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

them; add sugar and cinnamon to taste, and a little water. Cover with paste, and bake in a fairly quick oven until brown, then let cook gently for another 1/4 hour in a cooler part of the oven. No. 8. POTATO SOUP (2). 2 medium-sized potatoes, 1 small onion chopped fine, and fried a nice brown in butter or vege-butter, 1/4 pint milk, 3/4 pint water, 1 piece of celery, pepper and salt to taste. Peel, wash, and cut up the potatoes, and cut up the celery. Boil with the water until tender. Rub the vegetables through a sieve, return the soup to the saucepan, add seasoning, milk, and onion; boil up and serve. SWEET CORN TART. 2 tablespoonfuls of tinned sweet corn, 1/4 oz. of butter, pepper and salt to taste, 1 egg, some paste for crust. Beat up the egg and mix with the sweet corn, season to taste. Roll out the paste and line a plate with it, turn the sweet corn mixture on to the paste, and bake the tart until a light brown. Serve with brown sauce or tomato sauce. RICE PUDDING. 1 oz. of rice, 1/2 pint of milk, sugar and flavouring to taste. Wash the rice and put it into a pie-dish. Bring the milk to the boil, pour it over the rice, add the sugar and any kind of flavouring, and bake the pudding till the rice is tender. No. 9. RICE CHEESE SOUP. 1 dessertspoonful of rice, 3/4 pint water, 1/4 pint milk, 1 oz. grated cheese, 1/4 oz. butter, seasoning to taste. Cook the rice in the milk and water until tender, then add the cheese, butter, and seasoning, and let the soup boil up until the cheese is dissolved. VEGETABLE PIE. 2 oz. each of potato, carrot, turnip, celery, tomato (or any other vegetable in season), a small onion, 1/2 oz. of butter, pepper and salt to taste, 1 teaspoonful of sago. Chop fine the onion and fry it. Boil all the vegetables, previously washed and cut up, in 1/2 pint of water. When they are quite tender, put