Vegetarian cookery

One ounce of macaroni, one ounce and a half of butter, half a pint of cream, and two ounces of sugar. Boil the macaroni in salt .and water till tender ; drain the water from it, and put it in a saucepan with the butter ; when stewed a little, add the cream, sugar, and a little powdered cinnamon ; stow gently till moderately thick ; pour it into a bowl, , and when cool, cover the bottom of a tart-tin with puff paste ; put in the macaroni with custard over it ; bake it a nice light brown, and slip it carefully on a dish. No. 350. — Mince Tarts. Six good-sized lemons, half a pound of apples, one pound of raisins, when picked and stoned, one pound of currants, one pound of sugar, half a pound of fresh butter, two ounces of candied citron, and two ounces of candied orange. Grate off the yellow rind, cut the lemons in two, and squeeze out the juice ; boil the rinds in spring water till tender, but not soft, changing the water four or five times to take out the bitterness, and putting a large table-spoonful of salt in the water in which they are first boiled ; when done, drain the water from them, and take out the seeds and skins ; then chop them, avith the raisins, in a wooden bowl ; when finely chopped, add the currants, sugar, the apples (previously prepared as for apple sauce), the grated rind of the lemons, the juice, half a salt-spoonful of Cayenne pepper, a small tea-spoonful of mace, a small tea-spoonful of cinnamon, twelve or fifteen drops of almond flavour, the candied orange and citron cut in thin slices, and lastly, the butter, melted, and stirred well in. Make the tarts in the usual way. The boiled rinds may be omitted. Put the mince-meat in a jar ; tie a paper over, and keep it in a dry cool place. No. 351.— Orange Tartlet. One ounce of fresh butter, the yolk of one egg, boiled hard, and quarter of a pound of orange marmalade. Mash the yolk of egg with the butter, and mix with the mannalade. A small quantity of Savoy biscuit may also be added. Cover a plate or a large scalloped tartlet-tin with puff paste ; pour in the mixture, and bake in a moderately hot oven. No. 352. — Prune Tart. Scald the prunes, and after taking out the stones, put them into a saucepan with a little water and sugar ; simmer over a slow fire about ten minutes ; then pour them into a basin, and when rather cool, add a little raspberry vinegar or lemon -juice. Line a flat dish with paste ; put in the prunes ; cover with paste, and bake in a moderately hot oven. No. 353. — Tarts. Koll out some puff paste (No. 364) about a quarter of an inch thick ; cut it in round cakes with a tin eutter about three inches across ; then cut a piece out of half the cakes with a tin cutter about two inches across, leaving a rim or border about half an inch broad ; wet the edges of the cakes ivith as little water as possible, and lay the rims of paste on each cake ; bake in a moderately hot oven ; lay them on a dish, and when quite cold, put preserved fruit in each tart. No. 354. — Tartlets. These are tarts without covem, made in flat dishes. Cover the dish with puff paste ; then put a thin strip of paste round the edge of the dish, and fill the centi-e wth raspberry jam, or any other preserved fruit. Decorate the top of the jam with narrow bars of paste, crossed all over, or stamped leaves. No. 355. — Turnovers.