Part 4

Butter a deep pan and sprinkle with the minced onion and sage. On this lay the slices of protose, cut a little less than half an inch thick. Cover the pan and put into the oven to brown, turning the protose once, and watching carefully that the onions do not burn. Remove from the oven and cover with the vegetable stock. Cover and return to the oven, and bake until the stock is reduced to a thick, brown gravy.

PROTOSE CUTLETS WITH MASHED POTATO

Protose, ½ pound. Milk, 1 cup. Brown sauce. Egg, 1. Granose flakes.

Cut protose into six slices as for protose steak. Dip in beaten egg and milk, and roll in granose flakes. Do this the second time, and bake in brown sauce about thirty minutes. Serve with mashed potato.

NUT LISBON STEAK

Protose, 6 large slices. Brown gravy, 3 cups.

Broil or fry the protose a nice brown (but do not burn) and drop into the gravy (any good brown gravy will do); let simmer an hour or two. Serve hot with a spoonful of the gravy.

More protose may be used if desired.

PROTOSE AND TOMATO

Protose, 6 large slices. Tomato, cooked and strained, 2 cups. Corn starch, 1 teaspoonful. Salt to taste.

Cut the protose in rather thick slices and lay in a flat baking-pan (one about two inches deep will answer nicely); boil the tomatoes and thicken with the corn starch; add the salt, and pour over the protose. Bake slowly in a moderate oven. Do not bake too dry. The protose should be nice and juicy with the tomatoes when done. The corn starch may be omitted if desired.

BAKED PROTOSE WITH MACARONI

Macaroni (not cooked), 1½ cups. Oil, 1 tablespoonful. Flour, ⅓ cup. Salt. Minced protose, 1 cup. Minced onion, medium size, 1. Milk, 2 cups.

Break the protose in one-inch lengths. Drop in three quarts of boiling water, previously salted. Boil from one-half to three-quarters hour, turn into colander, and pour cold water over it. Drain and turn into baking-pan.

SAUCE

Put the oil in a stew-pan, add the onion, braize till nicely browned, then add the flour, and stir until brown. Add the milk, then the protose. Season with salt. Pour this sauce over the macaroni and sprinkle with bread crumbs. Bake in a moderate oven till brown.

FRIZZLED PROTOSE IN EGGS

Protose, 1 pound. Eggs, 8. Olive oil.

Cut the protose into small, thin, narrow strips; put into a frying-pan with a little olive oil, and when hot pour the well-beaten eggs over it, stirring constantly, until the eggs are set. Serve hot on toast.

ESCALLOPED PROTOSE

Protose, 1 pound. Bread crumbs, ¾ cup. Potatoes, medium size, 4. Brown sauce, sufficient to cover.

Slice one-half the potatoes in a baking dish, sprinkle one-half the bread crumbs over them; on the crumbs put half the protose cut into thin slices; pour over some of the gravy to moisten. Add the remainder of the ingredients in the same manner, making two layers. There should be sufficient gravy to cover and cook the potatoes and protose.

EGGPLANT BAKED WITH PROTOSE

Eggplant, medium size, 2. Chopped onion, large, 1. Salt. Protose, ¾ pound. Vegetable stock.

Peel and slice the eggplant in one-fourth inch slices, and cut the protose into twelve slices. Put a layer of the eggplant in an oiled pan, then a layer of protose, and sprinkle part of the onion over all. Make another layer with the remainder and cover with vegetable stock. Salt to taste, cover, and bake. Tomato may be used in place of the stock if desired.

PROTOSE JAMBALAYA

Butter, 1 tablespoonful. Minced onion, 1. Minced garlic, small, 1. Flour, 1 tablespoonful. Tomatoes, 1½ cups. Vegetable stock, 1½ quarts. Rice, 1 cup. Minced protose, ¾ pound. Minced celery, ¼ cup. Salt, mace, and bay leaves.

Put the butter into a saucepan, heat, add the onion and garlic, and brown, then add the flour and brown, add the tomato, and cook a few minutes, stirring to prevent flour from lumping. When nice and brown, add vegetable stock and the seasoning; boil until the ingredients are well blended; add the rice and boil till the rice is tender, stirring often. To this add the minced protose that has been heated in a covered dish in the oven. Mix and serve.

RAGOUT OF PROTOSE

Protose cut in irregular pieces, 1 pound. Hot water, 4 cups. Browned flour, 1 tablespoonful. Celery salt. Strained tomatoes, 1½ cups. White flour, 1 tablespoonful. Salt.

Put all together, except the flour, and let simmer thirty or forty minutes, adding enough boiling water from time to time to keep the original quantity. Thicken with the flour, and serve.

PROTOSE CUTLETS

(1) Protose, minced, 1 pound.

Season with

Salt. Lemon juice. Sage.

Add a little

Chopped parsley.

Make a heavy white sauce with

(2) Flour, 2 tablespoonfuls. Milk, ¾ cup.

If desired, flour may be rubbed with

Butter, 1 tablespoonful.

Add salt to taste.

Mix 1 thoroughly with 2. When cool, make into patties, cutlets, or croquettes. Dip into beaten egg, roll in bread crumbs that have been moistened with melted butter, and brown in the oven.

PROTOSE CHARTREUSE

Vegetable stock, 2 cups. Egg, 1. Salt. Protose, ½ pound. Rice, cooked, 1 quart. Bread crumbs, sufficient to thicken.

To the stock add the protose, bread crumbs, the egg unbeaten, and salt. Mix thoroughly. Line a baking-pan with part of the rice, and fill in the center with the protose mixture; cover with the rest of the rice, and press down gently. Bake, and serve with browned sauce.

PROTOSE STEAK

Split a pound of protose in two lengthwise, and cut into as many slices as needed. Broil in a pan, and serve with brown sauce.

PROTOSE STEAK A LA TARTARE

Minced protose, 1 pound. Butter, 1 tablespoonful. Mayonnaise, 3 tablespoonfuls. Onion, 1. Eggs, 6. Onions and olives mixed, to garnish.

Put the butter in a saucepan and set on the range. When hot, add the onion and cook until brown; add the minced protose, a pinch of salt, and mix. Form into balls, making a depression in each ball, and drop an egg yolk in each depression. Bake until the eggs are done. Chop the onions and olives, add the mayonnaise, and use as a garnish.

PROTOSE OR NUTTOLENE CUTLETS

Protose or nuttolene, 6 slices, each large enough for a cutlet. Eggs, 3. Cream or rich milk, 2 cups. Bread crumbs, buttered, 1½ cups. Salt.

Beat the eggs, add the milk and salt, dip the slices of nut food in this, and then in the buttered bread crumbs, and lay in a greased baking-pan. Place the remaining bread crumbs with the milk, add salt, and pour over the cutlets. If not enough to cover, a little milk may be added. Put into the oven and bake till the mixture sets, or it may be placed on the range, and when one side is browned turn and brown the other side.

GOLDEN NUT CHARTREUSE

Vegetable stock, 2 cups. Corn meal mush, 1 quart. Bread crumbs. Egg, 1. Protose, or other nut food, ½ pound. Salt.

Make the filling same as for protose chartreuse; line the pan with the mush, put in the filling, and cover with mush. Bake, and when cold cut into slices, egg, crumb, and bake. Serve with gravy.

LENTIL HASH

Lentils, 1 cup. Potatoes, medium size, 2. Rice, 2 tablespoonfuls. Egg, 1. Onion, large, 1. Tomato, 1. Cooking oil, ¼ cup. Garlic, small piece.

Boil the lentil, onion, tomato, potatoes, and rice together till soft; chop very fine and add the cooking oil, egg, and a very small piece of garlic, and salt to taste. Put into oiled pan and bake until brown.

LENTIL FRITTERS

Lentils, 1 cup. Rich milk, ¼ cup. Egg, 1. Butter, 1 tablespoonful. Flour, ¾ cup.

Cook lentils until tender, drain, press through a colander, add the milk, butter, flour, salt, and beaten yolk. Mix thoroughly and add the stiffly-beaten white. Drop in spoonfuls on oiled griddle and brown on both sides, or bake in the oven. Garnish with parsley, and serve with marmalade or apple sauce.

WALNUT LENTIL PATTIES

Cooked lentils, 2 cups. Eggs, 2. Chopped walnuts, ¾ cup. Granola, or bread crumbs.

Rub the lentils through a colander and add the chopped walnut meats, one egg, and a pinch of salt. Thicken with bread crumbs or granola. Form into patties, roll in egg and buttered crumbs, and bake. Serve with gravy.

LENTIL PATTIES ON MACARONI

Lentils, 1 cup. Eggs, 2. Chopped parsley, 1 teaspoonful. Minced onion, 2 tablespoonfuls. Olive oil, 2 tablespoonfuls. Bread crumbs.

Cook the lentils until tender and put through a colander. To this pulp add the rest of the ingredients, using sufficient bread crumbs to make stiff enough to form into patties. Dip the patties in egg and crumbs. Brown in the oven. Serve on a platter with creamed macaroni.

WALNUT LENTILS

Lentils, 1½ cups. Walnuts, 1 cup. Butter.

Cook the lentils in six cups of water until quite tender and the water almost dried away. Press the lentils through a soup strainer. Grind the walnut meats and add to the lentils. Add a little butter and salt to taste.

LENTIL ROAST

Lentils, 1½ cups. Butter, 1 tablespoonful. Granola, 1 cup. Eggs, 2. Onion, small, 1. Mixed herbs, 1 teaspoonful. Ground walnuts, 1 cup. Salt.

Cook the lentils in sufficient water to prevent burning. When tender, add the sliced onion, butter, mixed herbs, and salt to taste. Cook with the pot closely covered for twenty-five to thirty minutes longer.

Remove from fire, drain, press through a colander, and add the granola, ground walnuts, and eggs. Mix well, press into a baking pan, and bake forty-five minutes or until nicely browned.

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, ⅔ 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.

RICE AND EGG SCRAMBLE

Rice, 2 cups. Eggs, 4. Milk, 4 cups.

Thoroughly wash the rice and boil in salted water until tender and drain. Scramble the eggs in the milk, add salt when nearly done, mix with the rice, and serve hot.

SPANISH RICE

Rice, 1 cup. Garlic, medium size, ½. Bay leaf, 1. Minced celery, 1 stalk. Tomatoes, 2 cups. Minced onion, small, 1. Oil, 2 tablespoonfuls. Mace, ½ teaspoonful. Flour, 2 tablespoonfuls. Salt.

Boil the rice until about half done, drain, and finish cooking in the following sauce:--

Put the oil in a saucepan, add all the other ingredients except the tomato and flour; set over the fire and stir occasionally, to prevent burning, until brown. Then add the flour and stir till brown. Add the tomato, let cook a few minutes, strain, and add to the rice.

CORN FRITTERS

Green corn pulp, 1 pint. Milk, 4 tablespoonfuls. Flour, ½ cup. Eggs, 4.

Mix the corn, milk, flour, and yolks of the eggs together thoroughly. Then fold in the well-beaten whites of the eggs, and fry by spoonfuls.

PROTOSE AND RICE CHOWDER

Protose, ½ pound. Rice, cooked, 1 cup. Potatoes, ½ pound. Butter, 1 tablespoonful. Vegetable stock, 1 cup. Bread, ¼ loaf. Cream, or milk, 1 cup. Salt and mace to taste.

Put the butter in a deep dish, melt, then add a layer of the protose, sliced quite thin, then sprinkle with mace, salt, and bits of butter. Then add a layer of the sliced potatoes, sprinkle with part of the rice, then a layer of bread, then more salt, bits of butter, and minced onion. Add the remainder in the same order, and pour over all one cup of hot vegetable stock. Cover, set on range, and let simmer one-half hour, then pour over all one cup of hot cream or milk, and serve.

NOODLES

Butter, 1 tablespoonful. Salt, ¼ teaspoonful. Eggs, 2. Flour, to make a very stiff dough.

Whip the egg until light, add the salt, and work in the flour, making a smooth, stiff dough. Roll out thin, in a long narrow strip, sprinkle with flour to prevent sticking, and roll up into a long roll, rolling crosswise. Then with a sharp knife cut into very thin slices and drop into boiling salted water. Cook about twenty minutes. Drain, pour over the melted butter, and serve hot.

VEGETABLE OYSTER A L'ITALIENNE

Take macaroni broken into one-inch lengths, and boiled until tender, and vegetable oyster which has been parboiled twenty minutes, and put in alternate layers in a baking-pan. Pour over this a sauce made from both of the liquors (macaroni and vegetable oyster) thickened with the yolks of the eggs. Sprinkle with granola and bake until browned.

GREEN CORN CHOWDER (NEW ENGLAND STYLE)

Corn pulp, fresh cut from the cob, 2½ cups. Diced protose, 1 cup. Vegetable stock, 1 cup. Parsley, chopped, 1 tablespoonful. Bread crumbs. Minced onion, medium size, 1. Sliced potatoes, 2 cups. Oil, 2 tablespoonfuls. Salt.

Brown the onion in the oil, and add the protose and vegetable stock. When thoroughly heated, add corn pulp, mix all together, heat up well, and salt. Put the sliced potatoes in cold water, drain, and put into a pan of flour; shake the pan so as to cover the potatoes with flour. Put half of the potatoes in a layer in the bottom of a baking-pan, cover with half the corn and protose mixture, sprinkle with bread crumbs and part of the parsley. In the same manner add the remainder of the potatoes and mixture. Moisten with stock and bake until the potatoes are done.

SQUASH FRITTERS

Mashed summer squash, 2 cups. Butter, 1 heaping tablespoonful. Sugar, 1 tablespoonful. Salt, ½ teaspoonful. Rich milk, ½ cup. Flour, 1 cup. Eggs, 2.

Mix thoroughly the squash, butter, milk, flour, sugar, salt, and beaten yolks. Then fold in the stiffly-beaten whites. Brown on a griddle.

BEAN CROQUETTES

Navy beans, 1 cup. Olive oil, 1 tablespoonful. Bread crumbs. Salt, 1 level teaspoonful. Beaten egg, 1.

Cover beans with water, soak overnight, drain, and cook in fresh boiling water until tender, or about an hour. Drain, press through a colander, add salt and olive oil. Mix thoroughly and roll into cylinder-shaped croquettes; dip into beaten egg, roll in bread crumbs and bake in moderate oven. Serve with tomato sauce.

SCOTCH PEA LOAF

Scotch pea pulp, 1½ cups. Egg, 1. Poultry dressing or sage. Nut food, 1 pound. Butter, 2 teaspoonfuls.

Stir all together, or thicken with toasted bread crumbs or granola; bake. Serve with gravy.

BEAN AND NUT LOAF

White beans, 1 cup. Onion, ¼ cup. Sage. Toasted bread crumbs or granola. Chopped walnuts, 1 cup. Egg, 1. Salt.

Thoroughly wash the beans and soak overnight. Boil thoroughly, and when done rub through a colander. Add the chopped walnuts, egg, onion braized in oil, sage, and salt to taste. Thicken with granola or toasted bread crumbs. Put into an oiled pan and bake. Serve with gravy.

CARROT SOUFFLE

Mashed carrots, 1½ cups. Rich milk, 1 cup. Toasted bread crumbs, or granola, 1½ cups. Braized onion, 1 tablespoonful. Nutmeg, 1 level teaspoonful. Yolks of eggs, 3.

Beat the whites of the eggs very stiff and fold into the above mixture. Put into oiled pan, and bake in moderate oven.

OKRA GUMBO (VEGETARIAN STYLE)

Ripe tomatoes, 2 cups. Water, 1½ quarts. Diced nuttolene, ¼ pound. Onion, medium size, 1. Sliced okra, 2 cups. Diced protose, ½ pound. Butter, 1 tablespoonful. Rice, boiled, 1 cup. Salt, celery salt, mace. Watercress, parsley.

Cook the tomatoes and okra in the water. Brown the onion in the butter, add the protose and nuttolene with the seasoning; brown all together a few minutes; then add the tomato and okra; let all simmer for two hours. Serve on platters on tablespoonful of boiled rice. Garnish with the parsley or cress.

BAKED POT PIE

Protose, 1 pound. Carrots, 1½ cups. Strained tomato, 1 cup. Thyme. Potatoes, 2 cups. Minced onion, ½ cup. Chopped parsley.

Cook the carrots about one hour, then add potatoes, onions, protose, and a little chopped parsley. Simmer in just enough water to keep from burning until potatoes are done. Season with thyme and salt to taste. Put in an oiled pan and cover with a rich pie paste. Bake thirty to forty minutes in a moderate oven.

BAKED EGGPLANT A LA CREME

Eggplant, 6 slices. Milk, 3 cups Butter. Toasted bread crumbs, ½ cup. Salt, 2 teaspoonfuls.

Peel the eggplant and cut in slices about three-fourths of an inch thick. Place slices in a pan and cover with sifted toasted bread crumbs or sifted granola. Pour over this the milk; add salt and small piece of butter, and bake. If it becomes too dry, add a little more milk.

MOCK CHICKEN PIE

Boiled potatoes, 4 cups. Nuttolene, ½ pound. Eggs, 2. Pie crust. Protose, ½ pound. Milk, 1 cup. Chopped onion and parsley. Nut gravy.

Put into an oiled baking-pan a layer of the thinly-sliced boiled potato, and over this a layer of nuttolene cut into thin slices. Sprinkle on a little chopped onion and parsley, then a layer of sliced protose. Pour over the nut gravy and let set five minutes. Cover this with the pie crust and bake till done.

GREEN CORN NUT PIE

Corn mixture. Corn ground, 2 cans. Rich milk, 1 cup. Flour, ¾ cup. Beaten eggs, 2. Salt to taste.

Nut mixture. Minced onion, 1. Chopped celery, ¼ cup.

Braize in a little butter or oil. Add

Water, 1 cup. Strained tomatoes, ½ cup. Minced nuttolene or protose, ¾ cup.

Add to this sufficient bread crumbs to make a batter that will spread easily. Oil a baking-pan, and cover the bottom with one-half of the corn mixture, then put in the nut food mixture and the remainder of the corn to top. Bake till nicely browned.

VEGETABLE OYSTER PIE

Vegetable oysters, 1 quart. Potatoes, 1 cup. Cream sauce, 2½ cups. Pie paste sufficient to cover. Chopped parsley, 1 teaspoonful. Parsnips, 1 cup. Salt.

Boil the vegetables separately until tender; then mix with the other ingredients and put in a shallow baking-pan. Cover with the pie paste and bake a light brown. Serve hot.

VERMICELLI NUT PIE

Nuttolene, ½ pound. Vermicelli, 2 cups. Salt. Rich milk, 4 cups. Eggs, 2.

Cook the nuttolene ten minutes in two cups of rich milk, then rub through a strainer. Flavor with celery salt. Cook the vermicelli fifteen minutes, strain, and pour over it while in the strainer two quarts of cold water. When it is well drained, line the bottom of a pie dish with one-half of it. Pour over it the puree of nuttolene and cover with the other half of the vermicelli. Make a custard of two eggs, two cups of milk, and a teaspoonful of salt. Turn this custard over the pie, and with a fork make an impression all over, to permit the custard to run through. Sprinkle a few bread crumbs over it, and bake in a quick oven thirty minutes. Serve with or without sauce.

NUT AND VEGETABLE PIE

Minced onion, 1 cup. Minced parsley, ½ cup.

Brown and add

Mashed carrots, 2 cups. Mashed potatoes, 2 cups. Nut food, 1 pound. Eggs, 2.

Salt to taste and put in oiled pan. Pour over this a mixture made by beating one egg in one cup milk, and bake in a moderate oven till it is nicely browned.

TOMATO PIE

Tomatoes, 6. Chopped parsley. Salt. Cooking oil, ⅓ cup. Pie paste.

Peel and slice the tomatoes and place in a small baking-pan. On top of this put some chopped parsley, a pinch of salt, and cooking oil. Cover with thin pie paste and bake.

BOILED MACARONI (PLAIN)

Put two cups of macaroni, broken into inch lengths, into a saucepan, cover with plenty of boiling water, salted, and boil till tender, or about thirty minutes. Stir gently once or twice, to prevent sticking to the bottom. Add enough cold water to stop boiling and let it come to a boil again. Drain in a colander. Boiled macaroni may be served with a gravy or fruit sauce.

MACARONI A L'ITALIENNE

Macaroni, raw, 1 cup. Corn meal, 2 tablespoonfuls. Grated onion, 2 tablespoonfuls. Salt to taste. Milk or cream, 2 cups. Tomatoes, cooked and strained, 1 cup.

Break the macaroni into one-inch lengths; boil in salted water till done; drain. While the macaroni is cooking, boil the milk and thicken with the corn meal. When thoroughly cooked, add the tomatoes, onions, and salt. Pour this dressing over the macaroni, and serve hot.

MACARONI AND KORNLET

Macaroni, raw, 1 cup. Cream or rich milk, ¾ cup. Kornlet, ¾ cup. Salt to taste.

Break the macaroni in one-inch lengths and boil in salted water till tender. Drain, add the kornlet, cream, and salt. Mix thoroughly, spread in a baking-pan, and bake a light brown. There should be enough kornlet and cream to cover the macaroni smoothly, and it should not be too moist when done.

MACARONI WITH TOMATO SAUCE

Macaroni, raw, 1 cup. Flour,1 tablespoonful. Cream, ½ cup. Tomatoes, stewed and strained, 2 cups. Salt to taste.

Break the macaroni into one-inch lengths and boil in salted water till thoroughly done. Boil tomatoes and thicken with flour, rubbed smooth in a little water. Add the cream, which should be hot, and salt to taste. Drain the macaroni, pour the sauce over, mix well, and serve. The cream may be omitted if preferred.

MACARONI CUTLETS

Macaroni, raw, 1 cup. Flour, 2 heaping tablespoonfuls. Minced protose, 1 cup. Salt to taste. Milk, 1 cup. Egg, 1. Bread crumbs.

Boil the macaroni in salted water till done, drain, and chop fine. Boil the milk and thicken with the flour; stir in the well-beaten egg; beat thoroughly. Add the macaroni, protose, and salt, and make stiff with the bread crumbs, so that it can be made into cutlets. Make into any shape desired. Put into an oiled pan and bake till nicely browned. Serve with tomato or cream sauce.

CREAMED MACARONI

Rich milk, 2 cups. Flour, 2 large tablespoonfuls. Salt. Macaroni, 1 cup. Butter.

Boil the macaroni and put it into a gravy made of the milk, flour, butter, and salt. Mix well, and serve.

MACARONI IN CREAM

Macaroni, 2½ cups. Milk, 4 cups. Egg yolk, 1. Cream, 1 cup.

Cook the macaroni in plenty of boiling water thirty minutes. Turn off the water and wash the macaroni by pouring two or three quarts of cold water over it. Return the macaroni to the saucepan and add the boiling milk. Remove to a cool part of the stove and cook for thirty minutes. Before serving, add the beaten yolk and the boiling cream. Shake the pot to mix the egg with the macaroni. Stir as little as possible. Salt to taste.

EGG MACARONI

Macaroni, 1½ cups. Eggs, hard-boiled, 3. Cream gravy, 2 cups. Bread crumbs.

Break macaroni into one-inch lengths and boil in salted water till tender. Drain and wash with cold water. Put into a baking dish and sprinkle over it the hard-boiled eggs chopped fine. Stir into cream gravy, made from rich milk, sprinkle top with bread crumbs. Bake until nicely browned.