Vegetarian cookery

Crumble the biscuit, and pour the cream, when nearly boiling, upon it ; cover ■with a plate, and let it remain half an hour ; add the sugar, salt, lemon-peel, and the eggs, well beaten and strained ; mix the whole lightly together, and pour it into a mould, well buttered ; cover, and steam it an hour and a quarter ; or boil it in a basin or mould one hour, and servo with custard or cream sauce over it. No. 257. — Soda Biscuit Pudding. Six biscuits, one pint of milk, one ounce of currants, and one ounce of sugar. Soak the biscuits lifteen minutes in cold water ; pour oflf the water, keeping the biscuits whole ; add the currants ; pour in the milk, sweetened ■with sugar, and bake in a moderately quick oven. No. 258.— Boiled Biscuit Pudding. Quarter of a pound of soda biscuits, one pint of milk, and two eggs. Break the biscuits in small pieces ; pour on the milk, boiling ; cover with a plate ; when nearly cold, mash well with a wooden spoon ; add the eggs, well beaten ; boil one hour in a buttered basin, and serve with sweet sauce. No. 259.— Black-Cap Pudding. Six ounces of flour, one pint of milk, three eggs, one small tea-spoonful of baking-powder, one tea-spoonful of salt, and six ounces of currants. Kub the baking powder with a spoon, till quite smooth ; mix it well with the flour, adding the salt ; stir in the milk gradually, and when perfectly smooth, add the eggs, well beaten, and the currants ; boil it in a buttered basin one hour and a quarter, and serve with sweet sauce. No. 260. — Bread Pudding. Three ounces of fine bread crumbs, two ounces of butter, two ounces of white sugar, three eggs, the rind of a lemon, and one pint of cream or new milk. Put the butter into a basin with the sugar (pounded) and the grated rind of a lemon ; pour in the boiling milk, or cream, stirring till properly mixed ; when nearly cold, add the bread crumbs, the eggs, well beaten, and a few drops of almond flavour ; mix the whole together, and bake it in a buttered dish, in a moderate oven. No. 261. — Boiled Bread Pudding. Four ounces of fine bread crumbs, one pint of milk, two ounces of butter, two ounces of sugar, three eggs, the rind of half a lemon, and a little mace. Boil the milk with the butter ; pour it on the bread crumbs, and cover it ; when nearly cold, add the sugar, grated lemonpeel, a salt-spoonful of salt, the eggs, well beaten, a little mace, and a few drops of almond flavour ; steam or boil it an hour ; turn it out carefully, and servo with sweet or butter sauce. No. 262. — Common Bread Pudding. One quart of milk, three eggs, and bread. Pour a quart of boiling milk on as much bread (with the crust), cut in small pieces, as will absorb it ; cover with a plate, and let it remain tiU cool. Mash the bread, and add the eggs, well beaten ; when well mixed, put it in a wet cloth, floured ; boil it an hour and a half, and serve with sweet sauce. No. 263. — Bread Pudding, without Milk or Eggs. One pound of stale bread, half a pound of currants, quarter of a pound of sugar, and one tea-spoonful of ginger.