to ordinary stomachs.  We may mention saw-dust as one of the ingredients used for the purpose.  Again, if you attempt to make whole-meal bread into loaves, you will find great difficulty in baking the loaves.  This whole-meal is a very slow conductor of heat, and the result will probably be that the outside of the loaf will be very hard while the inside will be too underdone to be eaten.  Consequently, should you wish to have home-made whole-meal bread, it is far best to bake it in the form of a tea-cake or flat-cake.  We cannot do better, in conclusion, than quote what Sir Henry Thompson says on this subject:—­“The following recipe,” he says, “will be found successful, probably, after a trial or two, in producing excellent, light, friable, and most palatable bread:  To two pounds of coarsely ground or crushed whole-meal, add half a pound of fine flour and a sufficient quantity of baking powder and salt; when these are well mixed, rub in two ounces of butter, and make into dough with half milk and water, or with all milk if preferred.  Make rapidly into flat cakes like ‘tea-cakes,’ and bake without delay in a quick oven, leaving them afterwards to finish thoroughly at a lower temperature.  The butter and milk supply fatty matters, in which the wheat is somewhat deficient; all the saline and mineral matters of the husk are retained; and thus a more nutritive form of bread cannot be made.  Moreover, it retains the natural flavour of the wheat, in place of the insipidity which is characteristic of fine flour, although it is indisputable that bread produced from the latter, especially in Paris and Vienna, is unrivalled for delicacy, texture, and colour.  Whole meal may be bought; but mills are now cheaply made for home use, and wheat may be ground to any degree of coarseness desired.”

CHAPTER XIV.

PIES AND PUDDINGS.

In vegetarian cookery, as a rule, pies and puddings are made in the same way as in ordinary cookery, with the exception that we cannot use lard or dripping in making our pastry.  Nor are we allowed to use suet in making crust for puddings.  It would have been quite impossible to have given even one quarter of the recipes for the pies and puddings known, and we must refer those who wish for information on this subject to “Cassell’s Shilling Cookery,” where will be found a very complete list, but which would have occupied the whole of the space which we have devoted to recipes where vegetarian cookery, as a rule, differs from the ordinary.

We will, on the present occasion, confine our attention to the two points we have mentioned, viz., how to make pastry without lard or dripping, and pudding crust without suet.  The first of these two points causes no difficulty whatever, as the best pastry, especially that known as puff paste, is invariably made with butter only as the fatty element; but there is one point we must not overlook.