Vegetarian cookery

Eight ounces of rice, one salt-spoonful of salt, and three pints and a quarter of milk. Wash the rice, pour the milk upon it, and boil slowly, in a brown basin, covered, in the oven, till it becomes tender, and the milk absorbed ; pour into a mould, and cover with a plate ; turn it out, either warm or cold, and serve it with preserves and cream. No. 421. — Rice. Eight ounces of rice, one salt-spoonful of salt, and three pints and a quarter of water. Wash the rice; pour the water upon it, and boil it slowly in a brown basin, covered, in the oven, till it becomes tender, and the water absorbed ; dip a mould in cold water ; pour in the rice, and cover with a plate; turn it out, either warm or cold, and serve with preserved or stewed fruit. No. 422. — Ground Rice. Five ounces of ground rice, one quart of new milk, four ounces of loaf sugar, half a salt-spoonful of salt, and six drops of almond flavour. Steep the rice in a little cold milk while the rest of the milk is boiling; then add it to the boiling milk, with the sugar; boil it twenty minutes, stirring it aU the time; add the flavour; pour into a mould, previously dipped in cold water ; let it stand till cold, and serve with preserves and cream. No. 423.— Ground Rice. Six ounces of ground rice, two ounces of loaf sugar, six drops of lemon flavour, or three drops of almond flavour, and one quart of water. Steep the rice in a little of the water while the rest of the water is boiling ; then add it to the boiling water with the sugar ; boil twenty minutes, stirring it all the time ; add the flavour ; dip the mould into cold water ; pour in the rice, and let it stand till cold, serving with stewed or preserved fruit. No. 424.— Sago. Four ounces of sago, and one quart of milk. Wash the sago, and boil it thoroughly in the milk ; pour it into a mould ; let it stand for twelve hours, and serve with preserves and cream. No. 425.— Sago witii Apples. Five ounces of sago, one pound of apples, when pared and cored, six ounces of sugar, a little grated lemon-rind, and half a salt-spoonful of salt. Wash, and steep the sago quarter of an hour, put it into a pan with a pint of boiling water, adding the sugar, salt, and lemon-rind, and when it has boiled quarter of an hour, add the apples, previously prepared as for sauce ; let it boil ten minutes, and pour it into a mould. No. 426. — Sago with Fruit. Four ounces of sago, half a pint of raspberry an,d red currant juice (strained), and six ounces of loaf sugar. Wash the sago and steep it one hour in cold water; strain off the water; add the juice, and boil gently a short time, stirring it occasionally, and adding the sugar ; when clear pour it into a mould ; let it stand twelve hours, and turn it on a flat dish. No. 427. — Semolina. Five ounces of semolina, and one quart of milk. Pick and wash the semolina ; mix it with a little of the cold milk ; set the remainder of the milk on the fire, and when boiling, put in the semolina ; lot it boil about twenty minutes ; then pour it into a mould, previously dipped in cold water ; let it remain twelve hours ; turn it out of the mould, and serve with preserves. No. 428. — Tapioca. Throe ounces of tapioca, two ounces of ground rice, one pint and a half of milk, and eight drops of almond flavour.