Boil the potatoes, mash, add the minced protose, the yolk of three eggs, salt, and mace. Mix thoroughly, form into oblong croquettes; egg, crumb, and bake.

EGG MIXTURE FOR CROQUETTES, FILLETS, ETC.

Break an egg into a bowl or deep saucepan, break up with a fork, add a tablespoonful of hot water to soften the albumen of the egg, and mix till free from lumps, but do not beat in too much air. Dip the croquettes in the egg, roll in crumbs, and bake.

PROTOSE WITH BROWNED POTATOES

Peel and slice potatoes three-fourths of an inch thick. Cut protose in strips same thickness. Place in a pan two slices of potatoes and one of protose, and repeat same until the pan is full. Pour over this vegetable stock sufficient to cover. Bake in the oven till the potatoes are done and nicely browned.

NUT FRICASSEE WITH BROWNED SWEET POTATOES

Cut some nut food into half-inch cubes and pour over it a thick, brown or white gravy sufficient to cover well. Let it simmer about one hour. Peel and steam or boil potatoes until tender, but not overdone. Put them in a baking dish with a little butter or olive oil, salt, and bake in a quick oven until nicely browned. Serve with the fricassee.

FRIJOLES WITH PROTOSE MEXICANO