Berridge House recipe book

Yorkshire Tea Cakes i lb. flour, i teaspoonful of salt, i oz. sugar, 2 oz. lard and butter, | to i oz. yeast, | pint milk (about). 1 egg> Method. — Warm the flour. Test yeast and pour it into centre. Sprinkle salt and remainder of sugar round. Set to sponge. Melt butter and lard in milk. Add it to beaten egg, reserving a little for brushing over. Stir into the yeast when it has frothed through the flour. Beat well, knead and set to rise in a warm place. When double its size knead again and form into four rounds. Prove for fifteen or twenty minutes. Brush with egg. Bake in a hot oven (at first) from twenty to thirty minutes. LESSON XXIII Scones White Scones \ lb. flour, £ teaspoonful of baking l oz. sugar, soda l teaspoonful of cream \ teaspoonful of salt, of tartar, About i gill milk, i oz. butter, Method. — Rub the butter into the flour. Add all the dry ingredients. Mix to a light dough with the milk. Knead very lightly till smooth. Roll out into a round. Cut into eight scones. Lay on a greased tin. Brush with egg or milk. Bake from seven to ten minutes in a very quick oven. Brown Scones Ingredients As above, using £ lb. wholemeal, lb. flour, instead of all flour. Currant Scones \ lb. flour, i oz. currants, | oz. sugar, About i gill milk, i oz. butter, Method. — Make as cleaned currants to dry l teaspoonful of salt, | teaspoonful of cream of tartar, £ teaspoonful of carbonate of soda. for white scones, adding ingredients. LESSON XXIV Plain Currant Cake \ lb. flour, 3 oz. butter and lard, 3 oz. sugar, i gill milk, l lb. currants, \\ oz. chopped peel, 1 eggful teaspoonful of baking powder. Method. — Rub fat into flour. Add all the dry ingredients. Beat egg well and mix it in with sufficient milk to make to rather a stiff paste. Beat well. Bake in a greased tin for about one hour. Plain Seed Cake | lb. flour, salt, 3 oz. sugar, i egg, 3 oz. lard and butter, i teaspoonful of baking i gill milk, powder. \ oz. seeds, Method. — As for currant cake. Gingerbread io oz. flour, \ teaspoonful carbonate | to i oz. peel, of soda, 3 oz. lard, 2 teaspoonsful ground | lb. treacle, ginger, 3 oz. sugar, i gill milk, \ teaspoonful of salt, i egg. Method. — Rub the fat into the flour. Mix in chopped peel, sugar, salt, and ground ginger. Mix egg and treacle. Add these and beat well. Mix soda with milk, and mix it in thoroughly. Bake in a prepared Yorkshire-pudding tin in a moderate oven. LESSON XXV Small Cakes Rock Cakes \ lb. flour, 2 oz. lard, 2 oz. sugar, milk, 2 oz. currants, 1 egg, & lit, i teaspoonful of baking powder. Method. — Rub the lard into the flour. Add all the dry ingredients and mix to a stiff paste with the egg and milk. Place on a greased tin in little heaps, and bake in a hot oven for about ten minutes. London Buns | lb. flour, 2 oz. fat, 2 oz. sugar, lemon essence, | oz. chopped peel 1 egg, i teaspoonful baking powder, d^milk to mix. of Method. — Rub the butter into the dour. Mix all the dry ingredients. Add beaten egg and enough milk to make a stiff dough. Roll and cut into eight pieces. Form into balls. Bake about ten minutes in a quick oven. Oatmeal Biscuits 2-j oz. dour, \ teaspoonful of carbo- 3 \ oz. oatmeal, nate of soda, \ oz. castor sugar, i egg. 2 oz. butter or lard,