2. Put 3 teaspoonfuls of dry Plasmon✪ Moist Plasmon into a large cup,
and add gradually | pint (i gill) of tepid (not hot) water, and
stir to a thick paste. In this state it may be added to milk,
soups, beef-tea, etc., and boiled for 2 minutes. Quantity
for each person — one to two teaspoonfuls of this moist Plasmon.
(One teaspoonful of moist Plasmon equals half teaspoonful of
dry Plasmon.)
HOW TO DISSOLVE PLASMON : thus making
PLASMON STOCK.
3. Put 1 oz. of Plasmon into a saucepan. Add gradually
£ pint of lukewarm water, stirring continuously. Place
over the fire, and boil for 2 minutes. When cold this stock
should have the appearance of a thin semi-transparent jelly.
H
Plasmon Stock is the foundation of many dishes, and is
referred to in a number of the recipes. If used for whipping
into a nourishing cream, it must be quite cold (and is best
made overnight for the next day’s use) ; but for adding to milk,
coffee, soups, and certain other dishes, it may be used hot
as soon as made. Stock will keep a day or two if treated as
milk.
Note. — If the saucepan be rinsed with cold water it prevents
burning.
A WHITE STOCK FOR SOUPS AND SAUCES.
4. To 4 teaspoonfuls of Plasmon Powder add gradually
i pint of tepid water, stir till it boils, and while boiling add
| saltspoonful of salt✪ A White Stock for Soups and Sauces to restore the white colour. If used for
soups, vegetables, rice, barley, etc., can be added, and any
additions of flavouring used.
PLASMON COCOA.
5. For each breakfast cup take i to 2 teaspoonfuls of cocoa,
mix into a smooth paste with g cup of milk, add § cup of
water, and boil for 2 minutes.
PLASMON TEA.
6. For each person put 1 teaspoonful of tea✪ Plasmon Tea into a teapot
previously heated, add boiling water, and let stand for 3
minutes to draw.
PLASMON CREAM.
7. Is made from Plasmon Stock (No 3) as follows : — Put
2 or 3 tablespoonfuls (not more at a time) of Plasmon
Stock into a large cup or one pound jar, whisk briskly a few
minutes, when a thick cream will result. Add sifted sugar and
vanilla, or other flavouring to taste, whisk quickly again for
half a minute. This cream can now be used for tea, coffee,
cocoa, stewed fruits, etc., or may be eaten alone. A “ Dover”
wheel whisk gives the best results — namely, Plasmon Whipped
Cream ; the longer it is whisked the thicker it becomes.
Note. — To have this Cream in perfection, it is essential for
the Stock to be quite cold.
i5
HOW TO PREPARE PLASMON MILK— Hot.
8. i oz. of Plasmon (3 teaspoonfuls), 3 oz. of water (half small
teacup), 1 pint of milk. In a clean enamelled saucepan, mix
the Plasmon into a smooth paste with 3 oz. of tepid water;
then place on the fire, stir in gradually the pint of milk, and
boil all together for 2 minutes, stirring continuously.
PLASMON MILK— Cold.
9. 1 oz. of Plasmon (3 teaspoonfuls), 8 oz. of water (1 large tea-
cup), 1 pint of milk. In a clean enamelled saucepan, mix the
Plasmon with enough tepid water to make a smooth paste, add
gradually remainder of water, and boil for 2 minutes ; then
stir in slowly the pint of milk until all is well mixed, and allow
to cool.
FOR INFANTS’ FOOD.
10. To 1 teaspoonful of Plasmon Powder add 1 gill of
tepid water, mix it thoroughly, and boil for 2 minutes. The
above quantity to be divided and given in the food during 24
hours.
Dry Plasmon Powder should on no account be given to
young children.
Hr FREE DEMONSTRATIONS
HOW TO USE PLASMON ✪ Plasmon Cream
Page 4 · 8 recipe records on this page
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
2. Put 3 teaspoonfuls of dry Plasmon into a large cup, and add gradually | pint (i gill) of tepid (not hot) water, and stir to a thick paste. In this state it may be added to milk, soups, beef-tea, etc., and boiled for 2 minutes. Quantity for each person — one to two teaspoonfuls of this moist Plasmon. (One teaspoonful of moist Plasmon equals half teaspoonful of dry Plasmon.)
OW TO DISSOLVE PLASMON : thus making PLASMON STOCK.
3. Put 1 oz. of Plasmon into a saucepan. Add gradually £ pint of lukewarm water, stirring continuously. Place over the fire, and boil for 2 minutes. When cold this stock should have the appearance of a thin semi-transparent jelly.
H
Plasmon Stock is the foundation of many dishes, and is referred to in a number of the recipes. If used for whipping into a nourishing cream, it must be quite cold (and is best made overnight for the next day’s use) ; but for adding to milk, coffee, soups, and certain other dishes, it may be used hot as soon as made. Stock will keep a day or two if treated as milk.
Note. — If the saucepan be rinsed with cold water it prevents burning.
A WHITE STOCK FOR SOUPS AND SAUCES.
4. To 4 teaspoonfuls of Plasmon Powder add gradually i pint of tepid water, stir till it boils, and while boiling add | saltspoonful of salt to restore the white colour. If used for soups, vegetables, rice, barley, etc., can be added, and any additions of flavouring used.
PLASMON COCOA.
5. For each breakfast cup take i to 2 teaspoonfuls of cocoa, mix into a smooth paste with g cup of milk, add § cup of water, and boil for 2 minutes.
PLASMON TEA.
6. For each person put 1 teaspoonful of tea into a teapot previously heated, add boiling water, and let stand for 3 minutes to draw.
PLASMON CREAM.
7. Is made from Plasmon Stock (No 3) as follows : — Put 2 or 3 tablespoonfuls (not more at a time) of Plasmon Stock into a large cup or one pound jar, whisk briskly a few minutes, when a thick cream will result. Add sifted sugar and vanilla, or other flavouring to taste, whisk quickly again for half a minute. This cream can now be used for tea, coffee, cocoa, stewed fruits, etc., or may be eaten alone. A “ Dover” wheel whisk gives the best results — namely, Plasmon Whipped Cream ; the longer it is whisked the thicker it becomes.
Note. — To have this Cream in perfection, it is essential for the Stock to be quite cold.
HOW TO PREPARE PLASMON MILK— Hot.
8. i oz. of Plasmon (3 teaspoonfuls), 3 oz. of water (half small teacup), 1 pint of milk. In a clean enamelled saucepan, mix the Plasmon into a smooth paste with 3 oz. of tepid water; then place on the fire, stir in gradually the pint of milk, and boil all together for 2 minutes, stirring continuously.
PLASMON MILK— Cold.
9. 1 oz. of Plasmon (3 teaspoonfuls), 8 oz. of water (1 large teacup), 1 pint of milk. In a clean enamelled saucepan, mix the Plasmon with enough tepid water to make a smooth paste, add gradually remainder of water, and boil for 2 minutes ; then stir in slowly the pint of milk until all is well mixed, and allow to cool.
FOR INFANTS’ FOOD.
10. To 1 teaspoonful of Plasmon Powder add 1 gill of tepid water, mix it thoroughly, and boil for 2 minutes. The above quantity to be divided and given in the food during 24 hours.
Dry Plasmon Powder should on no account be given to young children.
HOW TO USE PLASMON
Records on this page
Plasmon StockMoist PlasmonA White Stock for Soups and SaucesPlasmon TeaPlasmon CreamPlasmon Milk - HotPlasmon Milk - ColdFor Infants’ Food