Berridge House recipe book

Method. — Rub the rinds of two lemons on to sugar. Dissolve gelatine and sugar in water. Add lemon juice. Pour over beaten eggs. Return to pan and stir over gentle heat till eggs are cooked. Strain into basin. When cool, mould. Turn on to glass dish when firm. Compote of Fruit Make a syrup by boiling together | pint water, 6 oz. sugar, and the skins of the fruits used (a few only). When into a syrup remove the skins, and, if necessary, strain. Place the fruit in the syrup and simmer till tender. Any fruits can be used, those that take longest to cook being put on first. Great care must be taken that the fruits are not broken, though quite tender. Pile on a dish. Colour and flavour the syrup. Pour over and decorate according to taste. LESSON XXVII French Bread \ lb. Vienna flour, \ egg, | oz. yeast, about 1 gill milk, v, teaspoonful of salt, | oz. butter. | teaspoonful of sugar, Method. — Cream yeast and sugar. Add one dessertspoonful of tepid milk and set in a warm place till frothy. Rub butter into flour. Place salt round edges of basin. Pour yeast into centre, set to prove. Add warm milk to beaten egg. Pour on to yeast and mix to a light dough. Knead well. Cover. Set to rise for about one hour in a warm place. When doubled in size re-knead. Form into plaits, rolls, &c. Brush with egg. Allow to rise for ten minutes. Bake in a very hot oven. Dinner Rolls Dough as for French bread. Roll out three quarters of an inch thick. Cut in rounds. Place on a greased tin. Allow to rise ten minutes. Bake in a quick oven. Place on pastry tray and brush with melted butter. Dinner Rolls (made with Baking Powder) | lb. flour, pinch to | teaspoonful 1 oz. lard, of salt, water to mix (about i teaspoonful of baking i gill), powder, | teaspoonful of sugar. Method. — Rub lard into flour. Add salt and baking powder. Mix to a dough with water. Form into rolls. Brush with egg and bake in a quick oven about ten minutes. Sally Lunns | lb. flour, \ teaspoonful of salt, 2 oz. butter, | oz. yeast, \ teaspoonful of castor i egg, sugar, i gill warm milk. Method. — Cream yeast with sugar. Add a little warm milk. Set in a warm place till frothy. W^rm flour. Make a well in centre. Pour in yeast and allow to crack through. Sprinkle salt round edges. Beat up egg. Melt butter in the milk and add to egg. Pour on to yeast. Mix and work till smooth. Divide into two portions. Place in very well greased tins and set in a warm place to rise for one hour. Bake in a quick oven for about half an hour. N.B.— If tins are not very well greased the cakes will stick. LESSON XXVIII Sponge Cake 5 eggs, weight of 3 in sifted weight of 4 in sifted flour, sugar, rind of \ lemon (grated). Method. — Break eggs separately. Whisk slightly and add sugar. Whisk over a pan of boiling water and then at board for twenty minutes. Fold in flour and lemon rind or essence with an iron spoon. Pour into prepared cake tin. Bake in a moderate oven for about an hour and a quarter. To prepare tin. — Line with buttered paper and sprinkle over with one teaspoonful of flour and one teaspoonful of sugar mixed. If a fluted tin is used butter or grease with melted suet and sprinkle as above. Tie a band of paper round outside of tin. io6 Small Cakes Louise Cakes 2 oz. sugar, i| oz. flour, 2 oz. butter, i| oz. cornflour,