Vegetarian cookery

Mix the arrowroot to a smooth batter with quarter of a pint of cold milk, then add the remainder, boiling, and stir well together ; then add the butter, cut in small pieces, and when melted and well beaten, add the yolks of four large or five small eggs, well whisked, half a tea-spoonful of salt, something less of Cayenne, and the cheese lightly grated ; beat or whisk the whites of the eggs to a firm and solid froth ; mix them well with the other ingredients, but without beating them, near the oven ; fill the souffle-pan less than half full ; set it instantly in the oven, close the door, and do not open it for ten or fifteen minutes ; in from twenty to twenty-five minutes the souffle will be ready for table. The oven should be of gentle heat, but not extremely slow. No. 227. — Roasted Cheese. Three ounces of rich cheese, the yolks of two eggs, four ounces of bread crumbs, three ounces of butter, and one dessertspoonful of mustard. When the yolks of the eggs have been well beaten, put in the cheese, grated, and the other ingredients, adding a little pepper and salt, and beat all well together; toast a slice of bread, cut it in square pieces, and lay them on a flat dish ; spread the mixture thickly over ; cover it wth a tin cover, and set it in a Dutch oven before the fire till hot through ; then remove the cover that the cheese may brown a little, and servo immediately. No. 228. — Cheese*on Toast. Toast a slice of bread (about half an inch thick) on both sides ; cut off the crust ; put it on a flat dish, and butter it ; lay a rather thin slice of good toasting cheese upon it, and toast it before the fire in a Dutch oven. No. 229. — Cheese Turnovers. Roll some puff paste about one eighth of an inch in thickness ; cut it in pieces two or three inches broad and four or five long ; lay some small pieces of good toasting cheese on each ; turn the paste over, and close it, and bake in a quick oven. They may be served either hot or cold. SANDWICHES. No. 230.— Beet-root Sandwiches. Prepare the beet-root as in No. 122, and lay it between slices of bread and butter, adding a little mustard. Vegetable-marrow prepared as in No. 146, may bo used in the same way. No. 231. — Cheese Sandwiches. Take two-thirds of good cheese, grated, and one-third of butter ; add a little cream and a small portion of mixed mustard ; pound all together in a mortar, then spread it on slices of bread; lay another slice over each ; press them gently together, and cut in small, square pieces. No. 232.— Egg Sandwiches. Boil fresh eggs six minutes ; put them in cold water, and when quite cold, peel them, and after taking a little of tho white off each end of the eggs, cut the remainder in four slices ; lay them between bread and butter, and add salt and a little white pepper or mustard. No. 233. — Fried Egg Sandwiches. Beat some eggs well ; season with pepper and salt ; fry them in butter as a pancake ; when cold, cut them in small square pieces, and lay them between bread and butter. No. 234.— Omelet Sandwiches. Four eggs, two table-spoonfids of bread crumbs, and half an ounce of chopped parsley.