LENTIL NUT ROAST
- Lentil pulp, 2 cups.
- Egg, 1.
- Toasted bread crumbs or granola.
- Nut butter, ½ cup.
- Dairy butter, 2 teaspoonfuls.
Emulsify the nut butter in enough water to mix easily. Mix all together and thicken with toasted bread crumbs or granola. Salt to taste. Put in oiled pan and bake. Serve with gravy. A little thyme or sage may be used if desired.
RICE MOLD
- Rice, 1 cup.
- Milk, 2⁄3 cup.
- Lemon or vanilla flavoring.
- Egg, 1.
- Sugar, 2 tablespoonfuls.
- Stewed fruit.
Wash clean and boil the rice in two quarts of water until done. Drain off the water well. Add, while hot, a custard made of the egg, milk, and sugar. Flavor with lemon or vanilla. Form into molds, and serve with stewed prunes, peaches, or any other kind of fruit.
RICE AND BANANA COMPOTE
- Rice, ¾ cup.
- Milk, 3 cups.
- Vanilla.
- Bananas, 6.
- Sugar.
Bring the milk to a boil, thicken with corn starch or flour, and add sugar to taste. Simmer the bananas in this sauce for half an hour. Add vanilla.
Rice for bananas: Cook the rice in two and one-fourth cups of water in a double boiler till done. The rice should be soft and each grain standing out separate when done. Make a layer of the rice, and serve the bananas on it.