Berridge House recipe book

Method. — Mince the onion. Add to crumbs and sage, then pepper, salt and ginger. Stuff the marrow with this. Put on the top ; bind up with tape. Put into pan of hot water or stock. Simmer half an hour. Then put into flat greased dripping pan. Sprinkle over with crumbs. Put bits of dripping on top, and bake twenty minutes or half an hour. If you have no pan large enough to simmer the marrow in, then put into a piedish with water and stand in oven. To egg before crumbing is an improvement, but not necessary. Serve with some gravy made by putting flour into the baking tin. Pour stock in and boil up. K i 30 SWEETS AND CAKES Sago and Rhubarb Mould 1 lb. rhubarb, \ lb. sugar, 3 oz. fine sago, strip of lemon rind, A little colouring, if the rhubarb is green Method. — Wash the sago ; put in a saucepan with sliced rhubarb, sugar and rind. Boil half an hour, taking great care it does not burn. Remove the peel ; put in the sugar and colouring. Turn into a wet mould. When cold, turn out with Custard Sauce 1 egg, 1 teaspoonful cornflour, I dessertspoonful sugar, \ pint milk. Mix cornflour and milk. Add beaten egg. Pour all into a jug, which stand in a saucepan of water, and allow the water to come to boiling point. Continue stirring the custard till it coats the back of the spoon. Pour out at once, and stir occasionally till it is cool. Madeira Pudding I I oz. butter, 1 teacupful castor sugar, \ teacupful milk, 1 egg, 1 teacupful flour, 2 teaspoonsful baking powder. M ethod. — Cream butter. Add sugar, flour and baking powder. Separate yolk from white. Add yolk and milk, then the beaten white. Bake in a tin in a quick oven for twenty-five minutes. Good Cabinet Pudding 4 penny sponges, angelica, few ratafia biscuits, cherries, custard, German egg sauce. Custard 3 eggs, 1 oz. castor sugar, 1 pint milk (short), 1 teaspoonful flavouring essence. Method. — Take a plain mould that holds little more than one pint. Butter thickly. Line with buttered paper. Decorate with cherries and angelica at bottom. Cut sponges into strips exact height of tin, and line sides neatly. Fill the mould three-quarters full with the rest of the cake, crumbled, and the biscuits. Pour the uncooked custard in to within half an inch of top. Stand half an hour. Then steam gently for threequarters to one hour. Stand flve minutes. Turn out, and serve with German egg, custard, or wine sauce poured round. Sago Cream 2 oz. fine sago or tapioca, some ratafia biscuits, 1 pint milk, almond essence, sherry, pistachios. | pint cream, Method. — Simmer milk and sago in a double pan till cooked. Cool, and add sugar to sweeten, U2 and almond essence, and then slice in the slightly whisked cream. Have some ratafias soaked in sherry in the bottom of a glass dish. Pour cream over. Decorate with more ratafias and pistachios. Lemon Sponge i pint cold water, f lb. loaf sugar, 3 lemons, f oz. gelatine (12 sheets), whites of 2 large eggs,