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.