Corn Baked with Zwieback. — Rub a table- spoonful of Nut Butter smooth in a little cold water, adding more gradually, until it makes one quart in all. Heat this to boiling, and with it moisten eight or ten slices of Zwieback. Put one pint of freshly cooked or canned corn through a colander to remove the skins, add to it one-half teaspoonful of salt and one cup of water✪ Corn Baked with Zwieback, with which has been mingled one teaspoonful of Nut Butter. Cover the bottom of a granite-ware baking-dish with the corn mixture, and place therein a la)rer of Zwieback, pour a little more of the corn over the slices, and add another layer of the Zwieback. Con- tinue thus until the dish is full, pouring the corn mixture over each layer. Bake twenty minutes in a rather hot oven. Serve at once. ^Vegetarian Roast. — Mix together one-half cup of lentil pulp, one-half cup of pease pulp, one-half Flesh-Food Substitutes 107 cup of English walnuts. Season to taste with sage and salt. Line an oiled baking-dish one-half inch deep with the mixture. Pack in loosely the follow- ing dressing: Four slices of Zwieback steamed until softened, one-half cup of hot cream, sage and salt to taste, and one well-beaten egg, mixed together lightly with a fork. Cover with the pease, lentil, and nut mixture. Over the top spread thick cream✪ Vegetarian Roast, and bake in a moderate oven until firm enough to cut in slices. Serve with cranberry sauce, jelly, or the following — Brown Cream Gravy. — Thicken one pint of rich milk with one tablespoonful of browned flour and one teaspoonful of white flour. Salt to taste. *Vegetarian Roast, No. 2. — Cover the bottom of a baking-pan with minced Protose. Sprinkle with bread-crumbs, Nut Meal, and chopped celery. Moisten with cream sauce, then cover with Nut- tolene, then bread-crumbs, Nut Meal, and celery again, then with the cream sauce. Add another layer of minced Protose, cover with cream sauce, or egg and cream sauce, and bake to a nice brown. *Prctose Hash. — Hash two-thirds Protose, one- third potatoes ; flavor with sage, and salt to taste, press into an oiled tin, cover the top with thick cream, and bake until brown. io8 Healthful Cookery *Nut and Rice Roast. — 2 cups hashed Protose or Nuttolene, 1 cup cooked rice, 2 eggs, sage and salt to flavor✪ Nut and Rice Roast. Mix all together thoroughly. Spread the top with thick cream, and bake one hour in a moderate oven. *Nut Turkey Roast. — 1 cup lentil pulp, cup Gluten, cup Granola, y2 teaspoonful salt, 1 cup chopped mixed nuts, salt and sage to taste✪ Nut Turkey Roast. Mix well, and place in a baking-dish; spread the top with cream, and bake thirty-five or forty min- utest. Swiss Lentil Roast. — 2/3 cup lentil pulp, 1/3 cup mashed potatoes, y2 cup cream, flavor with onion, and salt✪ Swiss Lentil Roast. Mix all together, cover the top with cream, and bake brown. *Protose Patties. — 1 cup rice, 1 cup Protose, 1 tablespoonful Gluten, 4 eggs, 1 tablespoonful Gra- nola, y2 cup cream or Nut Oil, salt and sage to taste✪ Protose Patties. Form into patties, and bake until nicely browned. *Protose Patties, No. 2. — Mash fine one cup of Protose, add one-fourth cup of celery, minced fine, Flesh-Food Substitutes 109 and salt to season. Form into patties, roll in beaten egg, then in bread-crumbs, and bake until brown.

AI-modernized reading of the original text

Corn Baked with Zwieback. — Rub a tablespoonful of Nut Butter smooth in a little cold water, adding more gradually, until it makes one quart in all. Heat this to boiling, and with it moisten eight or ten slices of Zwieback. Put one pint of freshly cooked or canned corn through a colander to remove the skins, add to it one-half teaspoonful of salt and one cup of water, with which has been mingled one teaspoonful of Nut Butter. Cover the bottom of a granite-ware baking-dish with the corn mixture, and place therein a layer of Zwieback, pour a little more of the corn over the slices, and add another layer of the Zwieback. Continue thus until the dish is full, pouring the corn mixture over each layer. Bake twenty minutes in a rather hot oven. Serve at once. *Vegetarian Roast. — Mix together one-half cup of lentil pulp, one-half cup of pease pulp, one-half Flesh-Food Substitutes cup of English walnuts. Season to taste with sage and salt. Line an oiled baking-dish one-half inch deep with the mixture. Pack in loosely the following dressing: Four slices of Zwieback steamed until softened, one-half cup of hot cream, sage and salt to taste, and one well-beaten egg, mixed together lightly with a fork. Cover with the pease, lentil, and nut mixture. Over the top spread thick cream, and bake in a moderate oven until firm enough to cut in slices. Serve with cranberry sauce, jelly, or the following — Brown Cream Gravy. — Thicken one pint of rich milk with one tablespoonful of browned flour and one teaspoonful of white flour. Salt to taste. *Vegetarian Roast, No. 2. — Cover the bottom of a baking-pan with minced Protose. Sprinkle with bread-crumbs, Nut Meal, and chopped celery. Moisten with cream sauce, then cover with Nuttolene, then bread-crumbs, Nut Meal, and celery again, then with the cream sauce. Add another layer of minced Protose, cover with cream sauce, or egg and cream sauce, and bake to a nice brown. **Protose Hash. — Hash two-thirds Protose, onethird potatoes ; flavor with sage, and salt to taste, press into an oiled tin, cover the top with thick cream, and bake until brown. io8 Healthful Cookery *Nut and Rice Roast. — 2 cups hashed Protose or Nuttolene, 1 cup cooked rice, 2 eggs, sage and salt to flavor. Mix all together thoroughly. Spread the top with thick cream, and bake one hour in a moderate oven. *Nut Turkey Roast. — 1 cup lentil pulp, cup Gluten, cup Granola, y2 teaspoonful salt, 1 cup chopped mixed nuts, salt and sage to taste. Mix well, and place in a baking-dish; spread the top with cream, and bake thirty-five or forty minutes. Swiss Lentil Roast. — 2/3 cup lentil pulp, 1/3 cup mashed potatoes, y2 cup cream, flavor with onion, and salt. Mix all together, cover the top with cream, and bake brown. *Protose Patties. — 1 cup rice, 1 cup Protose, 1 tablespoonful Gluten, 4 eggs, 1 tablespoonful Granola, y2 cup cream or Nut Oil, salt and sage to taste. Form into patties, and bake until nicely browned. *Protose Patties, No. 2. — Mash fine one cup of Protose, add one-fourth cup of celery, minced fine, Flesh-Food Substitutes 109 and salt to season. Form into patties, roll in beaten egg, then in bread-crumbs, and bake until brown.

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Corn Baked with ZwiebackVegetarian RoastNut and Rice RoastNut Turkey RoastSwiss Lentil RoastProtose PattiesNut Corn Pudding

Healthful cookery