little enough! But we must finish the pot-pie. Put a thin round of paste
on the top. Wet the edges and press together, tie down with greased paper,
and steam 2 to 3 hours. Turn out and send to table with suitable hot
garnish.

The same paste may be made into little balls or flat cakes and put to cook
with lentil stew, but great care must be taken to see that there is plenty
gravy, and that they cook very gently, for if they "catch" ever so slightly
they are spoiled. All danger of this can be avoided by steaming in a basin
or jar instead of cooking in open pan.


Savoury Brick.

Take about 2 teacupfuls cooked German lentils--not too moist. Put in a
basin and add a cupful fine bread crumbs, and a cupful cold boiled rice or
about half as much mashed potatoes. Add any extra seasoning--a little
ketchup, Worcester sauce, Marmite or Carnos Extract, &c.--also a spoonful of
melted butter. Mix well with a fork and bind with one or two beaten eggs,
reserving a little for brushing. Shape into a brick or oval, and press
together as firmly as possible. Brush over with beaten egg, put in buttered
tin, and bake for half-an-hour. Or it may be put in saucepan with 1 oz.
butter or Nut Butter that has been made very hot. Cover and braize for 10
minutes. Turn and cook for another 10 minutes. Add a little flour and
seasoning to the butter, and then a cupful boiling water, stock, or diluted
"Extract," and allow to simmer a little longer. Serve with garnish of
beetroot or tomatoes.

This can also be made into a delicious