WALNUT ROAST
- Granola, 2 cups.
- Ground walnuts, 1 cup.
- Milk or cream, 1 quart.
- Eggs, 4.
Soak the granola in the milk or cream for ten minutes and add the walnuts, eggs, salt, and a dash of nutmeg. Mix the preparation well. Grease a baking-pan, turn in the mixture, and bake thirty-five to forty minutes.
CEREAL ROAST
- Cream, 4 Cups.
- Nut meal, 1 cup.
- Onion, chopped fine, 1.
- Sage.
- Gluten, ½ cup.
- Bread crumbs, 1¼ cups.
- Salt.
Mix all together and bake in a moderately hot oven.
NUT AND TOMATO ROAST
- Celery, 1 root.
- Granola, 1½ cups.
- Eggs, 5.
- Nuttolene, ½ pound.
- Tomatoes, 2 cups.
- Onions, 3.
- Protose, ½ pound.
Chop the celery and onions fine, put into a saucepan with enough cooking oil to prevent burning, and cook until a rich brown, stirring occasionally. Add to this one quart of boiling water and the tomatoes. Boil for fifteen to twenty minutes. Then remove and strain as much as possible through a soup strainer. Take three and one-half cups of this gravy and mix with it the granola, eggs, and salt to taste. Have ready the protose and nuttolene cut into thin slices. Put in a layer of the granola mixture into a big baking-pan, then a layer of protose, then granola, then nuttolene, and so on until all is used, finishing with the granola mixture. Bake forty-five minutes or until a nice brown. Remove from the fire, let cool a little, turn out on a platter, and serve with the remaining gravy.