Tomatoes, 1 pint.
Clove of garlic, 1.
Small turnip, 1.
Boiled rice, heaped tablespoonful.
Small carrot, 1.
Boil all together, season with a little salt, rub the vegetables
through a sieve, and thin to the consistency of cream with hot water or
nut cream.
PALESTINE SOUP
Jerusalem artichokes, 12.
Celery, 1 sprig.
Boiled cream, 1 pint.
Croutons.
Leek, 1 sprig.
Salt.
Nutmeg.
Wash and peel the artichokes, put over them cold water sufficient to
cover, add leeks, celery, and salt. Simmer an hour and a half. Press
through a sieve, put back on the stove, and beat into it a pint of
boiled cream. Add a little nutmeg. Serve with croutons. If too thick,
add a little hot milk or cream.
FRUIT SOUP (PINEAPPLE)
Thicken pineapple juice with arrowroot. Serve cold with a bit of
pineapple glace in each cup.
CHOCOLATE SOUP
Chocolate (Sanitas), ¼ pound.
Water, 2½ cups.
Sugar, 2 tablespoonfuls.
Flour, 1 tablespoonful.
Milk, 1 quart.
Ground cinnamon, 1 teaspoonful.
Whipped cream, 1 cup.
Soak the chocolate in two cups of the water; when soft put to cook;
when it boils add the sugar and flour rubbed smooth in the rest of the
water. Cook slowly for five minutes and add the hot milk. Strain, stir
in the cinnamon and whipped cream. Serve at once with crisps or wafers.
Blanched almonds toasted are served with the soup.
FRUIT SOUP
Strawberry, or other juice, 1 cup.
Pineapple juice, 1 cup.
Lemon juice, 1 tablespoonful.
Sago, 1 tablespoonful.
Sugar, 1 tablespoonful.
Chipped ice.
With the strawberry or other juice cook the sago; add the pineapple
juice and sugar; cool, and serve in sherbet cups with chipped ice.
FRUIT SOUP (SWEDISH)
Boil prunes and raisins slowly till tender, sweeten and save the juice;
boil sago till clear, mix with the fruit and juice, and serve very
cold.
FRUIT SOUP (ORANGE)
Thicken orange juice with arrowroot, and serve very cold in cups with a
bit of candied orange peel on top of each glass.
FRUIT SOUP (LEMON)
Make a strong lemonade, thicken with arrowroot, serve very cold with a
bit of candied lemon peel or candied ginger in each glass.
FRUIT SOUP (MARQUISE)
Take two parts red raspberry juice and one of currant, sweeten, thicken
with arrowroot and sago; candied orange peel or blanched and shredded
almonds are a dainty addition.
FRUIT SOUP (CRANBERRY)
Thicken some sweetened cranberry juice with arrowroot, and serve cold
in cups, as a first course at a Christmas or New Year's dinner.
FRUIT SOUP (GRAPE)
Thicken bottled grape juice with arrowroot, and serve cold with chipped
ice. This is refreshing for invalids.
FRUIT SOUP (CHERRY)
Thicken cherry juice with arrowroot, and serve with other fruit soups;
garnish with black cherries in their season.
FRUIT SOUP (STRAWBERRY)
Thicken fresh strawberry juice with arrowroot and put on ice to chill;
put a layer of chipped ice on top of each cup before serving, and lay a
ripe strawberry, stem and all, on top of each glass.
RAISIN, APPLE, OR PRUNE SOUP
Either seedless raisins, apples, or prunes may be added to sago soup.
The soup should then bear the name of the fruit used.
_ENTREES_
MOCK WHITE FISH
Rice flour, ⅓ cup.
Butter, 1 scant teaspoonful.
Mace, ¼ teaspoonful.
Salt to taste.
Milk, 1 cup.
Onion grated, 1 tablespoonful.
Potatoes, mashed, 3 cups.
Heat the milk to boiling, stir in the rice, flour, butter, onion, mace,
and salt. Cook all ten minutes, stirring frequently. Have the potatoes
ready, freshly cooked and mashed; while hot add the rice mixture, and
put into a pan to cool. When cool, cut in slices about five inches
long, dip in egg and crumbs, put in oiled pan, and bake until nicely
browned. Serve with parsley sauce.
FILLETS OF VEGETARIAN SALMON
Milk. 1½ cups.
Farina, ½ cup.
Tomatoes, cooked and strained, ½ cup.
Egg, 1.
Salt to taste
Nuttolene, ½ cup.
Eggplant, boiled and mashed, 1½ cups.
Bread crumbs, fine and dry, 1 cup.
Color, vegetable red enough to make salmon color.
Cook and mash the eggplant, stir the nuttolene to a cream in a little
of the milk, then add the rest of the milk, the eggplant, tomatoes,
and salt. Set in double boiler; when scalding hot, add the farina and
bread crumbs. Mix thoroughly and let cook fifteen or twenty minutes.
Remove from the range, stir in the raw egg and the color, mixing till
the color is perfectly blended. Turn into a deep pan to cool; should be
about two inches deep. When cold cut into slices, egg, crumb, and bake.
Serve with parsley sauce.
PROTOSE ROAST WITH OLIVE SAUCE
Protose, ¾ pound.
Chopped onion, small, 1.
Parsley, 1 tablespoonful.
Boiling water, 2 cups.
Butter, 1 tablespoonful.
Bread crumbs, 2 cups.
Eggs, 2.
Salt to taste.
Put the onion, parsley, and butter into the boiling water, and thicken
with bread crumbs stiff enough to cut nicely when done. Into this
mixture put one hard-boiled egg chopped fine, and break in one raw egg
to make it hold together. Salt to taste. Put a layer of this filling
into a baking-pan, then a layer of protose cut in thin slices, then
a layer of the filling, and another layer of the protose, and last
another layer of the filling. Bake in a moderate oven one hour. Serve
with olive sauce.
MOCK TURKEY WITH DRESSING
German lentils, 1 cup.
Chopped walnut meats, ½ cup.
Milk, 1 cup.
Salt.
Celery salt.
Granola or bread crumbs.
Minced onion, ¼ cup.
Chopped celery, 1 cup.
Eggs, 2.
Sage.
Sliced bread.
1. Thoroughly wash the lentils and soak overnight. Boil slowly until
tender and run through colander. Add the walnut meats, one egg, and the
minced onion browned with the chopped celery in a little oil. Add salt
and sage to taste. Thicken with granola or bread crumbs.
2. Dip thin slices of bread in a mixture of one egg and a cup of milk,
or thin slices of nuttolene may be used instead.
Make alternate layers of 1 and 2.
DRESSING NO. 1
Stale bread crumbs.
Hot milk, 2 cups.
Eggs, 1 or 2.
Butter, 1 tablespoonful.
Mix bread crumbs with hot milk, eggs, and butter. Season with salt,
sage, and onions. Serve with cranberry sauce.
DRESSING NO. 2
Large onions, 2.
Fresh bread crumbs, 1 cup.
Milk, ¾ cup.
Sage, 1 tablespoonful.
Beaten eggs, 2.
Chopped parsley, 2 tablespoonfuls.
Butter, ¼ cup.
Salt to taste.
Peel onions and parboil. Drain and chop fine. Soak bread crumbs in the
milk; then mix all ingredients together. Stir the mixture over the fire
until it is reduced to a thick paste, without allowing it to boil.
Serve a slice of the roast with a spoonful of dressing on one end and
cranberry sauce on the other.
ROAST DUCK (VEGETARIAN STYLE)
Lentil pulp, 1¾ cups.
Minced onion, ¼ cup.
Chopped parsley, ⅓ cup.
Stale bread crumbs, ground fine, 1 cup.
Eggs (one hard-boiled), 3.
Butter, 1 teaspoonful.
Chopped walnuts, ½ cup.
Take lentil pulp, one hard-boiled egg chopped fine, one beaten egg,
minced onion, and chopped parsley browned in a little oil, one
teaspoonful of butter, and salt to taste. Mix well and put one-half
of this mixture in an oiled baking pan, then a layer of the following
mixture: Stale bread crumbs soaked in hot water, chopped walnuts, a
little grated onion, one egg, and salt and sage to taste. Finish with
a layer of the lentil mixture. Bake, and serve with gravy.
NUTTOLENE ROAST
Nuttolene, 1 pound.
Bread crumbs.
Hot water, 1 quart.
Salt and sage to taste.
Put the nuttolene through a vegetable press, or work smooth with a
knife or spoon; add the hot water and beat to a cream. Add salt and
sage, and thicken with bread crumbs stiff enough to retain its shape
when moulded. Press into a deep buttered bread-pan and bake till nicely
browned. Turn out of the pan and slice. Serve with any good brown sauce
or walnut gravy.
MOCK VEAL LOAF
Nuttolene, ¼ pound.
Minced protose, ½ pound.
Egg, well beaten, 1.
Milk, ¼ cup.
Sage, ¼ teaspoonful.
Ground mace, ¼ teaspoonful.
Butter size of an egg.
1 small onion, braized in the butter.
Cracker or zwieback crumbs enough to make a stiff mixture. Mix all
together, salt to taste, and bake in a deep bread-pan. Garnish with
parsley or young celery hearts.
VEGETARIAN ROAST
Nut food, ⅓ pound.
Onion, ½.
Egg, 1.
Hot water, 2 cups.
Butter, 2 teaspoonfuls.
Bread crumbs or granola.
To the water add the nut food minced, minced and browned onion, and
butter. Thicken with toasted bread crumbs or granola until quite stiff.
Add the beaten egg, salt, and a little sage if desired. Put in oiled
pan and bake. Serve with gravy.
ROAST OF PROTOSE
Protose, 1 pound.
Strained tomato, ½ cup.
Chopped onion, 1.
Nut butter, 2 tablespoonfuls.
Browned flour, 2 tablespoonfuls.
Sage.
Cut the protose lengthwise through the center, then cut each half
in six pieces. Place in a deep baking-pan, let the first piece lean
slantingly against the end or side of the pan, the second against
the first, and so on. Sprinkle this with finely chopped onion, and a
little powdered sage, and pour over it a nut cream made of two heaping
tablespoonfuls of nut butter emulsified, in enough hot water to cover
the protose. Add to this the browned flour, rubbed smooth in a little
tomato. Salt to taste. A little celery salt may be used if desired.
Cover and bake till the gravy is thick and brown.
HAMBURGER LOAF
Lentils, raw, 1 cup.
Protose, ½ pound.
Cooking oil, 2 tablespoonfuls.
Salt.
Chopped onion, ½ cup.
Eggs, 5.
Bread crumbs.
Cook the lentils until tender, then simmer as dry as possible. Put
through a colander, brown the onions in oil, and add to the lentils,
together with the protose and two of the raw eggs. Mix salt to taste,
and add enough bread crumbs so that it will mold nicely.
Have the three remaining eggs boiled hard and the shells removed.
Put one-half the loaf mixture into a bread-pan, then put the three
hard-boiled eggs in a row through the center and cover with the
remaining mixture. Press down gently and bake. Serve with sauce
imperial.
NUT AND GRANOLA ROAST
Minced nut food, ¼ pound.
Onion, 1.
Oil, 1 tablespoonful.
Egg, 1.
Boiling water, 2 cups.
Granola.
Brown the onion in the oil, then add the minced nut foods and boiling
water. Thicken with granola. Stir in the raw egg, and a little sage or
thyme if desired. Salt to taste. Put in oiled pan and bake. Serve with
gravy.
CREAM NUT LOAF
Dried bread crumbs, 2 cups.
Ground sweet corn, 1 cup.
Ground Brazil nuts, 1 cup.
Eggs, 2.
Sage.
Mashed peas, 1 cup.
Mashed potatoes, 1 cup.
Cream, ½ cup.
Salt.
Mix all thoroughly together, press in a deep bread-pan, and bake a nice
brown. Serve with a sauce made of one part sweet cider and two parts
grape juice, thickened with a little corn starch.
IMPERIAL NUT ROAST
Pea pulp, 1½ cups.
Chopped walnuts, 1½ cups.
Bread crumbs, 1 cup.
Sage.
Lentil pulp, 1½ cups.
Egg, 1.
Salt.
Milk to moisten.
Mix the peas, lentils, and walnuts with salt to taste. Put a layer in a
deep bread-pan, then put a layer made of the crumbs, eggs, milk, sage,
and salt. This should be just stiff enough to spread easily. Cover with
the remaining pea and lentil mixture. Baste with cream, put in the
oven, and brown.
WALNUT LOAF
Chopped walnut meats, ½ cup.
Egg, 1.
Boiling water, 2 cups.
Olive oil or butter, ½ tablespoonful.
Bread crumbs, 2 cups.
Salt to taste.
Mix walnut meats and crumbs together, pour over the boiling water, mix
well, add the raw egg, butter, and salt, stir thoroughly, press into
buttered bread-pan, and bake.
WALNUT ROAST
Granola, 2 cups.
Ground walnuts, 1 cup.
Milk or cream, 1 quart.
Eggs, 4.
Soak the granola in the milk or cream for ten minutes and add the
walnuts, eggs, salt, and a dash of nutmeg. Mix the preparation well.
Grease a baking-pan, turn in the mixture, and bake thirty-five to forty
minutes.
CEREAL ROAST
Cream, 4 Cups.
Nut meal, 1 cup.
Onion, chopped fine, 1.
Sage.
Gluten, ½ cup.
Bread crumbs, 1¼ cups.
Salt.
Mix all together and bake in a moderately hot oven.
NUT AND TOMATO ROAST
Celery, 1 root.
Granola, 1½ cups.
Eggs, 5.
Nuttolene, ½ pound.
Tomatoes, 2 cups.
Onions, 3.
Protose, ½ pound.
Chop the celery and onions fine, put into a saucepan with enough
cooking oil to prevent burning, and cook until a rich brown, stirring
occasionally. Add to this one quart of boiling water and the tomatoes.
Boil for fifteen to twenty minutes. Then remove and strain as much as
possible through a soup strainer. Take three and one-half cups of this
gravy and mix with it the granola, eggs, and salt to taste. Have ready
the protose and nuttolene cut into thin slices. Put in a layer of the
granola mixture into a big baking-pan, then a layer of protose, then
granola, then nuttolene, and so on until all is used, finishing with
the granola mixture. Bake forty-five minutes or until a nice brown.
Remove from the fire, let cool a little, turn out on a platter, and
serve with the remaining gravy.
DRIED PEA CROQUETTES
Dried peas, 1½ cups.
Egg, 1.
Salt.
Olive oil, 2 teaspoonfuls.
Bread crumbs.
Cover the peas with water and soak overnight. Drain and cook in fresh
boiling water until tender. Drain, press through a colander, add a
little salt and olive oil. Mix thoroughly and form into small rolls
about three inches long. Dip in beaten egg, roll in bread crumbs, and
bake in a quick oven. Serve with tomato sauce.
CHICKEN CROQUETTES
Mashed potato, ½ cup.
Toasted bread crumbs, ½ cup.
Nut butter, ¼ cup.
Hard-boiled egg, chopped fine, 1.
Browned onion, ¼ cup.
Sage, 1 teaspoonful.
Hot water, ½ cup.
Chopped walnuts, ¼ cup.
Minced nuttolene, 2 tablespoonfuls.
Beaten egg, 1.
Boiled rice, 1 cup.
Salt, 3 teaspoonfuls.
Mix all together and form into croquettes; dip into beaten eggs and
milk, roll in browned bread crumbs which have been oiled or buttered,
and bake.
HASHED PROTOSE CROQUETTES
Protose, 1 pound.
Butter, 1 tablespoonful.
Salt.
Potatoes, 1 pound.
Eggs, 4.
Mace.
Boil the potatoes, mash, add the minced protose, the yolk of three
eggs, salt, and mace. Mix thoroughly, form into oblong croquettes; egg,
crumb, and bake.
EGG MIXTURE FOR CROQUETTES, FILLETS, ETC.
Break an egg into a bowl or deep saucepan, break up with a fork, add
a tablespoonful of hot water to soften the albumen of the egg, and
mix till free from lumps, but do not beat in too much air. Dip the
croquettes in the egg, roll in crumbs, and bake.
PROTOSE WITH BROWNED POTATOES
Peel and slice potatoes three-fourths of an inch thick. Cut protose
in strips same thickness. Place in a pan two slices of potatoes and
one of protose, and repeat same until the pan is full. Pour over this
vegetable stock sufficient to cover. Bake in the oven till the potatoes
are done and nicely browned.
NUT FRICASSEE WITH BROWNED SWEET POTATOES
Cut some nut food into half-inch cubes and pour over it a thick, brown
or white gravy sufficient to cover well. Let it simmer about one hour.
Peel and steam or boil potatoes until tender, but not overdone. Put
them in a baking dish with a little butter or olive oil, salt, and bake
in a quick oven until nicely browned. Serve with the fricassee.
FRIJOLES WITH PROTOSE MEXICANO
Mexican beans, ½ cup.
Vegetable stock, 1 cup.
Mace.
Diced protose, ¼ pound.
Strained tomatoes, 1 cup.
Salt.
Cook the beans in just enough water to prevent scorching. When done,
have ready a stock made of the vegetable stock, tomatoes, mace, and
salt. Pour over the beans, together with the protose, and let simmer
for an hour or more.
FRICASSEE OF PROTOSE WITH POTATO
Serve a spoonful of nice white mashed potato on an empty platter; press
a slice of broiled protose up against the potato, and serve with a
spoonful of brown gravy. Garnish with parsley.
GREEN CORN AND TOMATO
Corn pulp, 3 cups.
Strained tomatoes, 1 cup.
Butter, 1 tablespoonful.
Salt.
Scrape the given amount of corn from the cob, add the tomatoes and
butter, simmer until the corn is tender; salt, and serve as a vegetable.
Cold boiled corn cut from the cob may be substituted for the fresh
corn, if desired.
MOCK CHICKEN RISSOLES
Protose, ½ pound.
Nuttolene, ½ pound.
Milk, ½ cup.
Mace.
Flour, 1 tablespoonful.
Butter, ¼ cup.
Salt.
Put the butter into a saucepan; when hot stir in the flour, and stir
until brown; add the hot milk, salt, and mace, and let cook a few
minutes. Chop the nut food fine and mix into the sauce. Have ready some
tart shells made of rich pie paste; fill with the mixture. The sauce
should be cool before adding the nut food.
NEW ENGLAND BOILED DINNER
Potatoes, 4½ cups.
Turnips, 1 cup.
Onions, 2 cups.
Carrots, 1¾ cups.
Cabbage, 2½ cups.
Cut the potatoes, carrots, and turnips in three-quarter inch cubes;
slice the onions and cut the cabbage into pieces about one and one-half
inch square. Boil the potatoes and onions together. The carrots turnips
and cabbage may also be cooked together in salted water. When all are
done, mix together, and serve with slices of protose or other nut food
that has been braized in a tomato or brown sauce.
NUT AND VEGETABLE STEW
Nuttolene, 1 cup.
Turnips, ¾ cup.
Chopped celery, ½ cup.
Bay leaf, 1.
Salt.
Carrots, 1½ cups
Potatoes, 1½ cups.
Onion, small, 1.
Butter, 1 lump.
Put all on, except nuttolene and potatoes, and boil one hour. Then add
potatoes and nuttolene and cook slowly until potatoes are done. Salt to
taste. Thicken with a little flour, work smooth with a lump of butter.
A little protose might also be added.
STEWED PROTOSE (SPANISH)
Butter, 1 tablespoonful.
Minced parsley, 1 tablespoonful.
Tomatoes, 4 cups.
Onions, 4.
Flour, 2 tablespoonfuls.
Protose, 1 pound.
Put the butter into a saucepan and add the sliced onion, minced
parsley, and cook ten minutes. Then stir in the flour, mix well, and
add the tomatoes. Stir well to free from lumps. Cover and cook twenty
to thirty minutes. Slice the protose into small pieces and simmer in
sauce ten minutes. Salt, and serve.
PROTOSE FRICASSEE
Tomatoes, 1 cup.
Minced parsley, 1 teaspoonful.
Protose, 1 pound.
Vegetable stock, 2 cups.
Mixed herbs, ½ teaspoonful.
Onion, 1.
Eggs (yolks), 2.
Mince the onion and braize in a little butter or olive oil five
minutes; add the minced parsley strained tomatoes, mixed herbs, and
vegetable broth. Bring to a boil and add the protose, cut into cubes or
diamonds of one-half inch. Cook for a few minutes and thicken with a
few spoonfuls of flour rubbed smooth in a little water. Salt to taste,
and serve. Just before serving add the beaten yolks.
PROTOSE STEAK SMOTHERED IN ONIONS
Protose, ¾ pound.
Cooking oil, ½ cup.
Salt.
Onions, large, 6.
Vegetable stock, 2 cups.
Cut the protose into twelve slices, lay half of them in an oiled
baking-pan; have the onions sliced and lightly browned in the oil.
Cook half of the onions over the protose, then put on the rest of the
protose, then the remainder of the onions, pouring the vegetable stock
over all. Salt to taste. Bake until the stock is reduced to a rich
brown gravy.
PROTOSE SMOTHERED WITH TOMATOES
Protose, ¾ pound.
Butter, ½ cup.
Salt.
Tomatoes, 12.
Sugar, 2 tablespoonfuls.
Celery salt.
Cut protose into twelve slices and cut each tomato in half. Put one
slice of tomato in a baking-pan; on this put a slice of the protose,
then a slice of tomato on top, and so on, making twelve orders in all.
Chop the butter in little pieces and sprinkle over, also the salt and
celery salt. Cover and bake until the tomato is nearly done. Then
remove the cover and brown very lightly. Serve two slices to each
person, garnished with parsley.
PROTOSE POT ROAST
Protose, ¾ pound.
Strained tomatoes, 1 cup.
Vegetable soup stock, 2 cups.
Salt to taste.
Mix the vegetable stock with the strained tomatoes, salt to taste,
and pour over the protose, which has been sliced and placed in a
baking-pan. Bake one hour.
BRAIZED PROTOSE AND CABBAGE
Braize protose according to the recipe, and serve with boiled cabbage.
PROTOSE STEAK WITH POTATOES SMOTHERED IN ONIONS
By putting a layer of sliced raw potatoes in the bottom of the pan and
covering with the protose, onions, and stock, we have protose steak and
potatoes smothered with onions.
PROTOSE PILAU
Water, ¾ pint.
Rice, cooked, 1 cup.
Butter, 1 teaspoonful.
Protose, ½ inch cubes, ¼ pound.
Minced onion, 1 tablespoonful.
Let simmer ten or fifteen minutes; thicken with browned flour, two
heaping teaspoonfuls, mixed with strained tomatoes to consistency to
pour easily. Salt and celery salt to taste.
PROTOSE PATTIES (PLAIN)
Protose, 1 pound.
Salt.
Cream, 3 tablespoonfuls.
Eggs, 2.
Bread crumbs.
Thoroughly crush the protose and mix with the salt and one egg. Form
into patties, roll in egg and cream, then in bread crumbs. Bake in
greased pan till lightly browned. If desired, the crumbs may be
slightly moistened with cream.
BRAIZED PROTOSE
Protose, 12 slices.
Vegetable stock, No. 2, 3 cups.
Sage.
Minced onion, medium size, 1.
Butter.
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.