Plasmon cookery book

Method. — Choose the tomatoes when quite ripe and red ; put them in a jar with a cover to it and bake them till quite tender ; skin them and rub through a hair sieve. Measure the pulp, and to each 1 lb. pulp add 1 pint vinegar, and then, having previously finely powdered or finely chopped, add all the other ingredients. Boil the whole together till everything is tender, then again rub through a sieve, and add the lemon juice. Now boil the whole again, adding the Plasmon stock till it becomes as thick as cream, and keep continually stirring (with a wooden spoon) ; bottle when quite cold. If the flavour of the garlic or eschalot is not liked, put very little ; also very little chilli vinegar, unless a hot sauce is desired. 139. CHUTNEY SAUCE. — Ingredients : Equal parts of sweet chutney and hot chutney ; add 4 tablespoonfuls, when mixed, an equal measure of brown sauce ; 1 teaspoonful French mustard ; 1 tablespoonful tomato pulp ; 1 gill Plasmon stock ; ½ teaspoonful brown colouring ; salt to taste. Method.- — Boil together, mix well, and bottle. This sauce is nice with grills, broils, savouries, entrees, cold meat dishes, etc. If liked sweet, mix together more sweet chutney than hot, and vice versa. 150. SWEET SAUCE (for Puddings). — Ingredients : | pint Plasmon stock; 1 oz. butter; g oz. flour ; 1 i oz. sugar ; grated lemonrind , or nutmeg, or cinnamon, or a few bitter almonds. Method. — Melt the butter in a saucepan, add the flour (away from the gas or fire) till of a smooth consistency, then add the Plasmon stock gradually ; cook a few minutes ; stir in the sugar and grated lemon rind, nutmeg of cinnamon, and serve. If the flavour of bitter almonds is liked the almonds must be left in the milk, to infuse, about 10 minutes before making this sauce. PRICES, PLASMON GRANULATED POWDER— The Mainstay of Life— Plasmon is the Proteid (the nourishing substance) of pure, fresh milk, thoroughly sterilised, containing the Organic Salts in their original unaltered condition. It is free from flavour and odour, and can be used without trouble or waste. Added to any food (animal or vegetable) it raises the nutritive value of such food to a high and trustworthy degree, and renders it more easy of digestion. In Packets, about |-lb., |-lb., and i-lb. ( Full directions for use in each packet.) PLASMON COCOA— Prepared from the purest and best Cocoa procurable, and pure Plasmon. One cup of Plasmon Cocoa contains more real building up nutriment than ten cups of any plain Cocoa. In Tins, about |-lb., |-lb., and i-lb. PLASMON CHOCOLATE (20% Plasmon) . — For Travellers, Cyclists, Athletes, etc., Plasmon Chocolate is most useful, as it contains a very high percentage of nourishment in a very small bulk, Plasmon Chocolate is satisfying and nourishing. Super Extra Fine Quality, Crisp or Cream Texture. 2-oz. and 4-oz. Tablets, in Boxes of i-lb. Fine Quality, Crisp or Cream Texture, in 2-oz. and 4-oz. Tablets, in Boxes of i-lb. Croquettes, in Fancy Boxes, 1/6, and in Packets. Oblongs (Neapolitan) in Boxes. PLASMON MILK CHOCOLATE (10% Plasmon).— Very delicious and sustaining, nicely wrapped, in bars. PLASMON ARROWROOT. - Prepared from the finest Arrowroot, with a suitable proportion of Plasmon added : forms an Ideal Food for Invalids and Children. In Tins, about |-lb. and i-lb. BEEF PLASMON. — A scientifically Perfect Food, being a combination of Beef Extract and Plasmon.