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

AND TOMATOES. 2 oz, of macaroni, 1/2 teacupful tinned tomatoes, 1-1/2 gills of water, a little grated cheese. Cook the rice in the water and tomatoes until tender, add seasoning, and serve with grated cheese and vegetables. STEAMED PUDDING. 2 oz. wheatmeal, 1 oz. of sago, 1 egg, 1/2 oz. of oiled butter, 1 oz. sultanas, 1/2 saltspoonful of cinnamon, sugar to taste. Soak the sago over the fire in a little water; when almost tender drain off any water that is not absorbed, mix it with the other ingredients, pour the mixture into a soup-or small basin, tie with a cloth, and steam the pudding for an hour. Serve with white sauce. No. 14. GREEN PEA SOUP. 1/2 teacupful green peas, 1/4 oz. of butter, 1 spray of mint, a teaspoonful of fine meal, a little milk, pepper and salt to taste. Boil the green peas in 1/2 pint of water, adding seasoning and the mint. When the peas are tender, take out the mint, add the butter, smooth the meal with a little milk, and thicken the soup. Let it cook for 2 to 3 minutes, and serve. VERMICELLI RISSOLES. 2 ozs. of vermicelli, 1 oz. of grated cheese, 1 egg well beaten, a few breadcrumbs, seasoning to taste, 1 gill of water, a little butter, or vege-butter. Boil the vermicelli in the water until tender and all the water absorbed. Then add seasoning, the egg, the cheese, and a few breadcrumbs, if the mixture is too moist. Form into 2 or 3 little cakes, place little bits of butter on each, and bake them a golden brown. TRIFLE. 2 sponge cakes, 1 gill of custard, a little jam, a few ratafias, 1/2 oz. of chopped almond. Cut the sponge cakes in half, spread them with jam, arranging them in a little pie-dish, sprinkling crumbled ratafias and the almonds between the pieces of cake. Pour the custard over, let it all soak for half an hour, and serve. No. 15. SPLIT PEA SOUP. 2 oz. of split peas cooked overnight, 3 oz. of potatoes cut into pieces, a