Vegetarian cookery

To each pound of crabs, allow half a pint of water, put them into an earthenware jar, cover, and set it in the oven until the crabs are quite soft ; strain through a linen strainer, tied over a basin. Put the juice into a pan, and when it has boiled a few minutes, add a pound of loaf sugar to each pint of liquid and let it boil twenty minutes, or half an hour, until it will set ; then pass it through the strainer and pour it into cups, or small moulds. No. 641. — Apple Cheese. To two pounds of apples, pared and cut as for a pie, add one pound of sugar, the juice and grated rind of a lemon, and a little water ; put all together into a pan ; cover, and set it over the fire till the apples are reduced to a pulp, turning the pan occasionally ; let it boil twenty minutes, stirring constantly, and pour it into small moulds. A little essence of ginger may be added. No. 642. — Damson Cheese. Pick some ripe damsons, and put them into a pan, with sufficient water to cover them ; when soft, drain, and rub them through a sieve whilst hot ; put the juice and pulp into a pan, with powdered sugar, allowing one pound of sugar to two pounds of fruit, and let it boil over a moderate fire till quite stiff ; it will require boiling three hours, and should be constantly stirred to prevent it burning pour it into moulds or cups, and in one or two days cover them in the usual way. No. 643. — Green-Gooseberry Cheese. Take six pounds of green gooseberries, before they begin to ripen, and after cutting off the ends quite clean, put the gooseberries in cold water for two hours, then take them out, and bruise them in a wooden bowl ; put them in a brass pan, and stir them over a clear fire till tender ; when reduced to a pulp, add four pounds and a half of loaf sugar, powdered, and let it boil tin very thick, and of a good green colour, stirring it frequently, and pour it into moulds. No. 644. — Fruit Cheese. Take gooseberries, currants, raspberries, strawberries, cherries, or any other kind of fruit, of each an equal quantity ; boil them till reduced to a pulp ; then rub through a coarse sieve ; add two pounds of sugar to three pounds of fruit ; boil it till quite thick, and then pour it into small moulds or sweetmeatpots. , No. 645. — Siberian-Crab Cheese. Put six pounds of crabs and three pints of water into an earthenware jar or stew-pot ; cover it, and set it in the oven ; when the fruit is quite soft, rub it through a coarse hair or wire sieve. To each pint of pulp allow three quarters of a pound of loaf sugar, crushed small ; set it over the fire or on a stove, and let it boil about half an hour, or until it will set. No. 646. — Apricot Harm.' lade. After taking out aU the bruised apricots and those too ripe for preserving, boil the remainder in syrup till they are quite soft ; beat them in a marble mortar or wooden bowl to a paste ; take half their weight in loaf sugar, with just as much water as will dissolve it ; boil, and skim it well ; then boil the fruit in it tiU clear, and the syrup thick like jelly, and put it in cups or small jars. No. 647. — Carrot Marmalade.