Vegetarian cookery

The Naples macaroni which is the thickest kind, does not require to be steeped. No. 178. — Kice. Pick and wash in warm water a pound of the Lest rice ; set it on the fire with two quarts of boiling water and a small teaspoonful of salt ; boil it till about three parts done (fifteen minutes), and drain it in a sieve immediately. Butter a pan ; put in the rice ; place the lid on tightly ; set it on a trevet in a moderate oven till the rice is perfectly tender, and serve in a vegetable-dish. Prepared in this way, every gi'ain will be separate and quite white. SAUCES. No. 179. — Apple Sauce. Six apples, butter, and sugar. Prepare the apples as for a pie ; put them in a saucepan with a table-spoonful of water ; cover the pan, and set it over a moderate fire till the apples are soft; drain the water from them, and stir in a little butter and moist sugar. They will do equally well if put into a basin, covered with a plate, and set in the oven. No. 180. — Bread Sauce. Four ounces of fine bread crumbs, half an ounce of onion, a blade of mace, one dozen of white peppercorns, half a pint of water, one ounce of butter, and three or four table-spoonfuls of good cream. Cut the onion in thin slices ; set it on the fire with the water, mace, and pepper ; boil till the onion is quite soft ; strain the water on the bread crumbs ; cover with a plate, and when quite cool, mash it, and put it in a saucepan \vith the butter, cream, and a small salt-spoonful of salt ; mix the whole well together, and simmer till quite hot. No. 181. — Brown Saxtce. Two ounces of butter and one ounce of flour. Melt the butter in a frying-pan, or saucepan ; add the flour no stirring till it is of a brown colour ; add as much boiling water as will make it the thickness of cream, and season with pepper and salt. No. 182. — Butter Sauce (Melted Butter). Tv’o ounces of butter, one large tea-spoonful of flour, and two table-spoonfuls of milk. Cut the butter in small pieces that it may melt more readily ; put it in a clean block-tin saucepan (kept for the purpose) ; add the flour and milk, well mixed, and about quarter of a pint of water ; shake it round the same way over the fire till at the point of boiling ; let it stand one or two minutes off the fire ; boil it up, and it mil then be ready. It should be about the thickness of good cream. Milk mixes mth the butter much better than water alone. If the butter sauce should be oiled, -which it is desirable to avoid, put in a spoonful of cold watei’, and stir it well with a wooden spoon ; if very much oUed, pour it from one vessel to another, till it becomes right. No. 183. — Butter Sauce. Three ounces of butter, one table-spoonful of flour, three quarters of a pint of water, a dessert-spoonful of -vinegar, a saltspoonful of salt, and one-eighth as mueh fine white pepper. Mix the floiu: and two ounces of butter together ; set it on the fire in the saucepan with the water, constantly stii'ring it the same way till at the point of boiling ; add the vinegar, salt, and pepper ; stir it well, and pass it through a tin strainer ; return it into the pan ; add an ounee of butter, and stii‘ it till melted over a moderate fire, but do not allow it to boil. No. 184. — Celery Sauce,