Healthful cookery

*Protose Patties, No. 3. — Take one cup of Protose, one cup of potatoes, chopped fine, salt and grated onion to flavor. To this add one egg, onehalf cup of cream. Form into patties, and brown in the oven. *Nuttolene Fricassee. — With a fork shave onehalf pound of Nuttolene into thin slices. Prepare a corn sauce by adding to a half pint of corn pulp two well-beaten eggs, one pint of rich milk, and salt to taste. Place the Nuttolene loosely in an oiled bakingdish, and stew in a small amount of water for half half an hour. Then pour over it the corn sauce, bake until it thickens to the consistency of custard. Serve hot in individual dishes. Cold Sliced Protose. — Slice the Protose very thin, like dried or chipped beef, and serve as a relish. Protose with Jelly. — Slice Protose as it comes from the can into thin slices. Arrange in any desired way with bits of cranberry or apple jelly on each piece. A border of jelly with sprigs of parsley may be used with pleasing effect. I IO Healthful Cookery Cold Sliced Nuttolene. — Nuttolene, as it comes from the can, sliced, is very delicate and delightful, and is especially palatable served with jelly or with any of the sauces suitable for meat substitutes. *Protose Steak in Tomato with Ripe Olives. — Pour enough stewed tomato, into which a little salt has been sprinkled, over the bottom of a granite pan, to cover it well. Lay three-fourths-inch slices of Protose in the tomato, and heat all in a moderate oven, until the Protose has absorbed the tomato. Serve with ripe olives. ^Simmered Protose. — Cut Protose into small dice or strips the size of coarse noodles, add water enough to cover. Let this simmer gently for four or five hours or longer, adding more water if necessary. Salt to taste, and at the last let the water cook away, leaving the Protose slightly juicy. For variety, the Protose may be flavored with sage, celery, parsley, or onion. It may be served with a spoonful of boiled rice or browned rice with each helping, or a special dressing may be prepared to serve with it. *Stewed Nuttolene. — Rub two ounces of Nuttolene smooth with three fourths of a cup of water. Rub it through a wire strainer, salt to taste, and heat to boiling. Drop into this sauce the remainder Flesh-Food Substitutes 1 1 1 of the pound of Nuttolene, which has been cut into strips and well separated, or into three-fourths-inch dice. Let it stand a few minutes in a warm place until heated through, but do not let it boil, and do not stir it after the pieces of Nuttolene are in. Serve carefully on warm individual platters, garnishing with parsley. Nuttolene with Mashed Potatoes. — Serve stewed Nuttolene with mashed potato border. Nut Corn Pudding. — i cup Protose, i can Nuttolene, 2 or 3 stalks celery. Fill a three-quart basin half or two-thirds full of layers of thin slices of Protose and Nuttolene, with salt, celery sliced fine, and a slight dredging of flour. Cover well with water, and bake for an hour. Then spread over it the following Corn Custard, sprinkle lightly with fine crumbs, and bake until a delicate brown over the top ; serve at once. Corn Custard. — Two cans of sweet corn rubbed through a colander, three well-beaten eggs, one cup of milk, salt to taste.