Healthful cookery

*Broiled Nuttolene, No. 2. — Slice Nuttolene one fourth or one third of an inch thick, and throw it on a slightly oiled griddle or pan, smoking hot. Brown delicately on both sides, and serve at once on a hot individual platter, with any desired garnish. The round slices of Nuttolene may be cut into halves, quarters, or sixths, like pieces of pie; or in a fan strip, and laid upon the platter in a variety of ways. Slices from the larger cans may be cut with the “ chop ” cutters sold in the housefurnishing stores, and in many other shapes. Put a spoonful of canned or stewed green peas, salted to taste, on the platter with broiled Nuttolene. A great variety of dishes may be prepared by vary- Flesh-Food Substitutes ing the sauces served with the Nuttolene. Apple, celery, onion, and cranberry sauces are all more or less desirable, as well as fruit jellies. Nuttolene with Mint Sauce. — Broil Nuttolene according to above directions, and serve with the following — *Mint Sauce. — i tablespoonful chopped mint (fresh), 2 tablespoonfuls lemon juice, i tablespoonful sugar. Stir until the sugar is dissolved. When served over hot dishes, let it get just warm, but not hot. It should not stand long after being prepared. One fourth of a teaspoonful of dry mint may be used in place of the fresh mint, but it is not so good. ^Broiled Nuttolene with Chili Sauce. — Cut Nuttolene into slices one half to three quarters of an inch thick, and broil in a wire broiler over the coals to a delicate brown. Serve with the following — *Chili Sauce. — i quart stewed tomatoes (not strained), I large onion, sliced, i teaspoonful celery salt, y2 tablespoonful sugar, and y2 teaspoonful salt. Cook together until of the desired consistency. *Chili Sauce, No. 2. — 1 quart fresh tomatoes, juice of 6 onions, juice and grated rind of 3 lemons, l/2 tablespoonful salt, 1 tablespoonful celery salt, Yz cup sugar. Healthful Cookery Everything should be well prepared, the tomatoes cooked in their own juice, and put through a fine sieve to remove seeds. Rub the pulp as nearly all through as possible, and cook until thick before measuring. Grate the onions, and strain without water. Grate the rind of the lemons carefully, the surface only, roll well, and extract the juice. Add lemon and onion juice last, boil slowly for thirty minutes, or until as thick as desired. *Broiled Nuttolene with Peas. — Cut Nuttolene into slices of halves or quarters, and broil as previously directed. Place fresh lettuce leaves on one side of an individual platter. Lay the broiled Nuttolene in the center, and put two or three spoonfuls of stewed green peas on the lettuce, around the Nuttolene. *Broiled Protose with Peas in Mint Sauce. — Take canned or stewed green peas, with very little liquor, salt, heat to boiling, then add mint sauce. Keep quite warm, but do not boil. Broil Protose as directed on page 72, and serve one spoonful of the peas with each individual order. Broiled Protose may also be served with any of the sauces mentioned for broiled Nuttolene; also with Nut Gravy, Brown Gravy, etc. Sliced fresh tomatoes are a nice accompaniment for broiled Protose. Flesh-Food Substitutes