Nut Roast No. 1

1 cupful bread crumbs dash of pepper

1 cupful chopped nuts 2 hard boiled eggs

1 cupful boiled rice 2 raw eggs

3/4 cupful milk 1 teaspoonful sage

1 teaspoonful salt

Soak crumbs in milk for about one hour, stir in the beaten eggs, and seasoning, then add the chopped hard boiled eggs, nuts and rice. Press into a pan to shape, then turn into a buttered baking tin and bake from forty-five to sixty minutes.

Steamed Nut Roast No. 2

2 cupfuls bread crumbs

1 1/2 cupfuls milk

2 cupfuls chopped nuts

1 teaspoonful salt dash of pepper

1 teaspoonful chopped onion or sage

Soak crumbs in milk for one hour, add the other ingredients and mix thoroughly. Press into buttered baking powder cans, filling two-thirds full, steam three hours, remove covers, and serve hot, or let stand till cold, slice, dip in egg, then in bread crumbs, then again in egg and fry in a buttered frying pan. Serve with catsup.

Nut Roast No. 3

1 1/2 cupfuls bread crumbs

1 cupful milk

1 1/4 cupfuls chopped nuts

1 teaspoonful powdered sage 1/2 teaspoonful salt

2 eggs

Soak crumbs in milk, stir in nuts, beaten eggs and seasoning. Press the mixture into a pan to mould it into the desired shape, then turn it into a buttered baking pan and bake from forty-five to sixty minutes.

This roast is good served with sage cheese. Makes a small loaf.