ne 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 butter; serve when set.

=33.--Bean Paste=

8 ozs. small brown haricots, 2 tablespoonfuls tomato puree, 1
teaspoonful 'Vegeton,' 2 ozs. 'Nutter' or nut butter, 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 butter; serve when
set.

=34.--Spinach on Toast=

Cook 1 lb. spinach in its own juice in double boiler. Toast and butter
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=

1 teaspoonful gravy essence, 1 small tablespoonful tomato puree, 1/2
pint water. Thicken with flour if desired.

=37.--Spinach Gravy=

1 lb. spinach, 1 dessertspoonful nut-milk, 1/2 pint water.

Boil spinach in its own juices in double boiler; strain all liquid from
spinach and add it to the nut-milk which has been dissolved in the
water.

=38.--Parsley Sauce=

1 oz. chopped parsley, 1 tablespoonful olive oil, a little flour to
thicken, 1/2 pint water.

=39.--Pea, Bean, and Lentil Sauces=

1 teaspoonful pea-, or bean-, or lentil-flour; 1/2 teaspoonful gravy
essence, 1/2 pint water.

Mix flour into paste with water, dissolve essence, and bring to a boil.

PUDDINGS, ETC.

=40.--Fig Pudding=

1 lb. whole-meal flour, 6 ozs. sugar, 6 ozs. 'Nutter,' or nut butter,
1/2 chopped figs, 1 teaspoonful baking powder, water.

Melt 'Nutter,' mix ingredients together with water into stiff batter;
place in greased pudding basin and steam 2 hours.

=31.--Date Pudding=

1 lb. breadcrumbs, 6 ozs. sugar, 6 ozs. 'Nutter,' 1/2 lb. stoned and
chopped dates, 1 teaspoonful baking powder, water.

Melt 'Nutter'; mix ingredients together with water into stiff batter;
place in greased pudding basin and steam 2 hours.

=Prune, Ginger, and Cherry Puddings=

These are prepared the same way as in Recipe No. 40, or No. 41,