Chopped walnuts, 1½ cups.
Bread crumbs, 1 cup.
Lentil pulp, 1½ cups.
Milk to moisten.
Mix the peas, lentils, and walnuts with salt to taste. Put a layer in a deep bread-pan, then put a layer made of the crumbs, eggs, milk, sage, and salt.
This should be just stiff enough to spread easily.
Cover with the remaining pea and lentil mixture.
Baste with cream, put in the oven, and brown.
Chopped walnut meats, ½ cup.
Boiling water, 2 cups.
Olive oil or butter, ½ tablespoonful.
Bread crumbs, 2 cups.
Salt to taste. Mix walnut meats and crumbs together, pour over the boiling water, mix well, add the raw egg, butter, and salt, stir thoroughly, press into buttered bread-pan, and bake.
Granola, 2 cups.
Ground walnuts, 1 cup.
Milk or cream, 1 quart.
Eggs, 4. Soak the granola in the milk or cream for ten minutes and add the walnuts, eggs, salt, and a dash of nutmeg. Mix the preparation well. Grease a baking-pan, turn in the mixture, and bake thirty-five to forty minutes.
Cream, 4 cups.
Nut meal, 1 cup.
Onion, chopped fine, 1.
Gluten, ½ cup.
Bread crumbs, 1¼ cups.
Mix all together and bake in a moderately hot oven.
Celery, 1 root. Granola, 1½ cups. Eggs, 5.
Chop the celery and onions fine, put into a saucepan with enough cooking oil to prevent burning, and cook until a rich brown, stirring occasionally. Add to this one quart of boiling water and the tomatoes. Boil for fifteen to twenty minutes. Then remove and strain as much as possible through a soup strainer. Take three and one-half cups of this gravy and mix with it the granola, eggs, and salt to taste. Have ready the protose and nuttolene cut into thin slices. Put in a layer of the granola mixture into a big baking-pan, then a layer of protose, then granola, then nuttolene, and so on until all is used, finishing with the granola mixture. Bake forty-five minutes or until a nice brown. Remove from the fire, let cool a little, turn out on a platter, and serve with the remaining gravy.
Dried peas, 1½ cups.
Olive oil, 2 teaspoonfuls.
Cover the peas with water and soak overnight. Drain and cook in fresh boiling water until tender. Drain, press through a colander, add a little salt and olive oil. Mix thoroughly and form into small rolls about three inches long. Dip in beaten egg, roll in bread crumbs, and bake in a quick oven. Serve with tomato sauce.
Mashed potato, ½ cup.
Toasted bread crumbs, ½ cup.
Nut butter, ¼ cup.
Hard-boiled egg, chopped fine, 1.
Browned onion, ¼ cup
Sage, 1 teaspoonful.
Hot water, ½ cup.
Chopped walnuts, ¼ cup.
Minced nuttolene, 2 tablespoonfuls.
Beaten egg, 1.
Boiled rice, 1 cup.
Salt, 3 teaspoonfuls.
Mix all together and form into croquettes; dip into beaten eggs and milk, roll in browned bread crumbs which have been oiled or buttered, and bake.