Vegetarian Cook Book

Cook the nuttolene ten minutes in two cups of rich milk, then rub through a strainer. Flavor with celery salt. Cook the vermicelli fifteen minutes, strain, and pour cold water over it in the strainer. When it is well drained, line the bottom of a pie dish with one half of it. Pour over this the puree of nuttolene, and cover with the other half of the vermicelli. Make a custard of two eggs, two cups of milk, and a teaspoonful of salt. Turn this custard over the pie, making several incisions with a spoon, to permit the custard to run through. Sprinkle a few bread crumbs over the whole, and bake in a quick oven thirty minutes. Serve with or without sauce. SPAGHETTI Spaghetti can in most cases be substituted for macaroni in the recipes given in this book. SPAGHETTI IN TOMATO SAUCE Spaghetti, broken, 2 cups. Flour, 2 tablespoons. Tomatoes, 4 cups. Break the spaghetti into small pieces, and boil until well done. Pour over this tomato sauce, made as follows: Mix flour and oil, add hot tomatoes, and salt to taste. Let boil. SPAGHETTI AND VEGETABLE OYSTERS Vegetable oysters, 1 pint. Spaghetti, cooked, 1 pint. Cream, 1 cup. Flour. Salt. Slice and stew the vegetable oysters. Drain off the broth, return it to the stove, and boil down until there is one cup left. With this put one cup of cream. When boiling, add sufficient flour to make a thin gravy. Place the spaghetti and vegetable oysters in layers in a granite pan, and pour over them the cream sauce. Sprinkle with bread crumbs, and bake well. NOODLES Butter, 1 tablespoon. Salt, 1/4 teaspoon. Eggs, 2. Flour, to make a very stiff dough. Whip the eggs until light, add the salt, and work in the flour, making a smooth, stiff dough. Roll out thin, in a long, narrow strip, sprinkle with flour to prevent sticking, and roll up crosswise into a long roll. Then with a sharp knife cut into very thin slices, and drop into boiling salted water. Cook about twenty minutes. Drain, pour the melted butter over, and serve hot. PROTOSE OR NUT CERO Protose or nut cero may be served cold, sliced, with jelly, sliced lemon, vegetarian chilli sauce, or mayonnaise; or it may be mashed, or pressed through a colander, and mixed with lemon juice, minced parsley, sage, celery salt, or grated onion, and formed in desired shape, and served with the above garnishes without being cooked. ROAST OF PROTOSE Protose, 1 pound. Tomato, strained, % cup. Onion, chopped, 1, Nut butter, 2 tablespoons. Flour, browned, 2 tablespoons. Sage. Cut the protose lengthwise through the center, then cut each half in six pieces. Place in a deep baking pan, letting the first piece lean against the end or side of the pan, the second against the first, and so on. Sprinkle this with finely chopped onion and a little powdered sage, and pour over it a nut cream made of two heaping tablespoonfuls of nut butter emulsified in enough hot water to cover the protose. Add to the whole the browned flour, rubbed smooth in a little tomato. Salt to taste. A little celery salt may be used if desired. Cover and bake till the gravy is thick and brown. PROTOSE WITH BEOWNED POTATOES