Vegetarian cookery

Wash the tapioca in water two or three times; mix with the ground rice ; add half a pint of cold milk, and let it remain thirty minutes ; then add the remainder of the milk, and simmer it half an horn-, stirring well the whole time ; add the almond flavour, and pour it into a mould, previously dipped in cold water. No. 429. — Tous-les-Mois. Two ounces of tous-les-mois, one pint of new milk, two ounces of white sugar, and six drops of almond flavour. Mix the tous-les-mois with a little of the cold milk ; set the remainder of the milk on the fire ; when it boils, add the tous-lesmois, and the sugar ; boil a few minutes, stirring constantly; take it off the fire ; stir in the almond flavour, and pour it into a mould, previously dipped in cold water. No. 430. — Tot7S-les-Mois. Four ounces of tous-les-mois, half a pint of currant and raspberry-juice, six ounces of white sugar, and one pint and a half of water. Set the water and the juice on the fire with the sugar ; when it boils, stir in the tous-les-mois, moistened with a little cold water, boil five minutes on a moderate fire, and pour it into a mould, previously dipped in cold water. CREAMS, JELLIES, ETC. No. 431. — Almond Cream. Four ounces of sweet almonds, one quart of cream, five ounces of sugar, four whites of eggs, and almond flavour. Blanch, and beat the almonds with a dessert-spoonful of water ; set the cream on the fire, and when it boils, take it off and let it remain a few minutes ; beat the whites of eggs to a stiff froth ; mix with the almonds, and stir them well in the cream, adding the sugar and a few drops of almond flavour ; set it on a slow fire or stove to simmer, stirring it constantly the same way till it thickens ; then pour it into a glass or china dish, and when quite cold, ornament the top with almonds blanched and cut length\vise. No. 432.— Armond Cream. Two ounces of sweet almonds, one pint of cream, three ounces of white sugar, juice of two lemons, and almond flavour. Blanch, and beat the almonds to a paste, adding a tea-spoonful of water to prevent them oiling ; mix with the cream, adding a few drops of almond flavour, and the lemon -juice, mixed well with the sugar ; beat all together to a froth with a whisk ; turn a hair sieve upside down, and lay on the froth as it rises ; when a sufficient quantity of froth is obtained, pour the cream into glasses, and lay the froth on the top- No. 433. — Apple Cream. Pare, and boil some good baking apples as for sauce ; rub the pulp through a hair sieve, adding sugar while warm ; when cold, stir in some good cream, and serve quite cold in a glass dish. No. 434. — Blanched Cream. One pint of cream, six whites of eggs, the rind of a lemon, twc table-spoonfuls of orange-flower water, and five ounces of white sugar. Set the cream on the fire with a small piece of cinnamon, the orange-flower water, sugar, and the yellow rind of a lemon, pared very thin ; neat the whites of eggs well, adding three table-spoonfuls of cold cream ; boil the cream gently ten minutes, and then take off the fire and strain into it the whites of the eggs, stirring constantly ; whisk it over the fire till it thickens ; pour into a thin cloth laid in a small colander or sieve ; when quite cold, turn it out carefully on a glass or china dish, and garnish with small pink ratafias. N