Vegetarian Cook Book

double boiler; when scalding bot, 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. The addition of a small portion of grated onion and a teaspoon of lemon juice may improve this for some. VEGETARIAN TAMALES ^ Nuttolene or nut loaf, % pound. Protose, 14 pound. Hominy, 1 pint. Onion, %. Celery, minced, % cup. Oil, % cup. Olives, 1 cup. Tomatoes, strained, 1 pint. Flour, 21/^ tablespoons. Salt. Cook the minced onion and celery in the oil until brown; then add the floui', and next the hot strained tomatoes. When well cooked, put in minced seeded olives, and the other ingredients, after they have been forced through a fine colander. Mix well, and set aside to cool and give the flavors time to blend well. Fill custard cups with this mixture, and bake. GUMBO STEW ^ Okra, 1 pint can. Protose, y-2 pound. Tomatoes, strained, 1 quart. Rice, 1 cup. Salt. Mix all, and stew until the flavors are well blended. Nuttolene may be substituted for the protose; and grated onion may be added if desired. OKRA GUMBO, VEGETARIAN STYLE Ripe tomatoes, 2 cups. Water, Xy^ quarts. Nuttolene, diced, i/4 pound. Onion, medium size, 1. Okra, sliced, 2 cups, Protose, diced, % pound. Butter, 1 tablespoon. 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. VEGETARIAN HAMBURGER STEAK Protose or nut cero, 1 pound. Sage, 1/2 teaspoon. Eggs, 2. Nuttolene, % pound. Onion, grated, 1 tablespoon. Mix thoroughly, form into patties, and brown in a hot oven. Serve with tomato sauce. VEGETARIAN SAUSAGE Boiled rice, 3 cups. Onion, grated, 1. Protose, 1 pound. Salt, iy2 teaspoons. Oil, 3 tablespoons. Sage, 3 teaspoons. Form into patties, roll in gluten or browned flour, put a small piece of butter on top of each, and brown in the oven. NEW ENGLAND BOILED DINNER Potatoes, 41/2 cups. Turnips, 1 cup. Onions, 2 cups. Carrots, 1% cups. Cabbage, 2% cups. Cut the potatoes, carrots, and turnips in three-quarterinch cubes; slice the onions, and cut the cabbage into pieces about one and one half inches square. Boil the potatoes and onions together. The carrots and turnips may also be cooked together in salted water. The cabbage may either be cooked separately or be added to the carrots and turnips when they are partially cooked. "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. BAKED EGGPLANT A LA CREME Eggplant, 6 slices. Milk, 3 cups. Butter. Bread crumbs, toasted, i/^ cup. Salt, 2 teaspoons.