[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 quant.i.ty 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 b.u.t.ter, 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 quant.i.ty 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 bread, nut b.u.t.ter.

Slice celery into suitable lengths, which steam until soft. Toast and b.u.t.ter 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 quant.i.ty 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, subst.i.tuting 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 quant.i.ty 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, subst.i.tuting 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.