OKRA GUMBO (VEGETARIAN STYLE)
- Ripe tomatoes, 2 cups.
- Water, 1½ quarts.
- Diced nuttolene, ¼ pound.
- Onion, medium size, 1.
- Sliced okra, 2 cups.
- Diced protose, ½ pound.
- Butter, 1 tablespoonful.
- Rice, boiled, 1 cup.
- Salt, celery salt, mace.
- Watercress, parsley.
Cook the tomatoes and okra in the water. Brown the onion in the butter, add the protose and nuttolene with the seasoning; brown all together a few minutes; then add the tomato and okra; let all simmer for two hours. Serve on platters on tablespoonful of boiled rice. Garnish with the parsley or cress.
BAKED POT PIE
- Protose, 1 pound.
- Carrots, 1½ cups.
- Strained tomato, 1 cup.
- Thyme.
- Potatoes, 2 cups.
- Minced onion, ½ cup.
- Chopped parsley.
Cook the carrots about one hour, then add potatoes, onions, protose, and a little chopped parsley. Simmer in just enough water to keep from burning until potatoes are done. Season with thyme and salt to taste. Put in an oiled pan and cover with a rich pie paste. Bake thirty to forty minutes in a moderate oven.
BAKED EGGPLANT A LA CREME
- Eggplant, 6 slices.
- Milk, 3 cups
- Butter.
- Toasted bread crumbs, ½ cup.
- Salt, 2 teaspoonfuls.
Peel the eggplant and cut in slices about three-fourths of an inch thick. Place slices in a pan and cover with sifted toasted bread crumbs or sifted granola. Pour over this the milk; add salt and small piece of butter, and bake. If it becomes too dry, add a little more milk.