Practical vegetarian cookery

fat is at right temperature,--see “Important Notes.” BISCUIT PATES. Make a nice light baking powder biscuit. Have ready, when the biscuits are done, one cupful of small mushrooms cooked tender and cut fine, dressed with one half cupful of cream, mixed with juice of mushrooms, and thickened with one teaspoonful of flour, blended with teaspoonful of butter; season to taste with salt and pepper. Take a thin slice off of the bottom of the biscuit, dig out the center, leaving reasonably thick walls, put little piece of butter in the shell and fill with mushrooms dressing; serve at once. Stale biscuit may be used by toasting them a few minutes in a hot oven after they have been hollowed out. These are crisp and some prefer them to fresh biscuit. YORKSHIRE PUDDING. To six large tablespoonfuls of flour, add one teaspoonful of baking powder and one half teaspoonful of salt; sift thoroughly; beat the yolks of three eggs, and add milk enough to mix with flour and make the consistency of soft custard; whip whites of eggs to stiff froth and fold into mixture lightly. Melt a heaping tablespoonful of butter in dripping pan, letting it brown slightly; pour in the mixture and place in oven; then pour over the top a half cupful of melted butter; brown another spoonful of butter, and when pudding is almost done baste with browned butter. When done cut in squares and serve with melted butter. FRIED APPLES. Wash apples and dry them, cut in circular slices through the core of the apples. Sprinkle liberally with sugar and fry in butter until well cooked. Serve on a platter. VEGETABLE SAUSAGES NO. 1. Take three cupfuls of grated bread crumbs and moisten with hot water; add salt, pepper, and mixed herbs. Beat till light, one egg and add to bind. Shape in small cakes, or rolls, and fry in hot grease. SAUSAGES NO. 2. Take one cupful of boiled, or Boston baked, beans; heat, and mash through sieve; chop two onions and boil very tender, mash, and add to beans. Place in oven one cupful