Healthful cookery

*Protose and Granose Croquettes. — Take one cup of slightly juicy stewed Protose, one egg, salt to taste, and just enough Granose Flakes to shape. Form into rolls, and bake in a quick oven until they begin to crack, and are of a delicate brown. They may be prepared and set in a cool place until time to bake them. Grape pulp or fruit jelly are agreeable sauces for them. *Protose Croquettes. — Chop one pound of Protose moderately fine, add one teaspoonful of celery salt, two teaspoonfuls of onions, minced fine, and two teaspoonfuls of chopped parsley. Serve with the following sauce: Heat four large tablespoonfuls of Nut Oil, without scorching; stir into this one cup of pastry flour, and add one quart of boiling water, stirring until smooth ; add another cup of dry flour, stirring it in carefully. Remove from the fire, add one teaspoonful of salt, one teaspoonful of celery salt, and two eggs. Stir this into the above mixture of Protose, and allow it to stand until cold. Shape into rolls about three inches long and one inch in diameter; roll them in fine Zwiebackcrumbs, dip into beaten egg, and roll in crumbs again. Bake in a moderate oven for twenty minutes, or until done. *Protose Croquettes, No. 2. — Mash Protose with Healthful Cookery a fork, and mix with it an equal quantity of mashed potato. Season with mint, celery, or a bit of onion, and salt to taste. Form into croquettes, roll in bread-crumbs, then in beaten yolks of eggs, roll again in bread-crumbs, and bake brown on an oiled tin in the oven. *Rice and Lentil Croquettes. — I cup lentil pulp, i cup cooked rice, y2 cup cream, I beaten egg, sage and salt to taste. Form into croquettes, and roll in beaten eggs, then in bread-crumbs. Spread a bit of cream on top, and bake to a nice brown. *Pease and Celery Croquettes. — I cup pease pulp, 2/3 cup chopped celery, 1 egg, enough breadcrumbs to make stiff enough for croquettes, salt and thyme to taste. Form into croquettes, roll in beaten egg, then in crumbs, and bake until slightly brown. *Savory Protose Hash. — Take equal quantities of chopped Protose and coarse bread-crumbs with a little powdered sage for flavoring. Strained tomato in the proportion of two tablespoonfuls to each half pound of Protose may be used. Heat with sufficient water to moisten in an omelet-pan, over the fire, or place in a hot oven, for an hour, or until of a rich flavor. ^Protose and Apple Hash. — Substitute apples. Flesh-Food Substitutes sliced fine, for the rice, in Protose and Rice Hash ; use no water; just heat through, but do not cook the apples. *Protcse and Potato Hash. — Cook potatoes in their jackets until tender. When cold, peel, and chop moderately coarse, or cut into one-third-inch dice. Cut Protose into one-third-inch dice. Have two parts of potato to one part of Protose, and one slice of onion chopped very fine to each. Put a little Nut Cream (made by mixing Nuttolene with water), into a stew-pan. Add the above ingredients, which have been well mixed together. Add salt to taste. Cover closely, and let it heat gently until a delicate brown crust is formed at the bottom, then turn, and stir carefully, and set where it will keep hot, but not scorch. Cold baked potatoes make very good hash, and those left over from meals may be used. Chopped celery, celery salt, or any of the sweet herbs powdered fine may be substituted for the onion.