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Celery, Nut and Potato Loaf

2 large stalks celery

1 egg

¾ cup chopped nuts

1 teaspoon salt

3 cups mashed potatoes

½ teaspoon paprika

3 tablespoons fat

2 teaspoons grated onion

Wash, cut in small pieces and cook the celery in a small amount of boiling salted water until it is tender. Drain off liquid. (This may be used for soup stock later.) Then add the other ingredients in the order in which they are given. Combine them carefully, pack in a loaf in a well-oiled bread-pan, and bake in a moderate oven (350° F.) for thirty-five minutes. Serve with tomato sauce.

An adequate protein is needed as accompaniment to this dish.