Vegetarian cookery

Mix the sugar with the flour, both of which should be very dry, and the sugar finely pounded ; then rub in the butter quite fine, adding a pinch of salt ; mix with the yolks of eggs, weU beaten, and the cream, to make it rather a stiff paste, adding a little more cream, if required, and bake in a moderate oven. No. 368. — Short Paste. One pound of flour, six ounces of butter, and one ounce of sugar. Rub the butter till extremely fine, into the flour, which should be well dried, adding the sifted loaf sugar, and as little hot water as can be used to work the whole into a stiff paste. No. 369. — Icing for Tarts. After tarts are baked, they are sometimes iced on the top, to improve their appearance ; this may be done in the following manner : — Beat the white of an egg to a froth, and with a soft brush or feather, spread it over the cover of the tart ; then sift white sugar upon it, and return the tart to the oven for about five minutes. PKEPARED FRUIT. No. 370. — Baked Apples. Put about twelve apples, previously well wiped, and about half a pint of water, into a common dish ; set them in a hot M oven for half an hour, or rather more, should the apples he large ; when well done, take them out of the oven, and when cold, serve with moist or powdered sugar. Pears may be baked in the same way. No. 371.— Stewed Apples. Pare six nice ripe apples, but not too large ; cut them in halves ; take out the cores, and put them into a basin of spring water as they are done ; put half a pound of sugar, broken in small pieces, into a pan, with half a pint of water, the juice of a lemon, and the rind cut into thin strips ; put the apples into the boiling syrup, and let them stew till tender, but not broken ; then drain them upon a sieve ; reduce the syrup ; when both are cold, arrange them neatly on a dish, and pour the syrup over. No. 372. — Stewed Apples. Pare and core the apples ; put them into a pan with a little ■water ; let them simmer over a slow fire, and when reduced to a pulp, add powdered loaf sugar, as required, and the grated rind of a lemon ; put the whole into a basin, and when cold, turn it out on a glass dish. No. 373. — Stewed Kibstone Pippins. Peel four apples ; cut them in quarters, and take out the cores ; put them into a pan with four ounces of sugar, the juice of a lemon, the thin rind, cut into strips, and very little water ; set them on a slow fire, and stew till tender ; put them into a basin, and serve when cold. No. 374. — Stewed Apricots. Cut eight unripe apricots into quarters ; put them into a pan with four ounces of powdered sugar, the juice of a lemon, and a little water ; set them over the fire, shaking the pan round occasionally till the apricots are tender, but not broken ; stew them a very few minutes, and servo when cold. No. 375. — Stewed Cherries. Take the stalks off a pound of Kentish cherries, and put the fruit into a pan, with quarter of a pound of sugar and the juice of a lemon ; place them over the fire, occasionally shaking the pan round ; simmer about two minutes ; take them out with a colander-spoon, and put them in a basin till cold ; reduce the syrup to a proper consistency, and pour it over the cherries. No. 376. — Cocoa-Nut.