Berridge House recipe book

Vanilla Cream Custard 3 yolks and i white, i tablespoonful of sugar, | pint of milk, i teaspoonful of vanilla. Method. — Heat milk. Pour over beaten eggs, sugar and vanilla. Return to pan, and stir till it coats the spoon. Pour at once into a cold basin. Stir occasionally while cooling. Dissolve in lined pan two tablespoonsful of water, half an ounce of gelatine. Add to custard. Whip half a pint of double cream till thick. When custard is tepid stir it into cream. More sugar and vanilla may be added if necessary. Mould when setting. Turn out and decorate. N.B. — The mould may be previously lined and decorated with jelly. To turn out. — Place the bottom of mould in a basin of warm water and turn out carefully. Decorate with chopped jelly, angelica, pistachios, or fruits. Charlotte Russe Trim some sponge finger biscuits evenly. Brush the edges of the biscuits with white of egg, and line a plain mould with them. No. i. For Filling \ pint of double cream, rather less than \ oz. \ teaspoonful essence of gelatine dissolved in vanilla, 2 tablespoonsful of 1 tablespoonful of water, sugar, Method. — Whip cream. Add sugar, essence, ior and dissolved tepid gelatine. Pour into prepared mould when setting. Apricot Charlotte Russe No. 2. For Filling | pint of apricot puree, l pint of double cream, carmine, i teaspoonful of lemon juice, I tablespoonful of sugar, £ oz. gelatine dissolved in 2 tablespoonsful of water. Method. — Rub one gill of puree through hair sieve. Add sugar, lemon, carmine to colour, and hot dissolved gelatine. When tepid add to whipped cream and pour into prepared mould when setting. Plain Trifle 1 oz. flour, oz. sugar, 2 yolks and i white, raspberry jam, sherry (| gill), | pint milk, \ lemon rind, 3 penny sponge-cakes, almonds and angelica. Method. — Mix the flour with a little cold milk. Put the remainder on in a pan with the lemon rind to get hot. Stir it on to the flour. Add the beaten eggs and sugar. Stir till it boils and cooks. Pour into a basin. Stir occasionally till cool. Split the sponge-cakes. Spread with jam. Place evenly in a glass dish. Soak with sherry and water or fruit syrup. Pour the custard over and decorate with almonds or pistachios and angelica. LESSON XXVI Gooseberry Fool i pint of gooseberries, a little water, sugar. Custard \ pint milk, i yolk, sap green, cornflour, sugar. i dessertspoonful of Method. — Stir the gooseberries with sugar to sweeten and a little water. Rub through a hair sieve. Make a custard with the milk, yolk, cornflour, and sugar. Mix with the puree, sweeten to taste, and colour with sap green. Serve in a glass dish. Any bottled or tinned fruits may also be cut up and added. Half a pint water or syrup from tin, six ounces of sugar. Boil together till thick, colour with carmine, add one tablespoonful of brandy, two tablespoonsful of sherry, one tablespoonful of liqueur, and lemon juice. Mix fruit and soak in above. Keep on ice till wanted. Serve in a crystal dish. Sprinkle chopped cocoanut over, or cover (if liked) with whipped cream sweetened and flavoured. Fruit Salad Fruit in season, Grapes peeled and stoned, Peaches peeled and cut up, &c. Syrup Lemon Cream | 0 z. gelatine, 3 lemons, \ pint water, 3 eggs. | lb. loaf sugar,