Vegetarian cookery

Any other nice light bread would answer the purpose as well as the roll. Panada should be rather thicker than gruel, and may be made of milk, but water is preferable, being lighter and most digestible. No. 726. — SowiNS. One pound and a half of fine oatmeal, one table-spoonful of white sugar, and a little salt. Steep the oatmeal in cold water twenty-four hours, then pour off the water ; add the same quantity of fresh water, and let it remain the same length of time ; strain through a fine hair sieve ; put the meal into a saucepan, adding the sugar, and let it boil till it becomes about the consistency of hasty pudding, stirring constantly. Pour it on a dish, and serve with new milk or cream, and sugar or treacle. No. 727. — Scotch Sowins. Mix two pounds and a half of coarse oatmeal vdth a pint of buttermilk, and five pints of lukewarm water ; cover it, and place it a little distance from the fire ; let it remain thirty -six hours ; then pour off the liquid, and add more water, changing the water two succeeding days ; then put some of the meal into a hair sieve, adding plenty of water, and knocking the sieve with the hand, to make the finer particles of the oatmeal pass through, leaving the coarser part. Again let it remain eight or ten hours ; then pour off the water, and put the remainder into a pan, lined with earthenware, adding salt, and water sufficient to make it about the thickness of oatmeal porridge ; stir it constantly while on the fire, and let it boil till it becomes smooth. No. 728. — Frumenty. Take some good white wheat ; just wet it a little ; put it into a coarse bag, and beat it with a stick till the external husk is sufiSciently loose to be rubbed off ; then wash it well, changing the water five or six times, till perfectly free from loose bran ; then put it into a stew-pot, with plenty of water ; cover, and set it in the oven till the wheat is quite soft, and when cold, it will be quite a jelly. When required for use, put as much of the wheat with milk into a pan, as will make it about the consistency of rice milk, stirring it constantly with a wooden slice or spoon, and mash- ing the wheat, it being liable to burn ; when near boiling, stir in a small portion of flour, mixed till smooth with a little milk, adding sugar, grated nutmeg, and a little salt, and when it boils, it will be ready. Frumenty may be thickened with the yolks of eggs, beaten with a little milk, instead of flour ; currants, or Sultana raisins, picked and washed, may also bo added. No. 729. — Arrowroot Milk. Three quarters of an ounce of arrowroot, and one pint of milk. Set the milk on the fire ; and when near boiling, pour it upon the arrowroot, previously mixed with a little sugar and cold water till quite smooth ; pour the milk gradually upon it, stirring constantly ; return it into the pan, and stir it on the fire two or three minutes. No. 730. — Mclled Milk. One quart of new milk, two ounces of sugar, and the yolks of five eggs.