Vegetarian cookery

Pour boiling water on the bread, and when cool and properly soaked, press out the water, and mash the bread, adding the sugar, currants, ginger, a little salt and grated nutmeg ; mix the whole well together ; put it in a buttered dish, laying a few small pieces of butter on the top, and bake in a moderate oven ; when baked, let it remain a few minutes ; then turn it out on a flat dish, and serve either hot or cold. No. 264. — Bread and Butter Pudding. Butter a dish, and put in a layer of bread and butter, cut in thin slices ; strew over it some currants, a little grated lemonpeel and nutmeg ; then a layer of bread and butter ; then currants, etc., alternately, till the dish is nearly full; beat three eggs or more, according to the size of the pudding ; adding to them as much milk as the bread will absorb ; sweeten it, and pour it into the dish ; strew currants on the top ; lay a dish over it, or some thin crusts of bread, before it is put in the oven, to prevent the fruit on the top being scorched ; bake in a moderate oven, and when the pudding is a little more than half done, take off the crust or dish. Serve with butter sauce. No. 265. — Bread and Fruit Pudding. Line a basin with slices of bread (without crust) about an inch thick, and moisten it with milk. Stew the fruit with sugar, and when boiling, fill the basin with it ; lay a large slice of bread on the top ; cover the basin with a plate ; put a weight upon it, and let it remain all night in a cold place ; turn it out of the basin, and serve with cream or custard. No. 266. — Cabinet Podding. One pint of cream, three ounces of white sugar, five eggs, the grated rind of a lemon, raisins, macaroons, ratafias, or sponge biscuits, and candied orange or citron. Butter well a plain mould ; line it with raisins, stoned, and candied orange or citron, cut in thin slices, dried cherries. Sultana raisins, or any other dried fruit ; put in a layer of macaroons, ratafias, or small sponge biscuits, or some of each soaked in half a pint of cream ; then a layer of fruit and cakes, alternately, till the mould is full. Beat the eggs, adding three ounces of white sugar, half a pint of cream, a little powdered mace, and the grated rind of a lemon; mix well together, and pour it into the mould over the cakes and fruit ; put a piece of writing-paper, well buttered, on the top ; steam one hour ; or flour a cloth and tie it tightly over, and boil it gently one hour. When taken out of the pan, take off the cloth and paper, and let it remain five minutes ; then turn it out on the dish very carefully, and serve with sweet sauce. No. 267. — Canary Pudding. Four ounces of flour, four ounces of butter, six ounces of sugar, three eggg, and the grated rind of one lemon. Melt the butter to a liquid state, but do not allow it to oil ; stir in the sugar and lemon rind, gradually dredge in the flour, stirring constantly, and when well mixed, add the eggs, well whisked; beat all the ingredients together until thoroughly blended, and boil two hours in a buttered basin. Serve with sweet sauce. No. 268. — Carrot Pudding. Half a pound of grated carrot, one pint of new milk, quarter of a pound of soda biscuits, three ounces of sugar, and half a small tea-spoonful of powdered cinnamon.