As a number of favourite puddings and sweets also are given in the last
section, it will not be necessary to give here more than a few supplementary
ones, mostly introducing specialties which are not so well known as they
deserve to be. Besides, all sweet dishes are vegetarian already for the
most part, so that there is but little to "reform" about them. Of course,
those who wish to have them absolutely pure will substitute vegetable suet
or butter, and vegetable gelatine for beef suet and clarified (?) glue.
Almond Custard.
Two eggs, 1/2 pint milk, 2 ozs. Mapleton's almond meal, 1-1/2 ozs. sugar.
Beat eggs with sugar, add almond meal. Almonds blanched and pounded will
do, but the meal is ready for use and costs less. Add the milk and a few
drops of flavouring. Bake in slow oven till set, or stir till it thickens
in jug or double boiler. This is specially good with stewed fruit. It may
be made into