Vegetarian cookery

Two table-spoonfuls of marmalade, four eggs, four ounces of loaf sugar, and two ounces of butter. Beat the eggs ; add the marmalade, the sugar, powdered, and the butter, melted ; beat all well together, and pour the mixture into a dish lined with puff paste, and bake it about half an hour in a moderately hot oven. To be served cold. No. 293. — Marmalade Pudding. One table-spoonful of marmalade, five ounces of bread crumbs, two ounces of currants, one ounce of butter, two ounces of sugar, half a pint of milk, and two eggs. Melt the butter and mix it with the bread crumbs, marmalade, sugar, and currants ; then add the eggs, well beaten, and the milk ; pour the mixture into a well-buttered mould ; tie a cloth closely over, and boil it an hour and a half. Serve with sweet sauce. No. 294. — Norfolk Dumplings. One pound of flour, quarter of an ounce of baking powder, one ounce of butter, a small tea-spoonful of salt, and two ounces of currants. Rub the powder quite smooth ; mix it well in the flour, adding the salt ; rub in the butter ; add the currants, and mix with cold water to about the consistency of stiff dough ; divide it into six dumplings ; boU quickly quarter of an hour, and serve with sweet sauce. No. 295.— Orange Pudding. Two ounces of candied or preserved orange, quarter of a pound of butter, half a pound of sugar, the yolks of eight eggs, and two oimces of sponge biscuit. Mix the sugar and candied orange with the butter, melted ; add the biscuits and the yolks of the eggs, and bake half an hour in a dish lined with puff paste. No. 296. — Boiled Orange Pudding. The grated rind of two Seville oranges, quarter of a pound of sponge biscuits, one pint of cream, five eggs, and quarter of a pound of sugar. Beat the grated rind of the oranges to a paste, and mix with it the biscuits and cream, adding the sugar, eggs, and a pinch of salt ; put it in a buttered mould, or pudding basin ; boil one hour, and serve with sweet sauce. No. 297. — Paradise Pudding. Half a pound of apples, quarter of a pound of bread crumbs, three ounces of sugar, three ounces of currants, three eggs, a little lemon rind, the juice of an orange, a little salt, and nutmeg. Grate, or chop the apples, add the bread crumbs, currants. and sugar, the eggs, well beaten, and as much water to the orange juice as will half fill a tea-cup ; beat all well together, and boil in a buttered mould an hour and a half. Serve with sweet sauce. No. 298. — Plum Pudding, Half a pound of flour, half a pound of currants or raisins, half a pound of grated carrots, half a pound of grated potatoes, quarter of a pound of butter, and four ounces of sugar. Mix aU together, adding a little salt and any other approved seasoning ; boil it in a buttered basin one hour and a half, and serve with sweet sauce. A large spoonful of treacle is an agreeable addition. No. 299. — Plum Pudding. One pound of flour, half a pound of bread crumbs, one pound of raisins, one pound of currants, six eggs, twelve ounces of sugar, four ounces of butter, two ounces of candied orange or lemon, and the grated rind of a lemon.