Berridge House recipe book

Method. — Melt the lard or butter. Mix together dour, oatmeal, sugar, and soda. Then stir in melted butter, egg beaten slightly, with a little water. Turn paste on board and roll out very thinly. Cut into rounds. Bake on greased tin ten minutes. LESSON XXVI Milk Puddings Rice Pudding 2 oz. rice, lemon rind, i pt. milk, sugar. Method. — Put the milk, rice (washed), and lemon rind into a white-lined saucepan. Simmer till the rice is tender. Remove the rind and add sugar to taste (about two tablespoonsful). Place in a greased pie-dish. Bake till firm and brown. Rice Pudding- (Another Method) 1 pt. milk, 2 oz. sugar, 2 oz. rice, • grated nutmeg. \ oz. chopped suet, Method. — Place the rice, sugar, chopped suet, and milk into a greased pie-dish. Grate nutmeg over and bake in a slow oven till firm and brown (about two hours). Semolina Pudding i oz. semolina, 2 eggs, i pt. milk, about 2 oz. sugar, lemon rind, flavouring. Method. — Put the milk and lemon rind on to boil. Sprinkle in the semolina and cook gently till it thickens and till the semolina is done. Add sugar. Remove lemon rind. (Any other flavouring liked may be added also.) When slightly cool, add the yolks and stiffly-whipped whites. Bake in a fairly hot oven till risen and browned. Cornflour Mould 2 oz. cornflour, about 2 tablespoonsful i pt. milk, of sugar, lemon rind, Method. — Blend the cornflour with a little of the milk. Place the remainder on to boil with the lemon rind. Infuse till flavoured. Pour it slowly over the cornflour. Return to pan. Add sugar. Boil well. Pour into a wetted mould. When set, turn on to a crystal dish. Ground Rice Shape Make as above, using 2 ounces of ground rice to i pint of milk. Rice Milk i oz. rice, i tablespoonful of i pt. skim milk, sugar. Method. — Wash rice. Place in a lined pan with milk. Simmer gently till rice is quite soft. Add sugar, and serve in a crystal dish. LESSON XXVII Steamed Puddings Scrap Bread Pudding | lb. scraps of bread, 3 oz. currants, 3 oz. suet, i teaspoonful of ground ginger, i teaspoonful of mixed spice, shake of pepper, 3 oz. sugar, i oz. peel, milk, if necessary, | teaspoonful of bicarbonate of soda. Method. — Soak the bread in cold water, then squeeze as dry as possible. Beat with a fork till bread is light and crumbly. Chop suet finely. Mix all dry ingredients. Add milk if necessary. Turn into a greased basin. Cover with a greased paper. Steam for two hours. Serve with a sweet sauce. Treacle Pudding l lb. flour, | teaspoonful of carbol lb. breadcrumbs, nate of soda, i teaspoonful of ginger, \ lb. suet, l lb. treacle, milk to mix. pinch of salt, Method. — Chop suet. Mix the dry ingredients (except the soda). If treacle is stiff it should be warmed slightly. Add milk and use to mix. Beat well. Dissolve soda in a little milk and mix well in. Pour into a well-greased mould, and steam or boil from two to three hours. Serve with syrup sauce. N.B. — Two eggs may be added to above recipe. Mix with treacle to add. Marmalade Pudding 1 lb. flour, | lb. breadcrumbs, 2 eggs, salt, l lb. suet, l lb. marmalade, \ teacupful of baking powder or carbonate of soda. Method. — Chop suet finely. Mix dry ingredients. Mix marmalade with well-beaten eggs. Stir into mixture and beat well. Place in a greased basin. Steam for two and a half hours.