Peanut Loaf

1 cup roasted peanuts

2 cups bread crumbs 2 cups water

2 eggs

Salt and onion juice

Sage

Grind the peanuts, mix with the bread crumbs, put in sage, salt and onion juice, add water and let soak two hours. If too dry add more water, drop in eggs unbeaten and stir. The addition of a little olive oil gives a nice flavor. Bake three-quarters of an hour in a moderate oven. Serve with or without tomato sauce.

Peas With Egg Dumpling (Italian)

1 quart of shelled peas

3 tablespoons oil, butter or crisco 1 medium-sized onion

1 small clove garlic

2 eggs

3 tablespoons ground bread 1 tablespoon grated cheese Parsley Salt, pepper Kitchen Bouquet

Fry onions until light brown, add finely chopped garlic, one cup water, and peas. Stir for ten minutes, then cover with water, add pepper, salt and a scant half teaspoon of "Kitchen Bouquet." Let cook slowly, keeping peas covered with water.

Dumplings

Beat eggs and add bread crumbs, cheese, parsley, salt, pepper and a little butter. When peas are cooked, add the mixture by spoonfuls, and let cook about ten minutes. Serve on platter, garnish with the dumplings.

Potato Pancakes

6 potatoes

1 onion (small)

3 eggs

1 cup flour 1 teaspoon salt

Grate potatoes and onion, add eggs well beaten, salt and flour. Have skillet very hot and fry in crisco in little cakes. Serve with apple sauce.

Potato And Nut Loaf

1 cup hot mashed potatoes 1 cup chopped nuts 1 cup bread crumbs

2 eggs

Milk

Butter

Mix nuts, potatoes, salt, pepper, eggs well beaten and bread crumbs together, add enough milk to make a stiff paste. Form into a neat loaf, lay on a buttered tin, place a few pieces of butter on top. Bake in a hot oven until brown. Garnish with parsley or serve with a sauce.

Protose

Protose is a vegetarian product similar in composition to meat. It consists of nuts and grains, and is free from all animal fats. It is manufactured by The Kellog Food Company, Battle Creek, Mich. It is put up in one pound cans. In the recipes given in this book, "The Original" Protose is used.

Protose Italian Style

4 cups macaroni

1 can Savory Protose

6 tablespoons olive oil

1 onion

1 tomato

1 pint can tomato sauce (Spanish style, Del Monte Brand)

2 level teaspoons Vegex

1/2 teaspoon Kitchen Bouquet 1/2 teaspoon poultry seasoning Salt

Wash macaroni and boil fifteen minutes in salted water. Drain in colander. Dice protose, fry brown in oil, add one cup water, onion chopped or grated, tomato sauce, Vegex, Kitchen Bouquet, poultry seasoning. Add salt last, as Vegex contains salt. Place one half the macaroni in an earthen baking dish, add one half protose mixture. Repeat. Cover with slices of tomato. Bake in moderate oven one hour.

Protose Hamburg Style

1 can Savory Protose 1 tablespoon olive oil 3/4 cup dry bread crumbs 1 egg

1 tablespoon grated onion 1 tablespoon lemon juice 1/2 teaspoon salt 1/4 teaspoon sage

Mash protose with wooden spoon or potato masher, add other ingredients in order given. If the egg does not make the mixture soft enough to form into patties, add a little milk. Roll patties in cracker crumbs and fry as hamburg steak is fried.