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

HAGGIS. 2 oz. of wheatmeal, 1 oz. of rolled oatmeal, 1 egg, 1/4 oz. of oiled butter, 1/2 gill milk, a teaspoonful of grated onion, a pinch of herbs, pepper and salt to taste. Beat up the egg, mix it with the milk, and add the other ingredients. Turn the mixture into a small greased basin, and steam the haggis 1-1/2 hours. Serve with vegetables. GROUND RICE PUDDING. 1 oz. of ground rice, a scanty 1/2 pint of milk, sugar and flavouring to taste, 1/2 egg. Boil the milk, stir the ground rice into it; let it simmer for 10 minutes, then add sugar and flavouring and the 1/2 egg well beaten; turn the mixture into a small pie-dish, and bake in the oven until a golden colour. No. 5. CLEAR TOMATO SOUP. 2 tablespoonfuls of tinned tomatoes, or 1 fair-sized fresh one, 1 small finely chopped and fried onion, a teaspoonful of vermicelli, pepper and salt to taste, 1/2 pint of water. Boil the tomatoes with the onion and water for 5 to 10 minutes, then drain all the liquid; return to the saucepan, season and sprinkle in the vermicelli, let the soup cook until the vermicelli is soft, and serve. MACARONI WITH CHEESE. 2 oz. of macaroni or Spaghetti, a little grated cheese, pepper and salt to taste. Boil the macaroni in as much water as it will absorb (about 1/2 pint). Season to taste. When tender serve with grated cheese and vegetables. WHEATMEAL BATTER. 2 oz. of meal, 1 oz. of desiccated cocoanut, 1 gill of milk, 1 egg, sugar to taste, 1/4 oz. of oiled butter. Make a batter of the egg, milk, and meal, add the other ingredients, and bake the batter in a small buttered pie-dish. No. 6. LENTIL SOUP. 2 oz. of Egyptian lentils, 2 oz. each of carrots and turnips cut up small, 1/2 oz. of onion chopped fine, 1/2 oz. of butter, seasoning to taste, 1 pint of water. Cook the vegetables and lentils in the water until quite tender, then rub them through a sieve. Return to the saucepan, add