Vegetarian cookery

Prepare the yeast by rubbing it quite smooth with a teaspoonful of sugar and two tea-spoonfuls of cold wator ; add a pint of the milk, lukewarm, leaving it a few minutes to settle ; clear it off through a fine strainer into the flour, stirring it till like batter ; set it to rise, and when ready to mix, add the eggs, well beaten, a little salt, and the other pint of milk, or as much as will make the whole a thick batter, beating it as little as possible, just to beat out the lumps ; cover it, and set it to rise. Prepare the girdle (an iron plate) by rubbing it well, when just warm, with a little butter in a cloth ; when the batter is sufficiently risen, place the girdle over a clear, moderate Are ; nearly fill a common-sized tea-cup with the batter, taken from the top (for it must not be stirred up), and pour it on the plate, and as soon as it appears to set, turn it over immediately with a tin slice, the size of a large crumpet ; and when lightly browned, turn it again on the coolest part of the baking-plate ; let it remain a short time ; when turned the first time, pour another on, and continue till the batter is finished. As the crumpets are baked, lay them on a clean cloth, covering them lightly with another cloth, but do not lay one upon another till nearly cold. Either toast them lightly ; or lay them on a caketin, and cover them with a clean wet cloth ; set them in the oven, and when hot through, butter them in the usual way . No. 519. — Crumpets. Two pounds of flour, half a pint of new milk, one pint of water, one egg, and half an ounce of baking powder. Rub the powder very fine, and mix it well with the flour and a little salt ; add the eggs, well beaten, the milk, and the water ; beat the batter very little, and bake immediately, as in receipt No. 518. No. 520. — Muffins. Three pounds of the finest flour, one pint and a half of warm milk and water, and one ounce of German yeast. Dissolve the yeast in the usual way, and mix it with a part of the milk and water. Make a hole in the flour, and strain into it the yeast, adding the remainder of the milk and water ; mix well, and beat it quarter of an hour ; cover, and set it in a rather warm place to rise ; when well risen, cut it in pieces a little larger than an egg ; roll them on the board with the hand, like balls ; spread a cloth on a tray, dredging it well with flour ; set it before the fire, and lay the balls on the tray as they are rolled, keeping them, and also the dough, closely covered with clean flannel. When all the dough is made into balls, the first which was laid on the tray will be ready for baking, and will spread out into the form of a muffin ; lay each one on the hot plate or bake-stone, and as the bottom begins to change colour, turn it on the other side, being very careful to avoid burning. Half an ounce of the baking powder, rubbed smoothly into the flour, when dry, would lighten the dough very much. No. 521. — Yorkshire Muffins. Two pounds of flour, one pint of new milk, two ounces butter, two eggs, and half an ounce of German yeast. Set the sponge with part of the milk and the yeast, prepar as before, and stirred into the middle of the flour ; set it in •204