Wash and scrape the carrots very clean ; grate them into half of the milk, cold ; boil the other half pint of milk, and pour it upon the biscuits, broken in small pieces ; cover it with a plate, and when cool, mix well ■with the carrot and milk, adding the sugar and cinnamon, and bake in a butterefl dish in a moderate oven. 134 VEGETARIAN COOKERY No. 269. — Carrot Pudding. Half a pound of grated carrot, half a pound of bread cnimbs, one pint of new milk, half a pint of cream, six eggs, four ounces of sugar, and two ounces of butter. Wash and scrape the carrots very clean ; grate them quite fine ; mix the pulp with the bread cnimbs, sugar, nutmeg, or mace, and a little salt ; add the eggs, well beaten, and bake in puff paste, in a moderate oven. No. 270. — Castle Puddings. Quarter of a pound of flour, quarter of a pound of butter, quarter of a pound of sugar, the grated rind of one lemon, and three eggs✪ Castle Puddings. Beat the butter to cream, adding the sugar, lemon -peel, and the eggs, well beaten ; mix aU weU together, stir in the flour, gradually. Butter some cups ; put in the mixture till they are a little more than half fuU ; bake in a moderately hot oven ; turn them out on a dish, and serve with sweet sauce. No. 271. — Citron Puddings. Two ounces of citron, half a pint of cream, two ounces of sugar, three eggs, and one table-spoonful of flour. Mix the cream with the flour and sugar ; add a little mace, and the eggs, well beaten ; put the mixture into well-buttered tea-cups, and add the citron, cut in thin slices ; bake in a rather quick oven ; turn them out on a dish, and sift sugar over. No. 272. — Cocoa-Nut Pudding. Half a pound of gi-ated cocoa-nut, half a pint of milk, four ounces of sugar, three eggs, and a little rind of lemon, gi'ated, or rubbed on suga✪ Cocoa-Nut Puddingr. Boil the milk, adding the grated cocoa-nut, the sugar, and lemon ; let them boil well together ; when cold, add the eggs, well beaten ; pour in a shallow dish, previously lined with putt’ paste, and bake an hour and a quarter. No. 273. — Cold Pudding. One pint of new milk, half a pint of cream, two onnces of sweet almonds, six eggs, quarter of a pound of white sugar, one VEGETARIAN COOKERY. 135 ounce of candied orange, or citron, two spoonfuls of rose-water, and a few drops of almond flavour. Boil the milk and cream, with the almonds, blanched and beaten fine, adding a spoonful of rose-water to prevent them being oiled ; beat well the yolks of the eggs, and two whites, adding the boiling milk, the sugar, and rose-water ; boil all to- gether on a slow fire, two minutes ; then put it in a cloth and tie it tightly ; hang it up, and let it drain an hour ; then turn it out and beat it in a bowl with a potato-masher; add the candied orange or citron, cut in thin slices ; return it into the cloth ; tie it tightly, and hang it up another honr ; then turn it out on a glass dish, cover with frothed cream, sift fine sugar on it,' and place small pink ratafias over the top. No. 274. — Cumberland Pudding. Two ounces of flour, two ounces of sugar, one ounce of butter, two eggs, the rind of a lemon, and one pint of new milk✪ Cumberland Pudding.

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Wash and scrape the carrots very clean ; grate them into half of the milk, cold ; boil the other half pint of milk, and pour it upon the biscuits, broken in small pieces ; cover it with a plate, and when cool, mix well ■with the carrot and milk, adding the sugar and cinnamon, and bake in a butterefl dish in a moderate oven. 134 VEGETARIAN COOKERY No. 269. — Carrot Pudding. Half a pound of grated carrot, half a pound of bread cnimbs, one pint of new milk, half a pint of cream, six eggs, four ounces of sugar, and two ounces of butter. Wash and scrape the carrots very clean ; grate them quite fine ; mix the pulp with the bread cnimbs, sugar, nutmeg, or mace, and a little salt ; add the eggs, well beaten, and bake in puff paste, in a moderate oven. No. 270. — Castle Puddings. Quarter of a pound of flour, quarter of a pound of butter, quarter of a pound of sugar, the grated rind of one lemon, and three eggs. Beat the butter to cream, adding the sugar, lemon -peel, and the eggs, well beaten ; mix aU weU together, stir in the flour, gradually. Butter some cups ; put in the mixture till they are a little more than half fuU ; bake in a moderately hot oven ; turn them out on a dish, and serve with sweet sauce. No. 271. — Citron Puddings. Two ounces of citron, half a pint of cream, two ounces of sugar, three eggs, and one table-spoonful of flour. Mix the cream with the flour and sugar ; add a little mace, and the eggs, well beaten ; put the mixture into well-buttered tea-cups, and add the citron, cut in thin slices ; bake in a rather quick oven ; turn them out on a dish, and sift sugar over. No. 272. — Cocoa-Nut Pudding. Half a pound of gi-ated cocoa-nut, half a pint of milk, four ounces of sugar, three eggs, and a little rind of lemon, gi'ated, or rubbed on sugar. Boil the milk, adding the grated cocoa-nut, the sugar, and lemon ; let them boil well together ; when cold, add the eggs, well beaten ; pour in a shallow dish, previously lined with putt’ paste, and bake an hour and a quarter. No. 273. — Cold Pudding. One pint of new milk, half a pint of cream, two onnces of sweet almonds, six eggs, quarter of a pound of white sugar, one VEGETARIAN COOKERY. 135 ounce of candied orange, or citron, two spoonfuls of rose-water, and a few drops of almond flavour. Boil the milk and cream, with the almonds, blanched and beaten fine, adding a spoonful of rose-water to prevent them being oiled ; beat well the yolks of the eggs, and two whites, adding the boiling milk, the sugar, and rose-water ; boil all to- gether on a slow fire, two minutes ; then put it in a cloth and tie it tightly ; hang it up, and let it drain an hour ; then turn it out and beat it in a bowl with a potato-masher; add the candied orange or citron, cut in thin slices ; return it into the cloth ; tie it tightly, and hang it up another honr ; then turn it out on a glass dish, cover with frothed cream, sift fine sugar on it,' and place small pink ratafias over the top. No. 274. — Cumberland Pudding. Two ounces of flour, two ounces of sugar, one ounce of butter, two eggs, the rind of a lemon, and one pint of new milk.

Vegetarian cookery