- Protose, ¾ pound.
- Butter, ½ cup.
- Salt.
- Tomatoes, 12.
- Sugar, 2 tablespoonfuls.
- Celery salt.
Cut protose into twelve slices and cut each tomato in half. Put one slice of tomato in a baking-pan; on this put a slice of the protose, then a slice of tomato on top, and so on, making twelve orders in all. Chop the butter in little pieces and sprinkle over, also the salt and celery salt. Cover and bake until the tomato is nearly done. Then remove the cover and brown very lightly. Serve two slices to each person, garnished with parsley.
PROTOSE POT ROAST
- Protose, ¾ pound.
- Strained tomatoes, 1 cup.
- Vegetable soup stock, 2 cups.
- Salt to taste.
Mix the vegetable stock with the strained tomatoes, salt to taste, and pour over the protose, which has been sliced and placed in a baking-pan. Bake one hour.
BRAIZED PROTOSE AND CABBAGE
Braize protose according to the recipe, and serve with boiled cabbage.
PROTOSE STEAK WITH POTATOES SMOTHERED IN ONIONS
By putting a layer of sliced raw potatoes in the bottom of the pan and covering with the protose, onions, and stock, we have protose steak and potatoes smothered with onions.