NUTTOLENE ON TOAST
Mince half a pound of nuttolene very fine, put in a well-oiled saucepan, and fry over the fire till a delicate brown. Great care must be taken to prevent scorching; shake the pan often. Make two cups of rich cream sauce well seasoned with butter sauce, and desiccated cocoanut. Strain this over the nuttolene, and serve a spoonful on warm toast. This makes six large portions.