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

to time sprinkle and stir in meal till it becomes thick enough. It should boil half or three quarters of an hour. It may be made of Indian or rye meal. RECEIPT 18.--Potato pudding: Take two pounds of well boiled and well mashed potato, one pound of wheat meal; make a stiff paste, by mixing well; and tie it in a wet cloth dusted with flour. Boil it two hours. RECEIPT 19.--Apple pudding may be made by alternating a layer of prepared apples with a layer of dough made of wheat meal, till you have filled a tin pudding boiler. Boil it three hours. RECEIPT 20.--Sago pudding: Take half a pint of sago and a quart of milk. Boil half the milk, and pour it on the sago; let it stand half an hour; then add the remainder of the milk. Sweeten to your taste. RECEIPT 21.--Tapioca pudding may be prepared in a similar manner. RECEIPT 22.--To make cracker pudding, to a quart of milk add four thick large coarse meal crackers broken in pieces, a little sugar, and a little flour, and bake it one hour and thirty minutes. RECEIPT 23.--Sweet apple pudding is made by cutting in pieces six sweet apples, and putting them and half a pint of Indian meal, with a little salt, into a pint of milk, and baking it about three hours. RECEIPT 24.--Sunderland pudding is thus made: Take about two thirds of a good-sized teacup full of flour, three eggs, and a pint of milk. Bake about fifteen minutes in cups. Dress it as you please--sweet sauce is preferred. RECEIPT 25.--Arrow root pudding may be made by adding two ounces of arrow root, previously well mixed with a little cold milk, to a pint of milk boiling hot. Set it on the fire; let it boil fifteen or twenty minutes, stirring it constantly. When cool, add three eggs and a little sugar, and bake it in a moderate oven. RECEIPT 26.--Boiled arrow root pudding: Mix as before, only do not let it quite boil. Stir it briskly for some time, after putting it