Berridge House recipe book

Method. — Place water, gelatine, sugar and thinly pared rind of two lemons in a pan. Stir till dissolved. Add lemon juice, and bring to boil. Simmer for a minute or two to extract the flavour. Strain, and allow to cool. Whisk whites very stiffly. Add cool mixture, and continue whisking till snow white and thick. Pour at once, before it sets, into a wetted mould. When set, unmould and decorate with pistachios. German Apple Tart Mixture 1 \ lb. apples, l lb. sugar, \ lb. dates or prunes, 1 teaspoonful spice, little water, 1 teaspoonful ground cinnamon. Pastry \ lb. flour, \ lb. butter, 1 egg, \ teaspoonful baking 1 oz. sifted sugar, 1 teaspoonful spice, 1 teaspoonful cinnamon, little wat r. powder, Method for Mixture . — Stone dates or prunes ; -■> jj peel and core the apples. Stew till a pulp. When cold, add spices and mix well. Method joy Pastry. — Make as for short crust. Cut out two rounds size of tart ring. Cut out a long strip rather wider than ring. Grease baking sheet and ring. Fit in the strip close to the sides with a slight edge resting on the sheet. Wet this edge and place in one round. Fill with mixture. Wet edge and place on second round as lid. Bake about one hour. When cold, top may be iced if liked. Apple Roll Make a good tart paste and roll it out onesixth of an inch thick. Sprinkle over it finely chopped apple, flavoured with grated lemon peel, and one-third as much moist sugar as apple (a little quince improves the pudding) . Roll up and seal the ends by wetting where required. Lay the roll in a buttered baking dish and put half a teacupful of water, a piece of butter as large as a walnut and a piled tablespoonful of moist sugar in the dish around the roll. Grate a little nutmeg over, and set to bake in a moderately quick oven. The sauce in the pan should be poured over the roll before serving. Layer Pudding Make a light suet crust. Roll out thin. Cut it in rounds the size of a cake tin, in which later the pudding will be boiled. Place a round of paste at the bottom of the tin. Put a strip round the edges. Spread a layer of jam, then a layer of crust, then of jam, and so on. Boil two hours and a half. 10 to (Mm *34 Liverpool Pudding lb. breadcrumbs, oz. currants, lb. suet, big tablespoonsful treacle, powder, 2 oz. raw sugar, juice and rind of 1 lemon, | lb. flour, 1 teaspoonful baking 1 saltspoonful nutmeg, 2 eggs, £ teaspoonful salt, a little milk. Method. — Mince the suet finely. Clean currants. Rub crumbs through a sieve. Mix all dry ingredients together. Beat up eggs. Add a little milk to them. Mix well and quickly. Pour into a greased mould. Cover with greased paper. Steam for two hours. Serve with sweet sauce. Method. — Rub butter into flour. Add sugar, baking powder, salt, and enough of beaten egg to make it into a soft dough. Mix with a knife and then with the hand. Turn on to a floured board and knead ; roll a quarter of an inch thick. Cut into rounds. Put jam on one piece ; cover with another. Pinch the edges. Roll into a ball. Fry in hot fat, 350° to 380°. Turn on to paper to drain. Cover with sifted sugar. Berlin Pancakes 6 oz. flour, 2 oz. castor sugar, 2 eggs, powder, flavouring and salt. 2 oz. butter, \ teaspoonful baking ■35 Rice Cream Beignets 6 oz. butter, 6 oz. castor sugar,