17. NUT PASTE.
A nourishing paste for sandwiches is made by macerating pine-kernels with the “nut butter” attachment of the food chopper, and flavouring with a little fresh tomato juice. This must be used the same day as made as it will not keep.
Another method.—Put equal quantities of pea-nuts and pine-kernels into a warm oven until the latter just begin to colour. The skins of the pea-nuts will now be found to rub easily off. Put the mixed nuts through the macerator and mix to a stiff paste with some tomato juice. Put in a saucepan and heat to boiling point. Pour melted butter over top. This may be kept until the next day, but no longer.
18. NUT AND LENTIL ROAST AND RISSOLES.
Proceed as for nut roast or rissoles, but use cold stewed lentils (see recipe) in the place of bread-crumbs.
19. PINE KERNELS, ROASTED.
Put on a tin in a warm oven, bake until a very pale golden colour. On no account brown. Serve with vegetable stew.
20. RICE, BOILED.
1 cup unpolished rice, 3 cups water.
Put the rice on in cold water, and bring it gradually to the boil. Boil hard for 5 minutes, stirring once or twice. Draw it to the side of the stove, where it is comparatively cool, or, if a gas stove is used, put the saucepan on an asbestos mat and turn the gas as low as possible. The water should now gradually steam away, leaving the rice dry and well cooked. Serve plain or with curry.
21. RICE, SAVOURY.
Cook rice as in foregoing recipe. Fry a small, finely-chopped onion in very little fat. Add this to the cooked rice with butter the size of a walnut, and a pinch of savoury herbs. Shake over the fire until hot. Serve with peeled baked potatoes and baked tomatoes.
22. RICE AND EGG FRITTERS.
Mix any quantity of cold boiled rice with some chopped parsley and well-beaten egg. Beat the mixture well, form into small fritters, roll in egg and bread-crumbs or white flour, and fry to a golden brown. Serve with egg sauce.
Grease a pie-dish. Put in it 2 or 3 small firm tomatoes, or some small peeled mushrooms. Make a batter as for Yorkshire pudding and pour over. Bake until golden brown.
24. VEGETABLE MARROW, STUFFED.
1 medium marrow, 2 ozs. butter or 1-1/2 oz. nutter, 1 dessertspoon sage, 2 medium onions, 4 tablespoons bread-crumbs, 1 tablespoon milk or water.
Chop the onion small and mix with the bread-crumbs, sage, and milk or water. Peel the marrow and scoop out the pith and pips. (Cut it in halves to do this, or, better still, if possible cut off one end and scoop out inside with a long knife.) Tie the two halves together with clean string. Stuff the marrow and bake for 40 minutes on a well-greased tin. Lay some of the nutter on top and baste frequently until done. It should brown well. Serve with brown gravy or white sauce.