^Scalloped Potato with Protose.— On the bottom
if an oiled baker put a layer of potatoes, sliced thin✪ Potato Stew with Protose,
then one of Protose with a few slices of onions.
Dredge lightly with flour, and sprinkle with salt.
Repeat the process until there is the desired quan-
tity. Pour over all enough water to cook well, and
leave slightly moist. Sprinkle the top with fine
132
Healthful Cookery
crumbs, and cook until the potatoes are tender — > •
one and one-half to two hours.
*Nut Roast with Potato. — Cut Protose in slices,,
add salt and sage, cover with water, bake one hour.
Place pared potato✪ Nut Roast with Potato on each slice, baste with cream,,
and bake until brown.
*Nut and Vegetable Roast. — Cover the bottom
of a baking-dish with sliced Protose ; grate over
this a little onion, and sprinkle with chopped celery
or parsley. Cover with a layer of sliced potatoes,,
and another layer of Protose, and cover the whole
with Tomato Sauce. Bake in the oven until done. ■
*Protose with Mashed Potato Border or Roses.
— Put mashed potato into a pastry-bag with a plain
tube. Then press it out into a border around the
edge of an individual platter in any design desired.
Pile stewed Protose in the center of the potato bor-
der. A star-shaped tube may be used, and the po-
tato put on to the platter in roses.
*Oakhill Potatoes. — 6 potatoes, cream to sea-
son, i cup Protose, 2 eggs, sage.
Cook six large Irish potatoes until tender.
Mash, season with salt and cream or Nut Cream.
To this add one cup of Protose cut into pieces
(savory Protose is excellent for this recipe). Add
two egg yolks which have been cooked until mealy.
Vegetables
133
Season the whole with salt to taste, and a little
sage or onion may be added if desired. Steam for
one and one-half hours, then bake in an oiled dish
until heated through. Turn out on a platter, and
decorate with the remaining potato by putting it
through a pastry-tube that is fastened to one end
of a bag made of coarse cloth. Serve with this dish
seeded ripe olives, and garnish with parsley. If
there is any left over, it may be cut into slices, and
baked on an oiled pie-tin. This makes a nice break-
fast dish.
^Spanish Stew. — 3 potatoes, 1 onion, 1 can Pro-
tose✪ Spanish Stew.
Take three medium-sized potatoes, peel and
cube, one medium-sized onion cut into small pieces.
Simmer the potato and onion until tender with suffi-
cient water to cover. Then add the Protose cut
into cubes. Salt to taste.
*Nut Irish Stew. — Into two quarts of salted
water cook from four to six large onions, sliced
thin, and a few potatoes cut into irregular pieces
about an inch in diameter. \V hen the potatoes are
nearly tender, add eight tablespoonfuls of Nut Meal,
stirring it in carefully, so as not to break the po-
tatoes. When the potatoes are done, drop in pieces
of Nuttolene or Protose. Heat through, and serve.
134
Healthful Cookery
Page 45 · 4 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
^Scalloped Potato with Protose.— On the bottom if an oiled baker put a layer of potatoes, sliced thin, then one of Protose with a few slices of onions. Dredge lightly with flour, and sprinkle with salt. Repeat the process until there is the desired quantity. Pour over all enough water to cook well, and leave slightly moist. Sprinkle the top with fine
Healthful Cookery
crumbs, and cook until the potatoes are tender — > • one and one-half to two hours.
*Nut Roast with Potato. — Cut Protose in slices, add salt and sage, cover with water, bake one hour. Place pared potato on each slice, baste with cream,, and bake until brown.
*Nut and Vegetable Roast. — Cover the bottom of a baking-dish with sliced Protose ; grate over this a little onion, and sprinkle with chopped celery or parsley. Cover with a layer of sliced potatoes, and another layer of Protose, and cover the whole with Tomato Sauce. Bake in the oven until done. ■
*Protose with Mashed Potato Border or Roses. — Put mashed potato into a pastry-bag with a plain tube. Then press it out into a border around the edge of an individual platter in any design desired. Pile stewed Protose in the center of the potato border. A star-shaped tube may be used, and the potato put on to the platter in roses.
*Oakhill Potatoes. — 6 potatoes, cream to season, i cup Protose, 2 eggs, sage.
Cook six large Irish potatoes until tender. Mash, season with salt and cream or Nut Cream. To this add one cup of Protose cut into pieces (savory Protose is excellent for this recipe). Add two egg yolks which have been cooked until mealy.
Vegetables
Season the whole with salt to taste, and a little sage or onion may be added if desired. Steam for one and one-half hours, then bake in an oiled dish until heated through. Turn out on a platter, and decorate with the remaining potato by putting it through a pastry-tube that is fastened to one end of a bag made of coarse cloth. Serve with this dish seeded ripe olives, and garnish with parsley. If there is any left over, it may be cut into slices, and baked on an oiled pie-tin. This makes a nice breakfast dish.
^Spanish Stew. — 3 potatoes, 1 onion, 1 can Protose.
Take three medium-sized potatoes, peel and cube, one medium-sized onion cut into small pieces. Simmer the potato and onion until tender with sufficient water to cover. Then add the Protose cut into cubes. Salt to taste.
*Nut Irish Stew. — Into two quarts of salted water cook from four to six large onions, sliced thin, and a few potatoes cut into irregular pieces about an inch in diameter. When the potatoes are nearly tender, add eight tablespoonfuls of Nut Meal, stirring it in carefully, so as not to break the potatoes. When the potatoes are done, drop in pieces of Nuttolene or Protose. Heat through, and serve.
Healthful Cookery
Records on this page
Roasted PotatoesPotato Stew with ProtoseNut Roast with PotatoSpanish Stew