*Nut Roast with Dressing. — Cook one cup of
brown lentils until tender and dry, and rub them
through a colander. Add three fourths of a cup of
Granola, one and one-half teaspoonfuls of powdered
sage, one-eighth teaspoonful of powdered mint, one
and one-half to two teaspoonfuls of salt, and one
cup of water. Mix all together, and add one pound
of Nuttolene✪ Nut Roast with Dressing cut into small strips. Press all down
into a pan, and bake slowly for about an hour.
*Nut Roast. — To one quart of stale bread broken
in small fragments add one pint of mashed Protose.
Mix together with a cup of rich milk, with which
is beaten one egg. Season with salt, sage, and a
little minced celery orpnion. Bake just long enough
to set the custard.
*Nut Cereal Roast. — i pint bread-crumbs, i cup
Nut Meal, j/2 cup Nut Butter dissolved in i quart
water, with sage, thyme, and salt to season✪ Nut Cereal Roast.
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89
Mix thoroughly together, bake in a loaf until
well browned. Serve in slices.
*Protose with Dressing. — Serve with stewed
Protose the following dressing: Moisten slices of
bread with hot salted water, and lay them in a pan ;
sprinkle lightly with powdered sage,' and continue
to put in layers in this manner until a sufficient
quantity is prepared. Cover the top with bread-
crumbs or Granola. Sprinkle over a little more
water if necessary. Bake in a quick oven until
brown, and serve at once.
^Stuffed Protose with Brown Gravy. — Cut the
center from a pound of Protose, and stuff with a
dressing made from the following ingredients:
Three slices of stale bread broken into small pieces
and soaked in cold water until tender. Press the
water from the bread, add one egg, one medium-
sized onion (grated), one cup of hot mashed potato,
which has been seasoned with rich cream and salt.
Add to this one half of the Protose, which was cut
from the center of the pound, after having mashed
it well. Season the dressing with one-half tea-
spoonful of sage, and salt to taste✪ Stuffed Protose with Brown Gravy. Place the stuffed
Protose in a baking-dish, and add just enough water
to baste while baking for two and one-half hours in
a hot oven. When done, carefully lift the roast into
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Healthful Cookery
another dish, reserving the water for gravy. Sur-
round the roast with the remainder of the dress-
ing, and bake for one-half hour.
Brown Gravy. — • Add sufficient cream to the
water remaining to make a pint in all. Thicken with
browned flour, add the remainder of the Protose
from the center of the pound, after it is mashed, and
season the gravy with sage and celery salt. Serve
with each order a little Protose, dressing, and gravy.
*Loaf of Nuttolene and Mashed Beans. — Cook
beans until tender and very dry. Rub through a
fine colander, add salt to taste, and put into a loaf
cake-tin in layers, with thick, narrow slices of Nut-
tolen✪ Loaf of Nuttolene and Mashed Beanse. Bake, slice, and serve with lemon juice or
tomato sauce.
*Nut Maize Loaf. — 6 cups water, i 2/3 cups
golden grits (or any granulated corn meal), 2 table-
spoonfuls flour, 2 teaspoonfuls salt✪ Nut Maize Loaf.
Mix the corn meal and flour. Have water, to
which the salt has been added, boiling, stir in the
corn meal and flour mixture, and let it boil up well.
Set in the outer boiler, and cook for from two to
four hours. Remove from the fire, and stir in
Nuttolene, chopped or sliced fine. Press into a
brick-shaped tin. When cold, slice and brown on a
griddle or in a hot oven.
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9i
Page 29 · 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.
AI-modernized reading of the original text
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*Nut Roast with Dressing. — Cook one cup of
brown lentils until tender and dry, and rub them
through a colander. Add three fourths of a cup of
Granola, one and one-half teaspoonfuls of powdered
sage, one-eighth teaspoonful of powdered mint, one
and one-half to two teaspoonfuls of salt, and one
cup of water. Mix all together, and add one pound
of Nuttolene cut into small strips. Press all down
into a pan, and bake slowly for about an hour.
*Nut Roast. — To one quart of stale bread broken
in small fragments add one pint of mashed Protose.
Mix together with a cup of rich milk, with which
is beaten one egg. Season with salt, sage, and a
little minced celery orpnion. Bake just long enough
to set the custard.
*Nut Cereal Roast. — i pint bread-crumbs, i cup
Nut Meal, j/2 cup Nut Butter dissolved in i quart
water, with sage, thyme, and salt to season.
Flesh-Food Substitutes
89
Mix thoroughly together, bake in a loaf until
well browned. Serve in slices.
*Protose with Dressing. — Serve with stewed
Protose the following dressing: Moisten slices of
bread with hot salted water, and lay them in a pan ;
sprinkle lightly with powdered sage,' and continue
to put in layers in this manner until a sufficient
quantity is prepared. Cover the top with bread-
crumbs or Granola. Sprinkle over a little more
water if necessary. Bake in a quick oven until
brown, and serve at once.
^Stuffed Protose with Brown Gravy. — Cut the
center from a pound of Protose, and stuff with a
dressing made from the following ingredients:
Three slices of stale bread broken into small pieces
and soaked in cold water until tender. Press the
water from the bread, add one egg, one medium-
sized onion (grated), one cup of hot mashed potato,
which has been seasoned with rich cream and salt.
Add to this one half of the Protose, which was cut
from the center of the pound, after having mashed
it well. Season the dressing with one-half tea-
spoonful of sage, and salt to taste. Place the stuffed
Protose in a baking-dish, and add just enough water
to baste while baking for two and one-half hours in
a hot oven. When done, carefully lift the roast into
90
Healthful Cookery
another dish, reserving the water for gravy. Sur-
round the roast with the remainder of the dress-
ing, and bake for one-half hour.
Brown Gravy. — • Add sufficient cream to the
water remaining to make a pint in all. Thicken with
browned flour, add the remainder of the Protose
from the center of the pound, after it is mashed, and
season the gravy with sage and celery salt. Serve
with each order a little Protose, dressing, and gravy.
*Loaf of Nuttolene and Mashed Beans. — Cook
beans until tender and very dry. Rub through a
fine colander, add salt to taste, and put into a loaf
cake-tin in layers, with thick, narrow slices of Nut-
tolene. Bake, slice, and serve with lemon juice or
tomato sauce.
*Nut Maize Loaf. — 6 cups water, i 2/3 cups
golden grits (or any granulated corn meal), 2 table-
spoonfuls flour, 2 teaspoonfuls salt.
Mix the corn meal and flour. Have water, to
which the salt has been added, boiling, stir in the
corn meal and flour mixture, and let it boil up well.
Set in the outer boiler, and cook for from two to
four hours. Remove from the fire, and stir in
Nuttolene, chopped or sliced fine. Press into a
brick-shaped tin. When cold, slice and brown on a
griddle or in a hot oven.
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9i