Vegetarian cookery

No. 318. — Tapioca Pudding. Quarter of a pound of tapioca, one quart of milk, quarter of a pound of sugar, three eggs, and a little almond flavour. Pick and wash the tapioca ; put it in a pan with the milk and a little salt ; set it on the fire, and when boiling, add the sugar ; let it simmer quarter of an hour, stirring it constantly ; then pour it into a basin ; when cool, add the eggs, well beaten, and a little almond flavour, and bake it in a buttered puddingdish for about an hour, or, after adding another egg, boil it in a buttered basin or mould, for an hour and a half. No. 319. — Transparent Pudding. Six eggs, six ounces of butter, and six ounces of sugar. When well beaten, put the eggs, with the butter and sugar. into a white-lined pan, and stir constantly until the mixture thickens, then turn it out into a basin to cool ; cover a large plate, or shallow dish, with thin paste, adding a narrow piece round to make a thick edge ; spread in it, first raspberry jam, then marmalade ; pour in the other ingredients, and bake about an hour. No. 320. — Treacle Pudding. Roll the paste rather thin as for preserved-fruit pudding ; spread over it some very stiff treacle, and roll it up ; fold it in a cloth ; tie it tightly at each end ; boil it, according to the size, in plenty of water, and serve with butter sauce. The pudding should not be cut in slices till required. Currants with a little sugar, or brown sugar alone, may be substituted for treacle. No. 321. — Vegetable-Marrow Pudding. Cut the marrow in pieces, and put it in a jar, with a little water, and set it in the oven till soft ; then mash it, and stir in a little butter, adding bread crumbs, sugar, and eggs, according to the size of the marrow ; bake it in a moderately hot oven. No. 322. — Vermicelli Pudding. Four ounces of vermicelli, one pint of new milk, half a pint of cream, the yolks of four eggs, one ounce of butter, and three ounces of sugar. Boil the vermicelli in the milk, adding a piece of cinnamon ; when rather thick, pour it into a basin, and stir in the butter, sugar, and cream ; when cool, add the yolks of the eggs, well beaten ; bake it in a buttered dish, or put it in a buttered basin or mould, and steam it an hour. No. 323. — WiNwiCK Pudding. Four large ajiples, three eggs, three ounces of butter, two table-spoonfuls of bread crumbs, and one lemon. Grate the apples; add the rind and juice of .the lemon, the bread crumbs, the butter, melted, and sugar to the taste ; immediately before putting it in the oven, add the eggs, well beaten, and bake in puff paste. PANCAKES, SWEET OMELETS AND FRITTERS. No. 324.— Pancakes. Ten ounces of flour, one quart of milk, three eggs, and a small tea-spoonful of baking powder.