Steam some unpolished rice until soft; then distribute thinly on flat tin and brown in hot oven. =25.--Nut Roast No. 1= 1 lb. pine kernels (flaked), 4 tablespoonfuls pure olive oil, 2 breakfastcupfuls breadcrumbs, 1/2 lb. tomatoes (peeled and mashed). Mix ingredients together, place in pie-dish, sprinkle with breadcrumbs, and bake until well browned. =26.--Nut Roast No. 2= 1 lb. pine kernels (flaked), 1 cooked onion (chopped), 1/2 cupful chopped parsley, 8 ozs. cooked potatoes (mashed). Mix ingredients together, place in pie-dish and cover with layer of boiled rice. Cook until well browned. =27.--Maize Roast= 8 ozs. corn meal, 1 large Spanish onion (chopped), 2 tablespoonfuls nut-milk, 1 dessertspoonful gravy essence. Cook onion; dissolve nut-milk thoroughly in about 1/2 pint water. Boil onion, nut-milk, and essence together two minutes, then mix all ingredients together, adding sufficient water to make into very soft batter; bake 40 minutes. =28.--Plain Savory Rice= 4 ozs. unpolished rice, 1 lb. tin tomatoes. Boil together until rice is cooked. If double boiler be used no water need be added, and thus the rice will be dry and not pultaceous. =29.--Potato Balls= 4 medium sized potatoes, 1 large onion (chopped), 1 dessertspoonful pure olive oil, breadcrumbs. Cook onion and potatoes, then mash. Mix ingredients, using a few breadcrumbs and making it into a very soft paste. Roll into balls and fry in 'Nutter,' or nut butter. =30.--Bean Balls= 4 ozs. brown haricot flour, 1 onion (chopped), 1 dessertspoonful pure olive oil, 1 tablespoonful tomato puree, breadcrumbs. Cook onion; mix flour into paste with puree and oil; add onion and few breadcrumbs making into soft paste. Fry in 'Nutter.' =31.--Lentil and Pea Balls= These are made in the same way as Recipe No. 30, substituting lentil-or pea-flour for bean-flour. =31.--Lentil Patties= 4 ozs. lentils, 1 small onion (chopped), 1 oz. 'Nutter,' or nut butter, 1 teaspoonful gravy essence, paste (see Recipe No. 59). Cook ingredients for filling all together until lentils are quite soft. Line patty pans with paste; fill, cover with paste and bake in sharp oven. =Barley, Bean, Corn, Rice, and Wheat Patties= These are prepared in the same way as in Recipe No. 31, substituting one of the above cereals or beans for lentils. =32.--Lentil Paste= 8 ozs. red lentils, 1 onion (chopped), 4 tablespoonfuls pure olive oil, breadcrumbs. Boil lentils and onions until quite soft; add oil and sufficient breadcrumbs to make into paste; place in jars; when cool cover with melted nut butter; serve when set. =33.--Bean Paste= 8 ozs. small brown haricots, 2 tablespoonfuls tomato puree, 1 teaspoonful 'Vegeton,' 2 ozs. 'Nutter' or nut butter, 1 cup breadcrumbs. Soak beans over night; flake in Dana Food Flaker; place back in fresh water and add other ingredients; cook one hour; add breadcrumbs, making into paste; place in jars, when cool cover with nut butter; serve when set.