Healthful cookery

*Stewed Protose and Mashed Beans. — Cook some navy beans until tender, season with salt, and put through a fine colander. Serve stewed Protose on individual platters, with a spoonful of the prepared beans. Garnish with lettuce or parsley. *Basted Protose. — ½ pound Protose, I onion, I quart stewed tomato, I tablespoonful salt. Cut one-half pound of Protose into halves, and place in an oiled baking-dish, and sprinkle with onions, sliced fine, pressing some of the slices into the sides of the Protose. Pour over this one quart of strained tomatoes, seasoned with salt, and bake in a moderate oven until the tomato is slightly thickened. Baste occasionally by dipping the tomato over the Protose. Place on a hot platter; garnish with parsley, and serve a little tomato with each slice of Protose. The tomato may be omitted Flesh-Food Substitutes 8 r and water used instead, in which is dissolved a little Nut Butter. *Scalloped Protose. — Put a pound of Protose through a vegetable press, or mince fine with a chopper. Add to two parts of minced Protose one part of stewed and strained tomato. Mix thoroughly, and put into a shallow dish, having the mixture not over two inches deep ; bake in a rather slow oven for three fourths of an hour. Serve hot with Tomato Sauce. Protose Roast. — Place one pound of sliced Protose in the bottom of a small dripping-pan, with a few slices of onion and a little salt. Cover with water, and bake slowly for several hours. Three quarters of an hour before serving, pare and quarter, lengthwise, three or four potatoes, and place in the pan. Sufficient water should be added from time to time to make a gravy. Protose Roast, No. 2. — Cut Protose lengthwise through the center. Place in a baking-pan, and baste with Tomato Sauce. *Protose Roast, No. 3. — Take out both ends of a can of Protose, being careful to cut the tin close to the edge. Remove the contents of the can whole. Split lengthwise through the middle, lay in a roasting-pan, flat side downward. Prepare a sauce by Healthful Cookery adding to one pint of stewed tomato rubbed through a colander, a large tablespoonful of Nut Meal, or two heaping tablespoonfuls of Nut Butter. Pour this sauce over the Protose, and bake in a moderate oven for three hours, basting frequently. When thoroughly done, the surface of the Protose will be of a rich brown color. In serving, cut in slices like roast beef, but a little thicker. *Protose Roast, No. 4. — Cut 1 pound of Protose into halves, cover with Cocoanut Butter and grated onion, put into the oven, and bake for a short time, then pour over the following — Sauce. — 2 scant cups water, 2 scant cups tomato juice, 1/3 cup lemon juice, salt and celery to taste. If preferred, the following sauce may be used: 2 eggs, beaten smooth, 1 pint milk, ]/2 teaspoonful salt. Return to oven, and bake until brown. *Protose Roast with Browned Gravy. — Put alternate layers of sliced Protose and fine-sliced onion, with salt, in a small tin or dripper. Cover with water, and bake slowly for two or three hours, adding water as required. When ready to serve, remove the Protose from the tin, add more water to that left in the tin, if necessary, and thicken with a mixture of brown and white flour, braided with Flesh-Food Substitutes water. This may be served with peeled baked potatoes, or the potatoes may be baked with the Protose.