Berridge House recipe book

6 oz. breadcrumbs, f lb. minced raisins, £ lb. currants, i oz. each citron, lemon and orange peel, Make in usual way. 6 oz. suet, 4 eggs, •| glassful of brandy, | teaspoonful of salt. Boil eight hours. LESSON XXXII Yorkshire Pudding l lb. flour, i egg, \ pint milk, pinch of salt. Method. — Add the salt to flour. Place the egg in the centre, and beat to a smooth paste with half the milk. Beat for 20 minutes, and stand aside to cool. Add the rest of the milk gradually. Melt about 1 oz. of fat in a baking tin. Pour the batter on, and bake in a hot oven till done. Serve cut in neat squares, piled high on a dish. Pancakes Make a batter as above. After cooling and adding the rest of the milk, season a frying pan, pour in enough batter to cover the bottom, and fry a nice brown ; toss ; fry the other side. Turn on to a sugared paper. Sprinkle with lemon- juice and sugar, and serve, at once. Toad-in-the-Hole 2 sausages, | pint of batter (made as above). Method. — Parboil the sausages, cut in four, place in a greased pie-dish, and pour the batter over. Bake in a hot oven till done. N.B. — Fruit-in-Batter is made in exactly the same way, except the fruit is generally used fresh. THE SECOND COURSE OF COOKERY LESSON I Sauces Bechamel Sauce small onion, small piece carrot, small piece turnip, a little cream. Method. — Infuse the milk and vegetables over a gentle heat till milk is well flavoured. Strain. Make as for white sauce, using flavoured milk. Add cream and seasonings. i oz. butter, i oz. flour, \ pint milk, seasoning, Veloute Sauce i oz. flour, a few drops lemon juice, i oz. butter, seasonings. \ pint white stock, Method. — Make as for white sauce. Note.— Above sauces are made smoother by passing through a tammy cloth. Lobster Sauce i lobster, i pint veloute sauce, i or 2 tablespoonsful of i oz. lobster spawn or cream, coral butter. Method. — Boil the spawn in the sauce, tammy, add the chopped lobster and cream. Hollandaise Sauce 3 tablespoonsful of vinegar, 2 oz. butter, 3 tablespoonsful of water, salt, 2 yolks of eggs, pepper. Method. — Boil the vinegar and water for five minutes. Add one ounce of butter and the yolks. Place in a double pan or jar set in boiling water. Stir till it thickens. Add the other ounce of butter in small pieces. Season and serve in a sauceboat. Note. — If allowed to get too hot it will curdle. Dutch Sauce i oz. flour, l pint milk, i oz. butter, i yolk of egg, lemon juice, seasoning. Method. — Make a white sauce. Allow it to cool a little. Add yolk. Cook but do not boil. Add seasonings and lemon juice. Serve. Brown Sauce 2 oz. flour, i tomato, salt and 2 oz. butter, pepper, i onion, a few vegetables. | pint brown stock, Method. — Brown the vegetables in the butter, add flour, brown it also. Add the tomato, cut up, 6o to the stock. Stir till boiling. .Simmer gently for about one hour. Remove the scum as it rises. Strain and use. If a thin sauce is required add one gill brown stock to above. Espagnole Sauce | pint brown sauce, \ gill of sherry. 2 or 3 mushrooms, Method. — Simmer the mushrooms in the sauce for twenty minutes. Strain or tammy. Add sherry. Piquante Sauce \ pint brown sauce, bunch herbs, i shallot, i doz. peppercorns.