1/2 lb. red lentils       1 egg (or substitute)
1/2 pint cold water       2 oz (nut) fat
12 oz grated raw turnip   3 level tbs. chopped fresh mint
4 oz brown bread crumbs OR 3 oz Shredded Wheat biscuits crumbled

1. Cook the lentils in the water until soft and all water is absorbed.
2. Add fat and mint, work in well, then add bread crumbs and grated turnip.
3. Bind with beaten egg. This mixture will be fairly moist.
4. Put into a greased dish and bake for about 30 mins. Or form into rissoles, roll in bread crumbs or oatmeal and fry until brown.

1. Cook 1 cupful of barley in slightly salted boiling water. Let it be very stiff.
2. When cool, add a well-beaten egg (or substitute) and a chopped-up and previously browned onion.
3. Season with sage or other herb.
4. Add a little cold mashed potato or a few bread crumbs to make for easy handling.
5. Shape into small sausages,
6. Roll in fine crumbs or oatmeal and deep-fry quickly.

2 oz Soya flour       1 level dsp. curry powder
4 oz ground almonds   1 cup corn flakes
3 oz margarine        1 cup water or stock

1. Mix Soya flour to a smooth thick paste with water or stock.
2. Cook for about 10 mins. in a thick-based pan on a low heat, then add fat and let it melt.
3. Add corn flakes and almonds and mix thoroughly.
4. Cook a few minutes and turn into a storage container.

8 oz wholemeal flour   1 dsp. ground celery seeds
2 oz fine oatmeal      water
2 oz margarine         a little salt

1. Mix flour, oatmeal, celery seed and salt.
2. Rub fat in lightly.
3. Mix to a stiff paste with cold water.
4. Roll out in biscuit shapes not too thin.
5. prick and bake in a moderate oven for 15-20 mins.

6 oz brown flour            2 oz mixed candied peel, cut small
2 oz (nut) fat              a little (Soya) milk if necessary
2 very ripe fresh bananas   1 flat dsp. brown sugar

1. Rub fat into flour, add peel and sugar.
2. Mash bananas until almost liquid, then work them into the mixture, making a stiffish paste.
3. If needed, add a tiny drop of milk, but the mixture must not be wet.
4. Roll out in biscuit shapes not too thin.
5. Prick, and bake in a moderate oven for 15-20 mins.

1 lb. dates, weighed with stones  
1/4 lb. Chylong ginger, chopped finely
1/2 lb. dried peaches   
coconut

1. Stone dates, select fairly soft peaches.
2. Put the dates and peaches through mincer (or chop in food processor), then put through again with the ginger.
3. Press into slabs or make fingers, or balls, and roll in desiccated coconut.