Healthful cookery

*Protose and Nuttolene in Shells. — Take twothirds Protose and one-third Nuttolene, mince all fine with a fork (or grind through a food-cutter), and mix well together. It may then be made into cakes with the hands, or put into a pastry-bag with a star-shaped tube with large spaces, and pressed into the shells. Turn over the cakes the liquid from the can of Protose, flavored with celery salt, grated onions, or some of the herbs, or not flavored at all, as preferred. Place them on the top grate of a hot oven, or under a gas blaze, if not too hot. Just heat them through, and serve at once. They require no sauce, but a teaspoonful of jelly on one side of the shell is very nice served with them. They may be served on a folded napkin or a plate, or from the chop-tray. Leaves of parsley may be used as a garnish. Crust Patties. — Beat until light the yolks of six eggs with four tablespoonfuls of ice-water and a half teaspoonful of salt. Add sufficient flour to make a dough stiff enough to knead. Knead well for a few minutes, and roll to about the thinness of a knifeblade. Have prepared a dish of Nut Fillets (see page 94), cooked and hot. Cut the crust into rounds. Place some of the fillets on one half of the round, turn the other half of the crust over, Healthful Cookery and press the edges together like turnovers. Bake on a roll-baker until thoroughly done, and slightly brown. Serve with or without tomato sauce. *Protose Timbales. — i pound Protose, pound Nuttolene, 4 rolled crackers, 3/2 cup cream, 2 eggs, 1 teaspoonful each of salt and celery salt, 1 teaspoonful powdered bay leaf. Mix these ingredients thoroughly, bake for twenty minutes in oiled molds, set in a pan of hot water. Serve with tomato sauce. i!:Protose Cutlets. — Dip broiled Protose in egg, which has been beaten slightly with salt and one tablespoonful of water to each egg. Then roll in fine Zwieback crumbs or Granola. Put into a hot oven until slightly browned. '"Protose Cutlets, No. 2. — Dip slices of Protose into beaten egg and bread-crumbs, and broil on a griddle. Serve with a brown, tomato, or lemon sauce. Garnish with lemon points and parsley. *Protose Fish. — Roll slices of Protose in salted beaten egg, then in Granose Flakes. Place evenly in an oiled dripper, and bake in a moderate oven until the Protose is heated thoroughly. Serve hot with tomato jelly. * Vegetable Cutlets. — 1 cup steamed rice, 2 cups minced Protose, 1 cup lentil pulp, I grated onion, Flesh-Food Substitutes l/2 teaspoonful sage, 1/3 cup 20-per-cent Gluten or browned flour, and l/2 cup tomato juice. Mix together, and mold in oblong cakes two thirds of an inch in thickness, and bake for half an hour. Serve with a brown sauce, and garnish with green peas. * Vegetable Cutlets, No. 2. — 1 cup cooked rice, 2 cups Protose, 1 cup lentil pulp, 1 grated onion, /> teaspoonful salt, p2 cup Gluten. Form in cutlets, and pan-broil. Brown Sauce. — • Brown together one tablespoonful of Nut Meal and two tablespoonfuls of flour. Add one-half teaspoonful of salt. Blend smooth in a little cold water, then turn into a pint of boiling milk, stirring until thickened. Add lastly one-half cup of strained tomato juice.