ful gravy essence, 2 quarts
water, corn flour to thicken.

Cook barley until quite soft; chop onion finely; mix a little corn flour
into paste with cold water. Stir into the boiling soup. Boil all
ingredients together for 20 minutes, then serve.

=Wheat and Rice Soups=

These are prepared in the same way as Recipe No. 9, substituting wheat
or rice grains for barley.

=10.--Pot-barley Soup No. 2=

4 ozs. pot-barley, 1 dessertspoonful nut-milk, 1 chopped onion, 1
dessertspoonful tomato puree, 1 quart water.

Cook barley until soft; dissolve nut-milk in little water; boil all
ingredients together for 20 minutes, then serve.

=11.--Corn Soup=

1 lb. tin sugar-corn, 1/2 lb. tin tomatoes, 2 chopped onions, 2 ozs.
corn flour, 1 quart water.

Boil onion until soft; mix corn flour into paste with cold water. Place
sugar-corn, tomatoes, onions, and water into stew pan; heat and add corn
flour. Boil ingredients together 10 minutes, and serve.

FOOTNOTES:

[Footnote 6: There are several brands of wholly vegetable gravy essence
now on the market. The best known are 'Vegeton,' 'Marmite,' 'Carnos,'
and Pitman's 'Vigar Gravy Essence.']

[Footnote 7: Vegetable stock is the water that vegetables have been
boiled in; this water contains a certain quantity of valuable vegetable
salts, and should never be thrown away.]

SAVORY DISHES

=12.--Nut Rissoles=

3 ozs. mixed grated nuts, 3 ozs. breadcrumbs, 1 oz. nut butter, 1
chopped onion, 1 large cupful canned tomatoes.

Mix ingredients together; mould into rissoles, dust with flour and fry
in 'Nutter.' Serve with gravy.

=13.--Lentil Cakes=

8 ozs. red lentils, 3 ozs. 'Grape Nuts,' 1 small onion, 1 teaspoonful
gravy essence, breadcrumbs.

Cook lentils until soft in smallest quantity of water; chop onion
finely; mix all ingredients, using sufficient breadcrumbs to make into
stiff paste; form into cakes and fry in 'Nutter.' Serve with gravy.

=14.--Marrow Roast=

1 vegetable marrow, 3 ozs. grated nuts, 1 onion, 1 oz. 'Nutter,' 1 cup
breadcrumbs, 2 teaspoonfuls tomato puree.

Cook marrow, taking care not to allow it to break; when cold, peel, cut
off one end and remove seeds with spoon. Prepare stuffing:--chop onion
finely; melt nut fat and mix ingredients together. Then stuff marrow and
tie on decapitated end with tape; sprinkle with breadcrumbs and bake 30
minutes. Serve with gravy.

=15.--Stewed Celery=

1 head celery, 4 slices whole-meal b