A Friend in the Kitchen; Or, What to Cook and How to Cook It. / Sixteenth Edition

by Anna L. Colcord

VEGETABLE OIL

There are various good cooking oils, among which may be mentioned Wesson’s Cooking Oil, and Fairbank’s White Cooking Oil, both refined products of cottonseed-oil. Olive-oil may also be used in cooking.

HOME-MADE GRANOLA

Take slices of brown, white, or whole wheat bread, place in a moderate oven until a light brown, break in pieces, and grind coarsely through a mill. Or, take a cup each of wheat-meal and white flour, one-half cup each of corn-meal and rolled oats or corn-meal and rye flour, and enough cold water to make a stiff dough; knead well, roll thin, cut in squares, and bake until dry and brittle; grind coarsely, and serve with thin cream, hot or cold milk, cocoanut milk, or fruit juice; or to each pint of boiling milk or water stir in one cupful of granola, add a little salt, cook a few minutes, and serve.

NUTMEAT

Take one cup of peanut butter, one and one-half cups hot water, three heaping tablespoonfuls of gluten, and one level teaspoonful of salt. Mix all well together, and cook in a double boiler from four to five hours. A small onion grated fine and a teaspoonful of powdered sage may be added if desired.

PROTOSE STEAK

Cut protose into slices half an inch thick. Lay on an oiled tin and place in the oven until nicely browned.

PROTOSE CUTLETS

Take one pound of protose and cut into slices three or four inches long and one inch wide, lay on an oiled tin, and place in the oven till well heated; have ready an egg well beaten, to which add a sprinkle of salt; take the protose from the oven, and dip each piece in the beaten egg, then roll in fine bread crumbs, place back on the pan, and set in the oven until nicely browned.