4 ozs. pea-flour, 1 lb. tin tomatoes, 1 chopped leek, 1 quart water. Mix pea-flour into paste with little water. Boil ingredients together 30 minutes, then serve. =Tomato-Lentil and Tomato-Bean Soups= These are prepared in the same way as Recipe No. 6, substituting lentil-, or bean-flour for pea-flour. =7.--Rice-Vermicelli Soup= 2 ozs. rice-vermicelli, 1 tablespoonful nut-milk, 1 dessertspoonful gravy essence, 1 quart water. Boil vermicelli in water until soft. Dissolve nut-milk in little water. Boil all ingredients together 5 minutes, then serve. =8.--Pea-Vermicelli Soup= 2 ozs. pea-vermicelli, 1 tablespoonful nut-milk, 1 tablespoonful tomato puree, 1 quart water. Boil vermicelli in water until soft, dissolve nut-milk in little water. Boil all ingredients together 5 minutes, then serve. =9.--Pot-barley Soup No. 1= 4 ozs. pot-barley, 1 onion, 1 tablespoonful gravy essence, 2 quarts water, corn flour to thicken. Cook barley until quite soft; chop onion finely; mix a little corn flour into paste with cold water. Stir into the boiling soup. Boil all ingredients together for 20 minutes, then serve. =Wheat and Rice Soups= These are prepared in the same way as Recipe No. 9, substituting wheat or rice grains for barley. =10.--Pot-barley Soup No. 2= 4 ozs. pot-barley, 1 dessertspoonful nut-milk, 1 chopped onion, 1 dessertspoonful tomato puree, 1 quart water. Cook barley until soft; dissolve nut-milk in little water; boil all ingredients together for 20 minutes, then serve. =11.--Corn Soup= 1 lb. tin sugar-corn, 1/2 lb. tin tomatoes, 2 chopped onions, 2 ozs. corn flour, 1 quart water. Boil onion until soft; mix corn flour into paste with cold water. Place sugar-corn, tomatoes, onions, and water into stew pan; heat and add corn flour. Boil ingredients together 10 minutes, and serve. FOOTNOTES: [Footnote 6: There are several brands of wholly vegetable gravy essence now on the market. The best known are 'Vegeton,' 'Marmite,' 'Carnos,' and Pitman's 'Vigar Gravy Essence.'] [Footnote 7: Vegetable stock is the water that vegetables have been boiled in; this water contains a certain quantity of valuable vegetable salts, and should never be thrown away.] SAVORY DISHES =12.--Nut Rissoles= 3 ozs. mixed grated nuts, 3 ozs. breadcrumbs, 1 oz. nut butter, 1 chopped onion, 1 large cupful canned tomatoes. Mix ingredients together; mould into rissoles, dust with flour and fry in 'Nutter.' Serve with gravy. =13.--Lentil Cakes= 8 ozs. red lentils, 3 ozs. 'Grape Nuts,' 1 small onion, 1 teaspoonful gravy essence, breadcrumbs. Cook lentils until soft in smallest quantity of water; chop onion finely; mix all ingredients, using sufficient breadcrumbs to make into stiff paste; form into cakes and fry in 'Nutter.' Serve with gravy. =14.--Marrow Roast= 1 vegetable marrow, 3 ozs. grated nuts, 1 onion, 1 oz. 'Nutter,' 1 cup breadcrumbs, 2 teaspoonfuls tomato puree.