Vegetarian cookery

No. 250. — Bakewell Pudding. Four eggs, quarter of a pound of butter, quarter of a pound of sugar, and a little almond flavour. Line a dish -with puff paste, and put in a layer of jam, about half an inch thick ; to the eggs, well beaten, add the sugar, the butter, melted, and a few drops of almond flavour ; beat all well together, and pour the mixture, about an inch thick, into the dish, and bake it in a moderately hot oven. No. 251. — Pearl Barley Pudding. Half a pound of pearl barley, one quart of new milk, and six ounces of sugar. Pick and wash the barley, put it in fresh water, and let it steep twelve hours ; pour the water from it, add the milk, sugar, and a small salt-spoonful of salt, and bake it in a slow oven. If a richer pudding be required, take it out of the oven when nearly done ; stir in two ounces of butter, four well beaten eggs, a little almond flavour, or any other seasoning ; return it to the oven in a buttered dish, and bake it one hour. No. 252. — Pearl Barley Pudding, without Milk or Eggs. Quarter of a pound of pearl barley, half a pound of apples, two ounces of sugar, and half a tea-spoonful of salt. Pick and wash the barley, and let it remain in water twelve hours ; put it into a pan with three pints of water, adding the salt ; let it boil two hours ; pour it into a buttered pie-dish ; put in the apples, cut as for a pie ; add the sugar, and bake it in a moderately hot oven one hour, and serve with sugar and cream. No. 253. — Batter Pudding. Half a pound of flour, one pint of milk, two eggs, one teaspoonful of salt, and one tea-spoonful of baking powder. Rub the baking powder quite smooth, mix it well with the flour, then stir in nearly half of the milk wth the salt ; beat it till perfectly smooth ; add the remainder of the milk and the eggs, well beaten ; boil the pudding an hour and a half, in a buttered basin, and serve with sweet sauce. Or melt some butter in a dish, and bake it in a quick oven. No. 254. — Yorkshire Batter Pudding. Six ounces of flour, one pint of milk, three eggs, half a teaspoonful of baking powder, and one tea-spoonful of salt. Rub the powder quite smooth ; mix it well in the flour ; add the salt, and as much of the milk as will make it a stiff batter ; beat it till smooth ; then add the remainder of the milk, and K tLe eggs, well beaten. Melt some butter in a large flat dish or tin ; pour in the batter ; bake in a quick oven, and when baked, cut it in squares. No. 255. — Baked Batter Pudding with Fruit. Half a pound of flour, one pint of milk, the yolks of four and whites of two eggs, half a tea-spoonful of baking powder, and one tea-spoonful of salt. Rub the powder till smooth ; mix it well with the flour, adding the salt, and as much milk as vrill make it a stiff batter ; beat it till quite smooth ; then add the remainder of the milk, and the eggs, well beaten. Put some apples, cut as for a pie, into a buttered dish ; pour the batter over, and bake in a moderately hot oven. Damsons, currants, gooseberries, or rhubarb, may be used the same way. No. 256. — Biscuit Pudding. Three quarters of a pound of Savoy biscuits, one pint of cream, six yolks, and two whites of eggs, four ounces of white sugar, the rind of one lemon, grated, and one salt-spoonful of salt.