- Protose, 1 pound.
- Strained tomato, ½ cup.
- Chopped onion, 1.
- Nut butter, 2 tablespoonfuls.
- Browned flour, 2 tablespoonfuls.
- Sage.
Cut the protose lengthwise through the center, then cut each half in six pieces. Place in a deep baking-pan, let the first piece lean slantingly against the end or side of the pan, the second against the first, and so on. Sprinkle this with finely chopped onion, and a little powdered sage, and pour over it a nut cream made of two heaping tablespoonfuls of nut butter emulsified, in enough hot water to cover the protose. Add to this the browned flour, rubbed smooth in a little tomato. Salt to taste. A little celery salt may be used if desired. Cover and bake till the gravy is thick and brown.
HAMBURGER LOAF
- Lentils, raw, 1 cup.
- Protose, ½ pound.
- Cooking oil, 2 tablespoonfuls.
- Salt.
- Chopped onion, ½ cup.
- Eggs, 5.
- Bread crumbs.
Cook the lentils until tender, then simmer as dry as possible. Put through a colander, brown the onions in oil, and add to the lentils, together with the protose and two of the raw eggs. Mix salt to taste, and add enough bread crumbs so that it will mold nicely.
Have the three remaining eggs boiled hard and the shells removed. Put one-half the loaf mixture into a bread-pan, then put the three hard-boiled eggs in a row through the center and cover with the remaining mixture. Press down gently and bake. Serve with sauce imperial.
NUT AND GRANOLA ROAST
- Minced nut food, ¼ pound.
- Onion, 1.
- Oil, 1 tablespoonful.
- Egg, 1.
- Boiling water, 2 cups.
- Granola.
Brown the onion in the oil, then add the minced nut foods and boiling water. Thicken with granola. Stir in the raw egg, and a little sage or thyme if desired. Salt to taste. Put in oiled pan and bake. Serve with gravy.