tender. Pile on a warm, deep dish. Slice the tomatoes and fry in the same
pan, taking care not to add more nutter than is absolutely necessary. When
tender, arrange the tomato slices round and on the mushrooms. Pour a
tablespoonful or more, according to the amount cooked, of hot water into
the pan. Stir well and boil up. Pour the gravy formed over the mushrooms,
and serve.


14. NUT COOKERY.

For nut-cookery, a nut mill or food chopper of some kind is necessary. A
tiny food chopper, which can be regulated to chop finely or coarsely as
required, may be bought for 3s. at most food-reform stores. It also has an
attachment which macerates the nuts so as to produce "nut butter." The
larger size at 5s. is the more convenient for ordinary use. If only one
machine can be afforded, the food chopper should be the one chosen, as it
can also be used for vegetables, breadcrumbs, etc. The nut-mill proper
flakes the nuts, it will not macerate them, and is useful for nuts only.
But flaked nuts are a welcome and pretty addition to fruit salads, stewed
fruits, etc.

If the nuts to be milled or ground clog the machine, put them in a warm
oven until they just begin to change colour. Then let them cool, and they
will be found crisp and easy to work. But avoid doing this if possible, as
it dries up the valuable nut oil.


15. NUT ROAST.

2 breakfast cups bread-crumbs, 2 medium Spanish onions, or 2 tomatoes, 2