with it a piece of butter, salt, nutmeg, and the well-beaten egg. Stir
thoroughly; butter a pudding dish of suitable size, line with browned
crumbs, press in the cabbage, and bake in a moderate oven. Turn out on
a hot dish, pour brown sauce around the base, and serve.
CABBAGE STEWED WITH TOMATO
Slice and wash a good sound cabbage and put into a stew-pan with enough
chopped tomato to give it a decidedly tart taste. Add enough salt to
season. Add sufficient water to cook and stew slowly till tender.
Strained tomatoes may be used if desired.
SCALLOPED CABBAGE
Wash and chop the cabbage in rather fine pieces. Put a layer of the
cabbage into a baking-pan and sprinkle with a little salt. Cover this
with finely-broken, fresh bread crumbs, repeat and pour over sufficient
milk or cream to thoroughly moisten and cover the crumbs. Cover and
bake in a moderate oven till the cabbage is thoroughly cooked. More
milk may be added if necessary.
HOLLAND CREAM CABBAGE
Cabbage.
Eggs, 2.
Water, 2 cups.
Lemon juice, 2 tablespoonfuls.
Salt.
Butter.
Cut the cabbage fine, sprinkle with salt, and let stand a few minutes
before using. Beat the eggs well, add lemon juice, water, and melted
butter. Mix this with the cabbage and cook till tender in a vessel that
does not easily burn.
HOT SLAW
Clean a nice young head of cabbage, quarter, cut out the heart, and
shred fine. Put in cold, salted water for half an hour; drain, boil
till tender; drain partly, leaving enough juice to make the cabbage
moist; add lemon juice and a little butter or olive oil; season with
salt; serve hot.
LADIES' CABBAGE
Firm, white cabbage, 1.
Butter, 1 tablespoonful.
Salt.
Eggs, 2.
Cream, rich, 1 tablespoonful.
Boil a firm, white cabbage fifteen minutes, changing the water; add
more from the boiling teakettle; when tender, drain, and set aside till
perfectly cold; chop fine and add the beaten eggs, butter, salt, and
cream; stir all well together and bake in a buttered dish till brown.
BRUSSELS SPROUTS PLAIN
Select nice, fresh sprouts, cut off the stem end and outside leaves,
and wash in cold water. Cook in salted water till tender. Pour off the
water; serve with butter or cream sauce.
BRUSSELS SPROUTS SAUTE
Prepare as for plain boiled; when done, drain and press dry; put in a
stew-pan, season with salt, and moisten with oil and rich milk. Toss
frequently and cook till well heated through. Serve hot with mashed
potato.
BRUSSELS SPROUTS BAKED WITH CRUMBS
Prepare as for plain boiled; when done, drain, and press dry; arrange
in a baking-dish and sprinkle with bread crumbs; pour over a thin cream
or egg sauce. Bake in the oven till nicely browned.
BEETS
Select young red beets; cut off the tops half an inch from the root.
If cut too close, the roots will bleed and the color will be impaired.
Wash and clean carefully with the brush to remove all particles of
dirt. They may be boiled or steamed. If boiled, use as little water as
possible. Young beets will cook in an hour; old beets require three or
four hours, according to age and size. When done, put in cold water,
rub off the skins, and they are ready for use.
BEET GREENS
Wash young, tender beet tops, cleaning thoroughly; drain and boil in
salted water till tender; drain, chop fine, season with butter or oil,
and serve with lemon juice or cream.
BEET STALKS WITH BUTTER SAUCE
Take some beet stalks, cut off the leaves, wash thoroughly, tie in
bunches, and let steep in cold water two or three hours to make them
fresh and crisp. Boil in salted water until tender; cut the band; serve
as asparagus on a platter with butter sauce.
BEETS AND POTATOES
Boil young beets and new potatoes separately until tender; peel and
slice in alternate layers in a baking dish; season with salt and
moisten with rich milk. Bake until nicely browned.
BAKED BEETS
Select young, smooth, red beets of uniform size; wash and clean
thoroughly; bake in a slow oven from two to six hours; when done,
remove the skins and dress with lemon juice or cream sauce.
BOILED BEETS
Cut off the tops half an inch from the roots; wash and clean carefully
to remove all dirt. Boil in as little water as possible. When done,
pour a little cold water over them, rub off the skins, and slice into a
granite or earthen dish; pour over them equal parts of lemon juice and
water. Let stand one or two hours before serving.
YOUNG BEETS
Cream or milk, 1 cup.
Flour, 1 tablespoonful.
Butter, 1 tablespoonful.
Beets.
Cook the beets till tender in salted water, then cut into dice. Serve
with cream sauce, made by thickening the milk or cream with the flour
rubbed in the butter. Heat well, and serve at once.
BEET AND POTATO HASH
Cold, boiled beets, 2 cups.
Cold, boiled potatoes, 2 cups.
Salt.
Butter.
Cream.
Chop beets and potatoes fine and season with salt and butter. Pour
over a little cream. Put on the stove in a covered saucepan, and stir
occasionally. When thoroughly heated through, serve.
BAKED PARSNIPS
Scrape and cut in half lengthwise; boil till tender; put in a shallow
baking-pan; put a few pieces of chopped butter or a little cooking oil
on top; sprinkle lightly with sugar; pour over sufficient cream to
about half cover. Salt to taste and bake a rich brown.
PARSNIPS IN EGG SAUCE
Clean and cut into small dice and boil in a little salted water until
tender, drain and pour over sufficient egg sauce to cover.
STEWED PARSNIPS
After washing the parsnips, slice them about half an inch thick; put
them in a saucepan containing enough boiling water to barely cook
them; add a tablespoonful of butter, season with salt, then cover
closely and stew them until the water has cooked away, stirring often
to prevent burning, until they are soft. When they are done, they will
be of a creamy, light straw color, and deliciously sweet, retaining all
the nutrition of the vegetable.
YOUNG TURNIPS
Cut into half-inch dice and boil till tender; drain and add a small
lump of butter and a little salt; heat well and add a dash of lemon
juice at the last.
MASHED TURNIPS
Turnips may be cooked and mashed the same as potatoes, keeping them
as dry as possible. The addition of a little sugar is considered an
improvement by some.
HOLLAND BOILED TURNIP
Turnips, cut in ¾-inch dice, 1 quart.
Egg, 1.
Butter, ½ cup.
Lemon, large, 1.
Boil the turnips till tender in just enough salted water to prevent
burning; drain and set in a covered dish on the side of the range,
where they will keep hot but not burn. Melt the butter, add the beaten
yolk with the eggs, juice of the lemon, and a little salt. Serve a
spoonful of this sauce over each order of turnip.
FRENCH CARROTS
Scrape enough small round carrots to make three cups; boil in salted
water till tender; drain, and cover with a rich parsley sauce.
CARROTS A LA CREME
Clean carrots, cut in slices about half an inch thick, and parboil in
salted water. Drain, pour over some hot rich milk, and let simmer till
done. Add a little butter; season with salt.
CARROTS WITH EGG SAUCE
Clean carrots, cut in slices about half an inch thick, and boil until
tender; drain, pour egg sauce over, and serve.
PUREE OF CARROTS
Clean young carrots, cut into slices, and boil in salted water until
tender. Drain, mash through a colander, and season with a little salt
and cream. Serve as mashed potatoes, or with broiled or braized protose
as an entree.
TO DRESS CUCUMBERS
Pare and lay in cold water--ice water if possible--for an hour. Slice
very thin. Sprinkle a very little fine salt over each piece. Let stand
for an hour. Shake the dish briskly, drain closely, sprinkle with lemon
juice, and serve.
_SAUCES_
_For Vegetables, Entrees, Puddings, Etc._
VEGETABLE SOUP STOCK NO. 1
Cooking oil, ½ cup.
Butter, ¼ cup.
Put into a saucepan and add
Carrot, medium, 1.
Turnip, 1.
Celery stalks, with root, 2.
Parsley sprigs, 2 or 3.
Onions, large, 2.
Bay leaves, 2.
All to be chopped fine; place on range and cook slowly, stirring
occasionally to prevent burning, until vegetables are nicely browned,
then add
Flour, ½ cup.
Stir and mix thoroughly, until a rich brown, being careful not to burn.
Now add
Strained tomato, 1 cup.
Boiling water to required consistency.
Strain through a fine sieve, and the stock is ready for use.
VEGETABLE STOCK NO. 2
Boil some turnips, carrots, celery, and onions in enough water to make
half the amount of stock required. When the vegetables are done, drain
and add an equal amount of rich bean broth with a little brown flour,
nut butter, celery salt, and just enough strained tomato to remove the
sweet vegetable taste. This should be of the consistency of broth when
done. Use with roast braized protose, etc. Protose may be cooked with
the vegetables if it can be afforded. The vegetables should be put to
cook in cold water that the substance and flavor may be well drawn out.
OLIVE SAUCE
Take one-fourth cup of ripe olives, and after extracting the stones,
chop fine. Put on the stove and stew for two or three hours in water
enough to cover well. Brown together a little olive oil and flour, the
same as for gravy. Strain through a colander and add the stewed olives.
Season with salt.
BROWN REGENCY SAUCE
(For Vegetables and Roasts)
Nut butter, 1 cup.
Sage, 1 tablespoonful.
Browned flour, 3 heaping tablespoonfuls.
Salt.
Minced onion, 2 tablespoonfuls.
Water, 1½ quarts.
Mix all together, salt lightly, put in an enameled baking-pan, cover,
and bake till of the desired consistency.
HOLLANDAISE SAUCE
Butter, 1 tablespoonful.
Olive oil, 1 tablespoonful.
Flour, 1 tablespoonful.
Salt.
Lemon juice, 2 tablespoonfuls.
Eggs, 2.
Nutmeg.
Rub the butter, flour, nutmeg, and salt together until smooth, and add
slowly one and one-half cups hot water, stirring constantly. Boil,
remove from the fire, and add the lemon juice, olive oil, and the
yolks of the eggs, one at a time. Beat slowly and thoroughly together.
Strain, and serve.
SAUCE IMPERIAL
Stewed tomatoes, 1 quart.
Bay leaves, 2.
Onion, medium, 1.
Lemon, ¼.
Chopped parsley, 1 tablespoonful.
Thyme, 1 teaspoonful.
Cooking oil, 2 tablespoonfuls.
Flour, 2 tablespoonfuls.
Put the oil, parsley, bay leaves, thyme, and onions into a stew-pan,
set on the range and cook until the onion is a golden brown, being
careful not to burn; then add the flour, let cook a few minutes,
add the lemon and tomato, and let stew half an hour. Strain, salt,
and serve. The chopped parsley may be added just before serving, if
desired.
MINT SAUCE
Mint, ¼ cup.
Sugar, ⅓ cup.
Lemon juice, ½ cup.
Mix all together, set on the side of the range where the sugar will
melt, and the sauce be hot, but it must not get too hot. Serve with
protose or meat substitutes.
WHITE CREAM SAUCE FOR VEGETABLES
Butter, 2 rounding tablespoonfuls.
Flour, 2 rounding tablespoonfuls.
Milk, 2 cups.
Salt, ½ teaspoonful.
Melt the butter in a saucepan, add the flour, and cook until well
blended, but not browned; add the milk gradually, and stir until
boiling well; then add the salt.
Half milk and half broth of the vegetables may be used if desired,
unless the broth has a bitter or otherwise objectionable taste, as is
sometimes the case with asparagus.
GERMAN SAUCE
Egg yolks, 12.
Fruit juice, bright colored, 1 cup.
Sugar, ½ cup.
Juice of ½ lemon.
Beat the yolks of the eggs about two minutes; put the sugar into a
saucepan with the fruit juice (preferably cherry or strawberry); stir
it over the fire till hot, then remove it to the side, as it must
not be permitted to boil. Stir in the beaten yolks and add the lemon
juice. Whisk the sauce at the side of the fire until well frothed and
thickened.
TOMATO SAUCE
Tomatoes, stewed, 1 quart.
Butter, 1 tablespoonful.
Salt.
Minced onion, 1 tablespoonful.
Flour, 1 tablespoonful.
Put the tomatoes into a saucepan over the fire; add the onion and
salt; boil about twenty minutes; remove from range and strain through
a sieve. In another pan melt the butter, and as it melts sprinkle in
the flour; stir till it browns and froths a little. Mix the tomato pulp
with it, and it is ready for use.
IDEAL CHILI SAUCE
Stewed tomatoes, 1 quart.
Celery salt, 1 teaspoonful.
Sugar, 1 tablespoonful.
Sliced onion, large, 1.
Salt, 1½ teaspoonfuls.
Mix all together and let simmer two or three hours. Strain through a
sieve. Serve with croquettes, broiled protose, or nuttolene.
NUT GRAVY NO. 1
Nut butter, 4 tablespoonfuls.
Strained tomatoes, 1 cup.
Hot water, 2 cups.
Thoroughly mix the butter with the water and tomato. Let it boil, and
salt to taste. If too thin, thicken with a little flour rubbed smooth
in a little water.
NUT GRAVY NO. 2
Water, 1 quart.
Strained tomatoes, 1½ cups.
Salt to taste.
Nut butter, 1 heaped tablespoonful.
Flour.
Emulsify the butter in the tomato, add to the water, and put in a
saucepan over the fire, being careful not to scorch. When it boils,
thicken with a little flour rubbed smooth in water, using plenty of
salt to season, as it brings out the nice flavor of the sauce.
CREAM TOMATO SAUCE
Make a tomato sauce and add one-fourth part rich cream, beating well.
TOMATO CREAM SAUCE
Make a rich cream sauce and add one-fourth part of strained tomatoes,
or an equal amount of tomato sauce. Beat up well.
BROWN SAUCE FOR VEGETABLES AND ROASTS
Water, 2 cups.
Minced onion, small, 1.
Browned flour, 2 rounded tablespoonfuls.
Strained tomato enough to mix the flour smooth.
Salt.
Minced protose, ¼ cup.
Butter, 1 rounded tablespoonful.
White flour, 1 tablespoonful.
Celery salt.
Put the water, butter, and onion in a saucepan and set on the stove;
when it begins to boil, add the protose and let simmer ten or fifteen
minutes, then place where it will boil, and thicken with the browned
and white flour rubbed smooth in the tomato; the thickening should be
thin enough to pour readily. Let cook a few minutes and add salt and
celery salt, and serve with vegetables or roasts.
WALNUT GRAVY
Ground walnuts, 1 cup.
Milk, 1 cup.
Flour.
Water, 2 cups.
Salt to taste.
Put the water and milk in a saucepan, and when boiling add the walnuts.
Thicken with a little flour thickening, and salt to taste.
PARSLEY SAUCE
Add two tablespoonfuls of finely chopped parsley to two cups of cream
sauce.
BROWN SAUCE
Vegetable stock, 2 cups.
Browned flour, 2 tablespoonfuls.
Strained tomatoes, ¼ cup.
Heat the stock to boiling, add the hot tomato, and thicken with browned
flour.
CREAM SAUCE
Cream, ½ cup.
Flour, 1 heaped tablespoonful.
Milk, 2½ cups.
Mix the flour to a smooth cream in a little milk, boil the cream and
remainder of the milk, and thicken with the flour. Salt to taste. If
a richer sauce is desired the beaten yolks of one or two eggs may be
added.
EGG SAUCE
Cream sauce, 1 pint.
Egg, 1.
Beat the egg and add to the cream sauce, mixing thoroughly.
BREAD SAUCE
Stale bread crumbs, 1 cup.
Chopped onion, 1.
Butter, 1 large teaspoonful.
Vegetable stock, 1 cup.
Mace, ¼ teaspoonful.
Rub the bread crumbs through a sieve and add the onion and mace. Boil
for a few minutes in the vegetable stock, add the butter, and serve.
HARD SAUCE
Butter, ¾ pound.
Powdered sugar, 1 pound.
Nutmeg to suit.
Beat the butter and sugar together until white and creamy, then add the
nutmeg.
GOLDEN SAUCE
Nutmeg, ½.
Sugar, 1 cup.
Butter, 1 rounding tablespoonful.
Egg yolks, 2.
Corn starch, 1 tablespoonful.
Water, 2 cups.
Break the nutmeg into pieces and put in a saucepan with the water,
boil, and add the corn starch mixed (sifted) with the sugar. Stir over
the fire until the corn starch is cooked, then add the butter. Beat
the yolks with one tablespoonful of the sauce, then stir quickly into
the remainder, which should be immediately removed, as the yolks will
curdle if boiled. Strain, and serve.
VANILLA SAUCE
Cream, 2 cups.
Eggs, 3.
Flour, 2 tablespoonfuls.
Sugar and vanilla to taste.
Thicken the cream with the flour and stir in the beaten yolks. Cook a
few minutes, stirring all the time. Add sugar to taste. When cool, add
the beaten whites, and flavor with vanilla.
ORANGE SAUCE
Oranges, 2.
Eggs, 2.
Butter to suit.
Sugar, 1 cup.
Lemon juice, ¼ cup.
Put the juice of the oranges and the grated rind of one with the sugar
into a saucepan. Set on the range and stir till the sugar is melted or
dissolved, then strain through a fine sieve to remove the rind. Add the
beaten eggs, lemon juice, and butter. Before serving, set in double
boiler and stir for a few minutes to melt the butter and thoroughly mix
the eggs. Serve hot or cold.
LEMON SAUCE FOR PUDDING NO. 1
Sugar, 2 cups.
Eggs, 2.
Lemons, 2.
Boiling water, 1½ cups.
Add the grated rind and juice of the lemons to the sugar, beat the eggs
until light, and add to the sugar, and stir well. Just before serving,
add the boiling water and set on the stove, but do not boil. For a
richer sauce add one-third of a cup of butter.
LEMON SAUCE NO. 2
Water, 2 cups.
Corn starch, 3 tablespoonfuls.
Butter, 1 tablespoonful.
Sugar, 1 cup.
Lemon, grated rind and juice, 1.
Boil the sugar in the water for five minutes, then stir in the corn
starch previously mixed with a little cold water. Stir over the fire
ten minutes, then add the grated rind and juice of the lemon and the
butter. When the butter is melted, the sauce is ready for use.
SAUCE FOR PLUM PUDDING
Butter, 1 large tablespoonful.
Hot water, 1½ cups.
Lemon juice, 1 tablespoonful.
Flour, 2 tablespoonfuls.
Brown sugar, 1 cup.
Grated nutmeg.
Put the butter into a saucepan; when it has melted stir in the flour
and mix well; then pour in gradually the hot water and stir over the
fire till well cooked; then add the sugar, lemon juice and a small
quantity of grated nutmeg.
_EGGS_
OMELETS
Omelets may be made with asparagus, cauliflower, lima beans, onions,
peas, lentils, granose, gluten, rice, nuts, etc.
Boil the vegetables till tender, chop fine, then beat with the eggs and
proceed as with plain omelets.
OMELET SOUFFLE NO. 1
Take two eggs, separate whites from yolks, beat whites very stiff,
salt, and add yolks, beating just enough to mix yolks with whites. Turn
into a hot oiled omelet pan, put in medium hot oven, and bake till
done, or to a rich brown. Serve in great haste on being removed from
the oven, to prevent falling.
OMELET SOUFFLE NO. 2
Eggs, 4.
Powdered sugar, 2 tablespoonfuls.
Flavoring.
Beat the yolks of the eggs as light as possible, and add the sugar,
a few drops of flavoring, and beat to a cream. Beat the whites until
you can turn the plate bottom side up, without their falling. Pour the
beaten whites and yolks together and mix thoroughly. Put into an oiled
baking dish, and dust with powdered sugar. Bake in a moderate oven till
a golden brown. Serve at once.
A very delicate souffle is made of whites of eggs beaten stiff, adding
a tablespoonful of sugar to two whites, and chopped apricots or
peaches. Any kind of marmalade may be used in place of fruit.
PLAIN OMELET (FRENCH)
Break eggs into a dish, whip lightly with egg whip or fork, turn into
hot oiled skillet, and place on range. As soon as they begin to set,
lift edges of omelet, so that the uncoagulated part can run under, next
to bottom of the skillet. When light brown, turn, and cook till light
brown on the other side. Fold with knife about one-third over; then
toss out on hot platter, so that the one-third fold will be underneath.
Garnish with parsley and watercress. Serve at once.
PROTOSE OMELET
Protose, ½ a thin slice.
Eggs, 2.
Minced parsley.
Cooking oil.
Mince the protose fine, break two eggs, separating the whites, beat the
yolks a little, and stir the minced protose into them. Beat the whites
into a froth, not stiff, and stir into the protose; add a little minced
parsley; put a little oil into the omelet pan, and when hot pour in
the mixture. Cook a few minutes. Insert a knife between the omelet and
pan, and with a sudden turn of the hand fold the omelet in two. Finish
cooking in hot oven two or three seconds. Serve hot.
GLUTEN OMELET
Same as plain omelet, adding one tablespoonful of gluten to eggs and
cream before whipping. Serve at once on a hot platter.
RICE OMELET
Same as plain omelet, only adding one tablespoonful of cooked rice to
eggs and milk before beating. Serve on a hot platter at once.
APPLE OMELET
Same as plain omelet. Serve with a tablespoonful of well seasoned
apple sauce, mixed with equal amount of beaten white of egg on side of
platter.
GRANOSE OMELET
Same as plain omelet, adding two tablespoonfuls of cream instead of
milk, and one or two tablespoonfuls of granose, before whipping.
OMELET WITH TOMATO
Prepare a plain omelet, and when ready to fold, put a layer of baked
ripe tomatoes on one half, and fold the other half over it. Serve with
or without a tomato gravy as preferred.
ONION OMELET
Make as for plain omelet, placing one dessertspoonful of lightly
braized onion on the omelet just before you fold, folding the one-third
over the onion. Serve on hot platter at once.
GREEN PEA OMELET
Make as for plain omelet, folding one tablespoonful French peas with a
little thick cream sauce over them. Serve at once on hot platter.
ASPARAGUS OMELET
Make as for plain omelet, folding in one tablespoonful of asparagus
tips, which have been nicely seasoned. Serve on hot platter at once.
EGG A LA MODE
Bread crumbs, 2 cups.
Milk, 2 cups.
Eggs, 8.
Salt.
Buttered toast or zwieback.
Soak bread crumbs in milk, beat eggs very light, add the soaked bread
crumbs, and bake for five minutes. Have ready a hot oiled or buttered
saucepan; pour in the mixture, salt, and stir briskly for three
minutes. Serve hot on squares of buttered toast or zwieback.
CURDLED EGGS
Bring a kettle of water to a boil, set at back of range for two
minutes, then drop in two eggs for each person, and leave for eight
minutes. Serve in cups.
JELLIED EGGS
Cook the same as curdled eggs, leaving eggs in fifteen minutes instead
of eight.
SHIRRED EGGS
Oil a small platter or granite egg dish, break in fresh eggs, being
careful not to break the yolks. Sprinkle with minced parsley, salt, and
add a bit of butter. Set in oven and bake till cooked as desired. Serve
at once.
CREAM SHIRRED EGGS
Prepare eggs as for shirred eggs, omitting parsley. Pour about one
tablespoonful of rich cream over them, salt, set in oven, and bake as
desired. Serve at once.
FLOATED EGGS
Take two fresh eggs, separate whites from yolks, put yolks into a
soup bowl of hot water, being careful not to break them. Let set two
minutes, then place them, bowl and all, into a larger dish of boiling
water, and cook till set as desired,--two minutes for medium, four
minutes for hard. Meantime beat whites very stiff, mold them in a soup
bowl, then float mold on boiling water two or three minutes till nicely
set. Then place them on large platter, place yolk in center, garnish
with parsley, and serve. In removing whites from bowl, take bowl in
left hand, knife in right, dip bowl about one-third in water, then slip
knife under edge of mold in the water. The water will get under eggs
and float them out easily. This makes a nice dish for the sick, if
yolks be boiled hard and whites are cooked rare.
BAKED EGGS IN TOMATO CASES
Take nice, ripe, medium-sized tomatoes, remove the stem and center with
sharp paring knife or spoon sufficient to encase an egg nicely. Place
them in an oiled granite baking-pan, break an egg into each tomato,
salt and sprinkle with chopped parsley, and add a small piece of
butter. Set in moderate oven and bake till eggs are medium done. Serve
at once.
MUMBLED EGGS
Milk, 1 cup.
Eggs, 6.
Granose biscuit, 3.
Salt.
Put milk on to heat in agate pan; when it begins to boil, break in the
eggs, and with a fork stir rapidly till it thickens. It must not be as
hard as scrambled eggs. Split granose biscuit in half and heat them in
the oven a few minutes. Serve a spoonful of the mumbled eggs on each
half of the biscuits. Do not forget to add salt.
SCRAMBLED EGGS WITH SUGAR CORN
Prepare as for scrambled eggs with protose, using nice, tender corn in
place of protose. Salt and serve at once on hot platters.
SCRAMBLED EGGS WITH ONIONS
Prepare as for scrambled eggs with protose, using one teaspoonful of
lightly braized onion in place of protose. Salt, and serve on hot
platters at once.
SCRAMBLED EGGS WITH PROTOSE
Cream or milk, 1 tablespoonful (for one person).
Fresh eggs, 2.
Minced protose, 1 tablespoonful.