5 c^XitAidl 444^ /( fiJ Vv 22101424455 Med K8649 X BERRIDGE HOUSE RECIPE BOOK BERRIDGE HOUSE RECIPE BOOK PRICE EIGHTEENPENCE BET LONDON National Society’s Depository 19 GREAT PETER STREET, WESTMINSTER, S.W. New York : Thomas Whittaker, 2 & 3 Bible House 1910 [All i ■ ig h l .s- r esc rv c d] ~L ( t HISTORICAL medical WELLCOME INSTITUTE LIBRARY Coll. welMOmec Call No. Qt CONTENTS PAGES Scullery Work : Cleaning of Ranges, Gas- Stoves, Metal, China and Wood . . . 1-8 COOKERY RECIPES. FIRST COURSE LESSONS I-IV. Stocks and Soups . . . 9-15 V-VIII. Fish, Fried, Boiled, Baked and Grilled .... 15-22 IX-XV. Meat Cookery, Stewing, Roasting, Boiling, Frying. Cold Meat Cookery . , 22-33 XVI-XVII. Puddings and’ Pastry . . 33-36 XVIII. Pastry . f . . . . 36-38 XIX-XXI. Vegetable -Cookery . . 38-42 XXII-XXV. Bread and Cakes . . . . 42-46 XXVI. Milk Puddings and Moulds . 46-48 XXVII-XXVIII. Puddings, Steamed and Baked 48-51 XXIX. Savoury Pudding . . . 51-52 XXX-XXXI. Salad. Egg Dishes . . . 52-55 XXXII. Batters 56-57 VI CONTENTS SECOND COURSE LESSONS PAGES I. Sauces. Salad Dressing . . 58-61 II-IV. Stocks and Soups . . . 62-67 V-VIII. Fish. Hot and Cold Dishes. 67-73 IX-XV. Meat Dishes, Entries, &c. . 73-83 XVI-XX. Sweets, Hot and Cold . . 83-91 XXI. Vegetables (Dressed) . . 91-93 XXII-XXIII. Poultry and Game . . . 94-97 XXIV. Clarifying, Clear Soup, Jellies 98-99 SAVOURY AND SWEET XXV-XXVI. Creams. Fruit Dishes . . 100-103 XXVII-XXIX. Fancy Bread. Cakes . . 103-108 XXX. Curries 109-110 XXXI-XXXIII. Savouries. Breakfast Dishes. Beverages . . 110-115 Supplementary Recipes 116-144 Index 145-152 c BERRIDGE HOUSE RECIPE BOOK SCULLERY WORK SECTION THE KITCHEN RANGE All metal parts of a range or stove must be kept bright. The flues must be cleaned at least once a week, and some other stoves, such as American, require daily cleaning. To Clean Flues (1) Cover dresser, cupboards, and other furni- ture as far as possible, as soot is difficult to remove, and, being light, it is likely to settle in any part of the room. (2) Spread a cloth (preferably hessian) in front of the range. (3) Remove fender and fire irons, and take away cinders and ashes. (4) Sweep the stove. (5) Take out one flue-door in chimney and pass the brush up and down the flue. Repeat this process until all the top flues have been swept. As each flue is swept, replace the door to prevent draught. B 2 SCULLERY WORK (6) Remove rings from hot plate and sweep flue over oven. In the same way sweep the side flues. (7) Rake the soot from beneath the oven and boiler and then brush. N.B. — All doors and rings must be carefully freed from soot before being replaced. Soot must be gathered in a shovel and gently dropped into a pail. It must not be mixed with cinders or ashes, or indeed wasted. It is useful in the garden, and a little mixed with blacklead helps to give a good polish. TO CLEAN A KITCHEN RANGE (1) Apply a small quantity of blacklead with a round brush or rag. (2) Polish until dry with a hard brush. (3) Polish with a soft brush. Begin at the top and work downwards until the stove is finished. The appearance of the stove is im- proved if, after polishing, it is rubbed with a soft black duster. (4) Steel parts may be cleaned with emery paper or powdered bathbrick and polished with a duster. (5) Brass must be polished as in directions for utensils of that metal.

AI-modernized reading of the original text

5 c^XitAidl 444^ /( fiJ Vv 22101424455 Med K8649 BERRIDGE HOUSE RECIPE BOOK BERRIDGE HOUSE RECIPE BOOK PRICE EIGHTEENPENCE NET LONDON National Society’s Depository 19 GREAT PETER STREET, WESTMINSTER, S.W. New York : Thomas Whittaker, 2 & 3 Bible House [All rights reserved] ~L ( t HISTORICAL medical WELLCOME INSTITUTE LIBRARY Coll. welMOmec Call No. Qt CONTENTS PAGES Scullery Work : Cleaning of Ranges, Gas- Stoves, Metal, China and Wood . . . 1-8 COOKERY RECIPES. FIRST COURSE LESSONS I-IV. Stocks and Soups . . . 9-15 V-VIII. Fish, Fried, Boiled, Baked and Grilled .... 15-22 IX-XV. Meat Cookery, Stewing, Roasting, Boiling, Frying. Cold Meat Cookery . , 22-33 XVI-XVII. Puddings and’ Pastry . . 33-36 XVIII. Pastry . f . . . . 36-38 XIX-XXI. Vegetable -Cookery . . 38-42 XXII-XXV. Bread and Cakes . . . . 42-46 XXVI. Milk Puddings and Moulds . 46-48 XXVII-XXVIII. Puddings, Steamed and Baked 48-51 XXIX. Savoury Pudding . . . 51-52 XXX-XXXI. Salad. Egg Dishes . . . 52-55 XXXII. Batters 56-57 CONTENTS LESSONS PAGES I. Sauces. Salad Dressing . . 58-61 II-IV. Stocks and Soups . . . 62-67 V-VIII. Fish. Hot and Cold Dishes. 67-73 IX-XV. Meat Dishes, Entries, &c. . 73-83 XVI-XX. Sweets, Hot and Cold . . 83-91 XXI. Vegetables (Dressed) . . 91-93 XXII-XXIII. Poultry and Game . . . 94-97 XXIV. Clarifying, Clear Soup, Jellies 98-99 SAVOURY AND SWEET XXV-XXVI. Creams. Fruit Dishes . . 100-103 XXVII-XXIX. Fancy Bread. Cakes . . 103-108 XXX. Curries 109-110 XXXI-XXXIII. Savouries. Breakfast Dishes. Beverages . . 110-115 Supplementary Recipes 116-144 Index 145-152 BERRIDGE HOUSE RECIPE BOOK SCULLERY WORK SECTION THE KITCHEN RANGE All metal parts of a range or stove must be kept bright. The flues must be cleaned at least once a week, and some other stoves, such as American, require daily cleaning. To Clean Flues (1) Cover dresser, cupboards, and other furniture as far as possible, as soot is difficult to remove, and, being light, it is likely to settle in any part of the room. (2) Spread a cloth (preferably hessian) in front of the range. (3) Remove fender and fire irons, and take away cinders and ashes. (4) Sweep the stove. (5) Take out one flue-door in chimney and pass the brush up and down the flue. Repeat this process until all the top flues have been swept. As each flue is swept, replace the door to prevent draught. B (6) Remove rings from hot plate and sweep flue over oven. In the same way sweep the side flues. (7) Rake the soot from beneath the oven and boiler and then brush. N.B. — All doors and rings must be carefully freed from soot before being replaced. Soot must be gathered in a shovel and gently dropped into a pail. It must not be mixed with cinders or ashes, or indeed wasted. It is useful in the garden, and a little mixed with blacklead helps to give a good polish. TO CLEAN A KITCHEN RANGE (1) Apply a small quantity of blacklead with a round brush or rag. (2) Polish until dry with a hard brush. (3) Polish with a soft brush. Begin at the top and work downwards until the stove is finished. The appearance of the stove is improved if, after polishing, it is rubbed with a soft black duster. (4) Steel parts may be cleaned with emery paper or powdered bathbrick and polished with a duster. (5) Brass must be polished as in directions for utensils of that metal.

Berridge House recipe book