3/4 cup bread crumbs 1/2 cup canned pea pulp 1 tablespoon sugar 3/4 tablespoon English walnut meats, finely chopped.

1 egg.

3/4 teaspoon salt 1/8 teaspoon pepper cup butter 3/4 cup milk.

Break stale bread in pieces, dry in oven, roll and put through a puree strainer; there should be three-fourths cup bread crumbs. Drain canned peas, rinse thoroughly with cold water, put in saucepan, cover with cold water, bring to the boiling point and let boil three minutes. Drain and force through a puree strainer; there should be one-half cup pulp. Mix bread crumbs, pea pulp, sugar, nut meats, egg slightly beaten, salt, pepper, and milk. Turn into a small bread pan lined with paraffine paper, and let stand fifteen minutes. Cover and bake in a slow oven forty minutes. Remove to hot serving dish, and garnish with Carrot Timbales (see p. 164).