ally by golden syrup, many brands of which are very pale
and of little flavour. To make successful Parkin a good brand of pure cane
syrup is needed. I always use "Glebe." This is generally only stocked by a
few "high-class " grocers or large stores, but it is worth the trouble of
getting. Some Food Reform Stores stock molasses, and this was probably
used for the original Parkin. It is strongly flavoured and blacker than
black treacle, but its taste is not unpleasant. For the sugar, a good
brown moist cane sugar, like Barbados, is best. Put the treacle and butter
(or nutter) into a jar and put into a warm oven until the butter is
dissolved. Then stir in the sugar. Mix together the oatmeal, flour, ginger
and seeds or lemon rind. Pour the treacle, etc., into this, and mix to a
paste. Roll out lightly on a well-floured board to a 1/4 inch thickness.
Bake in a well-greased flat tin for about 50 minutes, in a rather slow
oven. To test if done, dip a skewer into boiling water, wipe, and thrust
into the Parkin; if it comes out clean the latter is done. Cut into
squares, take out of tin, and allow to cool.

12. PROTOSE CUTLETS.

1 lb. minced Protose, 1 lb. plain boiled rice, 1 small grated onion, 1/2
teaspoon sage.

Mix the ingredients with a little milk; shape into cutlets, using uncooked
macaroni for the bone, and bake in a moderate oven about 45 minutes.

13. PROTOSE SALAD.

1 breakfast-cupful Protose cubes, 1/3 breakfast cup minced celery, 1
hard-boiled egg, 3 small radishes, juice of 2 lemons.

Cut Protose into cubes, chop the hard-boiled egg, slice the radishes. Add
to the minced celery. Pour over these ingredients the lemon juice and
allow the mixture to stand for one hour. Serve upon fresh crisp lettuce.

14. RISOTTO.

3/4 lb. rice, 1/2 lb. cheese, 4 large onions.

Slice and fry the onions in a stew-pan in a little fat; when brown, add
1-1/2 pints water and the rice. Let it cook about an hour, and then add
the grated cheese.

This dish may be varied with tomatoes when in season.

15. ROYAL NUT ROAST.

1/2 lb. pine kernels, 2 medium-sized tomatoes, 1 medium onion, 2 new-laid
eggs.

Wash, dry and pick over the pine kernels and put them through the
macerating machine. Skin and well mash the tomatoes. Grate finely the
onion. Mix all together and beat to a smooth batter. Whisk the eggs to a
stiff froth and add to the mixture. Pour into a greased pie-dish. Bake in
a moderate oven until a golden-brown co