Put the onion, the savory, and the fat into a small saucepan, and let simmer over the fire for a few minutes, to soften the onion, but do not brown. Add l/2 teaspoon salt and the milk. Bring to a boil, and pour over the diced bread. Sift the flour into a frying pan, and stir continuously over the fire until a light brown color. Add the chopped nuts, and continue stirring until they are warmed through, but not browned at all. Beat the eggs slightly, and add to the mixture; then add the browned flour and nuts, and mix. Have the cooked beans or lentils drained, and mashed very fine or put through a colander, and blend with the above mixture, with salt to taste. Pack in a well oiled (2-pound) bread tin, and bake in a medium oven until set and a nice brown. Set aside for 30 minutes to cool partially ; then turn out in an oiled baking pan, and pour over it a thin brown gravy, and bake in a good oven for l/2 hour, basting it over the top occasionally with the gravy. Serve with cranberry sauce or baked apple. WALNUT ROAST I cup zwieback crumbs 3 tablespoons chopped onion i cup milk il/2 tablespoons vegetable butter✪ Lentil and Potato Hash ]/2 cup ground walnuts I tablespoon flour i cup steamed rice i egg i tablespoon chopped parsley jog (USE LEVEL MEASUREMENTS FOR ALL INGREDrEXTS. ) SCIENCE of FOOD anct COOKERY Pour 24 cup of the milk over the crumbs, and let stand for 5 minutes. Put butter, onion, parsley, and a pinch of savory, if desired, into a small saucepan, and let simmer until the onion is softened, but not browned. Add the flour, and stir ; then the rest of the milk, and stir smooth. Add the slightly beaten egg, the ground walnuts, and salt to taste, and mix well. Add the soaked crumbs, and lastly fold in the steamed rice with a fork, press gently into an oiled bread tin or small baking pan, and bake to a nice brown. This loaf may be turned out into an oiled baking pan, when done, and basted with brown gravy, the same as pot roast, if desired. IMPERIAL ROAST 2 cups diced stale bread \y2 tablespoons vegetable fat 2 cups steamed rice 2 tablespoons flour */$ cup chopped ripe olives 2 stalks diced celery i cup chopped walnuts 4 tablespoons chopped onion 1 raw egg il/z cups milk 2 chopped hard-boiled eggs Savory and salt to taste✪ Imperial Roast Put the flour and the fat into a small saucepan, and stir over the fire until of a light brown color. Add the savory, the onion, and the celery, and stir for a few moments. Then add l/2 cup of the milk, and stir smooth. Add the remainder of the milk, bring to a boil, salt to taste, pour over the diced bread, and let stand until cold. Beat the egg, and mix all the ingredients except the rice, which is folded in last, using a fork. Press lightly into one large, or two small, previously oiled bread tins, and bake until lightly browned on top. Serve plain, or with cranberry sauce or gravy, or with both. SCALLOPED POTATO AND NUTTOSE Put sliced raw potatoes about jH of an inch in depth into an oiled baking pan. Sprinkle lightly with salt, and lay very thin slices of nuttose or nut cero over the top. Put in another layer of sliced potato, and another layer of sliced nut food; then pour over these enough thin brown gravy barely to cover the potatoes✪ Scalloped Potato and Nuttose. Cover with another baking pan of the same size, and bake in a good oven until the potatoes are tender; then remove the top pan and brown lightly.

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Put the onion, the savory, and the fat into a small saucepan, and let simmer over the fire for a few minutes, to soften the onion, but do not brown. Add l/2 teaspoon salt and the milk. Bring to a boil, and pour over the diced bread. Sift the flour into a frying pan, and stir continuously over the fire until a light brown color. Add the chopped nuts, and continue stirring until they are warmed through, but not browned at all. Beat the eggs slightly, and add to the mixture; then add the browned flour and nuts, and mix. Have the cooked beans or lentils drained, and mashed very fine or put through a colander, and blend with the above mixture, with salt to taste. Pack in a well oiled (2-pound) bread tin, and bake in a medium oven until set and a nice brown. Set aside for 30 minutes to cool partially ; then turn out in an oiled baking pan, and pour over it a thin brown gravy, and bake in a good oven for l/2 hour, basting it over the top occasionally with the gravy. Serve with cranberry sauce or baked apple. WALNUT ROAST I cup zwieback crumbs 3 tablespoons chopped onion i cup milk il/2 tablespoons vegetable butter ]/2 cup ground walnuts I tablespoon flour i cup steamed rice i egg i tablespoon chopped parsley jog (USE LEVEL MEASUREMENTS FOR ALL INGREDrEXTS. ) SCIENCE of FOOD anct COOKERY Pour 24 cup of the milk over the crumbs, and let stand for 5 minutes. Put butter, onion, parsley, and a pinch of savory, if desired, into a small saucepan, and let simmer until the onion is softened, but not browned. Add the flour, and stir ; then the rest of the milk, and stir smooth. Add the slightly beaten egg, the ground walnuts, and salt to taste, and mix well. Add the soaked crumbs, and lastly fold in the steamed rice with a fork, press gently into an oiled bread tin or small baking pan, and bake to a nice brown. This loaf may be turned out into an oiled baking pan, when done, and basted with brown gravy, the same as pot roast, if desired. IMPERIAL ROAST 2 cups diced stale bread \y2 tablespoons vegetable fat 2 cups steamed rice 2 tablespoons flour */$ cup chopped ripe olives 2 stalks diced celery i cup chopped walnuts 4 tablespoons chopped onion 1 raw egg il/z cups milk 2 chopped hard-boiled eggs Savory and salt to taste Put the flour and the fat into a small saucepan, and stir over the fire until of a light brown color. Add the savory, the onion, and the celery, and stir for a few moments. Then add l/2 cup of the milk, and stir smooth. Add the remainder of the milk, bring to a boil, salt to taste, pour over the diced bread, and let stand until cold. Beat the egg, and mix all the ingredients except the rice, which is folded in last, using a fork. Press lightly into one large, or two small, previously oiled bread tins, and bake until lightly browned on top. Serve plain, or with cranberry sauce or gravy, or with both. SCALLOPED POTATO AND NUTTOSE Put sliced raw potatoes about jH of an inch in depth into an oiled baking pan. Sprinkle lightly with salt, and lay very thin slices of nuttose or nut cero over the top. Put in another layer of sliced potato, and another layer of sliced nut food; then pour over these enough thin brown gravy barely to cover the potatoes. Cover with another baking pan of the same size, and bake in a good oven until the potatoes are tender; then remove the top pan and brown lightly.

Science of food & cookery