Vegetarian cookery

Beat the eggs, leaving out two of the whites ; mix them gradually with the cream, and half of the milk ; mix the remainder of the milk carefully with the flour and the sugar ; set all together over a slow fire with a piece of cinnamon, stirring constantly till the flour is perfectly dissolved, but do not allow it to boil more than a few minutes ; lay some macaroons or ratafias in a glass or china dish ; when the mixture is a little cooled, pour it upon them with a spoon, and serve when quite cold. It may be ornamented with small pink ratafias. No. 448. — Spanish Rice Cream. One pint of cream, three ounces of fine rice flour, three ounces of sugar, and the whites of three eggs. Boil the cream with a piece of cinnamon, and pour it into a basin ; when cool, strain, and put it into a pan with the rice flour, sugar, and the whites of eggs, well beaten ; boil the whole together till it becomes quite thick, adding a few drops of almond flavour ; wet six cups with a little rose-water ; pour in the cream, and when cold, turn it out on a dish. No. 449. — Stone Cream. One pint of good cream, two table-spoonfuls of lemon -juice, quarter of an ounce of isinglass, three ounces of white sugar, and apricot jam, or orange marmalade. Dissolve the isinglass in a few table-spoonfuls of hot milk ; strain it to the cream, adding the sugar, rubbed on the rind of a lemon ; lay the apricot jam, marmalade, or any other preserved fruit with the lemon-juice in the dish intended for the table ; whisk the cream till thick, and pour it over the fruit. No. 450. — Swiss Cream. One pint of cream, six ounces of sugar, two lemons, one tablespoonful of flour, a small piece of cinnamon, and quarter of a pound of macaroons. Kub the sugar on the rinds of the lemon, set the cream on the fire, leaving out as much as will mix the flour to a paste, adding a spoonful or two of the hot cream before stirring it into the pan, and being careful to prevent lumps ; boil it four or five minutes ; pour it into a basin, stir it tiU nearly cold, and then add the lemon-juice ; cover the bottom of a glass dish with macaroons ; pour cream over, then add another layer of cakes, and the remainder of the cream, and garnish with sliced citron. It should be made the day before it is wanted. No. 451. — Vanilla Cream. Half a stick of vanilla, quarter of a pint of new milk, quarter of a pound of white sugar, one ounce of isinglass, one pint of cream, and one pint of water. Put half a pint of water to the isinglass and let it remain twenty minutes, then set the other half pint on the fire, and when it boils, put in the isinglass, stirring it till dissolved ; boil the vanilla in the milk till well flavoured, then mix it with the isinglass, and strain it through a muslin or gauze sieve ; set it again on the fire with the cream and sugar, till quite hot ; pour it into a basin, stir it till nearly cold, and pour it into a mould, previously dipped in cold water. No. 452. — Velvet Cream. One pint of cream, three ounces of loaf sugar, one ounce of isinglass, and one large lemon.