Plasmon cookery book

Method. — Wash the lentils, and soak them in cold water for 3 or 4 hours. Put the butter in a saucepan ; add the lentils, onions (peeled and finely sliced), celery (cleaned and chopped small), stir over the fire for about 5 minutes, then add the water, boil up, skim, and cook gently till the lentils are soft. Pass all through a sieve ; add Plasmon, salt, and pepper ; re-heat, and serve with bread cut in dice. Note. — Peas, haricots, beans, etc., can be used in the same way as lentils. 5. GAME SOUP. —Ingredients : The remains of one or two small birds ( roast partridge or grouse) ; 5 onion ; 2 oz. dripping ; 2 oz. oatmeal ; 1 quart Plasmon stock , No. 1, page 17 ; 6-8 preserved mushrooms ; salt and pepper, fried bread croutons. Method. — Remove the nicest pieces of meat from the bird, cut them into dice, and keep them aside for garnish. Chop up the carcase, etc., and put this in a stewpan with the dripping and the onion (peeled and sliced), fry for a few minutes, then add the oatmeal, and fry till it has acquired a light brown colour. Moisten gradually with the stock, and cook the whole for half an hour. Pass through a sieve, and re-heat 5 add the mushrooms, cut into dice, and the game fillets which were placed aside. Season with salt and pepper, and serve with croutons. Note. — This soup is greatly improved by adding a small wineglassful of sherry, port, or Marsala a few minutes before serving. . We are indebted to “ Food and Cookery (August September, 1903) for above recipes. and 6. CREME PRINTANIERE.— Ingredients : i pint veal broth; i pint Plasmon stock; yolks of 2 eggs; \ gill cream; carrots , turnips , green peas , aspai'agus ; seasonings pepper and salt. Method.— Cut the carrots and turnips into fancy shapes, boil in water sufficient to cover them for half an hour ; then add the asparagus and peas, and cook till they are tender. Mix the Plasmon and veal stocks ; season to taste, and boil up; add vegetables; let cool slightly, then add well-stirred yolks of eggs. Heat up. but do not allow to boil, and serve.. 7. HOLLANDAISE SOUP. — Ingredients : 1 pint Plasmon stock ; \ oz. butter ; \ oz. flour ; yolks of 2 eggs ; 1 gill cream ; | gill cooked peas ; \ gill cut cooked carrots ; h gill cut cooked cucumber ; seasotimg. Method. — Trim the carrots and cucumber with a round vegetable scoop to the size and shape of peas, and cook them in boiling water. Melt the butter in a saucepan, add the flour and Plasmon stock, and stir until it boils ; pour it on to the liaison of eggs and cream ; return to the saucepan, and cook slowly without letting it boil ; add the vegetables, previously cooked. Season to taste. 8. VEGETABLE SOUP. — Ingredients : 2 carrots ; 2 turnips ; 1 leek; 1 onion; 1 i oz. butter ; 1 teaspoonful celery seed; 2 lumps sugar ; 1 bay-leaf; 1 pint Plasmon white stock / 1 oz. flour ; 1 gill milk. Method. — Shred the vegetables into thin strips. Melt the butter and steam the vegetables in it for 10 minutes ; add Plasmon stock while it is still boiling. Cook for 20 minutes or until the vegetables are tender. Blend flour and milk smoothly together and mix in gradually. Boil for another 15 minutes, and serve nicely seasoned 9. POTATO SOUP. — Ingredients: i| pints white stock, 5 or 6 potatoes ; \ pint Plasmon stock ; 1 o?iion ; g oz. small sago; 2 tablespoonfuls milk ; pepper and salt.