Berridge House recipe book

Note. — If the pastry cracks in working, it is too cold. If very soft it is too warm. LESSON XVI Short Pastry 8 oz. flour, \ teaspoonful of 4 oz. shortening, baking powder, cold water. Method. — Rub shortening into flour, add baking powder and mix to a stiff paste with cold water. Roll out and use. One teaspoonful of sugar may be added if for a sweet dish. Biscuit Crust 5 oz. flour, 1 teaspoonful of sugar, 3 oz. shortening, squeeze of lemon, 1 yolk, cold water. Make as for short crust. Cover tart in usual way. When tart is baked, glaze with white of egg, dredge quickly with sugar, place in hot oven for a few minutes. o 2 Petits Choux 2\ oz. flour, pinch of salt, 1 oz. butter, i gill of water, 2 eggs, vanilla, if for a sweet. Method. — Bring water and butter to the boil, add sifted flour, stirring vigorously. Boil till it forms into a ball, beating all the time. Cool slightly, add vanilla and eggs (one at a time). Beat till quite smooth. Place on a greased oven shelf in balls, using two teaspoons. It should make ten or twelve. Bake in a moderate oven for twenty-five minutes. When cold fill with whipped cream, sweetened and flavoured. Dust with icing sugar. Spanish Puffs Make pastry as for petits choux. Place in bag with a plain pipe. Force it into a pan of hot fat in pieces about one inch long. Fry thoroughly. Drain. Serve on fancy paper with sifted sugar sprinkled over. Lemon Pie 4 oz. flour, pinch of salt, 2 oz. butter and lard, cold water to mix. Make into short pastry. 3 eggs, i breakfastcupful of 2 lemons, castor sugar, i gill of cream or milk, £ teaspoonful of i tablespoonful of cinnamon, cornflour, Method. — Roll out pastry and line a dish with it. Decorate edges with leaves of pastry. Beat three yolks together. Mix with the cornflour, sugar, cinnamon, grated lemon-rinds, juice and cream. Pour mixture into a lined dish. Bake in a slow oven until cooked. Whisk the whites stiffly. Fold in one tablespoonful of castor sugar. Pile on top of pie. It is ready when set and tinged a golden brown. LESSON XVII Vanilla Soufflee 1 1 oz. Hour, 1 oz. sugar, ii oz. butter, 1 teaspoonful of i| gills of milk (short vanilla, measure), 4 whites. 3 yolks, Method. — Make a panada with the butter, hour and milk. Add the sugar and vanilla when the panada is well cooked. (It should form a ball in the pan.) Beat in the yolks and fold in the stiffly-beaten whites. Pour into a prepared soufflee mould. Steam gently for forty minutes. Turn out and serve with jam sauce. Viennoise 4 oz. bread (cut in dice) , 2 oz. peel, 3 oz. sultanas, 3 eggs, Pudding 3 oz. sifted sugar, 2 pint of milk, 1 gill of cream, rind of 1 lemon, 10 lumps of loaf sugar. 1 gill of sherry, Method. — Put the loaf sugar into a pan with a little water. Boil till a dark brown colour. Add the milk and allow the caramel to dissolve in it. Add the cream and pour over the beaten eggs. Add the sherry. Have the bread, sifted sugar, shredded peel, and lemon-rind in a basin. Pour the custard over. Allow it to soak for half an hour. Pour into a greased mould. Cover with a greased paper. Steam one hour and a half. Serve with wine sauce (German egg sauce). Beresford Pudding 2 eggs, 2 tablespoonsful of their weight in butter, breadcrumbs, sugar and flour, \ teaspoonful of baking grated rind of 2 oranges, powder.