Vegetarian Cook Book

Dress moistened toast with nut gravy as given under sauces. TOMATO TOAST Dress moistened toast with tomato sauce as given under sauces; or use strained tomatoes thickened with flour or corn-starch. CREAM OF TOMATO TOAST Prepare dressing as directed for cream of tomato sauce, and serve on fresh toasted zwieback. PROTOSE AND TOMATO TOAST Tomatoes, strained, 1 quart. Protose, 1/4 pound. Eggs, hard-boiled, 2. Salt. Press the hard-boiled eggs, protose, and tomatoes through a fine colander. Add salt to taste; heat and serve. PROTOSE TOAST Protose, % cup. Oil, 4 tablespoons. Flour, 1 tablespoon. Hot water, 2 cups. Salt. Brown the flour in the oil; add hot water, protose minced fine, and salt. Cook slowly for ten minutes. NUTTOLENE TOAST Nuttolene, Y^ pound. Cream gravy, 1 quart. Parsley, 1 teaspoon. Press the nuttolene through a sieve, and add with the minced parsley to the cream gravy. CREAM GRAVY PROTOSE TOAST Prepare as for nuttolene toast, using protose instead of nuttolene. PEA TOAST Peas, 1 cup. Cream, 2 cups. Flour. Salt. Press the peas through a colander, add cream and salt, heat, and thicken j add to moistened zwieback. EGG ON TOAST Prepare soft poached or scrambled eggs, and serve on cream toast. BERRY TOAST Any canned fruit, as strawberries, blackberries, blueberries, etc., may be used for toasts. Strain off the juice, boil, and thicken with corn-starch to the consistency of cream. Stir in the berries, and reheat till the berries are well heated through. Serve as other fruit toasts. BANANA TOAST NO. 1 Peel some nice bananas, and rub them through a fine colander; sweeten, beat up with a little cream, and serve on moistened toast. Serve cold. BANANA TOAST NO. 2 Take the desired quantity of bright fruit juice, as strawberry or cherry. Boil, and thicken with corn-starch. Into this slice some ripe bananas. The juice should not be too thick, but just so that the banana will appear suspended in the juice. Serve on moistened toast. SULTANA TOAST Stew sultana raisins in a little water, season with a little butter, and slightly thicken with corn-starch; serve on moistened zwieback. GRAPE TOAST Heat the grape juice, and slightly thicken with cornstarch and flour ; serve on moistened zwieback. PRUNE WHIPPED TOAST Prune pulp, 2 cups. Sugar, 1 tablespoon. Egg whites, 3. Beat the whites very stiff, and stir in the hot prune pulp and sugar. Serve on slices of zwieback which have been dipped in hot water. PEUNE TOAST Prepare as for apricot toast, using prune marmalade. DATE TOAST Prepare as for apricot toast, except that the dates should be steamed, not boiled. Walnuts may be added. APPLE TOAST Fresh stewed apples, rubbed through a colander and sweetened, make a nice dressing. The apples may be flavored with lemon, or mixed with grape or cranberry sauce. 'v^Tien the apples are put into the colander, the liquid may be poured into a saucepan and boiled into a sirup, and the toast moistened with this. Serve a spoonful or two of the apple sauce over all. APRICOT TOAST In making apricot marmalade, save the juice by itself, and boil it down into a sirup. Moisten the toast, and pour over some of the sirup and some of the marmalade. CHERRY TOAST