Berridge House recipe book

Rub the butter into the flour, and add dry ingredients. Make into a very stiff paste, mixing • \ with a dinner knife. Roll out a little larger than pie-dish. ‘ Cut edges off for rims. Wet edges of dish, and place cut edges out overlapping each piece. Place on cover, after wetting edges. Press together and cut carefully round. Brush with egg and bake in a quick oven at first ; cover with paper when pastry is a golden brown. It takes from half to threequarters of an hour. It may be sprinkled with castor sugar. Open Jam Tait 6 oz. short crust, 6 oz. flour, jam, 3 oz. shortening, Method. — Roll out pastry, and cut a strip about one inch wide for edges. Grease a tartlet tin and wet edges. Roll remainder of pastry to fit. Place it in, wet edges, and place the band on top. Ornament by cutting with scissors. Fill centre with jam. Decorate with strips of pastry, forming diamonds across the jam dish. Small Tartlets These are done in the same way, omitting the band of pastry on the edges. Treacle Pastry 12 oz. short crust, 8 tablespoonsful treacle \ ■k lb. breadcrumbs, (Mix to a thick paste), juice of 1 lemon (large), j Method. — Roll the pastry into two thin slabs about ten inches square, top rather smaller ; wet D 2 edges of one slab, after placing it on tin. Spread treacle mixture over to within one inch of edges. Place second slab on top and turn edges over. Mark into squares. Bake in a quick oven till golden brown all over. Cover with paper, and bake from half to three-quarters of an hour. Cut into squares and dust with castor sugar. LESSON XVIII Beef Steak Pie i lb. beef steak, i tablespoonful of £ lb. ox kidney or water, i sheep’s kidney, i tablespoonful of flour, i small teaspoon fill of ) sap- I \ gill stock or water £ small teaspoonful of h when cooked. pepper, \ lb. flaky pastry, egg to brush over. Method. — Make pastry and set aside for about one hour. Cut the meat in strips, dip in seasoned flour, place a small piece of fat in each and roll up. Wash the kidney, remove tubing, fat, and skin. Cut in neat pieces, coat with seasoned flour. Place meat and kidney in layers in pie-dish ; add one tablespoonful of water. Roll pastry out rather larger than pie-dish. Cut strips to fit edge. Wet the edges and place these on, overlapping about one inch and having the cut edge out. Wet edge and place on cover. Fasten to strip of pastry and cut round. Flake edges and cut hole in centre. Brush with egg. Place leaves of pastry and twist round the hole. Bake in a very hot oven till golden brown, and fully risen. Cover, and when edges are baked and brown also move to a cooler part to finish cooking the meat (about one and a half to two hours). Fill up with hot stock. Place on an asliet with pie frill round, garnish with parsley. Flaky Pastry ■§ lb. flour, a squeeze of lemon, 6 oz. margarine or cold water, butter, and lard, pinch of salt.