANUT BISCUITS.— Ingredients : | lb. cocoanut ; 4 lb castor sugar ; 1 oz. Plasmon; whites of 3 eggs. Method. — Put castor sugar and eggs into a basin, and whisk to a stiff froth; then lightly stir in cocoanut and Plasmon. Place in little heaps on a buttered paper on a baking-sheet, and bake in a moderate oven about 20 minutes. Dry well, and keep in an air-tight tin. 114. SHORTBREAD. — Ingredients : 6 oz. flour; 2 oz. Plasmon; | lb. butter ; 2 oz. castor sugar ; flavouring. Method. — Rub the butter into the flour ; add the Plasmon, sugar, and flavouring ; knead well until it is quite smooth ; roll out, and bake in slow oven about \ hour. 115. SPONGE FINGERS.— Ingredients : The weight of 2 eggs in sugar, i egg in Plasmon, and 2 in flour. Method.— Beat the eggs and sugar well together ; sprinkle in the Plasmon and flour gradually, stirring all the time. Put into greased tins : bake in a very hot oven for 6 minutes. 116. WINE BISCUITS. — Ingredients: 8 oz. pastry flour ; 5 oz. butter ; 2 oz. Plasmon ; rind of 1 lemon , 2 oz. sugar , 1 oz. cornflour. Method.— Cream the sugar and butter well together ; add flour lightly, mixed with the Plasmon. Knead the mixture into a nice stiff dough, roll on a well-floured board, cut into fancy shapes, bake 15 minutes a pale colour, decorate with coloured sugars. 117. PLASMON BREAD (Home-made).— Ingredients : 3 lb. flour; 1 teaspoonful salt; | oz. German yeast ; 5 oz. Plasmon; 1 teaspoonful sugar ; 1 \ pints warm water or milk and water ; salt. Method. — Put flour in basin, make a hole in centre, and sprinkle salt round the sides ; dissolve the Plasmon in the warm water, and add to the yeast and sugar \ pour into the centre of flour, then knead well, and set to rise for about 2 hours. Make into loaves, and bake till done. Wholemeal Bread.— The same proportions as white bread, using fine wholemeal. PART VI —INVALID COOKERY. The following recipes have been specially prepared for invalids (particularly diabetics), but practically every one of these will be found delicious and quite suitable for ordinary use. If not required for patients suffering from obesity, diabetic affections, gout, and certain forms of skin diseases, sugar should be substituted for saccharin in the sweet dishes. Although saccharin (a preparation from coal-tar) possesses a sweetening power many times greater than cane or beet sugar, it is not a food, and is therefore of no value except medicinally. It is to be noted that Plasmon lightens dishes and greatly facilitates digestion and nutrition. 118. FISH CUSTARD. — Method : Take for a i-pint mould 2 tablespoonfuls Plasmon, dissolve in \ pint tepid milk ; let this come to the boil, turn into a basin to get cold, and keep stirring occasionally. Have a haddock or 2 whitings cut into slices, and boil in milk for about f hour ; add to this 1 sliced onion, white and black peppercorns, 2 bay-leaves and a little thyme ; simmer for about ^ hour, strain, and when cold add to this the raw yolks of 3 eggs and the prepared Plasmon. Pour into a buttered mould, and steam for 1 hour. 119. BEEF TEA (Diabetic).— Ingredients : b lb. beef steak; \ pint water ; 1 teaspoonful Plasmon ; 1 pinch of salt. Method. — Shred beef finely and place in the water, to which the salt and Plasmon have been added, and let it stand about 1 hour ; then put into a jar or saucepan, and cook gently for 20 minutes. Do not let it boil ; stir well while cooking.