getables 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 Balls=

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 balls and
fry in 'Nutter,' or nut butter.

=30.--Bean Balls=

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 Balls=

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

=31.--Lentil Patties=

4 ozs. lentils, 1 small onion (chopped), 1 oz. 'Nutter,' or nut butter,
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, substituting
o