*Lentil and Nut Loaf. — Take one pint of well- cooked lentil pulp, one cup of strained stewed to- mato, one and one-half cups of walnut meal, a very little pulverized sage, and enough Granola or crushed Zwieback, probably one cup✪ Lentil and Nut Loaf, to make quite a stiff mixture. Bake for forty minutes in a mod- erate oven. 104 Healthful Cookery *Savory Nut Loaf. — Take two cups of browned Zwieback or Granola and one cup of walnut, pecan, or hickory-nut meal. Add one-half teaspoonful of salt and a teaspoonful of any preferred herb, as pul- verized sage, mint, or celery salt. Mix these ingre- dients thoroughly, and cover with rather thin Nut Cream, or, if preferred, boiling water may be used✪ Savory Nut Loaf. Allow the mixture tb stand for a few moments (if Granola is used, the moisture will cause it to swell), then add enough more hot water to make the whole quite moist. Turn into a bread-tin, and bake in a 1 moderate oven for an hour. It may be served hot, with or without a nut dressing, or tomato sauce. It is also excellent served cold in slices, with a gar- nish of lemon, sliced thin, or with lettuce. *Nuts with Lentils. — Use three pints of strained cooked lentils and one pint of stewed tomato; sea- son to taste with Nut Butter and salt, and bake. If desired, an onion may be cooked with the lentils to flavor. Pease Patties. — Cook a quart of dried Scotch peas very slowly, until perfectly tender, allowing them to simmer very gently toward the last, until they become as dry as possible. Put them through a colander to remove all skins. Season with a teaspoonful of salt and a half cup of Nut Cream. Flesh-Food Substitutes 105 Beat well together, add one-third the same quantity ff toasted bread-crumbs, shape into patties, and bake until dry, mealy, and nicely browned. Serve with the following — Tomato Sauce. — Heat a pint of strained stewed :omato, season slightly with salt, and when boil- ing, thicken with a tablespoonful of flour✪ Tomato Sauce rubbed smooth in a little water. *Pease Patties, No. 2. — 2 quarts pease pulp, 1^ :ups Nut Meal, 2 eggs, 1 cup Nut Cream, 2 tea- spoonfuls salt, 2^4 cups Granose Flakes. Beat the eggs, mix all together, form into patties, g-laze with cream, and bake brown. *Baked Savory Peas. — Take equal parts of sifted peas (dry Scotch peas cooked and pressed through a colander), and dry bread or Zwieback crumbs. To four parts of this mixture add one part of strained stewed tomato, and one large tablespoon- ful of Nut Butter, with salt to season. Add a little minced celery and onion or sage✪ Baked Savory Peas, and bake until dry and nicely browned throughout. Stewed Beans with Nut Butter. — Look over and wash one pint of dried Haricot beans. Put into cold water, and parboil for half an hour. Turn off the water, and put them to cook again in boiling water with an ounce of Nuttolene or a tablespoon- 106 Healthful Cookery ful of Nut Butter. Stew slowly for two hours, or until tender, making sure that they are quite juicy when done. Add salt to season, one or two tea- spoonfuls more of Nut Butter rubbed to a cream in a little water, the juice of one lemon, and an ounce of parsley chopped very fine✪ Stewed Beans with Nut Butter. Boil together three or four minutes, and serve. Celery may be used instead of parsley, or both may be omitted.

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*Lentil and Nut Loaf. — Take one pint of well- cooked lentil pulp, one cup of strained stewed to- mato, one and one-half cups of walnut meal, a very little pulverized sage, and enough Granola or crushed Zwieback, probably one cup, to make quite a stiff mixture. Bake for forty minutes in a mod- erate oven. 104 Healthful Cookery *Savory Nut Loaf. — Take two cups of browned Zwieback or Granola and one cup of walnut, pecan, or hickory-nut meal. Add one-half teaspoonful of salt and a teaspoonful of any preferred herb, as pul- verized sage, mint, or celery salt. Mix these ingre- dients thoroughly, and cover with rather thin Nut Cream, or, if preferred, boiling water may be used. Allow the mixture tb stand for a few moments (if Granola is used, the moisture will cause it to swell), then add enough more hot water to make the whole quite moist. Turn into a bread-tin, and bake in a 1 moderate oven for an hour. It may be served hot, with or without a nut dressing, or tomato sauce. It is also excellent served cold in slices, with a gar- nish of lemon, sliced thin, or with lettuce. *Nuts with Lentils. — Use three pints of strained cooked lentils and one pint of stewed tomato; sea- son to taste with Nut Butter and salt, and bake. If desired, an onion may be cooked with the lentils to flavor. Pease Patties. — Cook a quart of dried Scotch peas very slowly, until perfectly tender, allowing them to simmer very gently toward the last, until they become as dry as possible. Put them through a colander to remove all skins. Season with a teaspoonful of salt and a half cup of Nut Cream. Flesh-Food Substitutes 105 Beat well together, add one-third the same quantity ff toasted bread-crumbs, shape into patties, and bake until dry, mealy, and nicely browned. Serve with the following — Tomato Sauce. — Heat a pint of strained stewed :omato, season slightly with salt, and when boil- ing, thicken with a tablespoonful of flour rubbed smooth in a little water. *Pease Patties, No. 2. — 2 quarts pease pulp, 1^ :ups Nut Meal, 2 eggs, 1 cup Nut Cream, 2 tea- spoonfuls salt, 2^4 cups Granose Flakes. Beat the eggs, mix all together, form into patties, g-laze with cream, and bake brown. *Baked Savory Peas. — Take equal parts of sifted peas (dry Scotch peas cooked and pressed through a colander), and dry bread or Zwieback crumbs. To four parts of this mixture add one part of strained stewed tomato, and one large tablespoon- ful of Nut Butter, with salt to season. Add a little minced celery and onion or sage, and bake until dry and nicely browned throughout. Stewed Beans with Nut Butter. — Look over and wash one pint of dried Haricot beans. Put into cold water, and parboil for half an hour. Turn off the water, and put them to cook again in boiling water with an ounce of Nuttolene or a tablespoon- 106 Healthful Cookery ful of Nut Butter. Stew slowly for two hours, or until tender, making sure that they are quite juicy when done. Add salt to season, one or two tea- spoonfuls more of Nut Butter rubbed to a cream in a little water, the juice of one lemon, and an ounce of parsley chopped very fine. Boil together three or four minutes, and serve. Celery may be used instead of parsley, or both may be omitted.

Healthful cookery