Healthful cookery

*Nuttolene Cutlets. — Take one can of Nuttolene, mince fine, add one-half teaspoonful of powdered sage, and one cup of tomato juice; also one onion grated, and enough Granola to thicken ; form into cutlets, and bake until a light brown. Serve with tomato gravy. Nuttolene Cutlets, No. 2. — Cut Nuttolene into irregular shapes, dip into egg beaten with water in the proportion of one tablespoonful to each egg, and a little salt, then roll in Granola. Dip in egg, Healthful Cookery and roll in Granola again ; then put into a hot oven until a delicate brown. Serve plain or with green peas. *Nut Cutlets. — Sprinkle a thin layer of Granose Flakes on a baking-pan. Over this put a layer of sliced Nuttolene; then another layer of Granose Flakes. Over this pour the following sauce: Three eggs, beaten smooth, one and one-half pints of milk, three-fourths teaspoonful of salt. Bake until brown. *Nut and Tomato Timbales. — Rub the Nuttolene from one small can through a fine colander or sieve, add to it one quart of strained stewed tomato, onehalf cup of cream, one whole egg and the yolk of a second, with salt to season. Beat so as to blend thoroughly, and bake in timbale molds : set in a pan of hot water until well set. *Nut Fillets. — Slice Protose and Nuttolene each one-half-inch thick. Place slices of Nuttolene in the bottom of an oiled baker, with a thin slice of onion between it and a slice of Protose, which should be on top. Strain a can of tomatoes, and stew down. Add for seasoning, bay leaves, thyme, and salt. Pour this dressing over the fillets. Bake one hour in a moderate oven. Garnish with parsley or lettuce. *Protose and Nuttolene Pie. — Put layers of Pro- Flesh-Food Substitutes tose and Nuttolene into a deep dish, sprinkle browned flour, salt, thyme, and a very little mint between the layers. Pour a little strained tomato over each layer, and cover the whole with water. Bake from one-half to one hour, adding water to leave it quite juicy. Cover a granite pie-tin with a plain crust, and fill with the layers of baked Protose and Nuttolene. Cover with a top crust as for fruit pies, and bake until the crust is just done. Cut in pieces, and serve with any suitable gravy on an individual platter on a lettuce leaf or with parsley, or slip the pie on to a chop-tray, and garnish with parsley or lettuce. The seasoning may be varied. Black walnuts may be sprinkled between the layers, instead of herbs. *Nuttolene Pie with Potato Crust. — Put slices of Nuttolene, with or without onion or other flavoring, into a baking-dish. Dredge with flour between the layers, and cover with salted water. Bake onehalf hour or more. Then add more water if necessary, cover with a thick layer of mashed potato, and bake until of a delicate brown. The crust may have one egg, beaten separately, added to each pint of potato. Protose may be combined with Nuttolene, using one half of each if preferred. *Savory Macaroni and Nuttolene. — I quart Healthful Cookery rather moist coarse bread-crumbs, I teaspoonful powdered sage, i teaspoonful salt, I cup macaroni, y2 pound minced or diced Nuttolene or Protose.