Nuts are the best substitute for flesh meat. Next in order come the
pulses. After these come wholewheat and unpolished rice. Both nuts and
pulses contain, like flesh meat, a large quantity of proteid in a
concentrated form. No one needs more than 1/4 lb. per day, at most, of
either. (Eggs, of course, are a good meat substitute, so far as the
percentage of proteid is concerned.)


1. ALMONDS, ROASTED.

Take any quantity of shelled almonds and blanch by pouring boiling water
on them. The skins can then be easily removed. Lay the blanched almonds on
a tin, and bake to a pale yellow colour. On no account let them brown, as
this develops irritating properties. To be eaten with vegetable stews and
pies. (That is, with any stew or pie which contains neither nuts nor
pulse.)


2. CHESTNUTS, BOILED.

An excellent dish for children and persons with weak digestive powers. The
chestnuts need not be peeled or pricked, but merely well covered with cold
water and brought to the boil, after which they should boil for a good
half hour. Drain off the water and serve hot. They may also be boiled,
peeled, mashed and eaten with hot milk.


3. CHESTNUT SAVOURY.