Vegetarian Cook Book

PROTOSE OR NUT CERO STEAK SMOTHERED IN ONIONS Protose or nut cero, % pound. Cooking oil, i/^ cup. Salt. Onions, large, 6, Brown gravy, 2 cups. Cut the protose or nut cero into twelve slices. Lay half of them in an oiled baking pan ; add the sliced onions and then the remainder of the protose or nut cero, pouring the brown gravy over all. Salt to taste. Bake until the stock is reduced to a rich brown gravy. NUT LISBON STEAK Nut cero, 6 large slices. Brown gravy, 3 cups. Broil the nut cero a nice brown (but do not burn), and drop into the gravy (any good brown gravy will do) ; let simmer an hour or two. Serve hot with a spoonful of the gravy. BRAIZED PROTOSE Protose, 12 slices. Vegetable stock, 3 cups. Sage. Onion, minced, medium size, 1. Butter. Butter a deep pan, and sprinkle with the minced onion and sage. On this lay the slices of protose, cut a little less than half an inch thick. Cover, and put into the oven to brown, turning the protose once, and watching carefully that the onions do not burn. Remove from the oven, and pour over the whole the vegetable stock. Cover, and return to the oven. Bake until the stock is reduced to a thick brown gravy. RAGOUT OF PEOTOSE Protose, cut in irregular pieces, 1 pound. Hot water, 4 cups. Flour, browned, 1 tablespoon. Celery salt. Tomatoes, strained, 1% cups. White flour, 1 tablespoon. Salt. Put all together except the flour, and let simmer thirty or forty minutes, adding enough boiling water from time to time to keep the original quantity. Thicken with the flour, and serve. PROTOSE FRICASSEE Tomatoes, strained, 1 cup. Parsley, minced, 1 teaspoon. Protose, 1 pound. Vegetable stock, 2 cups. Onion, 1. Egg yolks, 2. Flour. Add the minced parsley, onion, and strained tomatoes to the vegetable stock. Bring to a boil, and add the protose cut into cubes of one half inch. Cook for a few minutes, and thicken with a few spoonfuls of flour rubbed smooth in a ]ittle water. Salt to taste. Just before serving, add the beaten yolks. PROTOSE SMOTHERED WITH TOMATOES Protose, % pound. Butter. Salt. Tomatoes, 12. Sugar, 2 tablespoons. Celery salt. Cut the protose into twelve slices, and cut each tomato in halves. Put one slice of tomato in a baking pan ; on this put a slice of protose, then a slice of tomato on top, and so on. Place a small piece of butter on each, also salt and celery salt. Cover, and bake until the tomato is nearly done; then remove the cover, and brown very lightly. Serve two tomatoes garnished with parsley to each person. NUT CERO POT ROAST u Nut cero, % pound. Tomatoes, strained, 1 cup. Brown gravy, 2 cups. Salt to taste. Mix the gravy with the strained tomatoes, salt to taste, and pour over the nut cero, which has been sliced and placed in a baking pan. Bake one hour. PROTOSE AND RICE Rice, 2 cups. Protose, % pound. Onion, grated. Salt. Gravy. Break up the protose, and put with the well- cooked rice. Add the grated onion and salt to taste. Mix in thoroughly a pint of brown or cream gravy. Bake in a granite pan. NUT AND VEGETABLE STEW Nuttolene or nut loaf, 1 cup. Turnips, % cup. Celery, chopped, % cup. Salt. Carrots, 1% cups. Potatoes, 1% cups. Onion, small, 1. Butter.