Vegetarian cookery

One large lemon, six ounces of sugar, four ounces of butter, two ounces of sponge biscuits, quarter of a pint of cream, and six yolks and two whites of eggs. Set over a slow fire the butter and sugar, bruised, stirring it well, but do not allow it to boil ; pour it into a basin, grate the rind of the lemon into it, and leave it to cool ; have ready the biscuits, soaked in quarter of a pint of cream ; rub them smooth with a wooden spoon, and mix with the butter, sugar, and lemon-juice ; then add the eggs, well beaten ; line a dish with puff paste ; pour in the mixture ; bake three quarters of an hour in a moderate oven, and sift fine sugar over it. No. 287. — Lemon Pudding. Two lemons, six ounces of white sugar, four ounces of butter, the white of one, and yolks of five eggs, and one large tea-spoonful of flour. Melt the butter ; pour it hot upon the grated rind and juice of lemons ; add the flour and pounded sugar, and the eggs, well beaten. Line a dish with puff paste, pour in the mixture, and bake twenty minutes. No. 288. — Lemon Pudding. Half a pint of new milk, two ounces of bread crumbs, one lemon, the yolks of four eggs, three ounces of butter, and five ounces of white sugar. Set the milk on the fire, and w'hen it begins to boil, put in the bread crumbs ; after boiling gently for two or three minutes, add the butter and sugar, the juice and grated rind of a lemon, and the eggs, well beaten. Line a dish with puff paste ; put in a layer of preserve ; pour the mixture over it, and bake half an hour in a moderately hot oven. No. 289. — Lentil-Flour Pudding. Three ounces of lentU-flour, one pint of new milk, three ounces of sugar, one ounce of butter, and four eggs. Set the milk on the fire ; mix the flour with a little cold milk ; then pour the boiling milk gradually upon it, stirring it till well mixed, adding the sugar, butter, a pinch of salt, a little powdered cinnamon and grated nutmeg ; when cool, add the eggs, well beaten ; bake in a buttered dish, in a moderate oven, and serve with sugar sifted over it. No. 290. — Macaroni Pudding. Two ounces of macaroni, two ounces of powdered sugar, a pint of milk, and three eggs. Boil the macaroni in water, about half an hour ; drain the water from it, then add the eggs, well beaten, the milk, sugar, a little nutmeg, and a few pounded almonds, or grated lemonpeel, and boil it an hour in a well-buttered mould, and servo with sweet sauce ; or bake it in a moderately hot oven. No. 291. — Macaroni Pudding with Preserved Fruit. Three ounces of macaroni, one pint and a half of new milk, three eggs, lemon-peel and cinnamon, and two ounces of sugar. Wash the macaroni, and set it on the fire with a pint of milk, a piece of lemon-peel, pared very thin, and a small piece of cinnamon ; stew it gently till tender, but not soft ; beat the eggs well, adding half a pint of cold milk, the sugar, and a little salt ; butter a dish, and put a border of puff paste round the edge ; spread a layer of macaroni, then a layer of preserved fruit (goo.seberry, currant, or raspberry jam, orange or apple marmalade), and the remainder of the macaroni over; pour the milk and eggs upon it ; lay small pieces of butter on the top ; bake about one hour in a moderate oven, and serve with fine sugar sifted over it. No. 292. — Marmalade Pudding.