Vegetarian cookery

Mi.x the baking powder and ginger with the flour ; rub in the butter, add the treacle, and the egg, well beaten, and mix all together ; flour a pudding cloth, put in the mixture with a spoon, make it in the form of a paste roller, tie the ends tightly, and boil it an hour and a half. Cut it in thick slices, lay them on a flat dish, and serve with butter sauce. No. 280. — German Puddings. One pint of cream, two ounces of butter, two ounces of flour, two ounces of sugar, and the yolks of four, and whites of two eggs. Melt the butter in the cream, and when nearly cold, mix gradually with the flour and sugar, adding the eggs, well beaten, a little mace, and a few drops of almond flavour ; bake in buttered cups or small tin moulds (about half full), in a rather quick oven ; turn them out on a dish, and serve immediately with pounded sugar strewed over them. No. 281. — Ginger Pudding. Eight ounces of preserved ginger, six ounces of flour, six ounces of sugar, six eggs, one pint of cream, six ounces of butter, and one salt-spoonful of salt. Put the cream in a saucepan, add the butter, sugar, and salt, set it on the fire, and when beginning to simmer, take off the pan, and stir in the flour quickly ; replace it on the fire, stirring constantly five minutes, then take it from the fire and gradually add the eggs, well beaten, and the ginger, cut in small pieces ; pour the mixture into a buttered mould ; steam it an hour and a half, and serve with custard, flavoured with ginger syrup. No. 282. — Gooseberry Pudding. One quart of green gooseberries, two ounces of butter, two ounces of fine bread crumbs, and four eggs. Set the gooseberries over a slow fire in cold vater, and cover the pan ; when the gooseberries are soft, drain the water from them, rub them through a coarse hair sieve, and add the butter, some fine bread crumbs, or sponge biscuits, the eggs, well beaten, and sugar as required ; lino the edges of a dish with puff paste, put in the gooseberries, and bake in a moderately hot oven. No. 283. — Hasty Pudding. Set some milk on the fire, and when boiling, add a little salt ; gradually stir in as much flour as will make it a proper thickness ; let it boil quickly a few minutes, beating it constantly while on the fire ; pour it into a dish, and serve with cold butter and sugar, or treacle. No. 284. — Hominy Pudding. Quarter of a pound of hominy, one quart of milk, three eggs, and three ounces of sugar. Pick and wash the hominy, steep it in cold water for several hours, then boil it in the milk till quite soft ; mash it fine, adding the sugar, the eggs, well beaten, and a few drops of almond flavour, and bake it in a buttered dish in a moderately hot oven. Or, when well boiled, put the hominy in a basin or mould, turn it out on a dish, and servo as a boiled pudding, with sweet sauce or preserves. No. 285. — HoRNiSEA Pudding. Three ounces of flour, four eggs, and one pint of milk. Pour the milk, when boiling, upon the flour, gradually stirring it a little ; when cold, add the eggs, well beaten, and a little salt ; mix well, boil it an hour and ten minutes in a buttered basin, and servo with butter sauce and currant jelly. No. 286. — Lemon Pudding.