PROTOSE CUTLETS WITH MASHED POTATO
- Protose, ½ pound.
- Milk, 1 cup.
- Brown sauce.
- Egg, 1.
- Granose flakes.
Cut protose into six slices as for protose steak. Dip in beaten egg and milk, and roll in granose flakes. Do this the second time, and bake in brown sauce about thirty minutes. Serve with mashed potato.
NUT LISBON STEAK
- Protose, 6 large slices.
- Brown gravy, 3 cups.
Broil or fry the protose a nice brown (but do not burn) and drop into the gravy (any good brown gravy will do); let simmer an hour or two. Serve hot with a spoonful of the gravy.
More protose may be used if desired.
PROTOSE AND TOMATO
- Protose, 6 large slices.
- Tomato, cooked and strained, 2 cups.
- Corn starch, 1 teaspoonful.
- Salt to taste.