Berridge House recipe book

it quickly with a silver knife. Place the dressing in a bowl. Add salad and mix thoroughly, coating each leaf. Arrange tastefully in a salad-bowl or crystal dish. Garnish with cucumber, fine cress, tomato or beetroot and hard-boiled egg. Winter Salad Vegetables such as : Brussels sprouts, cauliflower, potatoes, beetroots, &c. Celery. These must be carefully boiled, except the celery, so that they are tender, but not mushy. Arrange nicely in a pyramid either coated with French dressing or served with the following : — Salad Dressing 2 hard-boiled yolks, salt, pepper, mustard i gill cream, (i eggspoonful made), pinch of sugar, vinegar to flavour. Method. — Mix yolks and seasonings thoroughly. Add cream gradually, then vinegar. Serve in a sauceboat. Tomatoes and Bacon 3 rashers of bacon, chopped parsley, 3 tomatoes, salt and pepper. Method. — Cut bacon into neat pieces. Have frying-pan hot, and fry bacon. Arrange round an ashet. Cut tomatoes into quarters. Toss in bacon fat. Season well. Pile in centre of dish. Sprinkle with chopped parsley. Baked Tomatoes Choose tomatoes of an equal size. Wipe and place on a greased baking-tin. Cover with greased paper. Bake in a moderate oven till tender, but quite unbroken. (As a rule they only require to be thoroughly heated through.) Dish on croutons of fried bread. Garnish with tiny sprigs of parsley. LESSON XXXI Eggs Boiled Eggs Place in cold water. Bring to the boil, boil gently for three minutes. Hard-boiled Eggs Boil fifteen minutes. If wanted cold, place in cold water to prevent dark ring forming between white and yolk. Fried Eggs Have bacon-fat warm. Break egg into a saucer and slide it in. Season. Baste while cooking. When set, dish on rasher of fried bacon. Egg may be turned if liked. Baked Eggs Butter an au gratin dish. Slip eggs carefully m. Season well. Sprinkle with a little parsley, and a few breadcrumbs or breadcrumbs and cheese. Set in a baking-tin of boiling water. , Place in a moderate oven till set. Serve at once. 1 'foJt a JmxxXu i&j if c 1 \ or. Av HfcJ (x, fo Scrambled Eggs 2 eggs, salt and pepper. | oz. butter, rounds of toasted i tablespoonful of milk, bread (buttered). Method. — Remove the specks from the eggs. Beat the eggs. Add the milk and seasonings. Melt the butter in a small enamelled pan. Stir the eggs over a moderate heat till set. Pile on buttered toast. Garnish with parsley. Scotch Eggs 2 hard-boiled eggs, hot fat, \ lb. sausage meat, parsley and garnish, egg and crumbs, Method. — Boil eggs for twenty minutes. Dust with flour when cold. Press sausage-meat carefully round each. Egg and crumb. Fry in deep fat. Drain. Cut in two, and serve on a round of fried bread or a slice of beetroot. SUNDRIES Mincemeat \ lb. raisins, \ lb. sultanas, \ lb. apples, \ lb. suet, 2 oz. peel, i lemon, i wineglassful of brandy, | teaspoonful of ginger, \ teaspoonful of cinnamon, 2 oz. brown sugar, l teaspoonful of mixed spice, nutmeg, pinch of salt, % lb. currants. Method. — Stone and chop the raisins, rub and pick the sultanas, wash, pick and dry the currants. Chop the suet and peel finely. Peel and chop the apples. Grate the lemon-rind thinly. Strain the juice and mix everything thoroughly. Put into jars. Place over a cover dipped in brandy, and cover with parchment paper till required. Christmas Pudding