Berridge House recipe book

Method. — Cream, butter and sugar together. Add eggs and hour alternately. Add breadcrumbs and orange rind. Beat thoroughly. Place mixture in a greased tin. Steam for one hour and a half. Serve with orange sauce. To prepare the tin.— Grease with clarified butter, place a round of paper in bottom, and decorate with cherries and angelica. Orange Sauce i gill of water, juice of i orange, i teaspoonful of corn- juice of | lemon, flour, shreds of orange rind, i tablespoonful of sugar. Method. — Boil water, juice, and shreds of peel together. Make cornflour into a paste with a little cold water. Pour on boiling liquid. Boil up, sweeten, and pour round pudding. Caramel Custards io lumps of sugar, boil together till dark a little water (i table- • golden-brown, spoonful), Grease hve or six dariol moulds and pour a little caramel into each. Custard \ pint milk, 3 eggs (beaten), vanilla, 1 to 2 oz. sifted sugar. Mix all together. Pour into moulds. Set in a pan with boiling water to come half-way up. Cover with greased paper. Steam very gently till set (about one hour). The water must not boil. Turn out. Serve hot or cold. The above can be made in one mould. Set in a pan of water, covered with a greased paper, and baked in a slow oven. LESSON XVIII Apple Amber Pastry. 4 oz. flour, lemon juice, 2 oz. butter and lard, salt, cold water, Ingredients for Apple Amber. Short pastry or rough a little water, puff pastry, 2 oz. butter, 1 1 lb. apples, 2 eggs. | lb. raw sugar, Use No. 6 pie-dish. Rough Puff Pastry. Method. — Put flour in basin, add salt. Cut butter and lard into flour (pieces about the size of a walnut). Add water and lemon juice to make paste to an elastic consistency. Roll out on a floured board into a strip. Fold in three. Turn open edges to and from you. Roll out. Repeat three or four times until the butter and flour are well mixed. Line edge of a pie-dish with pastry. Flake edges, and decorate with leaves or fancy shapes. Method. — Have i£ lb. apples stewed with 2 oz. butter, lb. raw sugar, and a little water. Rub through a sieve. Add two yolks. Pour into pie-dish, and bake till firm in a hot oven. Whip two whites to a stiff froth. Fold in one tablespoonful castor sugar. Pile on top and brown in a moderate oven. Coburg Pudding 4 oz. short crust, f lb. apples, 1 | oz. sugar, a little water, 2 eggs, marmalade, \ pint of milk, i oz. cornflour, sugar to taste. Method. — Peel, core, and stew the apples with sugar and water. Line edges of pie-dish with pastry, and decorate. Rub apples through a sieve and put in the pie-dish, then a layer of marmalade on top. Make a custard with the milk, cornflour, yolks, and sugar. Bake. When cooked, pile meringue on top and brown in the oven. To make the custard : dissolve cornflour in a little cold milk. Boil the remainder, and pour it over. Add sugar, and boil well. Cool a little, and add the yolks. Pour over apples, &c. Use No. 7 pie-dish. Lemon Rice 3 oz. rice, sugar to taste, 1 pint of milk, juice and rind of i 2 eggs, lemon, a little jam, Method. — Boil the rice in the milk with a strip of lemon rind until it is cooked and thick. Allow it to cool, then add sugar, yolks, and lemon juice. Pour into a pie-dish. Set in the oven. Spread a layer of jam on top. Pile meringue over, and brown in a moderate oven. LESSON XIX