1 cup vermicelli or rice 1 1/2 cups boiling water 3 small onions 3 tablespoons drippings 1 egg

1 cup bread crumbs 1 cup chopped walnuts 1 teaspoon chopped parsley 1/2 teaspoon poultry seasoning 1 teaspoon salt

Cook vermicelli or rice in boiling water until tender. Finely chop the onions, and cook in drippings until tender and yellow. Add egg well beaten and the cooked vermicelli, bread crumbs, chopped walnuts, chopped parsley, poultry seasoning, and salt.

Mix well, shape in a loaf, and place in a baking-dish. Bake I hour in a moderate oven, basting frequently with melted drippings. Serve with brown sauce.

Brown Sauce (or Tomato Sauce may be used)

2 tablespoons oleomargarine

1 slice onion

3 tablespoons flour 1/4 teaspoon salt

1/8 teaspoon pepper 1 cup boiling water 1 teaspoon vegex

Melt the oleomargarine, add onion, and cook until oleomargarine is well browned. Add flour mixed with salt and pepper, and stir until flour is browned. Add boiling water in which has been dissolved the vegex. Stir until sauce boils and strain.