*Protose Roast with Tomato Sauce. — 2 or 3
cups bread-crumbs, ^ pound Protose, salt and
sage to season, il/2 cups tomato.
To two or three cups of chopped bread-crumbs
(toasted crumbs preferred), moistened with water,
add one-half pound of Protose, and season with a
little salt and sage. Bake about three quarters of
an hour, or until nicely browned. For the sauce,
add to one and one-half cups of strained tomato one
tablespoonful of mashed Protose, and cook for a
short time. Thicken, and serve over the roast.
^Pressed Protose Loaf. — Break up the Protose
slightly with a fork, add salt, a very little sage, and,
if necessary, a little water to make the Protose hold
together. Pack it into an oiled tin, put a weight on
it, press firmly, and let it stand in a cool place for
several hours. When ready to serve, run a knife-
blade around the edge of the tin, turn the contents
out carefully, slice with a thin, sharp knife, and
serve with lemon points, cranberry sauce, jelly, or
celery. A little Nuttolene may be used with the
Protose. Minced yolks of hard-boiled eggs are an
improvement in the loaf. Seasoning with celery
84
Healthful Cookery
salt and a little lemon juice, instead of the sage,
salt, and water, makes another variety. Minced
onion, with or instead of the sage, gives a different
dish. This may be broiled before serving if desired,
and served with sour apple sauce.
^Pressed Nut Loaf, Broiled. — i cup Nut Meal,
yA cup water, 2^ pounds Protose, y teaspoonful
bay leaves, j/2 teaspoonful sage, yA teaspoonful salt.
Break the Protose into coarse, irregular pieces
with a fork, add the herbs and salt, then the Nut
Meal, which has been cooked for a few minutes in
the water. Press firmly into tins, put on a weight,
and let stand in the ice-box for several hours. It
may be sliced, and broiled or served cold.
^Vegetable Turkey. — 2 cups lentil pulp (pre-
pared by cooking lentils and passing through a fine
colander), 1 cup strained stewed tomato, 2 eggs, 2
cups walnut meal (made by pressing English wal-
nut meats through a colander), y> cup Granola, y>
cup Gluten, 1 onion, y cup thick Nuttolene Cream.
Brown the Gluten in the oven, mix the ingre-
dients, adding the juice only of the onion, with a
little minced celery and pulverized sage, just
enough to give it flavor, with salt to season. The
mixture should be quite stiff, as it will be if the
water is largely separated from the lentils. Place in
Flesh-Food Substitutes
85
a common bread-tin, and bake in a quick oven. If
the mixture proves to be thin, a longer, slower
baking will be required, as it should be stiff enough
when baked to slice nicely. Serve in slices on in-
dividual dishes, with a small quantity of dressing-
prepared in the following manner, and a garniture
of parsley or celery leaves: 1 cup lentil pulp,
1 cup strained stewed tomato, 1 cup Nuttolene
Cream, browned ilour to thicken. Season with salt,
celery, and a little grated onion. Strain before
serving.
:!:Casserole of Rice and Protose. — y2 pound Pro-
tose, p2 teaspoonful salt, /2 teaspoonful celery salt,
1 teaspoonful chopped parsley, i tablespoonful
minced onion, 1 egg, 2 teaspoonfuls cracker-crumbs,
1. cup ric✪ Casserole of Rice and Protosee.
Page 27 · 6 recipe records on this page
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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*Protose Roast with Tomato Sauce. — 2 or 3
cups bread-crumbs, ^ pound Protose, salt and
sage to season, il/2 cups tomato.
To two or three cups of chopped bread-crumbs
(toasted crumbs preferred), moistened with water,
add one-half pound of Protose, and season with a
little salt and sage. Bake about three quarters of
an hour, or until nicely browned. For the sauce,
add to one and one-half cups of strained tomato one
tablespoonful of mashed Protose, and cook for a
short time. Thicken, and serve over the roast.
^Pressed Protose Loaf. — Break up the Protose
slightly with a fork, add salt, a very little sage, and,
if necessary, a little water to make the Protose hold
together. Pack it into an oiled tin, put a weight on
it, press firmly, and let it stand in a cool place for
several hours. When ready to serve, run a knife-
blade around the edge of the tin, turn the contents
out carefully, slice with a thin, sharp knife, and
serve with lemon points, cranberry sauce, jelly, or
celery. A little Nuttolene may be used with the
Protose. Minced yolks of hard-boiled eggs are an
improvement in the loaf. Seasoning with celery
84
Healthful Cookery
salt and a little lemon juice, instead of the sage,
salt, and water, makes another variety. Minced
onion, with or instead of the sage, gives a different
dish. This may be broiled before serving if desired,
and served with sour apple sauce.
^Pressed Nut Loaf, Broiled. — i cup Nut Meal,
yA cup water, 2^ pounds Protose, y teaspoonful
bay leaves, j/2 teaspoonful sage, yA teaspoonful salt.
Break the Protose into coarse, irregular pieces
with a fork, add the herbs and salt, then the Nut
Meal, which has been cooked for a few minutes in
the water. Press firmly into tins, put on a weight,
and let stand in the ice-box for several hours. It
may be sliced, and broiled or served cold.
^Vegetable Turkey. — 2 cups lentil pulp (pre-
pared by cooking lentils and passing through a fine
colander), 1 cup strained stewed tomato, 2 eggs, 2
cups walnut meal (made by pressing English wal-
nut meats through a colander), y> cup Granola, y>
cup Gluten, 1 onion, y cup thick Nuttolene Cream.
Brown the Gluten in the oven, mix the ingre-
dients, adding the juice only of the onion, with a
little minced celery and pulverized sage, just
enough to give it flavor, with salt to season. The
mixture should be quite stiff, as it will be if the
water is largely separated from the lentils. Place in
Flesh-Food Substitutes
85
a common bread-tin, and bake in a quick oven. If
the mixture proves to be thin, a longer, slower
baking will be required, as it should be stiff enough
when baked to slice nicely. Serve in slices on in-
dividual dishes, with a small quantity of dressing-
prepared in the following manner, and a garniture
of parsley or celery leaves: 1 cup lentil pulp,
1 cup strained stewed tomato, 1 cup Nuttolene
Cream, browned ilour to thicken. Season with salt,
celery, and a little grated onion. Strain before
serving.
:!:Casserole of Rice and Protose. — y2 pound Pro-
tose, p2 teaspoonful salt, /2 teaspoonful celery salt,
1 teaspoonful chopped parsley, i tablespoonful
minced onion, 1 egg, 2 teaspoonfuls cracker-crumbs,
1. cup rice.