Berridge House recipe book

N.B. — Pudding may be boiled. This takes rather less time to cook. Sauce 3 tablespoonsful of marmalade, i gill water, lemon juice. Boil till reduced to a syrup. E 5o LESSON XXVIII Bread-and-Butter Pudding 2 or 3 slices thinly cut bread-and-butter, i tablespoonful of sugar, i tablespoonful of sultanas, | pt. milk, 1 egg, vanilla, i tablespoonful of chopped peel. Method. — Cut bread into neat pieces; Place alternate layers of bread-and-butter and sultanas into a pie-dish. Make a custard with egg and milk. Add enough sugar to sweeten. Pour over bread. Allow it to soak for about half an hour. Grate nutmeg over top. Bake in a moderate oven till set and brown. Serve at once. Queen of Puddings 3 oz. short crust to line edges of pie-dish, 2 oz. breadcrumbs, | pt. milk, i oz. butter, 1 lemon (rind), 2 or 3 tablespoonsful of jam, 2 eggs, 1 1 oz. sugar. Method. — Line and decorate edges of pie-dish. Bring milk and butter to the boil. Pour over breadcrumbs. Add sugar and lemon rind. When slightly cool, add yolks. Soak for half an hour. Pour into pie-dish. Bake till set. Spread jam over. Pile stiffly-whipped whites (to which one tablespoonful of sugar has been added) on top. Place in a cool oven till brown and set. Baked Bread Pudding | lb. scraps of bread (soaked) , 3 oz. chopped suet, 2 oz. currants, a little milk, 2 tablespoonsful of sugar, pinch of salt, 1 to 2 eggs, nutmeg. Method. — Soak bread in cold water ; squeeze dry. Flake it and add the dry ingredients. Beat up the eggs. Add them, also a little milk to moisten. Pour into a greased pie-dish. Bake till set and brown. LESSON XXIX Macaroni Cheese 2 oz. macaroni, | pint milk, 2 oz. grated cheese, 1 oz. butter, salt and pepper, 1 oz. flour, a few breadcrumbs, Method. — Place macaroni into a pan of boiling salted water. Boil, without a lid, for half an hour, till tender. Drain and cut into two-inch lengths. Make a white sauce with the butter, flour and milk. Cook well, season, add macaroni to sauce, mix, add grated cheese and seasonings. Pour into a greased pie-dish. Sprinkle one dessertspoonful of cheese and one dessertspoonful of breadcrumbs over top. Place over a few pieces of butter. Brown quickly in a hot oven. Cheese Pudding 2 oz. breadcrumbs, 2 oz. cheese, mustard, salt and pepper, £ pint milk, 1 egg, cayenne, J oz. butter. M ethod. — Mix breadcrumbs, cheese and seasonings in a basin. Bring milk and butter to the boil. Pour over crumbs, &c. Soak for about half an hour. Add beaten egg, and pour into prepared pie-dish. Bake till set, and brown in a quick oven. Rice and Cheese i oz. rice, i oz. grated cheese, i pint skim milk, salt and pepper. Method. — Wash rice. Place in a lined pan with the milk. Simmer gently till the rice is quite soft. Add grated cheese and seasoning. Place in a greased pie-dish. Sprinkle over a little of the cheese, and bake in a quick oven until brown. LESSON XXX Salads Summer Salad Lettuce, cucumber, endive, beetroot or tomato, cress, &c., French Dressing 3 tablespoonsful of oil, \ i tablespoonful of vinegar, [ mixed, salt and pepper, ) Method. — Wash, pick, and dry the salad. Break it into small pieces with the fingers, or shred