36. Bean Croquettes

2 cups mashed beans, 1 cup tomato pulp with juice, 1 egg (or more if desired), 1 minced onion, sage, salt, celery salt.

Mix, roll in corn flakes or oven toast crumbs and egg, shape into patties and bake in oven. Serve with brown sauce or tomato sauce. (See recipes 56 and 57.) Number of croquettes, 10.

37. Protose Steak*

1 onion grated, 2 tomatoes or their equivalent in canned tomatoes, pinch of thyme or sage, salt to taste, 1 egg, 1/4 of a pound can of protose, 1 cup of zwieback crumbs.

Put all the ingredients in a dish except the egg and the crumbs. Moisten the crumbs with hot water or hot vegetable broth, beat egg and add to the crumbs, then mix all together well. The whole should be sufficiently moist to mold into patties. Cut the patties through the center and brown in a slightly oiled pan over the fire or bake in the oven. Serve with brown gravy. Number of servings, 6.

*Protose is a food preparation manufactured by the Battle Creek Health Food Co., Battle Creek, Mich. Its food value approximates that of meat. It may be obtained at any grocery store carrying Battle Creek Sanitarium Foods, or by sending direct to Battle Creek. A like preparation under the name Nut Cero is made by the St. Helena Sanitarium Food Co. Nuttolene is also a meat substitute, put out by the Battle Creek Health Food Co., Battle Creek, Mich.

38. Protose With Onion

1 pound of protose, 1 cup strained tomato, 1 teaspoon salt, 2 large onions, pinch of sage.

Slice the protose and the onion and place in dish in alternate layers. Cover with the strained tomato, add the salt and sage. Bake in a slow oven for an hour or more. Watch carefully and if protose seems dry, add water. Brown sauce may be used instead of tomato, or even with plain water it makes a very savory dish. To obtain best results use plenty of liquid. Number of servings, 8.

39. Nut Fillet

Nuttolene 1/2 pound, protose 1/2 pound, 1 onion, salt, celery salt, sage, brown sauce. (See recipe 56.) Cut in half slices 1/4 inch thick. Arrange in an oiled pan a layer each of protose and nuttolene with a slice of onion between, placing nuttolene on the bottom. A toothpick through the center of each layer will hold protose and nuttolene in place. Sprinkle with salt, celery salt and sage. Cover well with brown sauce and bake about 3/4 of an hour in a moderate oven. Strained tomatoes or tomato sauce may be used instead of brown sauce. Number of servings, 8.

40. Home Made Protose

2 cups peanut butter, 2 cups mashed beans, 4 cups water, 3 tablespoons corn starch, 1 teaspoon chopped onion, pinch of sage, salt to taste. Mix thoroughly, steam in double boiler 3 hours, stirring occasionally. Let cool. Run knife around edge and turn out. Cut in slices; may be served cold with tomato sauce or used in any recipe calling for protose. This will make about 3 pounds of protose and 24 servings.

Note - This protose is much higher in fat with less protein than Battle Creek Sanitarium protose. However, it is fairly high in protein and may be used with advantage. Care should be taken that it be served with gravies not too rich in fat.

41. Cottage Cheese Omelet

2 eggs, 1/2 cup milk, 1/4 teaspoon salt, 1/2 cup cottage cheese.

Add milk and salt to the egg, beat thoroughly. Add cottage cheese and beat again. Bake in a moderate oven 20 to 30 minutes. Number of servings, 2.

42. Cottage Cheese And Nut Roast

(Food Thrift Series No. 2, U. S. Dept. Agriculture).

1 cup cottage cheese, 1 cup chopped English walnuts, 1 cup bread crumbs, 2 tablespoons chopped onions, juice of 1/2 a lemon, salt to taste.

Cook the onion slowly in a little water until tender. Mix the other ingredients and moisten with the water in which the onion has been cooked. Pour into a shallow baking dish and brown in the oven. Number of servings, 10.

43. Boston Roast

(Food Thrift Series, U. S. Dept. Agriculture).

2 cups mashed beans, 1 cup cottage cheese, bread crumbs as needed, 2 tablespoons chopped onion, salt, celery salt or sage.

Cook onions in a little water until tender. Add onions and cheese to the beans and bread crumbs to make mixture stiff enough to be formed into a roll. Bake in a moderate oven, basting occasionally with a little oil and water. Serve with tomato sauce. (See recipe 57.) Number of servings, 10.

44. Carrot And Nut Loaf

1 cup mashed carrots, 2 eggs, 1 minced onion, 1/2 cup chopped walnuts, bread crumbs as needed, salt.

Mix thoroughly, adding enough bread crumbs to make it the proper consistency. Bake in oiled pan, slice and serve with tomato sauce. Number of servings, 8.

Calories in Recipe without sauce:

45. Egg Plant Croquettes

One medium sized egg plant boiled, drained and mashed, 2 (or 3) eggs well beaten, salt to taste. Add bread or cracker crumbs until right consistency to handle. Shape into croquettes, roll in bread or cracker crumbs. Bake in oiled pan. Number of servings, 8.