Vegetarian cookery

When a cloth only is used, it should be dipped in hot water, and when squeezed dry, be spread over a basin, and dredged with flour ; the pudding should then be poured in, and if batter, be tied closely, but if bread, it is requisite to allow a little more room. The water should boil quickly, when the pudding is put in, and be kept constantly boiling the whole time. When the pudding is taken out of the pan, it should immediately be dipped in cold water ; this will chill the outside, and allow the cloth to he removed without injuring the surface. The most convenient way to dish a pudding is to place it with the cloth in a basin ; then open the cloth, and lay the face of the dish upon the pudding ; turn the whole over, take ofi" the basin, and remove the cloth. All puddings should be boiled in plenty of water, so as to allow them sufficient room to move freely and prevent the ingredients separating. When a pudding is boiled in a cloth, a plate should be placed at the bottom of the pan, but when a basin or mould is used, this precaution is not requisite. The cloths used for puddings should be of tolerably fine linen, they should always be carefully washed after being used, and be perfectly dry when put away. No. 239. — Almond Pudding, Six ounces of sweet almonds, quarter of a pound of butter, quarter of a pound of sugar, one pint of cream, quarter of a pound of Savoy biscuits, six yolks and four whites of eggs, the rind and juice of one lemon, and ten drops of almond flavour. Blanch, and beat the almonds in a marble mortar, with two table-spoonfuls of rose or orange-flower water ; add the sugar, the lemon-peel, grated, and the juice, strained, the biscuits, softened with a little of the cream, and the butter, melted ; then add the remainder of the cream with the eggs, well beaten, and the almond flavour, and bake in puif paste in a shallow dish (not deeper than a common soup plate) or a scolloped tart tin. No. 240. — Apple Pudding. Pare and cut some good baking apples as for a pie, put them into a saucepan with very little water ; cover the pan and set it on a moderate lire, turning it occasionally that the apples may soften regularly ; when about half done, drain the water from them, put them in a basin to cool, and stir in a little sugar ; line a quart basin with paste ; put in the apples ; cover with paste ; tie a cloth closely over, and let it boil an hour and a half. Any other fruit pudding may bo made in the same way. No. 241. — Baked Apple Pudding. One pound and a half of apples, when pared and cored, quarter of a pound of butter, five eggs, six ounces of sugar, one lemon, and two table-spoonfuls of grated bread or biscuit. Boil the apples, with two table-spoonfuls of water in the pan, on a slow fire, turning it occasionally till the apples are soft ; stir in the butter, sugar, juice and grated rind of the lemon ; when nearly cold, add the bread or biscuit, and the eggs, well beaten ; bake it in puff paste, and serve with sifted sugar over it No. 242. — NorriNGHAM Apple Pudding. Pare six good baking apples ; take out the cores with a small knife or apple corer, so as to leave the fruit whole ; fiU the centre with sugar ; place the apples in a buttered pie-dish, and pour over them a nice light batter, prepared as for a pudding, and bake it in a moderate oven. No. 243. — Apple Dumplings.