Berridge House recipe book

Method. — Break the eggs into a bowl. Stand in another containing boiling water. Whisk with them the sugar fifteen minutes, or until it becomes thick. Keep the batter while beating at an even temperature by adding boiling water to that in the outer bowl. When the batter is thick, mix in 6 oz. fine flour, the baking powder, butter and carraway seeds. Put into a tin and bake thirty to forty minutes. Lemon Cheese Cakes Some puff or flaky pastry. Curd 6 oz. loaf sugar, 3 eggs, 2 oz. fresh butter, 2 lemons. Method. — Rasp lemon and sugar. Pound. Place butter in a pan, melt, add sugar and lemonjuice ; dissolve sugar. Add slightly beaten eggs and stir till cooked but not curdled. Pour into basin to cool. Line patty pans with pastry, flake edges, prick bottoms, and place crust of bread in each. Bake. Remove crust. Dry, and while still hot fill with the curd. SUPPLEMENTARY RECIPES Pastry Sandwiches Some puff pastry, some raspberry jam, some whipped cream. Roll pastry into a thin square sheet. Cut in two long strips. Lay on baking sheet. Mark lightly into finger lengths. Brush with white of egg and sprinkle with castor sugar. Bake in a quick oven till risen and firm. Cool. Cut into finger lengths. Spread one with jam and one with cream. Join together. Sift with icing sugar and serve. Shrewsbury Cakes 6 oz. flour, 1 small egg, 4 oz. butter, 1 teaspoonful carraway 3 oz. sugar, seeds. Method. — Beat butter and sugar to a cream, then work in sifted flour and seeds and enough beaten egg to bind. Mix well. Lay aside to firm. Roll out very thinly. Stamp into rounds. Bake on a greased tin in a moderate oven till a pale golden-brown at edges. Shortbread 1 lb. flour, 4 oz. sifted sugar, lb. butter, Method. — Mix flour and sugar together on a board. If the butter is salt, wash it and squeeze it dry in the corner of a clean towel. Put the butter on the board along with the dry ingredients and work the flour and sugar into the butter with the hands, kneading it well. After the flour is all worked into the butter, knead the whole a little ; then shape out into a cake. Pinch the edges of the cake. Prick over the top of the shortbread with a fork or skewer. Lay the shortbread on a greased tin, and bake in a slow oven for about three-quarters of an hour, till it is a pale brown and quite firm. N.B. — 2 oz. rice-flour can, if liked, be substituted for the same quantity of flour. Perth Soda Cake \ lb. flour, 6 oz. sultanas, i oz. candied orange peel, i oz. butter, ^ teaspoonful carbonate of soda, £ teaspoonful salt, \ lb. rice flour, 6 oz. sugar, 2 oz. lard or dripping, i egg- \ pint sour milk. Method. — Rub the lard and butter into flour and rice. Add sultanas, peel and sugar. Mix soda well into flour. Beat egg thoroughly. Pour into the middle of cake, and add enough milk to make it into a soft dough. Bake one hour and a half. Citron Buns •i- lb. Hour, 1 oz. rice flour, 3 oz. butter, 3 oz. sugar, grated rind of ½ lemon, 1 oz. chopped almonds, 3 oz. chopped citron, 2 eggs, it teaspoonful baking powder. Method. — Rub the butter into the flour. Add all dry ingredients and mix to a stiff dough with the beaten eggs and a little milk. Bake on greased tin ten minutes. Dropped Scones 1 lb. flour, 2 tablespoonsful sugar, 1 teaspoonful baking soda, 1 egg,