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

then in egg; melt the butter in a frying pan, fry the bread and onion a nice brown, sprinkle with seasoning and serve with potato and greens. SEMOLINA PUDDING. 1 oz. of semolina, 1/2 pint of milk, sugar and vanilla to taste. Boil the semolina in the milk until well thickened, add sugar and flavouring, pour the mixture into a little pie-dish, and bake until a golden colour. No. 12. BREAD SOUP. 1 slice of Allinson bread, 1 small finely chopped onion fried brown, a pinch of nutmeg, pepper and salt to taste. Boil the bread in 3/4 pint of water and milk in equal parts, adding the onion and seasoning. When the bread is quite tender, rub all through a sieve, return soup to the saucepan, boil up, and serve. RICE AND MUSHROOMS. 1/4 lb. of rice, 1/4 lb. of mushrooms, a little butter and seasoning. Cook the rice in 1/2 pint of water, as directed in recipe for "Rice." Peel and wash the mushrooms, place them in a flat tin with a few spoonfuls of water, a dusting of pepper and salt and a bit of butter on each. Bake them from 15 to 20 minutes, spread the rice on a flat dish, place the mushrooms in the middle, pour over the gravy, and serve. BREAD PUDDING. 3 oz. of bread, 1 oz. sultanas, 1/2 doz. sweet almonds chopped fine, 1 well-beaten egg, cinnamon and sugar to taste, 1/2 oz. of butter, a little milk. Soak the bread in milk, and squeeze the surplus out with a spoon. Mix all the ingredients together, add the butter oiled, pour the mixture into a buttered pie-dish, and bake the pudding from 30 to 45 minutes. No. 13. ONION SOUP. 1 small Spanish onion, 1 medium-sized potato, 1/4 oz. of butter, pepper and salt and a pinch of mixed herbs, a little milk. Cut up the vegetables and cook them in 1/2 pint of water, adding a little herbs. When tender, rub the vegetables through a sieve, return the soup to the saucepan, add the butter and seasoning, and serve. MACARONI