Put the butter into a saucepan; when hot stir in the flour, and stir until brown; add the hot milk, salt, and mace, and let cook a few minutes. Chop the nut food fine and mix into the sauce. Have ready some tart shells made of rich pie paste; fill with the mixture. The sauce should be cool before adding the nut food.
NEW ENGLAND BOILED DINNER
- Potatoes, 4½ cups.
- Turnips, 1 cup.
- Onions, 2 cups.
- Carrots, 1¾ cups.
- Cabbage, 2½ cups.
Cut the potatoes, carrots, and turnips in three-quarter inch cubes; slice the onions and cut the cabbage into pieces about one and one-half inch square. Boil the potatoes and onions together. The carrots turnips and cabbage may also be cooked together in salted water. When all are done, mix together, and serve with slices of protose or other nut food that has been braized in a tomato or brown sauce.
NUT AND VEGETABLE STEW
- Nuttolene, 1 cup.
- Turnips, ¾ cup.
- Chopped celery, ½ cup.
- Bay leaf, 1.
- Salt.
- Carrots, 1½ cups
- Potatoes, 1½ cups.
- Onion, small, 1.
- Butter, 1 lump.
Put all on, except nuttolene and potatoes, and boil one hour. Then add potatoes and nuttolene and cook slowly until potatoes are done. Salt to taste. Thicken with a little flour, work smooth with a lump of butter. A little protose might also be added.
STEWED PROTOSE (SPANISH)
- Butter, 1 tablespoonful.
- Minced parsley, 1 tablespoonful.
- Tomatoes, 4 cups.
- Onions, 4.
- Flour, 2 tablespoonfuls.
- Protose, 1 pound.