Lentil Paste

is made by using cooked lentils in place of the beans.


Tomato Paste.

Peel and cut small 1/2 lb. tomatoes. Put in saucepan with 1 oz. butter, a
teaspoonful grated onion, and seasoning to taste--made mustard, celery salt,
lemon juice, ketchup, "Extract," &c. Each or all of these are good. Stir
over the fire till the tomato is nearly cooked, then add one egg, and stir
round till all is smooth and thick. Add 2 tablespoonfuls bread crumbs or 1
of cold cooked rice, macaroni, &c., previously put through a sieve or
masher. Remove to side of fire and stir in 2 ozs. grated cheese. Mix very
thoroughly and pot.


Tomato Paste (2).

For immediate use the following is specially good. It may be used as a
savoury, and makes a delicious filling for sandwiches. Take some firm, ripe
tomatoes, free from skin and seeds, and cut up small. Allow 1 oz. grated
cheese to every 4 ozs. tomato--some may prefer more cheese in proportion,
but that is a fair average. Put in a strong basin with seasoning--made
mustard or pepper, ketchup, a little "Marmite" or "Carnos," &c., and pound
to a smooth paste with a wooden spoon. Pass through a sieve, and it is
ready for use.