Vegetarian Cook Book

in a little butter or oil, and add to them two tablespoons of flour, and the water, tomatoes, and minced nuttolene or protose. Oil a baking pan, and cover the bottom with one half of the corn mixture ; then put in the nut food mixture and on top put the remainder of the com. Bake till nicely browned. VEGETABLE OYSTER PIE Vegetable oysters, 1 quart. Potatoes, 1 cup. Cream sauce, 2^/2 cups. Pie paste sufficient to cover. Parsley, chopped, 1 teaspoon. Parsnips, 1 cup. Salt. Boil the vegetables separately until tender; then mix with the other ingredients, and put in a shallow baking pan. Cover with the pie paste, and bake a light brown. Serve hot. OYSTER PIE Vegetable oysters, 1 pint. Protose or nut cero, % pound. Eggs, hard-boiled, 4. Parsley, 1 teaspoon. Onion, grated, 1 teaspoon. Salt. Cream sauce. Pie paste. Slice and stew the vegetable oysters, and place in a greased granite pan. Mince the parsley, eggs, and protose or nut cero; add the salt and onion, mix well, and put with the vegetable oysters. Over all pour a cream sauce made of one cup of cream and the broth from the vegetable oysters, which has been boiled down until there remains only one cupful. Cover all with a thick pie paste, and bake. FISH PIE y Macaroni, 2 cups. Onion, 1. Cream sauce, 2 cups. Salt to taste. Eggs, 3. Parsley, chopped fine, 1 teaspoon. Cook the macaroni in salted water, drain, and chop fine; have the eggs boiled hard and chopped fine, and the onion grated. Mix all together, sprinkle with toasted bread crumbs, and brown in the oven. Serve with tomato Chili sauce. GREEN PEA AND NUTTOLENE PIE Nuttolene, diced, 2 cups. Green peas, cooked, 1 cup. Cream gravy, 1 quart. Potatoes, mashed, 1 pint. Egg yolks, 3. Onions, grated. Add the green peas and nuttolene to the cream gravy, and flavor with onion if desired. Pour into a granite pan. and cover with a crust made of the mashed potatoes mixed with the egg yolks. Bake until a light brown. MOCK CHICKEN PIE Potatoes, boiled, 4 cups. Nuttolene or nut loaf, I/2 pound. Eggs, 3. Pie crust, Protose or nut cero, % pound. Milk, 1 cup. Onion and parsley, chopped. Nut gravy. Substitute milk for tomatoes in the nut gravy. Put into an oiled baking pan a layer of the thinly sliced boiled potato, and over this a layer of nuttolene or nut loaf cut into thin slices. Sprinkle on a little chopped onion and parsley, then a layer of sliced protose or nut cero. Pour the gravy over this, put the sliced hard-boiled eggs over all, and let set five minutes. Cover all with pie crust, and bake till done. BAKED POT PIE Protose or nut cero, 1 pound. Carrots, li/^ cups. Tomato, strained, 1 cup. Thyme. Potatoes, 2 cups. Onion, minced, % cup. Parsley, chopped. Cook the carrots about one hour, then add potatoes, onion, protose or nut cero, and a little chopped parsley. Simmer in just enough water to keep from burning until potatoes are done. Season with thyme and salt to taste. Add the strained tomato, put in an oiled pan, and cover with a rich pie paste. Bake thirty to forty minutes in a moderate oven. NUT AND VEGETABLE PIE Onion, minced, 1 cup. Parsley, minced, % cup. Oil, 4 tablespoons. Carrots, mashed, 2 cups. Potatoes, mashed, 2 cups. Nut food, % pound. Eggs, 2.