- Nuttolene, 1 pound.
- Bread crumbs.
- Hot water, 1 quart.
- Salt and sage to taste.
Put the nuttolene through a vegetable press, or work smooth with a knife or spoon; add the hot water and beat to a cream. Add salt and sage, and thicken with bread crumbs stiff enough to retain its shape when moulded. Press into a deep buttered bread-pan and bake till nicely browned. Turn out of the pan and slice. Serve with any good brown sauce or walnut gravy.
MOCK VEAL LOAF
- Nuttolene, ¼ pound.
- Minced protose, ½ pound.
- Egg, well beaten, 1.
- Milk, ¼ cup.
- Sage, ¼ teaspoonful.
- Ground mace, ¼ teaspoonful.
- Butter size of an egg.
- 1 small onion, braized in the butter.
Cracker or zwieback crumbs enough to make a stiff mixture. Mix all together, salt to taste, and bake in a deep bread-pan. Garnish with parsley or young celery hearts.
VEGETARIAN ROAST
- Nut food, 1⁄3 pound.
- Onion, ½.
- Egg, 1.
- Hot water, 2 cups.
- Butter, 2 teaspoonfuls.
- Bread crumbs or granola.
To the water add the nut food minced, minced and browned onion, and butter. Thicken with toasted bread crumbs or granola until quite stiff. Add the beaten egg, salt, and a little sage if desired. Put in oiled pan and bake. Serve with gravy.