Vegetarian cookery

Form the boiling milk on the bread crumbs ; cover it with a plate, and when cold, beat it smooth, adding the yolks of eggs, the sugar, and a little grated nutmeg ; fry it in fritters, nicely brown on both sides, and serve with sifted sugar over. No. 336. — Carrot Fritters. Quarter of a pound of carrot, two ounces of flour, two ounces of sugar, two eggs, and two table-spoonfuls of cream. Boil, and then mash the carrots till smooth, adding the flour, sugar, a little nutmeg and salt, the cream or milk, and the eggs, well beaten ; beat all well together ; fry in fritters, lightly brown on both sides, and sift sugar over them. No. 337.— Curd Fritters. One pint of curd, the yolks of four and whites of two eggs, two ounces of white sugar, and one dessert-spoonful of flour. When the curd has been well drained, rub it till smooth in a mortar or bowl ; add the eggs, well beaten, the sugar, flour, and a little mace ; fry in fritters, and serve with white sugar sifted over tliem. No. 338. — Currant Fritters. Six ounces of currants, three ounces of bread crumbs, four yolks and two whites of eggs, one pint of milk, two ounces of sugar, and two ounces of butter. Put the milk to the bread crumbs, adding the currants, sugar, a little salt, and nutmeg, the butter, melted, the eggs, well beaten, and sufficient flour to make it of a proper consistency ; fry in fritters, and serve with sugar sifted over thena. No. 339. — Orange Fritters. Peel the oranges, and cut them in rather thin slices, taking out the seeds ; then dip them in batter, and fry them till nicely browned on both sides ; sift sugar over, and serve immediately. No. 340. — Potato Fritters. Eight ounces of boiled potatoes, four eggs, one dessert-spoonful of lemon-juice, one dessert-spoonful of flour, two ounces of sugar, and one table-spoonful of cream. When the potatoes have been boiled and dried, mash them fine, adding the cream, sugar, flour, lemon -juice, a little salt, nutmeg, and the egg, well beaten ; beat all to a light batter ; fry in fritters, and serve with sugar sifted over. No. 341. — Rice Fritters. Four ounces of rice, one pint of milk, half a pint of cream, six ounces of currants, two ounces of sugar, and four eggs. Boil the rice, adding a little salt, in a pint of milk, till rather thick, pour it into a basin ; when cool, add the cream, sugar, currants, the eggs, well beaten, a little cinnamon, a few drops of almond flavour, and as much flour as will make it a thick batter ; fry in fritters, which should be lightly browned on both sides, and serve with sugar sifted over them. No. 342. — Spanish Fritters. Cut some small slices of nice light bread, without crust, in square pieces ; lay them separately on a dish ; mix a little powdered cinnamon, sugar, and a table-spoonful of thick cream, with an egg, well beaten ; pour it on- the slices of bread ; let them remain a few minutes, and fry them in butter till nicely brown. No. 343. — Cream Toast. Toast a slice of either brown or white bread ; cut it in square pieces, and lay them in a dish ; add a little sugar, and a few drops of almond flavour to half a pint of cream, and when boiling, pour it over the toast, and servo immediately. No. 344. — Sweet Toasts.