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.
BAKED MACARONI WITH EGG SAUCE
Macaroni, 2 cups.
Milk, 3 cups.
Granola.
Eggs, 4.
Salt, 1 tablespoonful.
Break the macaroni into inch lengths and boil in salted water thirty
to thirty-five minutes. Drain, turn it into a deep pan. Pour over this
a custard made with the milk, beaten eggs, and salt. Sprinkle with
granola on top, and bake in a moderate oven thirty minutes.
MACARONI WITH APPLE
Butter a deep baking-dish and put in a layer of mashed and sweetened
apple sauce. Grate a little nutmeg over and add a layer of cooked
macaroni. Repeat till the dish is full, finishing with the apple sauce.
Bake till the apples are slightly browned. Serve with sweetened cream,
seasoned with nutmeg. May be served as a dessert.
MACARONI AND CHEESE (VEGETARIAN STYLE NO. 1)
Macaroni, 2½ cups.
Egg sauce, 1 cup.
Sour cream, ½ cup.
Granola.
Break the macaroni into inch lengths and boil in salted water until
tender. Drain and mix in a little granola. Add the sour cream or thick
sour milk and about one cup of egg sauce. (See egg sauce recipe, page
156.) Season to taste and bake.
MACARONI AND CHEESE (VEGETARIAN STYLE NO. 2)
Macaroni, 2½ cups.
Cottage cheese, 1¼ cups.
Milk.
Butter, 1 tablespoonful.
Bread crumbs.
Break the macaroni and cook in salted water until about half done.
Drain and pour over it enough milk to cover, and simmer until done. Add
the cottage cheese and butter and mix thoroughly. Pour into baking-pan,
sprinkle with bread crumbs, and bake.
MACARONI WITH GRANOLA
Macaroni, raw, 2 cups.
Granola, ½ cup.
Salt to taste.
Cream sauce, 2½ cups.
Butter, 1 tablespoonful.
Cook the macaroni till tender; drain, put one-half in a baking-pan,
sprinkle on one-half of the granola, and cover with one-half of the
gravy. Repeat with the remainder, making two layers. Bake until nicely
browned.
MACARONI CROQUETTES
Macaroni, raw, 2 cups.
Butter, 1 tablespoonful.
Egg yolks, 2.
Milk, 1 cup.
Flour, 2 tablespoonfuls.
Salt to taste.
Boil the macaroni in salted water until tender, drain, and chop fine.
Heat the milk; when boiling, add the butter and flour, that have been
rubbed together until smooth; stir until thick, remove from the range,
and stir in quickly the beaten yolks of the eggs. Mix this sauce with
the macaroni, season with salt, turn out into a flat pan, and let
cool. When cold, form into croquettes, egg, crumb, and bake.
MACARONI NEAPOLITAINE
Vegetable stock, 3 cups.
Diced protose, ½ pound.
Macaroni, raw, 1 cup.
Salt to taste.
Cook the macaroni, drain, and add the rest of the ingredients. Let
simmer thirty minutes. Serve.
MACARONI (SPANISH STYLE)
Macaroni, 2 cups.
Onion, 1.
Cream sauce, 2 cups.
Salt to taste.
Eggs, 3.
Parsley, chopped fine, 1 teaspoonful.
Dash of nutmeg.
Cook the macaroni in salted water, drain, and chop fine; have the eggs
boiled hard and chopped fine, and the onions grated. Mix all together,
sprinkle with toasted bread crumbs, and brown in the oven. Serve with
tomato or Chili sauce.
MACARONI WITH TOMATO
Stewed tomatoes, 2 cups.
Butter, 2 tablespoonfuls.
Hard-boiled eggs, grated or rubbed through a colander, 1 cup.
Salt.
Vegetable stock, 2 cups.
Macaroni, 2 cups.
Boil the macaroni till tender, drain, and add the stock and tomatoes
not strained (they should be put on a sieve and allowed to drain, as
the stock will afford sufficient liquid), but chopped, and there should
not be enough of them to allow the tomato taste to predominate. Now add
to this the hard-boiled eggs, grated or rubbed through a colander. Mix
all together, and add a little salt. Pour into a baking-pan about four
inches deep, and bake until the mixture is thick. A few lumps of butter
sprinkled over the top as it goes to the oven is an improvement.
SCALLOPED MACARONI WITH VEGETABLE OYSTERS
Vegetable oysters, peeled and sliced, 2 cups.
Macaroni, 1 cup.
Rich milk, 2 cups.
Butter, 1 tablespoonful.
Salt.
Eggs, 2.
Flour, 2 tablespoonfuls.
Bread crumbs.
Boil the macaroni and vegetable oysters separately, and drain. Then
place same in alternate layers in a pan. Pour over this a gravy made of
the milk, flour, eggs, butter, and salt. Stir carefully so as to get
the gravy mixed through thoroughly. Sprinkle a few bread crumbs on top
and bake in a quick oven till nicely browned.
SPAGHETTI IN TOMATO SAUCE
Broken spaghetti, 2 cups.
Flour, 2 tablespoonfuls.
Bay leaves, 2.
Onion, minced, 1.
Tomatoes, 4 cups.
Break the spaghetti into small pieces and boil until well done. Pour
over this tomato sauce, made as follows: Brown the minced onion in a
little oil, stir in the flour, and add tomatoes, bay leaves, and salt
to taste. Let boil, and strain.
PROTOSE HASH
Protose, 1½ cups.
Cold boiled or baked potatoes, 2 cups.
Oil.
Chopped onions, large, 2.
Salt.
Sage.
Put all together in a pan, pour over a little cooking oil, and set
on the stove. When it begins to brown, stir up with a thin knife
occasionally until well browned.
VEGETARIAN HAMBURGER STEAK
Protose, 1 pound.
Sage, ½ teaspoonful.
Eggs, 2.
Nuttolene, ½ pound.
Grated onion, 1 tablespoonful.
Granose biscuits, powdered fine, 2.
Mix thoroughly, form into patties, and fry. Serve with tomato sauce.
VEGETARIAN HAMBURGER STEAK WITH MACARONI
Serve vegetarian hamburger steak with macaroni and a little brown sauce.
VEGETARIAN SAUSAGE