Vegetarian cookery

Six ounces of bread crumbs, four eggs, and half an ounce of chopped parsley. Moisten the bread with a table-spoonful of cold water, add the parsley, the eggs well beaten, and season with pepper and salt ; fry it in fritters, and serve with brown sauce. No. 61. — Carrot Fritters. Quarter of a pound of carrot, two ounces of bread crumbs, two table-spoonfuls of cream, and two eggs. Boil, and mash the carrot till perfectly smooth ; add the bread crumbs and cream ; season with pepper and salt ; add the eggs, well beaten, immediately before frying ; fry in fritters, and serve with brown sauce. No. 62. — Egg Fritters. Six eggs, and a quarter of an ounce of eschalot, or sweet leeks. Beat the eggs well, adding one table-spoonful of spring water, the eschalot chopped fine, and season with pepper and salt. Melt some butter in a frying-pan ; pour in the eggs ; fry them on both sides of a light brown colour ; cut them into squares, and serve with mint sauce. No. 63. — Forcemeat Fritters. Eight ounces of bread crumbs, three ounces of butter, four quarter of a pint of cream, one ounce of parsley, half an ounce of leeks, and quarter of an ounce of sweet marjoram, winter savory, and lemon-thyme, mixed. Rub the butter into the bread crumbs ; add the parsley, leeks, and herbs ; season with pepper and salt ; mix the whole together with the eggs, well beaten, and the cream ; fry in fritters, along with two eggs, previously boiled hard, and sliced ; place the eggs round the fritters, and serve with brown sauce poured over the whole, and currant jelly. No. 64.— Hominy Fritters. Half a pound of cooked hominy, and one table-spoonful of flour. Mix the flour with the hominy ; season with pepper and salt ; fry it ivith butter in fritters, and serve mth brown, or mustard sauce. Hominy, when cold, may be cut in slices, seasoned and fried as above, served in the same way, and garnished with crisped parsley. To prepare the hominy, first wash it thoroughly, and let it remain in water ten or twelve hours ; pour the water away, and boil it quickly about three hours in fresh water, allowing about five pints to one pound of hominy ; stir occasionally, and remove any light particles that may rise to the surface. If put into the oven in a covered earthen stew-pot, it may be cooked equally well, and when cold, can be used in various ways as required. No. 65. — Lentil Fritters. Four ounces of lentils, and four eggs. Pick and wash the lentils, boil them about ten minutes, put them in a sieve, di-ain the water from them, add the eggs, well beaten ; fry in fritters, and serve with brown sauce. No. 66. — Onion and Macaroni Fritters, Four ounces of onions, two ounces of macaroni, six ounces of bread crumbs, and three eggs. Stew the macaroni in water, and when tender, drain and cut it in small pieces ; add the onions, boiled and chopped, the bread crumbs moistened with a little water, and the eggs well beaten ; season with pepper and salt ; fry the fritters in butter and serve wth brown sauce. No. 67. — Onion and Sage Friiter-s. Twelve ounces of onions, six ounces of bread crumbs, a teaspoonful of dried sage, and four eggs.