Method. — Put the Plasmon into a saucepan, add to it part of the milk, mix to a thin paste, add the remainder of the milk and bring to the boil, add the lemon rind and simmer for about 20 minutes. Dissolve the gelatine in 1 tablespoonful warm water, strain it into the Plasmon, add sufficient saccharin to sweeten (about \ teaspoonful), strain and mould the mixture, set in ice and turn out. Plasmon vanilla sauce can be pouied round if liked. 57 128. EGG JELLY (Diabetic).-lNGREDiENTs : h /nt liquid (water and juice of x lemon); rind of i lemon ^ gill Plasmon ; i egg ;• saccharin (about ? teaspoonful), 4 - gelatine. Method.— Put the gelatine into a saucepan, peel the lemon thinly add the rind to the gelatine, strain the juice and make it up to 4 pint with water ; pour this into the saucepan, add the Plasmon jelly, well-beaten egg, and saccharin ; then stir ov r very moderate heat until the gelatine is dissolved, strain and mould ; when set turn out. 129. PLASMON AND WINE JELLY.— Ingredients : i pint wine jelly ; i gill Plasmon jelly ✪ Plasmon and Wine Jelly. Method. — Quarter fill a mould with clear jelly, let it set, then spread on it an equal thickness of Plasmon jelly ; leave until firm, then fill the mould with clear jelly ; turn out when set. The Plasmon can be coloured with cochineal or carmine or left the white semi-transparent colour. 130. CHEESE BISCUITS (Diabetic).— Ingredients : 2 os. grated cheese ; i oz. butter ; 2 tablespoonfuls Plasmon; i egg ; salt and cayenne pepper to taste. Method.— Mix Plasmon, cheese, and seasoning ; well beat egg, melt butter; add egg and butter to dry ingredients and \\°e!l knead; sprinkle a pasteboard with Plasmon and roll mixture out thinly ; cut into rounds, and bake in a cool oven. 131. NOURISHING TEA.— For one person put ij tea- spoonfuls Plasmon tea into a warmed teapot, pour on i pint of boiling milk. Let it stand 4 to 5 minutes before pouring out. 132. COOLING DRINK.— On 2 teaspoonfuls Plasmon tea put the very thinly cut rind of i a lemon, and about 10 drops lemon juice or 4 drops of essence ; then pour on 1 pint boiling water. Let it stand for some minutes, sweeten to taste and strain. If liked very cold stand on ice. 58 PART VII.— SAUCES. 133. WHITE SAUCE. — Ingredients: \ pint milk ; i carrot ; ^ turnip ; i small onion ; 4 cloves , “ bouquet garni” ; 2 oz. butter; ^ pint white Plasmon stock ; 1 oz. flour. Method. — Put on the milk and stock with the vegetables cut up, and simmer for 20 minutes; melt the butter in a saucepan, add the flour, mix smoothly ; then strain the milk and stock, and pour on gradually to butter and flour. Stir over fire till of good consistency. 135. SWEET SAUCE. — Ingredients: \ pint milk ; 1 oz. butter✪ Cheese Biscuits (Diabetic) ; 1 g oz. sugar or jam ; \ oz. Plasmon , arrowroot , grated lemon rind , or nutmeg. Method. — Melt the butter in a saucepan ; add the arrow- root, and mix together ; then add gradually the milk, and cook about 5 minutes ; stir in the sugar or jam and flavouring. Strain before serving. The following six recipes have been specially prepared by Miss Ball, L.C.A., diplomee of the National Training School of Cookery, diplomee of the Cercle Agricole, Paris, and medallist of the Cookery and Food Exhibitions of 1893, 1895, 1S97, 1899, and 1903.

AI-modernized reading of the original text

Method. — Put the Plasmon into a saucepan, add to it part of the milk, mix to a thin paste, add the remainder of the milk and bring to the boil, add the lemon rind and simmer for about 20 minutes. Dissolve the gelatine in 1 tablespoonful warm water, strain it into the Plasmon, add sufficient saccharin to sweeten (about \ teaspoonful), strain and mould the mixture, set in ice and turn out. Plasmon vanilla sauce can be pouied round if liked. 128. EGG JELLY (Diabetic).— INGREDIENTS : h pint liquid (water and juice of x lemon); rind of i lemon ^ gill Plasmon ; i egg ;• saccharin (about ? teaspoonful), 4 - gelatine. Method.— Put the gelatine into a saucepan, peel the lemon thinly add the rind to the gelatine, strain the juice and make it up to 4 pint with water ; pour this into the saucepan, add the Plasmon jelly, well-beaten egg, and saccharin ; then stir ov r very moderate heat until the gelatine is dissolved, strain and mould ; when set turn out. 129. PLASMON AND WINE JELLY.— Ingredients : i pint wine jelly ; i gill Plasmon jelly . Method. — Quarter fill a mould with clear jelly, let it set, then spread on it an equal thickness of Plasmon jelly ; leave until firm, then fill the mould with clear jelly ; turn out when set. The Plasmon can be coloured with cochineal or carmine or left the white semi-transparent colour. 13130. CHEESE BISCUITS (Diabetic).— Ingredients: 2 oz. grated cheese ; i oz. butter ; 2 tablespoonfuls Plasmon; i egg ; salt and cayenne pepper to taste. Method.— Mix Plasmon, cheese, and seasoning ; well beat egg, melt butter; add egg and butter to dry ingredients and well knead; sprinkle a pasteboard with Plasmon and roll mixture out thinly ; cut into rounds, and bake in a cool oven.. 131. NOURISHING TEA.— For one person put ij teaspoonfuls Plasmon tea into a warmed teapot, pour on i pint of boiling milk. Let it stand 4 to 5 minutes before pouring out. 132. COOLING DRINK.— On 2 teaspoonfuls Plasmon tea put the very thinly cut rind of i a lemon, and about 10 drops lemon juice or 4 drops of essence ; then pour on 1 pint boiling water. Let it stand for some minutes, sweeten to taste and strain. If liked very cold stand on ice. PART VII.— SAUCES. 133. WHITE SAUCE. — Ingredients: \ pint milk ; i carrot ; ^ turnip ; i small onion ; 4 cloves , “ bouquet garni” ; 2 oz. butter; ^ pint white Plasmon stock ; 1 oz. flour. Method. — Put on the milk and stock with the vegetables cut up, and simmer for 20 minutes; melt the butter in a saucepan, add the flour, mix smoothly ; then strain the milk and stock, and pour on gradually to butter and flour. Stir over fire till of good consistency. 135. SWEET SAUCE. — Ingredients: \ pint milk ; 1 oz. butter ; 1 g oz. sugar or jam ; \ oz. Plasmon , arrowroot , grated lemon rind , or nutmeg. Method. — Melt the butter in a saucepan ; add the arrowroot, and mix together ; then add gradually the milk, and cook about 5 minutes ; stir in the sugar or jam and flavouring. Strain before serving. The following six recipes have been specially prepared by Miss Ball, L.C.A., diplomee of the National Training School of Cookery, diplomee of the Cercle Agricole, Paris, and medallist of the Cookery and Food Exhibitions of 1893, 1895, 1S97, 1899, and 1903.

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Plasmon and Wine JellyCheese Biscuits (Diabetic)White SauceSweet Sauce

Plasmon cookery book