Vegetarian cookery

Mix the potato-flour till perfectly smooth with a little of the cold milk, and set the remainder, with the cream, on the fire, and when boiling, pour it on the flour, stirring constantly till well mixed ; whilst warm, add the butter, sugar, a little salt, the grated rind of a lemon, and then the yolks of the eggs, well beaten ; whisk or beat the whites to a high froth ; mix with the above just before putting it into the mould (which should be well buttered), and bake in a moderate oven. Serve with sweet sauce. No. 306. — Preserved-Fruit Pudding. Roll the paste rather thin, to the length required ; spread over it raspberry jam, or any other kind of preserved fruit, and roll it up ; fold it in a cloth, tie it tightly at each end, and boil it according to the size ; cut it in thick slices, lay them on a flat dish, and serve with butter sauce. No. 307. — Rhubarb Pudding. One pound of rhubarb, twelve ounces of bread, without crust, and sugar. Lay the rhubarb in water ten minutes ; cut the bread into slices a quarter of an inch thick ; toast the slices, and soak them a few minutes in boiling water poured on to a plate, •and mixed with two table-spoonfuls of sugar; place some of the slices at the bottom of the dish; cut the rhubarb into pieces an inch long ; fill the dish, mixing the sugar with it ; place the other slices of toast over the top ; bake the whole in a moderate oven ; turn it out, and serve, either hot or cold. No. 308. — Rice Pudding. Six ounces of rice, three pints of milk, and three ounces of sugar. Pick and wash the rice; put it in a dish; add the milk, sugar, and a little grated nutmeg, and bake it in a slow oven. No. 309.— Rice Puddino. Six ounces of rice, one quart of milk, one ounce of Initter, three ounces of sugar, four eggs, a little powdered cinnamon, and grated lemon-peel, or a few drops of almond flavour. Pick and wash the rice, set it on the fire in cold water, and let it boil about five minutes ; then drain off the water, and put the rice in a deep dish, wth the milk, and a salt-spoonful of salt ; cover it with a plate, and set it in a moderate oven ; when the rice is sufficiently done, put it in a basin, and stir in the butter, sugar, and seasoning ; when nearly cold, add the eggs, well beaten ; boil in a buttered basin, or bake in a pudding dish. Sultana raisins, or cuirants may be added. No. 310. — Rice Pudding. Three ounces of rice, a pint and a half of milk, two ounces of butter, three or four ounces of sugar, three eggs, and half an ounce of almonds, bitter and sweet mixed. Wash the rice and put it into a dish with the milk and a very small portion of salt; set in the oven and let it remain till tender ; turn it into a basin and stir in the butter and about two ounces of powdered sugar, and when cold, add the yolks of the eggs, well beaten ; melt a little butter in a dish, and pour in the rice ; then beat the whites of the eggs, adding the remainder of the sugar and the almonds, pounded ; pour them on the top of the rice, and bake it about an hour in a moderately hot oven. No. 311. — Boiled Rice Pudding, without Milk or Eggs. Six ounces of rice, and two ounces of currants.