The progress meatless cook book

BAKED PROTOSE

Slices of protose may be placed in a buttered baking tin, sprinkled with chopped onions, pepper and salt, and baked for about twenty minutes.

FRIED PROTOSE

Cut protose in slices three-fourths of an inch in thickness, dip in egg, then fry in a buttered frying pan. When brown on one side, turn them over with a pancake turner, fry on the other side and sprinkle with salt and pepper. Serve with green onions or catsup.

PROTOSE HASH

Same directions as for Nut Hash.

BAKED PARSNIPS

Clean with a vegetable brush and proceed same as in baking potatoes.

BOILED PARSNIPS

Boil same as potatoes, pour melted butter, and season with salt and pepper.

FRIED PARSNIPS

Cut boiled parsnips in slices, fry in butter and season.

Mash boiled parsnips through a colander and to each cupful, add the beaten yolk of an egg, a little salt and pepper, shape into little cakes and fry in butter.

PARSNIP CROQUETTES

Cut boiled parsnips into short pieces, dip in beaten egg, then in bread crumbs, dip again in the egg and fry in deep cooking oil.

GREEN PEAS

Shell, cover with boiling water in a stew pan. Cook slowly till tender, drain, add butter size of egg, one-half teaspoonful salt and dash of pepper. Pour into a hot dish and serve in small dishes.

Or add a cupful of milk, allowing it to become hot when added with the butter.

A leaf of spinach may be added to the water in which peas are boiled to help them to retain a good green color.

A teaspoonful of sugar may be added to peas while boiling.

A sprig of mint in the boiling peas adds a nice flavor.

Peas may be cooked by washing the pods and boiling them whole. When done, the pods will burst open and the peas will go to the bottom.

STUFFED GREEN PEPPERS

Cut out stems and seeds, pour boiling water over them, let stand a few minutes and drain. Fill with equal parts cooked rice and tomatoes, or with bread crumbs soaked in cold milk, and chopped nuts. Season with salt. Stand on the small ends close together in a baking pan containing a little water, and bake.

BOILED RICE

Wash two cupfuls rice, put in a double boiler and cover with four cupfuls of boiling water. Do not stir, but let cook till each kernel stands separately. Then stir in one-half teaspoonful salt, and serve hot or cold.

If desired for a pudding, add raisins, two beaten eggs and put in a baking dish and bake.

Or it may be added, part or in whole, to flour enough to thicken like stiff dough, dipped in egg, then in bread crumbs, again in egg and fried in a buttered frying pan.

Rice may also be cooked in milk.

Rice may be served with fruits, sugar and cream, or in any preferred style.

RICE TOMATOES

Stir one-half cupful cooked rice into two cupfuls stewed tomatoes, stew for ten minutes, add a teaspoonful of butter, and season with pepper and salt.

A teaspoonful of sugar may be added, if desired.

BAKED SQUASH

Clean the outside of a winter squash, cut in two, remove seeds, sprinkle salt inside and fasten the halves together with long metal skewers. Then place in a pan in the oven and bake. Serve whole on a platter, the host opening the squash and scooping out the portions with a large spoon.

FRIED SQUASH

Take boiled squash after it is mashed and seasoned; chop an onion and brown in butter in a frying pan, stir in the squash and fry, being careful not to burn.

SUMMER SQUASH

Wash, peel, cut in small pieces and remove seeds, put in cold water and boil. Drain off water, mash and season with pepper, salt and butter.

TOMATOES

Plunge tomatoes into boiling water and pour through a drainer instantly, peeling immediately.

FRIED TOMATOES

Peel and cut in thick slices, dip in corn meal or bread crumbs, season and fry in a kettle of cooking oil. Drain on clean brown paper.

FRIED GREEN TOMATOES

Cut in thick slices and soak fifteen minutes in salt water. Drain, sprinkle with sugar, dip in corn meal or flour, season and fry in butter in a frying pan, or in a kettle of cooking oil.

Peel, cut in pieces and stew till done. Add butter, salt and pepper, or sugar, for seasoning.

SAUCE FOR FRIED TOMATOES

Melt butter in hot vinegar, stir in the beaten yolk, then the seasoning, the stiffly beaten white, and remove from fire.

STUFFED TOMATOES

Wash, wipe dry, and cut a slice off the stem end of nice, firm tomatoes, remove seeds and pulp, mix the ingredients given, fill in, cover with the piece cut off, and bake in a buttered pan thirty minutes.

STUFFED TOMATO FILLINGS

Equal parts chopped mushrooms and bread crumbs seasoned with chopped onion, parsley, pepper and salt, and olive oil.

Chopped boiled corn, bread crumbs, melted butter and salt. Boiled rice seasoned with salt.

Wash young turnip greens, and boil in plenty of water for about one hour. Season with pepper and salt. Butter should be added, unless they are to be eaten with vinegar.

Add a little sugar to the water in which turnips are to be boiled.

BOILED TURNIPS

Wash, peel off the thick skin, let stand one hour in cold water, put in fresh water containing a little salt and boil till tender. Drain off the water, mash, add butter size of an egg, and season with salt and pepper.

STUFFED TURNIPS

After boiling till tender, hollow out the center of each, mashing the part taken out, adding butter, pepper and salt, a little milk, one beaten egg, and enough bread crumbs to form a nice dressing. Pour into the turnips, rub a bit of butter over them and brown in a hot oven. Small turnips may be served individually, or large ones dished out by the host.

VEGETABLE CHILI CON-CARNE

Soak beans over night, next morning drain, cover with cold water, boil ten minutes, drain, cover and boil a second, and a third ten minutes, adding a pinch of soda to the third water, and cook till tender. Remove seeds from the peppers, soak the pods in warm water till soft, then scrape the pods, saving the pulp and throwing away the skins. Put the whole pecan meats in a frying pan with the oil, with flour smoothed in, and cook and stir for five minutes. Then add the chili pulp, chopped onion, tomatoes and salt, and cook slowly for two hours. Add water, if necessary, to make the mixture like a thick sauce. Add beans just before removing from fire. One teaspoonful of chili powder may be substituted for the chili peppers, if desired. The tomatoes may be omitted if desired.

MUSHROOM FORCEMEAT

Peel and chop the mushrooms to make two-thirds of a cupful. Cook with the butter, and cool. To the well beaten eggs add oil, bread crumbs and seasoning, the mushroom mixture, and mushroom gravy if needed, to form into small balls. Fry about five minutes and serve around a roast.

GRAVIES

To brown flour for gravy, put it in a pan when baking and brown it in the oven. It may be kept in a jar ready for use.

Use two tablespoonfuls of flour and one teaspoonful of butter for each cupful of milk. Smooth the flour into part of the milk to make a paste. Let part of the milk get to boiling point, dip out a little and stir in with the cold paste, then stir the paste quickly into the hot milk. Add butter, season with salt and remove from fire as soon as the mixture thickens.