Healthful cookery

Protose Steak. — Cut Protose as for broiling, and put it into a hot oven on a perforated tin until it is well heated through, and slightly browned on the outside. Serve with mint sauce, tomato sauce, and other sauces. Poached Egg on Protose Steak. — Cut one-halfinch slices from a pound of Protose. Heat in a quick oven until delicately brown, but not dried, and slip carefully on each round slice an egg so poached that the white is just jellied. Sprinkle with salt, garnish, and serve. *Nut Lisbon Steak. — Slice Protose into onehalf-inch slices. Broil for ten minutes, and serve hot with a Browned Cream Sauce (see p. 159). *Nut Lisbon Steak, No. 2. — Prepare the same as above. Place in a granite pan, and cover with the Brown Sauce (see p. 163). Set the pan in another pan containing water, and bake gently for two hours. Instead of the Nut Sauce a small quantity of Nut Cream may be poured over the broiled Protose, before being baked. *Mock Hamburger Steak. — y2 pound Protose, ]/% pound Nuttolene, 1 large or 2 small eggs, y2 Granose Biscuit, ground fine. Mash the Protose and Nuttolene fine, add the eggs, and season with grated onion, sage, and salt. Healthful Cookery Serve with a tomato sauce, after the steak has been shaped into patties and baked on an oiled tin in the oven. Stewed Nuttolene and Tomato. — i can tomatoes. Yz can Nuttolene. Heat the strained tomatoes to boiling, and thicken a little with flour, if desired; season with salt, and drop in the Nuttolene, cut in small cubes Heat without boiling, and serve. The tomato may be flavored with onion or celery for variety, and a little chopped parsley makes it more attractive. Protose may be used in place of Nuttolene, or one part of each. Simmering gently for a time in the tomato will improve the stew. *Stewed Protose. — Cut Protose into one-thirdor one-half-inch dice, or into irregularly shaped pieces. Put into the inner cup of a broad-bottomed double boiler. Cover with boiling water, and add a little salt. Boil rapidly over the fire for a time, then stew or simmer for an hour or longer. The longei it cooks, the richer and finer flavor it will have. When the water has cooked away so as to leave the Protose just juicy, and there is danger of its scorching, put the cup into the outer boiler, and finish the cooking in this way. For an especially rich and meaty flavor, add two or three tablespoonfuls of Flesh-Food Substitutes thick, strained stewed tomato to each pound of Pro tose. Chopped celery, onion, or a little powdered mint, thyme, or sage may be added for variety in flavoring. *Protose Stew. — i can Protose, 1/3 can tomatoes, 2 tablespoonfuls flour, 2 tablespoonfuls nut oil. 1/3 quart water, 1/3 quart Caramel-Cereal. Make a tomato gravy by heating together two tablespoonfuls of Cocoanut Butter or Nut Oil with the same amount of flour, and after this has been nicely browned, adding the strained tomato juice, a third of a quart of water, and the same of Caramel- Cereal, and letting all boil until sufficiently thickened. Add salt to taste, stirring well so as to prevent lumps. Then add some cubed Protose, and let it simmer until the Protose is heated through.