*Nut Pie with Farina Crust. — Half fill a three-
quart granite basin with layers of sliced Protose
and Nuttolene with a very little onion, sliced thin,
to flavor. Over the whole pour water salted and
thickened with corn-starch to the consistency of
cream, and bake for one-half to one hour, adding
more water if necessary. Then spread over the top
a crust made as follows, and bake until the crust is
done : In the inner cup of a double boiler put three
cups of boiling milk or water. Stir in three fourths
of a cup of wheat farina. Set in the outer boiler,
stirring occasionally for five or ten minutes. Cook
for half an hour. Remove from the fire, cool
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99
slightly, add one teaspoonful of salt and three
beaten eggs. When water is used, four teaspoon-
fuls of Nut Oil may be added, if desired.
*Protose and Gluten Patties. — l/2 pound Pro-
tose, minced fine, i tablespoonful of thick dairy
cream, Cocoanut Cream, or Nut Cream, 2 table-
spoonfuls of 20-per-cent Gluten, i well-beaten egg.
Mix well together. Add salt to season, and a
little powdered sage or celery salt to flavor. Shape
with the hands into small patties, and bake until
lightly browned.
*Protose and Granola. — Put one-half pound of
Protose✪ Braised Protose through a vegetable press, or mash through
a colander. Mix together two cups of Granola
and three cups of warm water. Season this with a
little salt and a little pulverized sage or minced
celery. Put alternate layers of the seasoned Gra-
nola and the Protose in a pudding-dish, finishing
with the Protose. Press together slightly, and bake
in a moderate oven until lightly browned.
*Protose and Rice Hash. — Take equal quanti-
ties of chopped Protose and cold boiled rice. No
flavoring is required, but celery leaves or any of
the sweet herbs, powdered fine✪ Protose and Rice Hash, may be used. Heat
as for Protose and Potato Hash (page 103), only
more care should be taken to prevent scorching.
IOO
Healthful Cookery
Many can use Protose and rice who can not digest
potatoes. Browned rice may be used in the same
way.
* Protose and Rice Cakes. — Take equal quantities
of cold boiled rice and chopped Protose (left-over
Protose and Rice Hash). Season to taste with salt,
and celery, onion, or sage, as desired✪ Protose and Rice Cakes. Moisten
sufficiently to shape into cakes with the hand, and
broil on a slightly oiled griddle. Serve with or
without sauce.
*Protose and Rice Croquettes. — Steam one-half
cup of well-washed rice in one cup of water, with
one-fourth teaspoonful of salt, for one hour, or until
tender. Add to this an equal bulk of dry stewed
Protose, one egg, and salt to taste. Shape, and roll
in fine bread-crumbs or Granola. Bake in a quick
oven until they begin to crack, and are of a delicate
brown. If desired, one tablespoonful of chopped
parsley or celery✪ Protose and Rice Croquettes may be added before shaping.
Serve with egg sauce or with fruit or jelly.
*Protose with Browned Rice. — Broil slices of
Protose. Have ready a nut gravy, using browned
flour to thicken. Put the broiled Protose into a
pudding-dish, pour the gravy over it, and bake in
the oven for half an hour or longer. Serve with a
border of nicely browned rice✪ Protose with Browned Rice.
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Page 33 · 8 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
*Nut Pie with Farina Crust. — Half fill a threequart granite basin with layers of sliced Protose and Nuttolene with a very little onion, sliced thin, to flavor. Over the whole pour water salted and thickened with corn-starch to the consistency of cream, and bake for one-half to one hour, adding more water if necessary. Then spread over the top a crust made as follows, and bake until the crust is done : In the inner cup of a double boiler put three cups of boiling milk or water. Stir in three fourths of a cup of wheat farina. Set in the outer boiler, stirring occasionally for five or ten minutes. Cook for half an hour. Remove from the fire, cool
Flesh-Food Substitutes
slightly, add one teaspoonful of salt and three beaten eggs. When water is used, four teaspoonfuls of Nut Oil may be added, if desired.
*Protose and Gluten Patties. — l/2 pound Protose, minced fine, i tablespoonful of thick dairy cream, Cocoanut Cream, or Nut Cream, 2 tablespoonfuls of 20-per-cent Gluten, i well-beaten egg.
Mix well together. Add salt to season, and a little powdered sage or celery salt to flavor. Shape with the hands into small patties, and bake until lightly browned.
*Protose and Granola. — Put one-half pound of Protose through a vegetable press, or mash through a colander. Mix together two cups of Granola and three cups of warm water. Season this with a little salt and a little pulverized sage or minced celery. Put alternate layers of the seasoned Granola and the Protose in a pudding-dish, finishing with the Protose. Press together slightly, and bake in a moderate oven until lightly browned.
*Protose and Rice Hash. — Take equal quantities of chopped Protose and cold boiled rice. No flavoring is required, but celery leaves or any of the sweet herbs, powdered fine, may be used. Heat as for Protose and Potato Hash (page 103), only more care should be taken to prevent scorching.
IOO
Healthful Cookery
Many can use Protose and rice who can not digest potatoes. Browned rice may be used in the same way.
* Protose and Rice Cakes. — Take equal quantities of cold boiled rice and chopped Protose (left-over Protose and Rice Hash). Season to taste with salt, and celery, onion, or sage, as desired. Moisten sufficiently to shape into cakes with the hand, and broil on a slightly oiled griddle. Serve with or without sauce.
*Protose and Rice Croquettes. — Steam one-half cup of well-washed rice in one cup of water, with one-fourth teaspoonful of salt, for one hour, or until tender. Add to this an equal bulk of dry stewed Protose, one egg, and salt to taste. Shape, and roll in fine bread-crumbs or Granola. Bake in a quick oven until they begin to crack, and are of a delicate brown. If desired, one tablespoonful of chopped parsley or celery may be added before shaping. Serve with egg sauce or with fruit or jelly.
*Protose with Browned Rice. — Broil slices of Protose. Have ready a nut gravy, using browned flour to thicken. Put the broiled Protose into a pudding-dish, pour the gravy over it, and bake in the oven for half an hour or longer. Serve with a border of nicely browned rice.
Flesh-Food Substitutes
IOI
Records on this page
Braised ProtoseNut Pie with Farina CrustProtose and Gluten PattiesProtose and GranolaProtose and Rice HashProtose and Rice CakesProtose and Rice CroquettesProtose with Browned Rice