Vegetarian cookery

Pare some large good baking apples, enclose them in paste tie each dumpling in a cloth, and boil three quarters of an hour They are equally good when baked. Fo. 244.— Apple and Bread Pudding. One pound and a quarter of apples, three quarters of a pound of bread crumbs, and three ounces of sugar. Butter a pudding-dish, put in half the apples, pared and cut as for a pie ; add half the sugar, two table-spoonfuls of water, half the crumbs, and then the remainder of the apples and sugar, and cover smoothly with the rest of the crumbs, and bake in a moderately hot oven, laying a plate or dish over till about half done, to prevent the top becoming hard and dry, or boil it an hour in a buttered basiu. Cooked rice may be used instead of bread crumbs, and rhubarb or green gooseberries may be used instead of apples. When apples begin to lose their flavour a little lemon -juice may be added. Fo. 245. — Albert Pudding. Six ounces of bread crumbs, six ounces of butter, six ounces of sugar, and four eggs. Mix the bread crumbs, the butter, and sugar ; add the eggs, the whites and yolks beaten separately, and the grated rind of a lemon ; put some raisins or citron at the bottom of the mould, pour in the mixture and steam it about two hours and a half. Fo. 246. — Apricot Pudding. One dozen apricots, one pint of cream, four yolks of eggs, three ounces of bread crumbs, and four ounces of good sugar. Scald the apricots till soft ; take out the stones and remove the skins ; pour the cream, boiling, upon the bread ; when nearly cold, add the fruit, well mashed, the kernels bruised fine, the sugar, and the eggs, well beaten. Line a dish with puff paste ; put a layer round the edge ; pour in the mixture, and bake it half an hour. Fo. 247. — Arrowroot Pudding. Two ounces of arrowroot, one pint of milk, three eggs, three ounces of sugar, and the grated rind of a small lemon, or a few drops of almond flavour. Set three quarters of a pint of the milk on the fire ; mix the quarter of a pint of cold milk with the arrowroot till quite smooth, then pour in the hot milk, stirring it quickly, adding the sugar and lemon-peel, or almond flavour ; when cool, add the eggs, well beaten ; butter a dish, and bake in a moderate oven. No. 248. — Boiled Arrowroot Pudding. Two ounces of arrowroot, one pint of milk and three eggs. Set the milk on the fire, take out a few spoonfuls, and mix with the arrowroot ; when the milk is nearly boiling, pour it gently upon the arrowroot, stirring it all the time ; return it into the pan, and set it on a moderate fire, stirring it well a few minutes till it thickens ; when nearly cold, add the eggs, well beaten, and a little salt ; boil it an hour in a buttered basin, and serve with butter sauce and currant jelly. No. 249. — Bakewell Pudding. Quarter of a pound of clarified butter, quarter of a pound of powdered loaf sugar, five yolks and one white of eggs, preserved fruit, and candied lemon. Mix the butter and sugar together, add the eggs, well beaten, and mix aU well together. Line a dish with puff paste, lay over it several kinds of preserves, ■with some candied lemon, cut in thin slices ; then three parts fill the dish with the mixture, bake in a moderate oven, and when cold strew over it powdered sugar, and sweet almonds cut in slices. To be served cold.