Vegetarian Cook Book

Put all together except the nuttolene or nut loaf and potatoes, and boil one hour. Then add potatoes and nuttolene or nut loaf, and cook slowly until potatoes are done. Salt to taste. Thicken with a little flour worked smooth with butter. A little protose might also be added. STEWED PROTOSE, SPANISH Butter, 1 tablespoon. Parsley, minced, 1 tablespoon. Tomatoes, strained, 4 cups. Onions, 4. Flour, 2 tablespoons. Protose, 1 pound. Put the butter into a saucepan, add the sliced onion and minced parsley, and cook ten minutes. Then stir in the flour, mix thoroughly, and add the tomatoes. Stir well to free from lumps. Cover, and cook twenty to thirty minutes. Slice the protose into small pieces, and simmer in sauce ten minutes. Salt and serve. FRICASSEE OF PROTOSE AND RICE Protose, % pound. Rice, cooked, 1 cup. Potatoes, small, 3. Brown gravy, 2 cups. Bread, ^ loaf. Cream or milk, 1 cup. Salt to taste. Slice the protose, potatoes, and bread thin, and place successive layers of these and the rice in a deep greased pan. Before using bread, dip each slice in the cream or milk. Cover with the brown gravy, which should be sufficiently salt to season the whole preparation. Bake under cover until the potatoes are done, and serve. PROTOSE AND POTATOES SMOTHERED IN ONIONS Place a layer of sliced raw potatoes in the bottom of a pan, and cover with protose, sliced onions, and stock. Bake until the potatoes are done. PROTOSE IN TOMATO SAUCE Tomato sauce, 1 pint. Protose, 1 pound. Onion, grated, if desired. Dice the protose, and add to the tomato sauce; season to taste, heat, and serve. STEWED PROTOSE, POTATO BORDER Place a spoonful of mashed potato on a platter, form this into a hollow circle with the point of the spoon, and fill with stewed protose. PROTOSE BAKED IN TOMATO ^ Protose, 6 large slices. Tomato, cooked and strained, 2 cups. Corn-starch, 1 teaspoon. Salt to taste. Cut the protose in rather thick slices, and lay in a flat baking pan. Boil the tomatoes, thicken with the cornstarch, add the salt, and pour over the protose. Bake slowly in a moderate oven. Do not bake too dry. The protose should be nice and juicy with the tomatoes when done. The corn-starch may be omitted if desired. NUT CERO BAKED WITH EGGPLANT Eggplants, medium size, 2. Onion, chopped, large, 1. Salt. Nut cero, % pound. Brown gravy. Peel the eggplants, and cut into one-fourth-inch slices. Cut the nut cero into twelve slices. Put a layer of the eggplant in an oiled pan, then a layer of nut cero, and sprinkle with part of the onion. Make another layer with the remainder, and pour the brown gravy over all. Salt to taste, cover, and bake. If desired, tomato may be used in place of the stock. PROTOSE HASH Protose, ll^ cups. Potatoes, cold, boiled or baked, 2 cups. Oil, 4 tablespoons. Onions, chopped, 2. Salt. Flour, 2 tablespoons. Brown the flour and onions in the oil; add two cups of hot water, and cook until done. Then add the remainder of the ingredients, and bake until brown. FRIZZLED PROTOSE IN EGGS Protose, 1 pound. Eggs, 8. Oil. Cut the protose into small, thin, narrow strips ; put into a stew-pan with a little oil, and when hot pour the wellbeaten eggs over it, stirring constantly until the eggs are set. Serve hot on toast. SCALLOPED PROTOSE