Plasmon cookery book

Method. — Boil the potatoes and rub them through a sieve ; pour both the stocks into a saucepan and bring to the boil ; mix the potatoes and milk together and pour into a saucepan ; when boiling add the sago ; when this is transparent the soup is ready. (Sufficient quantities for six persons.) 40. POTAGE A LA YOLAILLE. — Ingredients: i| pints white stock ; i pint Plasmon stock ; I gill cream ; i dessertspoonful flour; seasoning — salt , pepper , lemon juice; i tablespoonful water or milk. Method. — Put the chicken and Plasmon stocks into a saucepan and bring them to the boil. Blend the flour and sufficient milk or water to 'form a smooth paste. Pour into saucepan with the stocks and stir until thick. Remove the pan from the fire and add cream very carefully. Season to taste, place saucepan on fire and bring to boil, and serve hot. (The above quantities are sufficient for six persons.) 11. BEEF PLASMON SOUP (made with Meat Stock). — Ingredients : i pint meat stock ; 2 teaspoonfuls Beef Plasmon. Method. — Pour a pint of ordinary meat stock (in which a few vegetables have been boiled) on to 2 teaspoonfuls of Beef Plasmon. Stir and boil for 2 or 3 minutes. 12. BEEF PLASMON SOUP (made with Vegetable Stock). — Ingredients: 4 onions; 1 carrot; 1 turnip; 1 leek; 3 sticks celery ; a sprig of parsley ; 2 bay -leaves ; 1 blade mace; 3 teaspoonfuls Beef Plasmon ; pepper and salt ; i| pints water. Method.— Boil all the vegetables in i| pints of water for 45 minutes. Strain this on to 3 teaspoonfuls cf Beef Plasmon ; season with pepper and salt. Stir and boil for 2 or 3 minutes. PART II,— FISH, MEAT, AND VEGETABLE DISHES. 13, FISH PUDDING.— Ingredients : f lb. cooked white fish ; 6 os. cooked potatoes ; 2 oz. butter ; i teaspoonful chopped parsley; i dessertspoonful Plasmon powder; | gill water ; i whole egg; 2 yolks of eggs ; salt, pepper, and nutmeg. Method. — Butter a plain pudding mould, sprinkle it with brown crumbs, and boil for 2 minutes. Free the fish from skin and bones, and chop up small. Rub the potatoes through a sieve. Melt the butter, put in the fish and potatoes, and let it get hot, then add the liquid and Plasmon, the parsley and the eggs. Mix well and season to taste. Put the mixture into the prepared mould, shake it down well, and bake in a moderately heated oven for 25 minutes. Turn out on a hot dish and serve. Note.— This pudding will be found lighter if the white of egg is whisked stiffly before it is added to the mixture. A tablespoonful of cream will also be found an improvement. — “Food and Cookery,” August, 1903. 14. OYSTER OMELET. — Ingredients: 6 large oysters; 1 teaspoonful Plasmon stock, No. 2, page 17; 1 oz. butter ; 3 eggs ; salt and pepper. Method. — Cook the oysters in their own liquor, drain them and remove the beards, and cut into small dice ; beat up the eggs, and add the Plasmon stock: season to taste with salt and pepper ; then add the oysters. Melt the butter in an omelet-pan, pour in the egg mixture and stir over a quick fire till the eggs begin to set. Fold over and shape neatly (cushion shape), allow the omelet to take colour, and turn out into a hot dish. — “ Food and Cookery,” September, 1903. 15. FISH PIE.— Ingredients : i lb. cold fish; i| lb. cold potatoes ; i oz. dripping or butter ; 2 tablespoonfuls Plasmon stock.