Vegetarian cookery

Boil the milk five minutes, adding the sugar, and a piece of cinnamon ; then pour it into a basin, and let it remain till cool ; beat the yolks of the eggs well, adding a little cream ; pour the milk gradually upon the eggs, stiiring constantly ; return the milk into the pan, and stir it over the fire till it thickens, but do not allow it to boil ; strain it through a fine strainer into a jug ; pour it several times from one jug to another, and it will then be ready. No. 731. — Rice Milk. Quarter of a pound of rice, and three pints of milk. Wash and pick the rice, and soak it one hour in cold water; then pour off the water, and set the rice on the fire with the milk and a little cinnamon, stirring it frequently ; when sufficiently boiled, mix a dessert-spoonful of flour with a little water, and stir it well in, adding sugar and salt. No. 732.— Grotjnd-Rice Milk. One ounce of ground rice, and one pint of milk. Set the milk on the fire, adding a little cinnamon, and when near boiling, stir in the rice, previously mixed with a little cold milk ; stir it constantly, boiling a few minutes, and add sugar, and a very little salt. No. 733. — Sago Milk. One ounce of sago, and one pint and a half of milk. After washing the sago well, let it soak in cold water an hour ; pour off the water, and set the sago on the fire with the milk, and simmer till reduced to a pint, adding either sugar or salt. No. 734. — Tapioca Milk. One ounce of tapioca, and one pint and a half of milk. Soak the tapioca in a pint of water half an hour ; pour off the water, and add a pint and a half of milk ; boil slowly till the tapioca is dissolved, adding sugar and nutmeg. No. 735. — Arrowroot Gruel. Pour a pint of boiling water on three quarters of an ounce of arrowroot, previously mixed till smooth with a little cold water, stirring it constantly ; return it into the pan, and let it boil a few minutes, adding sugar and lemon-juice, or raspberry vinegar. No. 736. — Arrowroot Gruel. One ounce of arrowroot, and two large table-spoonfuls of preserved black currants. Put the currants into a pan with a quart of water ; cover the pan, and let them stew gently about half an hour ; then strain the liquid, and set it on the fire ; when boiling, pour it gradually upon the arrowroot, previously mixed with a little cold water, stirring it well ; return it into the pan, and let it boil gently a few minutes, adding sugar if required. No. 737. — Currant Gruel, To a quart of oatmeal gruel, strained, add two table-spoonfuls of currants, and after boiling a few minutes, add sugar and nutmeg. No. 738. — Farina Gruel, Set on the fire a pint of water ; moisten a table-spoonful of farina with two table-spoonfuls of water ; pour on the water gradually when boiling, stirring it well ; return it into the pan, and boil eight or ten minutes, and add sugar and nutmeg, or raspberry vinegar. No. 739.— Groat Gruel. Pick the groats very clean, and steep them in water several hours ; then boil them in spring water till quite tender and thick, and add boiling water sufficient to reduce the whole to the consistency of gruel, also currants, sugar, and grated nutmeg. No. 740. — Oatmeal Gruel.