Vegetarian cookery

Cut the oranges in two, and after taking out the pulp, boil the rinds, changing the water three or four times, to take out the bitterness ; drain, and then pound them in a mortar, adding the sugar, pounded, the eggs, well beaten, and the butter, melted, and mix aU well together. Bake in small tins, lined with puff paste. No. 400. — Potato Cheesecakes. Six ounces of potatoes, two lemons, six ounces of sugar, and four ounces of butter. After taking out the inside of two good-sized lemons, boil the rinds till tender ; beat them, with the sugar, in a marble mortar, and add the potatoes, boiled, well dried, and mashed till quite fine and smooth, the butter, melted in a little cream, and the juice of the lemons ; mix all well together, and let it remain till cold. Bake in cheesecake-tins, lined with puff paste, in a moderately hot oven, and serve with sugar sifted over. No. 401. — Rice Cheesecakes. Quarter of a pound of ground rice, one pint of new milk, five ounces of white sugar, quarter of a pound of butter, and four eggs. Boil the rice in the milk, adding a piece of cinnamon ; pour it into a basin, and when nearly cold, add the butter, melted, the eggs, well beaten, the sugar, powdered, and a few drops of almond flavour. Bake in small tins, lined with puff paste. No. 402. — Almond Custards. One pint of new milk, half a pint of cream, one ounce and a half of sweet almonds, five yolks and two whites of eggs, and four ounces of white sugar. Boil the milk and cream with a small stick of cinnamon ; pour into a basin, and when cool take out the cinnamon ; set the milk on a slow fire, adding the sugar, the eggs, well beaten, and the almonds, blanched and chopped fine ; stir it on the fire till thick, but do not allow it to boil ; pour it into a jug or bowl, adding a few drops of almond flavour, and stirring it frequently till cold, and serve in custard-glasses. No. 403. — Arrowroot Custards. One ounce of arrowroot, three quarters of a pint of milk, three ounces of sugar, and four eggs. Mix the arrowroot with quarter of a pint of cold milk, adding the eggs, well beaten, the sugar, and a little almond flavour ; add half a pint of boiling milk, stirring constantly, and when cold, serve in custard-glasses. No. 404. — Baked Cu.staud. One pint of milk, four eggs, two ounces of sugar, and a little cinnamon. Boil the milk with the cinnamon and sugar, and when cool, atld the eggs, well beaten and strained ; line a dish with paste (No. 362), pour in the custard, and bake it in a moderately h<^t oven. No. 405. — Baked Custakds, One pint of cream, four eggs, cinnamon, almond flavour, and three ounces of sugar. Boil the cream with a piece of cinnamon ; pour it into a basin, and when cold, add the eggs, well beaten and strained, the sugar, powdered, and a few drops of almond flavour. Bake in small cups in a cool oven. No. 406. — Custards. One quart of new milk, the yolks of eight and the whites of four eggs, five ounces of sugar, quarter of a pint of cream, the rind of a lemon, and a small stick of cinnamon.