Chop or mash the Protose very fine, and add the salt, celery salt to taste, chopped parsley, one table- spoonful of finely sliced or grated onion, one beaten egg, and two tcaspoonfuls of fine cracker-crumbs. Use hot water to moisten, that it may pack easily. Oil a small mold, and line the sides and bottom one- half-inch deep with hot or cold cooked rice. Pack in the Protose, and cover closely with rice; steam forty-five minutes. Serve with Cream Celery Sauce or Tomato Sauce. 86 Healthful Cookery *Cream Celery Sauce. — 2 stalks celery, 1 pt. milk, I tablespoonful flour, 1 teaspoonful browned flour. Cook the celery in the milk until it is well fla- vored. Remove the celery, thicken with one table- spoonful of browned flour and one teaspoonful of white flour. Salt to taste. ^Casserole of Protose with Potato. — y2 pound Protose, minced, 1 tablespoonful cream or Nut Cream, I egg, y2 teaspoonful powdered sage, ]/\ teaspoonful thyme, y2 teaspoonful celery salt, teaspoonful salt, 1 quart mashed potato✪ Casserole of Protose with Potato. Line small round dishes with well-seasoned mashed potato. Fill with the Protose mixture. Cover with a crust of potato, and bake in a mod- erate oven until well browned. Potato Meal with which has been mixed one tablespoonful of Cocoa- nut Cream to three heaping spoonfuls of the meal, the whole rubbed smooth with slightly salted water, just enough being used to make the meal suffi- ciently moist to shape well, may be used instead of the mashed potato. *Protose and Granola Roast. — 1 cup Granola, y2 pound chopped Protose, 1 teaspoonful Nut But- ter, l/2 cup strained tomato, y2 teaspoonful salt, /4 teaspoonful sage, from y2 cup to 1 cup water, y teaspoonful mint✪ Protose and Granola Roast. Flesh-Food Substitutes 87 Rub the Nut Butter smooth in the tomato, mix all together, and press into a brick-shaped tin, and bake in a moderate oven about one hour, or until dry enough to slice nicely. The yolk of an egg may be used if desired. Double this quantity for one loaf. *Nut Loaf. — This dish is one that can be made with almost innumerable variations. The most de- lightful combinations may be made with left-over foods, combined with bread-crumbs, soups, legumes, nuts, and nut preparations, with or without tomato or browned flour. The seasoning may be varied with onion, mint, thyme, sage, savory, bay leaves, marjoram, caraway, celery seed, or leaves or stalks. In using Protose, take equal quantities of that and very dry (not too fine) bread-crumbs (if they are moist, twice the quantity will be required), chopped onion, and a trifle of mint (not over one eighth of a teaspoonful to a good-sized loaf), with a little strained tomato, and water and salt. The mixture should be quite dry, after standing a few minutes for the crumbs, if dry, to become moistened. It should not seem watery when pressed together with the hand, but should be just moist enough to hold together; if too moist, the loaf will be solid and soggy when baked; or if not baked long enough, 88 Healthful Cookery it will be too soft to slice nicely. When prepared, press the mixture into an oiled, brick-shaped tin and bake in a moderate oven about an hour, or until it feels rather firm when pressed with the fingers Loosen the sides, turn out on a board, and slice carefully with a thin, sharp knife. Serve with brown gravy, lentil gravy, or tomato or savory sauce.

AI-modernized reading of the original text

A modernized reading is not available for this page yet. You are seeing the original text.

Chop or mash the Protose very fine, and add the salt, celery salt to taste, chopped parsley, one table- spoonful of finely sliced or grated onion, one beaten egg, and two tcaspoonfuls of fine cracker-crumbs. Use hot water to moisten, that it may pack easily. Oil a small mold, and line the sides and bottom one- half-inch deep with hot or cold cooked rice. Pack in the Protose, and cover closely with rice; steam forty-five minutes. Serve with Cream Celery Sauce or Tomato Sauce. 86 Healthful Cookery *Cream Celery Sauce. — 2 stalks celery, 1 pt. milk, I tablespoonful flour, 1 teaspoonful browned flour. Cook the celery in the milk until it is well fla- vored. Remove the celery, thicken with one table- spoonful of browned flour and one teaspoonful of white flour. Salt to taste. ^Casserole of Protose with Potato. — y2 pound Protose, minced, 1 tablespoonful cream or Nut Cream, I egg, y2 teaspoonful powdered sage, ]/\ teaspoonful thyme, y2 teaspoonful celery salt, teaspoonful salt, 1 quart mashed potato. Line small round dishes with well-seasoned mashed potato. Fill with the Protose mixture. Cover with a crust of potato, and bake in a mod- erate oven until well browned. Potato Meal with which has been mixed one tablespoonful of Cocoa- nut Cream to three heaping spoonfuls of the meal, the whole rubbed smooth with slightly salted water, just enough being used to make the meal suffi- ciently moist to shape well, may be used instead of the mashed potato. *Protose and Granola Roast. — 1 cup Granola, y2 pound chopped Protose, 1 teaspoonful Nut But- ter, l/2 cup strained tomato, y2 teaspoonful salt, /4 teaspoonful sage, from y2 cup to 1 cup water, y teaspoonful mint. Flesh-Food Substitutes 87 Rub the Nut Butter smooth in the tomato, mix all together, and press into a brick-shaped tin, and bake in a moderate oven about one hour, or until dry enough to slice nicely. The yolk of an egg may be used if desired. Double this quantity for one loaf. *Nut Loaf. — This dish is one that can be made with almost innumerable variations. The most de- lightful combinations may be made with left-over foods, combined with bread-crumbs, soups, legumes, nuts, and nut preparations, with or without tomato or browned flour. The seasoning may be varied with onion, mint, thyme, sage, savory, bay leaves, marjoram, caraway, celery seed, or leaves or stalks. In using Protose, take equal quantities of that and very dry (not too fine) bread-crumbs (if they are moist, twice the quantity will be required), chopped onion, and a trifle of mint (not over one eighth of a teaspoonful to a good-sized loaf), with a little strained tomato, and water and salt. The mixture should be quite dry, after standing a few minutes for the crumbs, if dry, to become moistened. It should not seem watery when pressed together with the hand, but should be just moist enough to hold together; if too moist, the loaf will be solid and soggy when baked; or if not baked long enough, 88 Healthful Cookery it will be too soft to slice nicely. When prepared, press the mixture into an oiled, brick-shaped tin and bake in a moderate oven about an hour, or until it feels rather firm when pressed with the fingers Loosen the sides, turn out on a board, and slice carefully with a thin, sharp knife. Serve with brown gravy, lentil gravy, or tomato or savory sauce.

Healthful cookery