read, nut butter.

Slice celery into suitable lengths, which steam until soft. Toast and
butter bread, place celery on toast and cover with pea, bean, or lentil
sauce, (see Recipe No. 39).

=16.--Barley Entree=

4 ozs. pot-barley, 1 lb. tin tomatoes, 1 chopped onion, 2 tablespoonfuls
olive oil.

Cook barley until quite soft in smallest quantity of water (in double
boiler). Then add tomatoes and oil, and cook for 10 minutes. To make
drier, cook barley in tomato juice adding only 2 or 3 tablespoonfuls of
water.

=Rice, Wheat, Macaroni, Lentil, Bean, Split-pea Entrees=

These are prepared in the same way as Recipe No. 16, substituting one of
these cereals or legumes for barley.

=17.--Savory Pie=

Paste (Recipe No. 59), marrow stuffing (Recipe No. 14).

Line sandwich tin with paste; fill interior with stuffing; cover with
paste or cooked sliced potatoes; bake in sharp oven.

=18.--Baked Bananas=

Prepare the desired number by washing and cutting off stalk, but do not
peel. Bake in oven 20 minutes, then serve.

=19.--Barley Stew=

4 ozs. pot-barley, 2 onions, parsley.

Chop onions and parsley finely; cook ingredients together in very small
quantity of water in double boiler until quite soft. Serve with hot
beetroot, or fried tomatoes or potatoes.

=Corn, Rice, Frumenty, Pea-Vermicelli Stews=

These are prepared in the same way as Recipe No. 19, substituting one of
the above cereals or pulses for barley.

=20.--Mexican Stew=

1 cupful brown beans, 2 onions, 2 potatoes, 4 tomatoes, 1 oz. sugar, 1
cupful red grape-juice, rind of 1 lemon, water.

Soak beans overnight; chop vegetables in chunks; boil all ingredients
together 1 hour.

=21.--Vegetable Pie=

5 ozs. tapioca, 4 potatoes, 3 small onions, paste, (see Recipe No. 59),
tomato puree to flavor.

Soak tapioca. Partly cook potatoes and onions, which then slice. Place
potatoes, onions, and tapioca in layers in pie-dish; mix puree with a
little hot water, which pour into dish; cover with paste and bake.

=22.--Rice Rissoles=

6 ozs. unpolished rice, 1 chopped onion, 1 dessertspoonful tomato puree,
breadcrumbs.

Boil rice and onion until soft; add puree and sufficient breadcrumbs to
make stiff; mould into rissoles; fry in 'Nutter,' and serve with parsley
sauce, (Recipe No. 38).

=23.--Scotch Stew=

3 ozs. pot-barley, 2 ozs. rolled oats, 1 carrot, 1 turnip, 2 potatoes, 1
onion, 4 tomatoes, water.

Wash, peel, and chop ve