NUT LOAF

Mix two cups of soft bread crumbs and one cup of chopped walnut meats with six tablespoons of butter or any butter substitute, one-half cup of hot water, one and one-half teaspoons of salt, one-quarter teaspoon of pepper, one tablespoon of chopped onion, a sprig of parsley chopped, and bind with one egg; shape into a loaf.  Place in a greased baking-dish and bake in a moderate oven one hour.  As the liquor boils out of the loaf it may be used for basting.  A brown sauce may be made in the dish in which the loaf is cooked.

NUT ROAST

Soak one-half cup of lentils overnight; in the morning drain, cover with fresh water and bring to a boil.  Drain again, put in fresh water and cook until tender.  Drain once more, throw away the water, and press the lentils through a colander.  To them add one-half cup shelled roasted peanuts, either ground or chopped, one-half cup of toasted bread crumby one-half teaspoon of salt and one-half saltspoon of pepper, and milk sufficient to make the mixture the consistency of mush.  Put into a greased baking-dish; bake in a moderate oven for an hour; turn out on a heated platter; garnish with parsley or watercress and serve.

VEGETABLE MEAT PIE

Soak one-half cup of Lima beans overnight; in the morning let them boil rapidly for one-half hour.  Drain, slip the beans from their skins and split them in halves.  Blanch one-quarter cup of almonds and chop them with one-quarter cup of peanuts.  Boil four potatoes, and when done cut two of them into small cubes.  Mash the remaining; two and use them for a dough, adding four tablespoons of hot milk, a little salt and one-quarter cup of flour.  Put a layer of beans in the bottom of the baking-dish, a sprinkling of nuts, a little hard-boiled egg, then the potato blocks and one-half tablespoon each of chopped parsley and chopped onion, one-half teaspoon of salt and one-half saltspoon of pepper and so on until the material is all used.  Roll out the potato dough the size of the baking-dish; put it over the dish, brush with milk and bake half an hour in a moderately quick oven.

TIME TABLE FOR COOKING

The ordinary recipe generally states the time required for cooking its ingredients, but an approximate table is occasionally of use as giving a general idea of the time required for certain things.  In any case, it is approximate only, for things should be cooked until done, and various conditions modify the time stated.  The atmosphere, altitude, kind of oven or mode of heating employed, and the age of certain things, such as vegetables, all have to be considered, so that hard and fast rules cannot be laid down.

ROASTING

Allow 15 minutes to warm the meat through, and after that, figure the time.