Berridge House recipe book

If new vegetables, put in boiling, not cold water. Carrots should be dished standing straight up. Parsnips Boil in same way in white-lined pan. Strain off water. Dish plainly or coat with white sauce. Leeks Remove tops and outside leaves. Wash and leave in cold water and salt. Tie in bundles. Place in white-lined pan of boiling salted water to which carbonate of soda has been added. When quite tender, drain. Place on toast, and coat with white sauce. Garnish with chopped parsley and coralline pepper. Boiled Onions Spanish onions. Salt. White Sauce. Peel the onions. Boil in salted water till tender. Drain and coat with white sauce. Garnish with chopped parsley and coralline pepper. Baked Stuffed Onions Parboil three Spanish onions. Drain. Mix two tablespoonsful of minced meat with a little brown stock or gravy. Season well. Scoop out about one teaspoonful from centre of onions. Fill 4« with meat mixture and bake till tender, in a moderate oven. Dish on hot dish. Pour some brown gravy round. Garnish with parsley. LESSON XXI Green Vegetables Boiled Cabbage Remove outside coarse and withered leaves. Cut in quarters. Soak in cold salted water (too much salt kills the insects in the cabbage ; sufficient only should be added to draw them out). Have a pan of boiling salted water ready. Add a pinch of carbonate of soda. Place the cabbage in and boil quickly and without a lid till tender. Pour into a colander. Remove any coarse stalks. Press all water out. Place in a hot vegetable dish. Season. (A little hot melted butter may be added). Smooth and cut across. Serve at once. Boiled Beans String and slice the beans. Wash well in salt and water. Have a pan of boiling salted water ready. Add carbonate of soda. Boil beans quickly till tender. Strain. Return to pan with a little butter, salt, and pepper. Shake over fire. Pile on a hot vegetable dish. Boiled Marrow Peel the marrow. Cut it and remove the seeds. Cut in neat pieces. Place in a pan of boiling salted water. Boil gently till tender. Drain. Dish on toast. Coat with white sauce. Garnish with coralline pepper. Cauliflower Remove withered leaves and stalks, only leaving the tender leaves round. Place two skewers into the root and boil as above. Drain. Dish on a hot dish, and coat with white sauce. LESSON XXII Yeast White Bread i lb. flour, \ to i oz. yeast, i teaspoonful of salt, i teaspoonful of sugar, About i pint warm water. Method. — Test the yeast by rubbing it down with the sugar. Add about one tablespoonful of tepid water. Cover and set it to rise. Have the flour warm. When the yeast has frothed pour it into a well in centre of flour. Sprinkle flour over. Sprinkle the salt round the edges. Set in a warm place. When yeast has cracked through, mix in the water (tepid). Knead till smooth (elastic). Set in a warm place covered with a towel till it is double the size. Knead again and make into loaves. Prove for about twenty minutes. Bake in a very quick oven at first, and finish in a cooler place. They are done when they sound hollow on being tapped. Brown Bread 2 lb. wholemeal, 1 oz. German yeast, 2 teaspoonsful of salt, i teaspoonful of sugar, About i pint lukewarm milk and water. Method. — Make as white bread. The amount of yeast added depends on the time given to allow it to rise (one oz. will raise as much as 6 lb. flour).