Berridge House recipe book

Sweet Omelet 2 large eggs, 1 dessertspoonful of milk, \ teaspoon ful of vanilla, 1 dessertspoonful of sugar, \ oz. of fresh butter, warm jam. Method. — Cream the yolks and sugar in a fairly large basin, add vanilla and milk. Whisk whites till solid. Fold quickly into yolks. Have butter hot in omelet pan. Pour mixture in. Cook over hot fire. When golden-brown, cook top under grill or in hot oven till set. Turn on to hot dish. Place jam between. Dust omelet with icing sugar and serve at once. Fruit Fritters Apples, peeled, cored and cut in rings, Bananas, peeled and quartered, Tinned apricots, pineapple or pieces of orange. Batter. 2|- oz. flour, 1 tablespoonful of salad 1 gill tepid water, oil, pinch of salt, 1 white of egg. Method. — Place flour in a basin. Make well in centre. Pour in salad oil, and add tepid water. Beat batter well, and allow it to stand for about one hour. Add stiffly-beaten white. Dip the fruit in, one piece at a time. Place with a skewer into a bath of very hot fat till a golden-brown. Drain. Sprinkle with castor sugar, and serve on a fancy paper. Rice Croquettes 3 oz. rice, i oz. sugar, i pint of milk, strip of lemon rind, egg and crumbs, Method— Boil milk, rice, and lemon rind until cooked and quite thick. Remove rind, and add sugar. Spread on a wet plate. Divide into portions. When cold, form into balls. Coat with egg and crumbs, and fry in deep fat. LESSON XX Sponge Pudding | lb. flour, 2 oz. butter, 2 oz. castor sugar, 2 eggs, i teaspoonful of baking 2 tablespoonsful of powder, water. Method. — Whisk the sugar, eggs and water over a pan of hot water for fifteen minutes. Fold in the butter (melted, but not hot) and the flour (sifted), and baking powder. Pour into a buttered pie-dish (No. 6), and bake in a moderate oven. When cooked, turn out and spread with jam. Cup Puddings 2 eggs, their weight in vanilla, butter, sugar and pinch of baking flour, powder. Method. — Cream the butter and sugar. Add eggs and flour alternately, also flavouring, and a pinch of baking powder. Bake in greased dariol moulds. When cooked, turn out ; if uneven, trim them. Dish, and pour jam sauce round. Swiss Roll 3 eggs, | teaspoonful of baking 3 oz. sugar, powder, 3 oz. flour, 1 tablespoonful of milk, jam. Method. — Whisk eggs and sugar together for fifteen or twenty minutes. Fold in the sifted flour and baking powder. Add milk, and pour into a lined tin. Bake six to seven minutes in a quick oven. Turn out, when firm, on a sugared paper. Spread with warm jam. Trim edges quickly, and roll. Dust with icing sugar. LESSON XXI Spinach Method. — Remove the stalks from the spinach and wash thoroughly. Place in a saucepan with a little salt, and only the water which clings to the leaves. Cook till tender. Press all the water off, and rub through a sieve. Season and return to a saucepan with a pat of butter. Make very hot. Pile in the centre of a hot vegetable dish. Garnish with hard-boiled eggs or fried croutons. The spinach may be piled on toast or fried bread. Celeriac Celeriac, rather more than | pint 1 oz. butter, of milk and water, seasonings, 1 oz. flour. Method. — Peel celeriac, and cut it in pieces. Stew in milk and water in lined pan till tender.