Dr. Allinson's cookery book, comprising many valuable vegetarian recipes

the rice is nearly soft throughout. Beat up 1 egg with milk, mix with this a little cinnamon or other flavouring, and pour it over the rice; add sugar to taste, and bake until set. Sago, tapioca, semolina, and hominy puddings are made after the manner of rice pudding. DR. ALLINSON'S NATURAL FOOD FOR BABIES. (_To Prepare the Food_.) Put 1 teaspoonful of the food into a breakfast cup; mix this perfectly smooth with 2 parts milk to 1 of water until the cup is full. Pour into a saucepan and bring to the boil, stirring all the time to prevent it getting lumpy. It is best without sugar, and should be given cool. FOR INVALIDS AND ADULTS. Use 3 teaspoonfuls of the food to 1/2 a pint of milk and water, and prepare as above. BLANCMANGE. Mix 6 large tablespoonfuls of the food to a thin paste with a little cold milk, then add 1 quart of milk, flavour with vanilla, lemon or almonds, sweeten to taste; boil 2 or 3 minutes, and pour into wetted mould. Eat with stewed, fresh, or dried fruits, and you have a most nutritious and satisfying dish. GRUEL. Mix 1 large tablespoonful of the food with a little cold water, add to this 1 pint of boiling milk and water, boil together a few minutes, take from the fire, let cool, and then eat. A little nutmeg gives a pleasant flavour. IMPROVED MILK PUDDINGS. Mix 1 tablespoonful of the food with 1 of rice, sago, tapioca, or hominy, and make as above. N.B.--The food nicely thickens soups, gravies, &c. PORRIDGE. Take 3 tablespoonfuls of the food, mix smoothly, with 1/2 pint of cold water, add 1/2 pint boiling milk, and boil 5 or 10 minutes. Pour on shallow plates to cool, then eat with Allinson wholemeal bread, biscuits, rusks, toast, or stewed fruits. PUDDINGS. Take 2 tablespoonfuls of the food, mix smoothly with a little milk, pour upon it the remainder of 1 pint of milk, flavour and sweeten to taste; boil 2 or 3 minutes, then add 2 eggs lightly beaten, pour