Berridge House recipe book

6 eggs, 8 oz. creme de riz, £ oz. ground cinnamon, \ lb. sifted flour, i oz. baking powder, i saltspoonful vanilla, gills milk. Method. — Cream butter. Add creme de riz, sugar and cinnamon. Work about fifteen minutes. Add by degrees the eggs and flour alternately. Flavour with vanilla. Lastly, add milk and baking powder. Put into forcing bag with plain pipe and force it out in portions about the size of a walnut (cutting mixture with a knife). Fry from eight to ten minutes. Lemon Pudding (Baked) Short crust of 6 oz. flour, 3 oz. butter or lard, 1 teaspoonful sugar, \ teaspoonful baking cold water, powder. Mixture 3 oz. butter, 3 oz. sugar, 2 eggs, juice and rind of 2 small 2 oz. of cake or bread- lemons, crumbs, 1 large lemon. Method. — Beat butter and sugar to a cream. Add beaten eggs, grated lemon rind and breadcrumbs, carefully adding lemon-juice and crumbs alternately. Grease a pie dish and wet the edges. Line it with short crust, making a double border. '36 Pour in the mixture. Egg over. Bake threequarters of an hour in a moderate oven, or until the mixture feels firm. Bachelor’s Pudding 2 oz. breadcrumbs, 2 oz. suet, 2 oz. sugar, ■l teaspoonful baking powder, 2 oz. flour, 2 oz. Valencia raisins, i egg, -1 teaspoon fill ground ginger. Method. — Mix the flour, baking powder, ginger and crumbs together. Add suet and sugar. Stone and cut across the raisins. Put into the bowl with the other ingredients. Beat up egg and either three or four tablespoonsful of milk. Stir quickly into the pudding. Have ready a well-greased mould. Sprinkle with brown sugar. Pour in the pudding quickly. Cover with greased paper. Set at once in a pan of boiling water. Steam two hours. Orange Jelly f- oz. gelatine soaked in thin rind of 3 oranges, pint water, \ pint orange-juice and 3 oz. loaf sugar, the juice of 2 lemons. Method. — Put orange rind, sugar, water and gelatine into a lined pan. Simmer ten minutes. Remove all scum as it rises. Put in strained orange and lemon-juice, and when nearly set pour into a wet mould. Yorkshire Sandwich Cake 1 egg, 1 teaspoonfnl baking its weight in flour, butter, powder, and sugar, ground rice a little milk or water, or rice flour, flavouring. (i£ tablespoonful equals the weight of 1 egg.) Method. — Beat butter and sugar to a cream. Add egg, rice flour, flour and flavouring ; lastly, baking powder. Divide the mixture into two, and place each portion on a well-greased plate and bake in a moderate oven. Bun Cake 2\ lb. flour, f oz. German yeast. \ lb. lard, 2 oz. candied peel, \ nutmeg, 1 dessertspoonful brandy, 6 oz. butter, 8 oz. moist sugar, \ lb. currants, 1 teaspoonful salt, 2 eggs. Method. — Rub the fat into flour. Put in the tested yeast. Mix well. Allow to rise two or three hours, then mix in other ingredients. Put into papered tins. Bake two hours in a moderate oven. >33 Carraway Cake 3 eggs, \ lb. castor sugar, 1 teaspoonful baking 6 oz. line flour, powder, teaspoonful carraway 2 oz. butter seeds. (dissolved but not oiled),