=34.--Spinach on Toast= Cook 1 lb. spinach in its own juice in double boiler. Toast and butter large round of bread. Spread spinach on toast and serve. Other vegetables may be served in the same manner. GRAVIES AND SAUCES =35.--Clear Gravy= 1 teaspoonful 'Marmite,' 'Carnos,' 'Vegeton,' or 'Pitman's Vigar Gravy Essence,' dissolved in 1/2 pint hot water. =36.--Tomato Gravy= 1 teaspoonful gravy essence, 1 small tablespoonful tomato puree, 1/2 pint water. Thicken with flour if desired. =37.--Spinach Gravy= 1 lb. spinach, 1 dessertspoonful nut-milk, 1/2 pint water. Boil spinach in its own juices in double boiler; strain all liquid from spinach and add it to the nut-milk which has been dissolved in the water. =38.--Parsley Sauce= 1 oz. chopped parsley, 1 tablespoonful olive oil, a little flour to thicken, 1/2 pint water. =39.--Pea, Bean, and Lentil Sauces= 1 teaspoonful pea-, or bean-, or lentil-flour; 1/2 teaspoonful gravy essence, 1/2 pint water. Mix flour into paste with water, dissolve essence, and bring to a boil. PUDDINGS, ETC. =40.--Fig Pudding= 1 lb. whole-meal flour, 6 ozs. sugar, 6 ozs. 'Nutter,' or nut butter, 1/2 chopped figs, 1 teaspoonful baking powder, water. Melt 'Nutter,' mix ingredients together with water into stiff batter; place in greased pudding basin and steam 2 hours. =31.--Date Pudding= 1 lb. breadcrumbs, 6 ozs. sugar, 6 ozs. 'Nutter,' 1/2 lb. stoned and chopped dates, 1 teaspoonful baking powder, water. Melt 'Nutter'; mix ingredients together with water into stiff batter; place in greased pudding basin and steam 2 hours. =Prune, Ginger, and Cherry Puddings= These are prepared the same way as in Recipe No. 40, or No. 41, substituting prunes or preserved ginger, or cherries for figs or dates. =42.--Rich Fruit Pudding= 1 lb. whole-meal flour, 6 ozs. almond cream, 6 ozs. sugar, 3 ozs. preserved cherries, 3 ozs. stoned raisins, 3 ozs. chopped citron, 1 teaspoonful baking powder, water. Mix ingredients together with water into stiff batter; place in greased pudding basin and steam 2 hours. =43.--Fruit-nut Pudding No. 1= 1/2 lb. white flour, 1/4 lb. whole meal flour, 1/4 lb. mixed grated nuts, 6 ozs. 'Nutter' or nut butter, 6 ozs. sugar, 6 ozs. sultanas, 2 ozs. mixed peel (chopped), 1 teaspoonful baking powder, water. Melt nut-fat, mix ingredients together with water into stiff batter; place in greased pudding basin and steam 2 hours. =44.--Fruit-nut Pudding No. 2= 1/2 lb. white flour, 1/4 lb. ground rice, 1/4 lb. corn meal, 4 ozs. chopped dates or figs, 4 ozs. chopped almonds, 6 ozs. almond nut-butter, 6 ozs. sugar, 1 teaspoonful baking powder, water. Melt butter, mix ingredients together with water into stiff batter; place in greased pudding basin and steam 2 hours. =45.--Maize Pudding No. 1= 1/2 lb. maize meal, 3 ozs. white flour, 3 ozs. 'Nutter,' 3 ozs. sugar, 1/2 tin pineapple chunks, 1 teaspoonful baking powder.