Healthful cookery

Mix together. Cook the macaroni, then put a layer each of the crumbs, macaroni, and Nuttolene into a baking-dish until all are in. Pour over the whole two or more cups of water, sprinkle the top lightly with fine crumbs, and bake slowly from three fourths of an hour to one hour. It should be moist enough when done not to require any sauce, but may be served with any sauce desired. *Rice Macaroni Croquettes. — Take one pint of cold, boiled rice, macaroni, or spaghetti. Heat, and moisten with a little thick, white sauce, add the beaten yolk of one egg, two tablespoonfuls of grated Nuttolene, and salt and celery to taste. Cool, shape, roll in crumbs, dip in eggs, roll in crumbs again, and bake until brown on an oiled tin for about one-half hour. ^Braised Protose. — Hash one-half pound of Protose. Emulsify three tablespoonfuls of Nut Butter, add some tomato juice, and one teaspoonful of darkly browned flour. Mince or slice one large onion, add this with one-half teaspoonful of sage, one-half teaspoonful of celery salt, one small carrot, one small turnip, and one small potato. Slice the Flesh-Food Substitutes vegetables; add one-fourth teaspoonful of marjoram and two bay leaves. Mix all together, and stew gently for three hours. Season with salt. Cut the remainder of the Protose into slices, and place in a dripper, letting each piece overlap the next. Pour in enough of the vegetable stock to partially cover. Baste until the Protose is thoroughly flavored with the stock. Bake one hour in a moderate oven. *Protose and Macaroni. — Boil in three pints of water, with salt, one cup of broken macaroni, or other of the Italian pastes, and three fourths of a pound of Protose, cut into large dice, with one medium-sized onion, sliced, until the macaroni is tender. If kept hot for a longer time, it will be improved. More water may be required. Macaroni with Nuttolene. — Break macaroni sufficient to fill a large cup into inch lengths, and cook in boiling salted water until tender. When done, drain. Put a layer of the macaroni in a pudding-dish and sprinkle over it a light layer of Nuttolene, which has been cut into very small bits. Add a second and a third layer of macaroni, sprinkling each with the Nuttolene, then turn over the whole a custard sauce made by mixing together Nut Cream (prepared by adding two or three tablespoonfuls of Nut Butter to a cup and a half or two cups of Healthful Cookery water), and the beaten yolks of two eggs, or one whole egg, and one teaspoonful of salt. Bake in a moderate oven until lightly browned, and the custard is set. ^Macaroni au Gratin. — Break sufficient macaroni to make a quart into two-inch lengths. Cook until tender in boiling salted water. When done, drain, and place in a baking-dish. Sprinkle over it a quart of fresh cottage cheese. Beat together three eggs and one cup of rich milk or cream. Turn this over the macaroni, sprinkle the top with cracker-crumbs, and bake for ten minutes in a moderate oven.