Vegetarian Recipes: Mixed Recipes 8

RICE SOUP.

3 oz. of rice, 4 oz. of grated cheese, 1 breakfastcupful of tomato
juice, 1 oz. of butter, pepper and salt to taste. Boil the rice till
tender in 2-1/2 pints of water, with the butter and seasoning. When
quite soft, add the tomato juice and the cheese; stir until the soup
boils and the cheese is dissolved, and serve. If too much of the water
has boiled away, add a little more.

HOT-POT.

2 lbs. of potatoes, 3/4 lb. of onions, 1 breakfastcupful of tinned
tomatoes or 1/2 lb. of sliced fresh ones, 1 teaspoonful of mixed
herbs, 1-1/2 oz. butter, pepper and salt to taste. Those who do not
like tomatoes can leave them out, and the dish will still be very
savoury. The potatoes should be peeled, washed, and cut into thin
slices, and the onions peeled and cut into thin slices. Arrange the
vegetables and tomatoes in layers; dust a little pepper and salt
between the layer, and finish with a layer of potatoes. Cut the butter
into little bits, place them on the top of the potatoes, fill the dish
with hot water, and bake the hot-pot for 2 hours or more in a hot
oven. Add a little more hot water if necessary while baking to make up
for what is lost in the cooking.

CABINET PUDDING.

4 slices of Allinson bread toasted, 1-1/4 pints of milk, 8 eggs, 1 oz.
of butter, sugar to taste, 2 oz. of chopped almonds, 1 teacupful of
mixed currants and sultanas and any kind of flavouring--cinammon,
lemon, vanilla, or almond essence. Crush the toast in your hands, and
soak it in the milk. Whip the eggs up, melt the butter, and add both
to the soaked toast. Thoroughly mix all the various ingredients
together. Butter a pie-dish and pour the pudding mixture into it; put
a few bits of butter on the top, and bake the pudding for 1 hour in a
moderately hot oven.