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

pepper and salt, and serve with the sauce. Make it as follows; 1 gill of milk, 1 teaspoonful of cornflour, 1 teaspoonful of finely chopped parsley, pepper and salt, and a small bit of butter. Boil up the milk, thicken with the cornflour, previously smoothed with a spoonful of water; boil up, season, and mix with the parsley before serving. WHEATMEAL PUDDING. 2 oz. of fine wheatmeal, 1 egg, 1/2 gill of milk, 1 tablespoonful sultanas washed and picked, 1/2 oz. of oiled butter, a little grated lemon peel, sugar to taste. Beat up the egg and mix well all ingredients; butter a small pie-dish, and bake the pudding about 1/2 hour. No. 3. CARROT SOUP. 1 carrot, 1 potato, and 1 small onion cut up small, 1 pint of water, a little butter, and pepper and salt to taste. Cook the vegetables in the water till quite tender, rub them through a sieve, adding a little water if necessary; return to saucepan, add seasoning and butter, boil up and serve. LENTIL CAKES. 2 oz. of picked and washed Egyptian lentils, 1 small finely chopped and fried onion, 1 dessertspoonful of cold boiled vermicelli, 1 egg, some breadcrumbs, seasoning to taste. Stew the lentils with the onion in just enough water to cover them; when cooked, they should be a thick purée. Season to taste, add the vermicelli, and form into 1 or 2 cakes, dip in egg and breadcrumb, and fry in vege-butter, or butter. Serve with potatoes and green vegetables. TAPIOCA PUDDING. 1 oz. small tapioca, 1/2 pint of milk, sugar to taste. Put the tapioca into a small pie-dish, let it soak in a very little water for half an hour, pour off any which has not been absorbed. Pour the milk over the soaked tapioca, and bake it in the oven until thoroughly cooked. Eat with or without stewed fruit. No. 4. CLEAR SOUP (Julienne). 3/4 pint vegetable stock, 1 tablespoonful dried Julienne (vegetables), a little butter, pepper and salt to taste. Cook the Julienne in the stock until tender, add butter and seasoning and serve.