Carrot Souffle

Mashed carrots, 1 cups. Rich milk, 1 cup.

Toasted bread crumbs, or granola, 1 cups. Braized onion, 1 tablespoonful. Nutmeg, 1 level teaspoonful. Yolks of eggs, 3. Beat the whites of the eggs very stiff and fold into the above mixture. Put into oiled pan, and bake in moderate oven,

Okra Gumbo (Vegetarian Style)

Ripe tomatoes, 2 cups.

Water, 1 quarts.

Diced nuttolene, pound.

Onion, medium size, 1.

Sliced okra, 2 cups.

Diced protose, 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, 1 cups.

Strained tomato, 1 cup.


Potatoes, 2 cups.

Minced onion, 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.


Toasted bread crumbs, 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.

Mock Chicken Pie

Boiled potatoes, 4 cups.

Nuttolene, pound.

Eggs, 2. \

Pie crust.

Protose, pound.

Milk, 1 cup.

Chopped onion and parsley.

Nut gravy.

Put into an oiled baking-pan a layer of the thinly-sliced boiled potato, and over this a layer of nuttolene cut into thin slices. Sprinkle on a little chopped onion and parsley, then a layer of sliced protose. Pour over the nut gravy and let set five minutes. Cover this with the pie crust and bake till done.

Green Corn Nut Pie

Corn mixture.

Corn ground, 2 cans.

Rich milk, 1 cup.

Flour, cup.

Beaten eggs, 2.

Salt to taste. Nut mixture.

Minced onion, 1.

Chopped celery, cup. Braize in a little butter or oil. Add

Water, 1 cup.

Strained tomatoes, cup.

Minced nuttolene or protose, cup.

Add to this sufficient bread crumbs to make a batter that will spread easily. Oil a baking-pan, and cover the bottom with one-half of the corn mixture, then put in the nut food mixture and the remainder of the corn to top. Bake till nicely browned.