Wash, peel, and chop vegetables in chunks. Stew all ingredients together for 2 hours. Dress with squares of toasted bread.

=24.--Plain Roasted Rice=

Steam some unpolished rice until soft; then distribute thinly on flat tin and brown in hot oven.

=25.--Nut Roast No. 1=

1 lb. pine kernels (flaked), 4 tablespoonfuls pure olive oil, 2 breakfastcupfuls breadcrumbs, 1/2 lb. tomatoes (peeled and mashed).

Mix ingredients together, place in pie-dish, sprinkle with breadcrumbs, and bake until well browned.

=26.--Nut Roast No. 2=

1 lb. pine kernels (flaked), 1 cooked onion (chopped), 1/2 cupful chopped parsley, 8 ozs. cooked potatoes (mashed).

Mix ingredients together, place in pie-dish and cover with layer of boiled rice. Cook until well browned.

=27.--Maize Roast=

8 ozs. corn meal, 1 large Spanish onion (chopped), 2 tablespoonfuls nut-milk, 1 dessertspoonful gravy essence.

Cook onion; dissolve nut-milk thoroughly in about 1/2 pint water.

Boil onion, nut-milk, and essence together two minutes, then mix all ingredients together, adding sufficient water to make into very soft batter; bake 40 minutes.

=28.--Plain Savory Rice=

4 ozs. unpolished rice, 1 lb. tin tomatoes.

Boil together until rice is cooked. If double boiler be used no water need be added, and thus the rice will be dry and not pultaceous.

=29.--Potato b.a.l.l.s=

4 medium sized potatoes, 1 large onion (chopped), 1 dessertspoonful pure olive oil, breadcrumbs.

Cook onion and potatoes, then mash. Mix ingredients, using a few breadcrumbs and making it into a very soft paste. Roll into b.a.l.l.s and fry in 'Nutter,' or nut b.u.t.ter.

=30.--Bean b.a.l.l.s=

4 ozs. brown haricot flour, 1 onion (chopped), 1 dessertspoonful pure olive oil, 1 tablespoonful tomato puree, breadcrumbs.

Cook onion; mix flour into paste with puree and oil; add onion and few breadcrumbs making into soft paste. Fry in 'Nutter.'

=31.--Lentil and Pea b.a.l.l.s=

These are made in the same way as Recipe No. 30, subst.i.tuting lentil-or pea-flour for bean-flour.

=31.--Lentil Patties=

4 ozs. lentils, 1 small onion (chopped), 1 oz. 'Nutter,' or nut b.u.t.ter, 1 teaspoonful gravy essence, paste (see Recipe No. 59).

Cook ingredients for filling all together until lentils are quite soft.

Line patty pans with paste; fill, cover with paste and bake in sharp oven.

=Barley, Bean, Corn, Rice, and Wheat Patties=

These are prepared in the same way as in Recipe No. 31, subst.i.tuting one of the above cereals or beans for lentils.

=32.--Lentil Paste=

8 ozs. red lentils, 1 onion (chopped), 4 tablespoonfuls pure olive oil, breadcrumbs.

Boil lentils and onions until quite soft; add oil and sufficient breadcrumbs to make into paste; place in jars; when cool cover with melted nut b.u.t.ter; serve when set.

=33.--Bean Paste=

8 ozs. small brown haricots, 2 tablespoonfuls tomato puree, 1 teaspoonful 'Vegeton,' 2 ozs. 'Nutter' or nut b.u.t.ter, 1 cup breadcrumbs.

Soak beans over night; flake in Dana Food Flaker; place back in fresh water and add other ingredients; cook one hour; add breadcrumbs, making into paste; place in jars, when cool cover with nut b.u.t.ter; serve when set.

=34.--Spinach on Toast=

Cook 1 lb. spinach in its own juice in double boiler. Toast and b.u.t.ter large round of bread. Spread spinach on toast and serve. Other vegetables may be served in the same manner.

GRAVIES AND SAUCES

=35.--Clear Gravy=

1 teaspoonful 'Marmite,' 'Carnos,' 'Vegeton,' or 'Pitman's Vigar Gravy Essence,' dissolved in 1/2 pint hot water.

=36.--Tomato Gravy=