Vegetable Diet: As Sanctioned by Medical Men, and by Experience in All Ages: Including a System of Vegetable Cookery

tender, a coffee-cup full of milk, sweetening a little, and baking, or rather simmering half an hour. Add salt if you prefer it. RECEIPT 10.--_Polenta_--Corn meal, mixed with cheese--grated, as I suppose, but we are not told in what proportion it is used--baked well, makes a pudding which the Italians call polenta. It is not very digestible. RECEIPT 11.--Pudding may be made of any of the various kinds of meal I have mentioned, except those containing rye, by adding from one fourth to one third of the meal of the comfrey root. See Division I of this class, Section B, Receipt 17. RECEIPT 12.--Bread pudding: Take a loaf of rather stale bread, cut a hole in it, add as much new milk as it will soak up through the opening, tie it up in a cloth, and boil it an hour. RECEIPT 13.--Another of the same: Slice bread thinly, and put it in milk, with a little sweetening; add a little flour, and bake it an hour and a half. RECEIPT 14.--Another still: Three pints of milk, one pound of baker's bread, four spoonfuls of sugar, and three of molasses. Cut the bread in slices; interpose a few raisins, if you choose, between each two slices, and then pour on the milk and sweetening. If baked, an hour and a half is sufficient. If boiled, two or three hours. Use a tin pudding boiler. RECEIPT 15.--Rice and apple pudding: Boil six ounces of rice in a pint of milk, till it is soft; then fill a dish about half full of apples pared and cored; sweeten; put the rice over them as a crust, and bake it. RECEIPT 16.--Stirabout is made in Scotland by stirring oat meal in boiling water till it becomes a thick pudding or porridge. This, with cakes of oat meal and potatoes, forms the principal food of many parts of Scotland. RECEIPT 17.--Hasty pudding is best made as follows: Mix five or six spoonfuls of sifted meal in half a pint of cold water; stir it into a quart of water, while boiling; and from time