Put to soak overnight 4 cups of red kidney beans. In the morning cook in plenty of water until they are tender, then put them through a colander, and put with them two-thirds as much nut butter as beans; then add 2 teaspoonfuls of sage, 2 teaspoonfuls of celery salt, I onion grated fine, 2 teaspoonfuls of salt, 2 heaping tablespoonfuls of pecan meal, 2 heaping tablespoonfuls of roasted almond meal, 4 heaping table-spoonfuls of zwieola and 4 of gluten, and 6 hard-boiled eggs which have been pressed through a sieve. Mix all together thoroughly; and if there is not enough water to mix well, add cold water, being careful that you do not get it too moist. Have ready a bag made of thick muslin cut and sewed so it will be round on the bottom end of the bag, and round out through the middle, so that the roast, after being cooked in it, will be the shape of a nice ham. Pour boiling water over the bag and wring out; then fill with the mixture; tie with stout twine, leaving only a little room for swelling, as the more room that is left for swelling, the less firm the roast will be, and it wants to be firm enough to slice well. Then place it in the top of a steam-cooker, or it can be laid in an ordinary steamer, and cook for three hours. Then remove from the steamer, and with a sharp knife or the shears, rip down one side of the roast, pull back the bag, and let the roast roll out on an oiled tin or dripping-pan; then with some peanut oil and a piece of clean muslin, brush the roast over the top with the oil and set in the oven until it has a beautiful brown crust. Then carefully remove to a platter and garnish as desired. In the accompanying cut it is garnished with vegetables which can be prepared the day before. The round balls at the ends are made of potatoes and beets, the beets being at one end and the potatoes at the other end of the roast. Next to them are cups cut out of cooked turnips. They are filled with canned peas, and the central garnish is made from cooked carrots cut into cylindrical shapes of even lengths. The ornamental skewer or hatelet in the center of the roast is made by running a knitting-needle through a beet ball, then through a slice of turnip which has had a square piece cut out from the center, and four half square pieces around that, with pieces of beet inserted in their places, then a potato ball, and lastly a small piece of macaroni in which are 2 leaves of parsley.

Vegetable Nut Roast.

Vegetable Nut Roast.

The skewer must not be made until just before serving, but the other garnish may be fixed the day before and then placed in the steamer in time to get warm before arranging on the platter; a part of the garnish may be served with a slice of the roast if desired, or it can be left undisturbed. A gravy should accompany the roast to the table; it may be made in the following manner: 2 tablespoonfuls of filbert meal, 1 of peanut butter, 1 teaspoonful of onion juice, salt to taste, and a heaping tablespoonful of white flour. Mix all well together with 1/2 cup of water, and stir into 3 cups of boiling water. Cook for three minutes, pour into a gravy-boat, and place on one side of the carver's plate. This will make a good-sized roast, sufficient for twelve people.