Vegetarian Cook Book

Protose, 1 pound. Bread crumbs, % cup. Potatoes, medium size, 4. Brown gravy, 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. Bake until the potatoes are tender. NESTED EGG From a two-pound loaf of white bread cut a slice one inch thick. With a cutter made by having the rough edges melted from a quart tin can, cut a circle, and remove its center by means of a small cooky cutter. Split this inner circle with a sharp knife. Drop one of these pieces, and the large one, into salted beaten egg ; place the small one in the large one, on an oiled tin, and brown slightly in a quick oven. Then drop in a whole egg, and bake until it is well set and the bread is a golden brown. NESTED PEOTOSE Proceed as for nested egg, using a filling of protose combined with rice, macaroni, olives, or any other ingredient that may suggest itself as being appropriate. RAW POTATO HASH Potatoes, 5. Onion, 1. Protose, y2 pound. Brown gravy, 1 quart. Salt. Grind the potato, onion, and protose through a vegetable mill, season with salt, cover with the brown gravy, and bake until the potatoes are tender, FAVORITE PROTOSE CUTLETS Protose, ^ pound. Eggs, 3. Rich milk, 2 cups. Bread crumbs, ll^ cups. Onions, 1 tablespoon. Sage, ^ teaspoon. Salt, Oil a granite pan, and sprinkle with a few bread crumbs ; beat the eggs, and add salt, onion, sage, and milk ; cut the protose into six slices, roll in bread crumbs and egg mixture, and place on the pan ; then mix the remaining bread crumbs with the milk, and pour over the protose. Bake, and cut in desired shape. Serve with brown gravy. NUT CERO CUTLETS Nut cero, 1 pound. Cold cream gravy, very thick, % cup. Lemon juice. Sage. Salt. Parsley, chopped. Bread crumbs. Egg, 1. Mix all the ingredients well, using sufficient bread crumbs to bring them to the consistency for forming into desired shape; roll in bread crumbs and egg beaten with milk. Bake in a moderate oven. Nut loaf may be used instead of nut cero. MOTHER'S PEOTOSE CUTLETS Protose, % pound. Milk, % cup. Brown sauce. Egg, 1. Granose flakes. Cut the protose into six slices as for protose steak. Dip in beaten egg and milk, and roll in the granose flakes. Do this the second time, and bake in brown sauce about thirty minutes. NUTTOLENE For instructions for serving nuttolene without cooking, see directions under "Protose." NUTTOLENE BAKED WITH ONIONS Prepare onions as directed in the recipes for onions au gratin, putting a layer of diced nuttolene between two layers of onions. NUTTOLENE STEW Potatoes, 3. Tomatoes, strained, 2 cups. Nuttolene, ^ pound. Onion, grated. Salt. Cut the potatoes and nuttolene in half-inch cubes, add to the boiling tomatoes, season with onion and salt, and cook until the potatoes are done. NUT CERO STEW W^ Nut cero, 1 pound. Tomatoes, strained, 2 cups. Celery, minced, i/4 cup. Salt. Water, 2 cups.