Vegetarian cookery

Pare and cut the turnips ; season with pepper and salt, and put them in a pie-dish, with the onions, about half boiled, and chopped, adding the butter and a little water ; cover with paste, and bake it. When baked, more butter and hot water may be added. No. 82. — Vegetable Pie. Carrots, turnips, onions, celery, and two ounces of butter. Cut the vegetables in pieces ; put them in a pan with the butter and very little water ; season with pepper and salt ; stew them over the fire, and when nearly tender, pour them into a pie-dish ; when cool, cover with paste and bake it. Mushrooms, peas, or lettuces may be substituted for any of the vegetables. No. 83. — Vegetable-Marrow and Celery Pie. Cut three roots of celery in small pieces, with a proportionate quantity of vegetable-marrow, and one rather large onion ; season with pepper and salt, add a dessert-spoonful of tapioca, steeped in quarter of a pint of cold water, and one ounce of butter ; put all together into a pie-dish, cover with paste, and bake it in a moderately hot oven. A turnip may be added if approved. No. 84. — Egg Patties. Boil some eggs five minutes ; put them in water to cool ; cut them as for egg sauce ; season with salt, white pepper, and a little powdered mace ; add a little white sauce, and bake it in patties with puff paste. No. 85. — Bread Pudding with Onions. Half a pound of bread crumbs, half a pound of onions, a teaspoonful of dried sage, half a tea-spoonful of lemon thyme, two ounces of butter, quarter of a pint of milk, and two eggs. Peel and cut the onions in two, boil them about ten minutes; drain away the water, and chop them, but not very small ; put them to the bread, with the herbs and tbe butter, melted ; season with pepper and salt, and boil it an hour and a quarter in a buttered basin. Serve with white sauce seasoned with salt and Cayenne pepper. It may be baked in rather a quick oven. No. 86.— Green Bean Pudding. One quart of full-grown mealy green beans, two table-spoonfuls of cream, and two yolks of eggs. Boil the beans till quite tender ; peel and mash them fine with a little pepper and salt till quite smooth ; add the cream and the yolks of eggs, well beaten ; boil it an hour in a basin that will just hold it, and serve with parsley sauce poured over it. Two table-spoonfuls of spinach, boiled, and cut small ; or a little spinach juice added to the ingredients before boiling will improve the colour. No. 87. — Groat Pudding. One pint of groats, four ounces of onion, one tea-spoonful of powdered sage, half a tea-spoonful of marjoram, and two ounces of butter. Pick and well wash the groats ; steep them twelve hours in cold water ; pour off the water not absorbed, replacing it with fresh water ; add the onion, chopped small, sage, marjoram, butter, pepper and salt, and bake in a moderate oven. No. 88. — Mushroom Pudding. One pint of mushrooms, half a pound of bread crumbs, and two ounces of butter. Rub the butter in the bread crumbs, adding pepper and salt, and as much water as will just moisten the bread ; add the mushrooms, cut in pieces ; line a basin with paste, put in the mixture ; cover with paste ; tie a cloth over, and boil an hour and a half. It is equally good when baked, No. 89.— Onion Pudding.