Vegetarian cookery

After beating the eggs well, add the bread crumbs, parsley, and two table-spoonfuls of water ; season with pepper and salt, and fry it in small fritters ; when cold, put them between bread and butter, adding a little mustard. SALADS. No. 235.— Mixed Salads. Salads are chiefly composed of lettuce, mustard, cress of various kinds, sorrel, parsley, green onions, tho tops of young spinach, com, salad, mint, endive, celery, radishes, young beets, boiled beet-root, water-cresses, etc. All, or any of them should be fresh gathered, and when nicely trimmed, repeatedly washed in salt and water, and well drained. The smaller salads should be put in a clean cloth and lightly shaken, but not pressed. They should then be arranged in a salad bowl ; the lettuces are generally cut lengthwise, and placed round the bowl ; the celery, also divided, put in the centre, and tho smaller salads, such as radishes, mustard and cress, placed between. AVhen salad sauce or dressing is used, it should not be mixed with the salad, but put in the bowl first, the salad cut in small pieces and laid lightly over it, and the top ornamented with the boiled whites of eggs cut in rings, and slices of boiled beetroot, or the sauce may be served separately. No. 236. — Potato Salad. Cut cold boiled potatoes in rather thin slices ; put them into a salad bowl, with a tea-spoonful of chopped parsley, half a tea-spoonful of eschalots cut very fine, two table-spoonfuls of oil, two of cream, and two of vinegar ; season with a little pepper and salt, and toss all carefully together without breaking the potatoes. Cold haricot beans, French beans, and lentils, may be used in the same way. No. 237. — Winter Salad. Cut some cold boiled or baked beet-root, and a boiled onion in thin slices ; add the inside part of two roots of celery cut in small pieces, and some scraped horse-radish. To two tablespoonfuls of cream, add one of fine oil, one tea-spoonful of brown sugar, one of salt, one of mixed mustard, one tablespoonful of Worcestershire sauce, two of vinegar, half a saltspoonful of white pepper, and a very little Cayenne, and when well incorporated, mix with the salad. No. 238. — Cucumber. Pare the cucumber, and cut it in thin slices into a basin of spring water ; when taken out of the water, sprinkle it with salt, and drain it between two plates ; lay it on a dish, adding pepper and vinegar, or servo with salad sauce (No. 200). PUDDINGS. In the preparation of puddings it is essential to have all the ingredients perfectly good of their kind. If there be any doubt of the freshness of eggs, they should always be broken sepa- rately in a cup, to prevent any being needlessly wasted, as one bad egg would render all the rest with which it was mixed useless. Batter puddings, when mixed, should be passed through a tin strainer or coarse sieve. Eggs, when used for other puddings, should be strained after they are beaten. The hasins or moulds in which puddings are to be boiled should be buttered ; the pudding then poured in, and after having a cloth tied tightly over it, be put into the pan immediately.